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






2. Roux or slurry added to sauces to thicken






3. Brown mirepoix with tomato






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






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






6. Adding flavor






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






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






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






10. A thick soup






11. The breaking down of protein molecules






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






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






14. Dried beans; need to be soaked before use






15. To cut pieces of roughly the same size






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






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






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






19. To cut ingredients into evenly sized cubes






20. A perfectly clear broth made by using proteins - egg whites - vegetables - and acid to form a raft that will capture any particles floating around in the broth that makes it appear murky or unclear






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






22. 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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23. Mince - julienne - chiffonade - brunoise and dice






24. Chicken glace






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






26. White pepper






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






28. Game glace






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






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






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






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






33. 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






34. Thickening agent containing 1 part flour 1 part fat






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






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






37. It is a French apple brandy






38. 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






39. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch






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






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






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






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






44. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks






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






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






47. 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






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






49. Meat glace






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