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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 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






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






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






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






5. A strainer with crank to operate






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






7. Brown mirepoix with tomato






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






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






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






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






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






13. 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






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






15. Chicken glace






16. The breaking down of protein molecules






17. 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






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






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






20. Adding flavor






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






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






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






24. Dried beans; need to be soaked before use






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






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






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






28. White bacon is salt-cured pork






29. To cut ingredients into evenly sized cubes






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






31. To cut food into thin strips






32. Thickening agent containing 1 part flour 1 part fat






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






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






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






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






38. 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






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






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






41. 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






42. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato






43. 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






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






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






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






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






48. To cut pieces of roughly the same size






49. 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






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