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






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






3. To cut pieces of roughly the same size






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






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






6. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish






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






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






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






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






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






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






13. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks






14. To cut food into thin strips






15. 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






16. Grand sauce of milk thickened with white roux






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






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






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






20. 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






21. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade






22. Dried beans; need to be soaked before use






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






24. Chicken glace






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






26. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces






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






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






29. 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






30. Roux or slurry added to sauces to thicken






31. A thick soup






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






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






34. Die cut of 1/8 inch around all edges






35. Fish glace






36. To skim the fat off of the surfaces of stocks or broths






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






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






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






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






41. A soup that is normally pureed then strained after cream is added






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






43. Adding flavor






44. Brown mirepoix with tomato






45. Removing the skin from an ingredient






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






47. Meat glace






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






49. To chop into very small - fine pieces






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