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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 straight sides and a single long handle - used for sauteing






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






3. Pod that has seeds in it






4. The breaking down of protein molecules






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






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






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






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






9. 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






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






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






12. 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






13. Meat glace






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






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






16. A strainer with crank to operate






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






18. Adding flavor






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






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






21. To cut food into thin strips






22. Game glace






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






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






25. To chop into very small - fine pieces






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






27. A device used to cut foods very finely






28. Thickening agent containing 1 part flour 1 part fat






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






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






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






32. 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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33. It is a French apple brandy






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






35. 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






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






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






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






39. Fish glace






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






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






42. Dried beans; need to be soaked before use






43. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage






44. Grand sauce of milk thickened with white roux






45. Removing the skin from an ingredient






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






47. Roux or slurry added to sauces to thicken






48. 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






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






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