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






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






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






4. To chop into very small - fine pieces






5. 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






6. Mince - julienne - chiffonade - brunoise and dice






7. To remove the seeds from food






8. To cut ingredients into evenly sized cubes






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






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






11. 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






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






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






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






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






16. 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






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






18. Game glace






19. A thick soup






20. 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






21. To cut pieces of roughly the same size






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






23. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel






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






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






26. Dried beans; need to be soaked before use






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






28. To cut food into thin strips






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






30. Grand sauce of milk thickened with white roux






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






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






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






34. Meat glace






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






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






37. A device used to cut foods very finely






38. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long






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






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






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






43. A method of heat transfer in which heat is transmitted through the circulation of air or water






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






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






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






47. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken






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






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






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