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






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






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






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






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






6. Thickening agent containing 1 part flour 1 part fat






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






8. 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






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






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






11. 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






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






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






14. Removing the skin from an ingredient






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






16. Fish glace






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






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






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






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






21. It is a French apple brandy






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






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






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






25. A stock made from bones that have already been used for stock. Weaker than the first quality stock - it is often reduced to make a glac






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






27. To remove the seeds from food






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






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






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






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






32. White pepper






33. A sauce made from a browned meat and mirepoix






34. The breaking down of protein molecules






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






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






37. Roux or slurry added to sauces to thicken






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






39. White bacon is salt-cured pork






40. Bechamel sauce with parmesan and gruyere cheese






41. To cut ingredients into evenly sized cubes






42. Meat glace






43. Adding flavor






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






45. To chop into very small - fine pieces






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






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






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






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






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