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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 remove the seeds from food






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






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






5. An easy way to strain sauce. In this method - place a clean cheesecloth over a bowl and pour the sauce through the cheesecloth into the bowl. The cloth is then twisted at either end to squeeze out the strained sauce. The cheesecloth catches the unwan






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






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






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






9. 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






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






11. A device used to cut foods very finely






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






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






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






15. Grand sauce of milk thickened with white roux






16. 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






17. Pod that has seeds in it






18. Game glace






19. 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






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






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






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






23. It is a French apple brandy






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






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






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






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






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






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






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






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






32. White bacon is salt-cured pork






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






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






35. A sauce made from a browned meat and mirepoix






36. Dried beans; need to be soaked before use






37. A strainer with crank to operate






38. Adding flavor






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






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






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






42. To chop into very small - fine pieces






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






44. Thickening agent containing 1 part flour 1 part fat






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






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






47. To cut ingredients into evenly sized cubes






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






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






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