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






2. Pod that has seeds in it






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






4. To cut ingredients into evenly sized cubes






5. Chicken glace






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






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






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






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






10. Game glace






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






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






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






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






15. Bechamel sauce with parmesan and gruyere cheese






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






17. Adding flavor






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






19. Fish glace






20. Roux or slurry added to sauces to thicken






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






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






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






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






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






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






27. White bacon is salt-cured pork






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






29. 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






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






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






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






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






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






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






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






37. To remove the seeds from food






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






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






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






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






42. A thick soup






43. 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






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






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






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






47. Dried beans; need to be soaked before use






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






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






50. The breaking down of protein molecules