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






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






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






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






5. A device used to cut foods very finely






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






7. Grand sauce of milk thickened with white roux






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






9. Roux or slurry added to sauces to thicken






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






11. To cut food into thin strips






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






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






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






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






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






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






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






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






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






21. Adding flavor






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






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






24. Thickening agent containing 1 part flour 1 part fat






25. 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






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






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






28. Meat glace






29. 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






30. A sauce made from a browned meat and mirepoix






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






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






33. Mince - julienne - chiffonade - brunoise and dice






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






35. Bechamel sauce with parmesan and gruyere cheese






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






37. To chop into very small - fine pieces






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






39. A strainer with crank to operate






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






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






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






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






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






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






46. Game glace






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






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






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






50. White bacon is salt-cured pork