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






3. The breaking down of protein molecules






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






5. Removing the skin from an ingredient






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






7. 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






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






9. Game glace






10. To remove the seeds from food






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






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






14. White pepper






15. Grand sauce of milk thickened with white roux






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






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






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






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






20. Bechamel sauce with parmesan and gruyere cheese






21. A device used to cut foods very finely






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






23. To cut pieces of roughly the same size






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






25. A thick soup






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






27. Brown mirepoix with tomato






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






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






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






31. To cut ingredients into evenly sized cubes






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






33. A strainer with crank to operate






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






35. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes






36. 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






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






38. Adding flavor






39. 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






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






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






42. Chicken glace






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






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






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






46. Roux or slurry added to sauces to thicken






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






48. A sauce that has been reduced until it is nearly dry






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






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