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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. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade






2. A device used to cut foods very finely






3. Dried beans; need to be soaked before use






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






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






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






7. Bechamel sauce with parmesan and gruyere cheese






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






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






11. 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






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






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






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






15. White pepper






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






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






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






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






20. To cut ingredients into evenly sized cubes






21. Grand sauce of milk thickened with white roux






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






23. Adding flavor






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






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






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






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






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






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






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






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






32. Chicken glace






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






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






35. A strainer with crank to operate






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






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






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






39. 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






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






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






42. Mince - julienne - chiffonade - brunoise and dice






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






44. To chop into very small - fine pieces






45. Meat glace






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






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






48. 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






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






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