Home > Cooking > Quizzes > Culinary Basics Vocab
Culinary Basics Vocab
Fast practice, instant feedback. Timer auto-submits when time’s up.
Avg score: 28% • Most missed: “An easy way to strain sauce. In this method - place a clean cheesecloth over a b…”
Culinary Basics Vocab
Time left 00:00
25 Questions

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

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

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

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

5. A sauce made from a browned meat and mirepoix

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

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

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

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

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

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

12. Grand sauce of milk thickened with white roux

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

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

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

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

17. Game glace

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

19. Roux or slurry added to sauces to thicken

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

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

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

23. To remove the seeds from food

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

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

⚡ Recently practiced quizzes in this topic
Live quiz activity
Cooking Hygiene Food Safety Test Professional Baking Introduction To Culinary Arts Culinary Fundamentals Questions 2 Stocks And Soups SkillsUSA Culinary Arts Review Culinary Fundamentals Questions 1 Fundamentals Of Baking Kitchen Fundamentals
 
❤ If you liked Fatskills, consider supporting us by checking out The Life Manuals You Never Got.

🌈  Our mission is to help improve your scores in any subject and exam withonline quizzes, practice tests, study guides, & advice for students. Since 2018.
About | Explore | User Guide | Topics | Subjects | Doubt Solver | Career Aptitude Test | Answers | Free Tools | OSHA Basics Quiz | What Should We Know?
Privacy | Terms |
Without work one finishes nothing. - Ralph Waldo Emerson
© 2026 Fatskills.com

All trademarks, logos and brand names are the property of their respective owners. All company, product and service names used in this website are for identification purposes only. Use of these names, trademarks and brands does not imply endorsement.