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






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






3. 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






4. 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






5. 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






6. Roux or slurry added to sauces to thicken






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






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






9. Dried beans; need to be soaked before use






10. Pod that has seeds in it






11. To chop into very small - fine pieces






12. 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






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






14. 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






15. Mince - julienne - chiffonade - brunoise and dice






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






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






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






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






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






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






22. Game glace






23. Grand sauce of milk thickened with white roux






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






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






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






27. To cut food into thin strips






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






29. To remove the seeds from food






30. 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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31. Bechamel sauce with parmesan and gruyere cheese






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






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






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






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






36. White bacon is salt-cured pork






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






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






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






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






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






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. Thickening agent containing 1 part flour 1 part fat






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






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






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






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






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






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






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