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






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






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






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






5. 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






6. 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






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






8. Game glace






9. To cut food into thin strips






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






11. A sauce made from a browned meat and mirepoix






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






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






14. A device used to cut foods very finely






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






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






17. Pod that has seeds in it






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






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






20. Adding flavor






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






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






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






24. 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






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






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






27. 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






28. 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






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






30. A thick soup






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






32. White pepper






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






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






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






36. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade






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






38. A shallow skillet with sloping sides and a single long handle






39. 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






40. The breaking down of protein molecules






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






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






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






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






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






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






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






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






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






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