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






2. 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






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






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






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






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






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






8. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional






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






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






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






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






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






14. Grand sauce of milk thickened with white roux






15. Removing the skin from an ingredient






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






17. A sauce made from a browned meat and mirepoix






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






19. A stock made from bones that have already been used for stock. Weaker than the first quality stock - it is often reduced to make a glac






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






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






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






23. Fish glace






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






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






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






27. Pod that has seeds in it






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






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






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






31. White pepper






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






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






34. Meat glace






35. White bacon is salt-cured pork






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






37. An electric mixing machine used in preparation for liquefying - chopping - or pureeing






38. 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






39. A large straight sided pot that is taller than it is wide - used for making stocks or soups






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






41. Roux or slurry added to sauces to thicken






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






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






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






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






46. Thickening agent containing 1 part flour 1 part fat






47. Bechamel sauce with parmesan and gruyere cheese






48. Mince - julienne - chiffonade - brunoise and dice






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






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