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






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






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






4. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock






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






6. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade






7. Mince - julienne - chiffonade - brunoise and dice






8. Adding flavor






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






11. Chicken glace






12. 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






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






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






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






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






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






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






19. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means






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






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






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






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






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






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






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






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






28. Game glace






29. Roux or slurry added to sauces to thicken






30. 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






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. To remove the seeds from food






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






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






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






36. Removing the skin from an ingredient






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






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






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






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






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






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






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






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






45. To chop into very small - fine pieces






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






47. To cut pieces of roughly the same size






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






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






50. Grand sauce of milk thickened with white roux