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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 cube cut Which is 1/4 inches around each side






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






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






4. Thickening agent containing 1 part flour 1 part fat






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






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






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






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






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






10. Mirepoix that does not include carrots and may include parsnips






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






12. Bechamel sauce with parmesan and gruyere cheese






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






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






15. Chicken glace






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






17. 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






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






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






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






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






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






23. It is a French apple brandy






24. A thick soup






25. To cut food into thin strips






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






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






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






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






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






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






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






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






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






35. Gradually pour from one container into another - without disturbing the sediment






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






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






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






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






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






41. To remove the seeds from food






42. Brown mirepoix with tomato






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






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






46. A strainer with crank to operate






47. Dried beans; need to be soaked before use






48. 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






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






50. To cut ingredients into evenly sized cubes