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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 sloping sides and a single long handle






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






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






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






5. Chicken glace






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






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






8. 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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9. Mirepoix that does not include carrots and may include parsnips






10. Dried beans; need to be soaked before use






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






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






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






14. White bacon is salt-cured pork






15. Adding flavor






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






17. One of several basic sauce that are used in the preparation of many other small sauce






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






19. Bechamel sauce with parmesan and gruyere cheese






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






21. Roux or slurry added to sauces to thicken






22. 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






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






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






25. Meat glace






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






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






28. Mince - julienne - chiffonade - brunoise and dice






29. Brown mirepoix with tomato






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






31. White pepper






32. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches






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






34. A device used to cut foods very finely






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






36. A thick soup






37. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood






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






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






40. Pod that has seeds in it






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






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






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






44. A sauce made from a browned meat and mirepoix






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






46. Thickening agent containing 1 part flour 1 part fat






47. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded






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






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






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