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






2. A device used to cut foods very finely






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






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






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






6. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks






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






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






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






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






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






12. A strainer with crank to operate






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






14. To cut ingredients into evenly sized cubes






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






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






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






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






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






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






21. Dried beans; need to be soaked before use






22. Game glace






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






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






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






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. 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






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






29. 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






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






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






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






33. Bechamel sauce with parmesan and gruyere cheese






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






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






36. 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






37. It is a French apple brandy






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






39. Brown mirepoix with tomato






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






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






42. 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






43. A sauce made from a browned meat and mirepoix






44. Chicken glace






45. Roux or slurry added to sauces to thicken






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






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






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






49. A whole peeled onion to which a bay leaf is attached using a clove as a tack






50. A straight - wide sided pot with two loop handles often used for braising