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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. It is a French apple brandy






2. A thick soup






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






4. White pepper






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






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






7. Removing the skin from an ingredient






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






9. 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






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






11. Thickening agent containing 1 part flour 1 part fat






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






13. Mince - julienne - chiffonade - brunoise and dice






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






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






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






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






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






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






21. Fish glace






22. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste






23. A strainer with crank to operate






24. The breaking down of protein molecules






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






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






27. White bacon is salt-cured pork






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






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






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






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






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






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






34. 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






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






36. A sauce made from a browned meat and mirepoix






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






38. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'






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






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






41. Brown mirepoix with tomato






42. Roux or slurry added to sauces to thicken






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






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






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






46. Meat glace






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






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






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






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