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






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






3. 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






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






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






6. The breaking down of protein molecules






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






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






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






10. To remove the seeds from food






11. It is a French apple brandy






12. Vegetables cut in cubes with 3/4 of an inch dimensions






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






14. 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






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






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






17. A strainer with crank to operate






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






19. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce






20. 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






21. Fish glace






22. 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






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






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






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






26. To cut ingredients into evenly sized cubes






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






28. Mince - julienne - chiffonade - brunoise and dice






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






30. Thickening agent containing 1 part flour 1 part fat






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






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






33. To chop into very small - fine pieces






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






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






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






37. A sauce made from a browned meat and mirepoix






38. Grand sauce of milk thickened with white roux






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






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






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






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






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






44. Chicken glace






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






46. 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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47. A device used to cut foods very finely






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






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






50. A thick soup