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






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






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






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






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






6. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel






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






8. Vegetables cut into a cube with 1/2 inch dimensions






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






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






11. A sauce made from a browned meat and mirepoix






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






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






14. To cut pieces of roughly the same size






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






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






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






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






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






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






21. White bacon is salt-cured pork






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






23. 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






24. Pod that has seeds in it






25. White pepper






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






27. 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






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






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






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






31. A strainer with crank to operate






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






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






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






35. Meat glace






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






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






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






39. Thickening agent containing 1 part flour 1 part fat






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






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






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






43. To remove the seeds from food






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






45. 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






46. 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






47. Brown mirepoix with tomato






48. Mince - julienne - chiffonade - brunoise and dice






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






50. Chicken glace