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






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






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






4. To chop into very small - fine pieces






5. Bechamel sauce with parmesan and gruyere cheese






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






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






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






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






10. To cut pieces of roughly the same size






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






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






13. 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






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






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






16. To cut ingredients into evenly sized cubes






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






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






19. 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






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






21. A strainer with crank to operate






22. White pepper






23. Thickening agent containing 1 part flour 1 part fat






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






25. Fish glace






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






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






28. A device used to cut foods very finely






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






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






31. To remove the seeds from food






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






33. A thick soup






34. Adding flavor






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






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






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






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






39. 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






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






41. Grand sauce of milk thickened with white roux






42. Roux or slurry added to sauces to thicken






43. To cut food into thin strips






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






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






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






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






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






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






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