Test your basic knowledge |

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






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






3. Grand sauce of milk thickened with white roux






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






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






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






8. 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






9. Game glace






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






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






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






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






14. To cut food into thin strips






15. Chicken glace






16. A thick soup






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






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






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






20. Meat glace






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






22. 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






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






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






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






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






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






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






29. A sauce made from a browned meat and mirepoix






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






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






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






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






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






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






36. 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






37. The breaking down of protein molecules






38. To remove the seeds from food






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






40. Adding flavor






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






42. Fish glace






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






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






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






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






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






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






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






50. Bechamel sauce with parmesan and gruyere cheese







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests