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






2. Bechamel sauce with parmesan and gruyere cheese






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






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






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






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






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






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






9. Adding flavor






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






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






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






14. Dried beans; need to be soaked before use






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






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






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






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






19. Chicken glace






20. A strainer with crank to operate






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






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






24. To cut food into thin strips






25. To cut pieces of roughly the same size






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






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






28. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste






29. The breaking down of protein molecules






30. 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






31. A thick soup






32. 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






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






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






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






36. Pod that has seeds in it






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






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






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






40. 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






41. A device used to cut foods very finely






42. Meat glace






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






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






45. 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






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






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






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






49. Fish glace






50. Brown mirepoix with tomato