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






2. 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






3. A device used to cut foods very finely






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






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






6. To cut ingredients into evenly sized cubes






7. Meat glace






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






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. A strainer with crank to operate






11. Game glace






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






13. A thick soup






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






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






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






18. It is a French apple brandy






19. To chop into very small - fine pieces






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






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






22. Mince - julienne - chiffonade - brunoise and dice






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






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






26. To cut pieces of roughly the same size






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






28. White pepper






29. To remove the seeds from food






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






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






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






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






34. To cut food into thin strips






35. Grand sauce of milk thickened with white roux






36. 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






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






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






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






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






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






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






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






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






45. Chicken glace






46. 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






47. Fish glace






48. A sauce made from a browned meat and mirepoix






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






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