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






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






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






4. 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






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






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






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






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






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






11. Brown mirepoix with tomato






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






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






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






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






16. 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






17. 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






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






19. White pepper






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






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






22. To chop into very small - fine pieces






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






24. To remove the seeds from food






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






26. To cut pieces of roughly the same size






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






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






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






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






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






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






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






34. Mince - julienne - chiffonade - brunoise and dice






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






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






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






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






39. Adding flavor






40. Removing the skin from an ingredient






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






42. 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






43. The breaking down of protein molecules






44. Game glace






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






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






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






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






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






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