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






2. To draw off a liquid without distributing the sediment or the lower liquid layers






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






4. Bechamel sauce with parmesan and gruyere cheese






5. Removing the skin from an ingredient






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






7. Game glace






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






9. It is a French apple brandy






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






11. To cut food into thin strips






12. 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






13. 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






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






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






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






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






18. Adding flavor






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






20. 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






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






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






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






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






25. A sauce made from a browned meat and mirepoix






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






27. Mince - julienne - chiffonade - brunoise and dice






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






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






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






31. To remove the seeds from food






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






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






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






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






36. Fish glace






37. A thick soup






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






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






40. 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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41. Die cut of 1/8 inch around all edges






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






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






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






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






46. To cut pieces of roughly the same size






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






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






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






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