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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. Pod that has seeds in it






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






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






4. Game glace






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






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






7. To cut food into thin strips






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






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






10. To remove the seeds from food






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






12. To cut ingredients into evenly sized cubes






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






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






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






16. 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






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






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






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






20. Roux or slurry added to sauces to thicken






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






22. A sauce made from a browned meat and mirepoix






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






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






25. 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


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






27. A strainer with crank to operate






28. It is a French apple brandy






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






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






31. Chicken glace






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






33. 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






34. To chop into very small - fine pieces






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






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






37. The breaking down of protein molecules






38. A device used to cut foods very finely






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






40. 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






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






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






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






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






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






46. A thick soup






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






48. To cut pieces of roughly the same size






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






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