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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. Adding flavor






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






3. 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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4. It is a French apple brandy






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






6. Meat glace






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






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






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






10. 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






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






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






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






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






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






16. A sauce made from a browned meat and mirepoix






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






18. A strainer with crank to operate






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






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






21. To remove the seeds from food






22. Mince - julienne - chiffonade - brunoise and dice






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






24. Brown mirepoix with tomato






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






26. Bechamel sauce with parmesan and gruyere cheese






27. Thickening agent containing 1 part flour 1 part fat






28. 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






29. 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






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






31. To chop into very small - fine pieces






32. Removing the skin from an ingredient






33. Game glace






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






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






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






37. White pepper






38. To cut ingredients into evenly sized cubes






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






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






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






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






43. A device used to cut foods very finely






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






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






46. Roux or slurry added to sauces to thicken






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






48. 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






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






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