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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. To skim the fat off of the surfaces of stocks or broths






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






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






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






5. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches






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






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






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






9. Adding flavor






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






11. A whole peeled onion to which a bay leaf is attached using a clove as a tack






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






13. A cube cut Which is 1/4 inches around each side






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






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






16. A device used to cut foods very finely






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






18. To chop into very small - fine pieces






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






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






21. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato






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






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






24. Meat glace






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






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






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






28. To remove the seeds from food






29. Fish glace






30. Grand sauce of milk thickened with white roux






31. The breaking down of protein molecules






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






33. 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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34. To cut ingredients into evenly sized cubes






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






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






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






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






39. Mince - julienne - chiffonade - brunoise and dice






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






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






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






43. A soup that is normally pureed then strained after cream is added






44. Refers to the process of darkening of food to a certain degree to bring out flavor in the food






45. A strainer with crank to operate






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






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






48. 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






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






50. White bacon is salt-cured pork