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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 sauce made from a browned meat and mirepoix






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






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






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






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






6. 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






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






8. Game glace






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






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






11. 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






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






13. To cut pieces of roughly the same size






14. White bacon is salt-cured pork






15. Dried beans; need to be soaked before use






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






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






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






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






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






21. 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






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






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






24. Chicken glace






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






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






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






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






29. To chop into very small - fine pieces






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






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






32. Removing the skin from an ingredient






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






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






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






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






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






38. Mince - julienne - chiffonade - brunoise and dice






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






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






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






42. Adding flavor






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






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






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






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






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






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






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






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