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






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






3. Brown mirepoix with tomato






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






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






6. Game glace






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






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






9. 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






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






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






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






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






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






15. To cut pieces of roughly the same size






16. 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






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






18. White bacon is salt-cured pork






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






20. A thick soup






21. To cut food into thin strips






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






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






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






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






26. 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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27. 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






28. To cut ingredients into evenly sized cubes






29. Removing the skin from an ingredient






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






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






32. Grand sauce of milk thickened with white roux






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






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






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






36. 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






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






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






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






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






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






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






43. A sauce made from a browned meat and mirepoix






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






45. White pepper






46. Fish glace






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






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






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






50. To remove the seeds from food