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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. Pod that has seeds in it






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






3. Grand sauce of milk thickened with white roux






4. To chop into very small - fine pieces






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






6. Game glace






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






8. To remove the seeds from food






9. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional






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






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






12. To cut ingredients into evenly sized cubes






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






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






15. It is a French apple brandy






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






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






18. Bechamel sauce with parmesan and gruyere cheese






19. To cut pieces of roughly the same size






20. Fish glace






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






22. 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






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






24. Mince - julienne - chiffonade - brunoise and dice






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






26. 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






27. A broth that is reduced down a little to concentrate the flavor more






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






29. A stock made from bones that have already been used for stock. Weaker than the first quality stock - it is often reduced to make a glac






30. A thick soup






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






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






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






34. White pepper






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






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






37. 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

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38. Meat glace






39. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste






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






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






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






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






44. Removing the skin from an ingredient






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






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






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






48. Thickening agent containing 1 part flour 1 part fat






49. An electric mixing machine used in preparation for liquefying - chopping - or pureeing






50. Dried beans; need to be soaked before use