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






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






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






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






5. Fish glace






6. White bacon is salt-cured pork






7. Pod that has seeds in it






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






9. 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






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






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






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






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






14. A broth that is reduced down a little to concentrate the flavor more






15. 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






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






17. Adding flavor






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






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






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






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






23. Dried beans; need to be soaked before use






24. Brown mirepoix with tomato






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






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






27. 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






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






29. Chicken glace






30. 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






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






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






33. To cut ingredients into evenly sized cubes






34. A thick soup






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






36. Removing the skin from an ingredient






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






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






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






40. A sauce made from a browned meat and mirepoix






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






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






43. White pepper






44. A device used to cut foods very finely






45. 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






46. Meat glace






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






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






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






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