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






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






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






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






5. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste






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






7. 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






8. Adding flavor






9. A device used to cut foods very finely






10. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel






11. Mince - julienne - chiffonade - brunoise and dice






12. It is a French apple brandy






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






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






15. Meat glace






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






18. A thick soup






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






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






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






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






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






24. 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






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






26. A strainer with crank to operate






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






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






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






30. White pepper






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






32. Thickening agent containing 1 part flour 1 part fat






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






34. Dried beans; need to be soaked before use






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






36. Fish glace






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






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






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






40. The breaking down of protein molecules






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






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






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






44. 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






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






46. To cut pieces of roughly the same size






47. A sauce made from a browned meat and mirepoix






48. Roux or slurry added to sauces to thicken






49. 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






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







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