Test your basic knowledge |

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. Chicken glace






2. 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






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






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






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






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






7. 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






8. Thickening agent containing 1 part flour 1 part fat






9. To cut food into thin strips






10. A sauce made from a browned meat and mirepoix






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






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






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






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






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






16. Removing the skin from an ingredient






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






18. Adding flavor






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






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






21. Fish glace






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






23. The breaking down of protein molecules






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






25. 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






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






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






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






29. Brown mirepoix with tomato






30. To chop into very small - fine pieces






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






32. 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






33. A thick soup






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






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






36. Bechamel sauce with parmesan and gruyere cheese






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






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






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






40. 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






41. To cut ingredients into evenly sized cubes






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






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






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






45. 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






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






47. Vegetables cut into a cube with 1/2 inch dimensions






48. 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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


49. Game glace






50. Mince - julienne - chiffonade - brunoise and dice