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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 pan drippings that remain after sauteing or roasting food






2. Chicken glace






3. Dried beans; need to be soaked before use






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






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






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






7. Adding flavor






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






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






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






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






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






13. Mince - julienne - chiffonade - brunoise and dice






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






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






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






17. A device used to cut foods very finely






18. Grand sauce of milk thickened with white roux






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






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






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






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






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






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






25. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long






26. Game glace






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






28. Meat glace






29. To cut ingredients into evenly sized cubes






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






31. 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






32. 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






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






34. To cut food into thin strips






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






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






37. 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






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






39. 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






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






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






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






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






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






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






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






47. A thick soup






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






49. Fish glace






50. Pod that has seeds in it