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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. Removing the skin from an ingredient






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






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






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






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






6. The breaking down of protein molecules






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






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






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






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






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






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






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






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






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






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






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






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






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






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






21. Adding flavor






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






23. Bechamel sauce with parmesan and gruyere cheese






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






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






26. Brown mirepoix with tomato






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






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






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






30. A strainer with crank to operate






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






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






33. Roux or slurry added to sauces to thicken






34. To cut food into thin strips






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






36. Thickening agent containing 1 part flour 1 part fat






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






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






39. Vegetables cut into a cube with 1/2 inch dimensions






40. 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






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






42. To remove the seeds from food






43. Dried beans; need to be soaked before use






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






45. To chop into very small - fine pieces






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






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






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






49. Pod that has seeds in it






50. White pepper