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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. To chop into very small - fine pieces






2. A strainer with crank to operate






3. A cube cut Which is 1/4 inches around each side






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






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






6. The breaking down of protein molecules






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






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 draw off a liquid without distributing the sediment or the lower liquid layers






10. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender






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






12. Dried beans; need to be soaked before use






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






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






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






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






17. Grand sauce of milk thickened with white roux






18. Used to create flavors of the aromatics into stock or soup - normally one hour before done; a small cheesecloth sack which contains herbs and spices used to flavor stocks; made up of dried thyme - parsley stems - bay leaves - whole peppercorns - and


19. A device used to cut foods very finely






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






21. Fish glace






22. White bacon is salt-cured pork






23. To cut ingredients into evenly sized cubes






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






25. Brown mirepoix with tomato






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






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






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






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






30. White pepper






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






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






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






34. Roux or slurry added to sauces to thicken






35. A sauce made from a browned meat and mirepoix






36. To remove the seeds from food






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






38. Mince - julienne - chiffonade - brunoise and dice






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






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






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






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






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






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






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






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






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






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






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






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