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






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






3. Fish glace






4. To cut food into thin strips






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






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






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






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






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






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






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






12. Dried beans; need to be soaked before use






13. To cut pieces of roughly the same size






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






15. Thickening agent containing 1 part flour 1 part fat






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






17. To chop into very small - fine pieces






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






19. A device used to cut foods very finely






20. Brown mirepoix with tomato






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






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






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






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






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






27. Adding flavor






28. White bacon is salt-cured pork






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






30. A thick soup






31. Grand sauce of milk thickened with white roux






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






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






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






35. A sauce made from a browned meat and mirepoix






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






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






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






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






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






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






42. 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






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






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






45. Chicken glace






46. 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






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






48. Pod that has seeds in it






49. Removing the skin from an ingredient






50. Mince - julienne - chiffonade - brunoise and dice