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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 cube cut Which is 1/4 inches around each side






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






3. Removing the skin from an ingredient






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






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






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






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






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






9. To remove the seeds from food






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






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






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






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






14. Mince - julienne - chiffonade - brunoise and dice






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






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






17. 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






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






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






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






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






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






23. 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






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






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






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






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






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






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






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






31. To cut ingredients into evenly sized cubes






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






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






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






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






36. Grand sauce of milk thickened with white roux






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






38. Thickening agent containing 1 part flour 1 part fat






39. A device used to cut foods very finely






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






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






42. 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






43. To cut food into thin strips






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






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






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






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






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






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






50. 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