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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 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






2. Roux or slurry added to sauces to thicken






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






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






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






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






7. Thickening agent containing 1 part flour 1 part fat






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






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






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






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






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






13. A thick soup






14. 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






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






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






17. Grand sauce of milk thickened with white roux






18. The breaking down of protein molecules






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






20. Brown mirepoix with tomato






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






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






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






24. Meat glace






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






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






27. Fish glace






28. 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






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






30. White pepper






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






32. To cut ingredients into evenly sized cubes






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






34. Removing the skin from an ingredient






35. Chicken glace






36. To remove the seeds from food






37. It is a French apple brandy






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






39. Used to create flavors of the aromatics into stock or soup - normally one hour before done; a small cheesecloth sack which contains herbs and spices used to flavor stocks; made up of dried thyme - parsley stems - bay leaves - whole peppercorns - and


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






41. Game glace






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






43. Mince - julienne - chiffonade - brunoise and dice






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






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






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






47. White bacon is salt-cured pork






48. An easy way to strain sauce. In this method - place a clean cheesecloth over a bowl and pour the sauce through the cheesecloth into the bowl. The cloth is then twisted at either end to squeeze out the strained sauce. The cheesecloth catches the unwan






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






50. A strainer with crank to operate