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Culinary Basics Vocab

Subject : cooking
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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. White bacon is salt-cured pork

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

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

4. Roux or slurry added to sauces to thicken

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

6. A straight - wide sided pot with two loop handles often used for braising

7. The pan drippings that remain after sauteing or roasting food

8. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'

9. Thickening agent containing 1 part flour 1 part fat

10. A whole peeled onion to which a bay leaf is attached using a clove as a tack

11. Pod that has seeds in it

12. It is a French apple brandy

13. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes

14. To cut ingredients into evenly sized cubes

15. 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

16. Adding flavor

17. Is made by heating whole butter until the butterfat begins to separate from the other two components of the whole butter; the milk solids and water

18. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato

19. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock

20. Game glace

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

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

23. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken

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

25. Mirepoix that does not include carrots and may include parsnips

26. The process of clarifying a consomme that has gotten cloudy - by using a new clarification

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

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

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

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

31. Fish glace

32. Gradually pour from one container into another - without disturbing the sediment

33. White pepper

34. Brown mirepoix with tomato

35. A sauce made from a browned meat and mirepoix

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

37. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace

38. A device used to cut foods very finely

39. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs

40. A kitchen appliance to blend ingredients or puree food in the container in which they are being prepared

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

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

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

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

45. To coat with sauce; consistency of a sauce that will cost the back of a spoon

46. 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

47. A perfectly clear broth made by using proteins - egg whites - vegetables - and acid to form a raft that will capture any particles floating around in the broth that makes it appear murky or unclear

48. A shallow skillet with sloping sides and a single long handle

49. 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

50. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste