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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. Soups from a specific region - season - or culture






2. The breaking down of protein molecules






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






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






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






6. 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






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






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






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






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






11. Grand sauce of milk thickened with white roux






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






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






14. White pepper






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






16. Meat glace






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






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






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






20. 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






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






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






23. Adding flavor






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






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






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






28. Roux or slurry added to sauces to thicken






29. Fish glace






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






31. Dried beans; need to be soaked before use






32. 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






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






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






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






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






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






38. To remove the seeds from food






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






40. To chop into very small - fine pieces






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






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






43. Bechamel sauce with parmesan and gruyere cheese






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






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






46. A strainer with crank to operate






47. 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






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






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






50. 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