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Culinary Basics Vocab

Subject : cooking
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'






2. The product that results when a liquid has a large portion of its water removed; intensifies the flavor






3. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches






4. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace






5. Top bud portion or spears of vegetable and reserve for garnish






6. An easy way to strain sauce. In this method - place a clean cheesecloth over a bowl and pour the sauce through the cheesecloth into the bowl. The cloth is then twisted at either end to squeeze out the strained sauce. The cheesecloth catches the unwan






7. One of several basic sauce that are used in the preparation of many other small sauce






8. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules






9. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food






10. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage






11. Meat glace






12. Removing the skin from an ingredient






13. Game glace






14. To cut food into thin strips






15. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock






16. A thick soup






17. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means






18. A dishwashing system in which there are three compartments - the wash - rinse - and sanitize; the wash is 110 degrees water with detergent; the rinse is for removing the soap from the item being washed - because detergent may make the sanitizing agen






19. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste






20. Brown mirepoix with tomato






21. To remove the seeds from food






22. Soups from a specific region - season - or culture






23. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce






24. A shallow skillet with straight sides and a single long handle - used for sauteing






25. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics






26. To chop into very small - fine pieces






27. Thickened with flour usually contains pork - potatoes - and dairy - traditional






28. A Grand sauce of chicken - fish or veal stock thickened with blonde roux






29. A cube cut Which is 1/4 inches around each side






30. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood






31. A method of heat transfer in which heat is transmitted through the circulation of air or water






32. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted






33. Submerging the vegetable in an acidic medium after peeling/cutting will keep these vegetables from browning. Cooking them immediately also prevents them from browning. They should be cooked and cooled in the same liquid






34. Vegetables cut into a cube with 1/2 inch dimensions






35. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender






36. Refers to the process of darkening of food to a certain degree to bring out flavor in the food






37. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch






38. Light colored stock made from bones that have not been browned






39. When a warm liquid is put into an ice bath to cool down






40. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded






41. To cut pieces of roughly the same size






42. A cooking system used in commercial kitchen systems - which features burners on top and an over underneath - but may include a broiler and/or griddles as well






43. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long






44. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks






45. A sauce that has been reduced until it is nearly dry






46. To draw off a liquid without distributing the sediment or the lower liquid layers






47. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics






48. Dried beans; need to be soaked before use






49. Vegetables cut in cubes with 3/4 of an inch dimensions






50. A sauce made from a browned meat and mirepoix