WorksheetsCulinary Vocabulary Quiz
Total questions: 60
Worksheet time: 2hrs 0mins
Which type of knife is primarily used for slicing bread?
Paring knife
Serrated knife
French knife
Boning knife
What is the term for cooking food quickly in a small amount of oil over high heat?
Boiling
Sautéing
Steaming
Roasting
What is the primary purpose of a convection oven?
To grill food
To circulate hot air for even cooking
To steam vegetables
To freeze food
Which technique involves cooking food in water at or just below the boiling point?
Sautéing
Poaching
Grilling
Broiling
If a recipe calls for creaming butter and sugar, which tool would be most effective?
Pastry brush
Stand mixer
Rolling pin
Tongs
A chef wants to make a smooth tomato sauce. Which technique should they use to remove seeds and skins?
Sautéing
Blanching and peeling
Grilling
Roasting
If a recipe requires folding egg whites into a batter, what is the purpose of this technique?
To add color
To incorporate air and maintain lightness
To make the batter thicker
To add flavor
A chef is preparing a hollandaise sauce. Which method is essential for this sauce?
Emulsification
Caramelization
Reduction
Searing
A recipe calls for “creaming” butter and sugar. Explain the effect this technique has on the final baked product.
It makes the product denser
It incorporates air, resulting in a lighter texture
It adds moisture only
It makes the product crispier
Saute
Technique that cooks food quickly, often uncovered in a very small amount of fat in a pan over high heat
Where food is cooked by hot air trapped inside an oven. No real difference between the two.
Similar to sauteing, but in a wok instead of pan. Food is cut into small strips
Cooking food usually uncovered in a small amount of fat just long enough to color outside of the food
Mise en place
to put everything in its place
The way you put food on a dish or plate
With these methods you can see, feel, and taste the differences in food
where food is cooked by hot air trapped in an oven
Roasting/Baking
where food is cooked quickly in a small amount of oil
everything in its place
where food is cooked by hot air trapped in an oven
food is placed on a rack to cook
roasting
grilling
baking
broiling
food is placed on a rack to cook, but heat source is from above
grilling
roasting
basting
broiling
food is completely covered in oil to cook
pan frying
deep frying
sweating
Temperature water gets to when it boils
100
212
375
200
Rolling Boil
when water is boiling rapidly
when you can stir the bubbles out of hot water
Doesn't exist
blanching
To stir (usually eggs, cream, butter) quickly and continually to make a smooth or frothy mixture.
beat
mix
stir
chop
To press and stretch dough with your hands. Usually used when making bread.
mix
knead
need
know
combining ingredients together gently without stirring, beating or otherwise agitating the mixture.
mix
stir
spoon
fold
A person or company offering something for sale, especially a trader in the street. Fill in the blank: __________
Vendor
Customer
Employee
Manager
A person who is learning a trade from a skilled employer, having agreed to work for a fixed period at low wages. Fill in the blank: __________
Apprentice
Employer
Manager
Investor
What is the term for the following definition? Ongoing expenses of operating a business, such as rent, utilities, and insurance, that are not directly tied to creating a product or service.
Overhead Cost
Gross Profit
Variable Cost
Revenue
Recipes for institutional use, which must follow a format that is clear to anyone who uses them. Lists ingredients first, in order they are used; followed by directions.
standardized recipe
universal format recipe
institutional recipe
anonymous recipe
The number by which to multiply the ingredients in a recipe in order to reach the new yield desired.
conversion factor
converting fraction
conversion decimal
converting factor
A scale that measures the pressure placed on a spring in order to weigh something. For example...the hanging scales to measure produce at the grocery store.
vertical scale
spring scale
pulling scale
gravity scale
Another name for a balance beam scale.
pastry scale
caker's scale
baker's scale
cook's scale
A process that removes lumps from a dry ingredient and gives it a smoother consistency; shaking dry ingredients back and forth through a sieve forces clumps to break apart. Adds air to flour, making it lighter (especially important for cakes).
portioning
straining
shaking
sifting
The cost per serving of food; dividing the total cost of a recipe by the yield provides the _____________________.
total recipe cost
single yield cost
standard portion cost
single serving portion cost
The process of accounting for the weight of an empty container on a scale until it reads zero, before adding the food or item to be weighed.
tearing
taring
cancelling out
toning
The amount of space an ingredient takes up.
volume
pressure
space
weight
The number of servings or the amount a recipe makes.
total amount
yield
recipe portions
total servings
Buerre
Butter
Heavy cream
Hot
Egg
Fromage
Butter
Cream
Cheese
cake
Which of the following is a method of cooking with dry heat?
Boiling
Steaming
Roasting
Poaching
What is the culinary term for cooking food slowly in liquid at a low temperature?
Frying
Simmering
Grilling
Baking
Which of the following is a type of knife cut that results in small, cube-shaped pieces?
Julienne
Dice
Chop
Slice
What does the term 'blanch' mean in cooking?
To cook food in a microwave
To boil food briefly and then plunge it into cold water
To fry food until golden brown
To bake food until crispy
Which of the following terms refers to the process of soaking meat in a seasoned liquid before cooking?
Braising
Marinating
Searing
Poaching
What does 'deglaze' mean in culinary terms?
To remove the glaze from a dish
To add a glaze to a dish
To dissolve the browned bits in a pan with liquid
To freeze a dish quickly
What does the term 'caramelize' mean?
To add caramel flavor
To cook sugar until it turns brown
To freeze sugar
To dissolve sugar in water
Which of the following terms refers to a mixture of flour and fat used as a base for sauces?
Batter
Dough
Roux
Custard
Which of the following is a type of knife cut that results in small, cube-shaped pieces?
Julienne
Dice
Chop
Slice
Which term refers to a French cooking technique where food is cooked in a sealed container?
en papillote
flambé
sous vide
au gratin
Which term refers to a cooking method where food is submerged in hot oil to cook quickly?
boiling
deep frying
grilling
shallow frying
What is the term for a small appetizer served before the main course in a meal?
amuse-bouche
hors d'oeuvre
tapas
entrée
What is the culinary term for cooking food in a vacuum-sealed bag at a low temperature?
Sous-vide
Grilling
Baking
Frying
What does the term 'emulsify' mean in cooking?
To separate ingredients
To combine ingredients that normally don't mix
To boil ingredients
To freeze ingredients
What is the culinary term for a mixture of egg yolks and cream used to thicken sauces?
Roux
Liaison
Consommé
Bouillon
What does the term 'braise' mean in cooking?
To cook quickly over high heat
To cook slowly in liquid
To cook in dry heat
To cook with steam
Coddle
To stand over a boiling pot to make it boil faster.
To press ingredients against the side of a glass with a coddler.
To cook your ingredients, often an egg or fruit, slowly in liquid which is just below the boiling point.
To fold in ingredients slowly.
What is barding?
Taking a thin slice of fat or bacon and securing it to your meat.
Cutting the fat off a slice of meat before cooking.
Adding bacon grease to your sautee pan.
Cutting bacon into tiny pieces to add to a dish for flavor.
Muddler
A tool used by bartenders that is like a pestle. It's used to crush herbs, spices and fruits.
A tool used to whip egg whites into a creamy texture.
A type of cooking pan that lets you steam fruit.
A tool used to mash ground beef when cooking.
Render
The process of putting food in a blender to mix.
Cooking fruit to obtain the juice.
Steaming vegetables in a steamer.
The process of cooking meats to obtain the fatty juices.
Temper
The act of separating an egg.
The technique of mixing hot and cold ingredients so that they don't get ruined as they come together.
What can be exhibited when you can't cook.
Whisking ingredients together very quickly.
Weep
What happens when you can't cook.
The gentle heating of vegetables in a little oil or butter with frequent stirring.
When clear juices or liquids run out of a solid food, such as jellies, custards and meringues.
When you saute an onion to carmalize it.
What is the mother sauce called that is basically white stock thickened with a blond roux?
Veloute
Bechamel
Espagnole
Hollandaise
Liquid made from the bones of chickens, cows, lambs, and fish used in a lot of soups
Stock
Broth
Sauce
