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






2. It is a French apple brandy






3. 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






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






5. 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






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






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






8. Bechamel sauce with parmesan and gruyere cheese






9. White pepper






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






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






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






13. Fish glace






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






15. 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






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






17. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long






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






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






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






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






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






23. To cut food into thin strips






24. To cut pieces of roughly the same size






25. 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






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






27. Thickening agent containing 1 part flour 1 part fat






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






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






30. Grand sauce of milk thickened with white roux






31. 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






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






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






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






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






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. The pan drippings that remain after sauteing or roasting food






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






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






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






41. Mince - julienne - chiffonade - brunoise and dice






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






43. Brown mirepoix with tomato






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






45. White bacon is salt-cured pork






46. A thick soup






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






49. Pod that has seeds in it






50. To remove the seeds from food