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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 cut food into thin strips






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






3. Bechamel sauce with parmesan and gruyere cheese






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






5. White pepper






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






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






8. 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






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






10. 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






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






12. 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


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






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






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






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






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






18. Mince - julienne - chiffonade - brunoise and dice






19. Grand sauce of milk thickened with white roux






20. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock






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






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






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






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






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






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






27. Adding flavor






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






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






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






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






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






33. To cut pieces of roughly the same size






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






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






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






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






38. Chicken glace






39. A strainer with crank to operate






40. A sauce made from a browned meat and mirepoix






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






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






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






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






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






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






47. 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






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






49. To cut ingredients into evenly sized cubes






50. To remove the seeds from food