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






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






4. Chicken glace






5. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks






6. It is a French apple brandy






7. A straight - wide sided pot with two loop handles often used for braising






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






9. To remove the seeds from food






10. Fish glace






11. To cut ingredients into evenly sized cubes






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






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






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






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






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






17. Mince - julienne - chiffonade - brunoise and dice






18. Dried beans; need to be soaked before use






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






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






21. Brown mirepoix with tomato






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






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






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






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






28. A thick soup






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






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






31. White bacon is salt-cured pork






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






33. Thickening agent containing 1 part flour 1 part fat






34. Game glace






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






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






37. Bechamel sauce with parmesan and gruyere cheese






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






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






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






41. White pepper






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






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






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






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






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






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






48. 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






49. A strainer with crank to operate






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