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






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






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






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






6. White pepper






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






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






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






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






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






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






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






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






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






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






18. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce






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






20. Pod that has seeds in it






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






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






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






24. 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






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






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






27. To cut food into thin strips






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






29. Game glace






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






31. Roux or slurry added to sauces to thicken






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






33. Brown mirepoix with tomato






34. Removing the skin from an ingredient






35. Mince - julienne - chiffonade - brunoise and dice






36. To cut ingredients into evenly sized cubes






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






38. 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






39. To chop into very small - fine pieces






40. A strainer with crank to operate






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






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






43. To cut pieces of roughly the same size






44. Fish glace






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






46. White bacon is salt-cured pork






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






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






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






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