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






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






3. To chop into very small - fine pieces






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






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






6. The breaking down of protein molecules






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






8. Meat glace






9. A device used to cut foods very finely






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






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






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






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






14. White pepper






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






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






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






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






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






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






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






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






23. Thickening agent containing 1 part flour 1 part fat






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






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






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. 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






28. White bacon is salt-cured pork






29. Bechamel sauce with parmesan and gruyere cheese






30. Game glace






31. 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






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






33. To cut food into thin strips






34. To cut pieces of roughly the same size






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






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






37. A strainer with crank to operate






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






39. 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






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






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






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






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






44. Dried beans; need to be soaked before use






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






46. Fish glace






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






48. Chicken glace






49. Mince - julienne - chiffonade - brunoise and dice






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