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






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






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






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






5. Thickening agent containing 1 part flour 1 part fat






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






7. 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






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






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






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






11. Dried beans; need to be soaked before use






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






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






14. 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






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






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






17. Brown mirepoix with tomato






18. Meat glace






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






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






21. 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






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






23. Mince - julienne - chiffonade - brunoise and dice






24. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs






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






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






27. 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






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






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






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






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






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






33. Chicken glace






34. 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






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






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






37. A device used to cut foods very finely






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






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






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






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






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






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






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






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






46. Removing the skin from an ingredient






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






48. 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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49. Roux or slurry added to sauces to thicken






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