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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. Gradually pour from one container into another - without disturbing the sediment






2. White pepper






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






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






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






6. 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






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






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






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






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






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






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






13. The breaking down of protein molecules






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






15. Roux or slurry added to sauces to thicken






16. 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


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






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






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






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






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






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






23. Meat glace






24. A thick soup






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






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






27. 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






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






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






30. To cut pieces of roughly the same size






31. Fish glace






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






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






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






35. A strainer with crank to operate






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






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






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






39. To cut ingredients into evenly sized cubes






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






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






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






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






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






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






46. Soups from a specific region - season - or culture






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






48. 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






49. To cut food into thin strips






50. Removing the skin from an ingredient