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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. The breaking down of protein molecules






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






3. To cut food into thin strips






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






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






6. Fish glace






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






8. 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






9. Meat glace






10. To chop into very small - fine pieces






11. 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






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






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






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






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






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






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






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






19. To cut pieces of roughly the same size






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






22. To cut ingredients into evenly sized cubes






23. It is a French apple brandy






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






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






26. 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






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






28. Removing the skin from an ingredient






29. To remove the seeds from food






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






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






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






33. Bechamel sauce with parmesan and gruyere cheese






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






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






36. A device used to cut foods very finely






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






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






39. Mince - julienne - chiffonade - brunoise and dice






40. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches






41. Thickening agent containing 1 part flour 1 part fat






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






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






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






45. A sauce made from a browned meat and mirepoix






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






47. A strainer with crank to operate






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






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






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







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