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






2. 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






3. 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






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






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






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






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






8. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish






9. 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






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






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






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






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






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






15. Dried beans; need to be soaked before use






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






18. Bechamel sauce with parmesan and gruyere cheese






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






20. Chicken glace






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






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






23. To cut pieces of roughly the same size






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






25. Thickening agent containing 1 part flour 1 part fat






26. Grand sauce of milk thickened with white roux






27. Removing the skin from an ingredient






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






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






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






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






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






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






34. 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






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






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






37. 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






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






39. The breaking down of protein molecules






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






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






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






43. To chop into very small - fine pieces






44. Fish glace






45. White bacon is salt-cured pork






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






47. Mince - julienne - chiffonade - brunoise and dice






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






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






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