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






2. Adding flavor






3. A strainer with crank to operate






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






5. It is a French apple brandy






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






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






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






9. A thick soup






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






11. 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






12. 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






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






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






15. Game glace






16. Mince - julienne - chiffonade - brunoise and dice






17. To cut ingredients into evenly sized cubes






18. To chop into very small - fine pieces






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






20. A broth that is reduced down a little to concentrate the flavor more






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






22. White pepper






23. The breaking down of protein molecules






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






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






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






27. Pod that has seeds in it






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






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






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






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






32. Thickening agent containing 1 part flour 1 part fat






33. 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






34. 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






35. A sauce made from a browned meat and mirepoix






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






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






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






39. Roux or slurry added to sauces to thicken






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






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






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






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






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






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






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






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






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






49. Dried beans; need to be soaked before use






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