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






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






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






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






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






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






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






8. To chop into very small - fine pieces






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






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






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






12. Removing the skin from an ingredient






13. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food






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






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






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






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






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






19. A thick soup






20. 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






21. To cut ingredients into evenly sized cubes






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






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






24. A sauce made from a browned meat and mirepoix






25. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules






26. Vegetables cut in cubes with 3/4 of an inch dimensions






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






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






30. Thickening agent containing 1 part flour 1 part fat






31. Game glace






32. A strainer with crank to operate






33. Adding flavor






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






35. Meat glace






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






37. Roux or slurry added to sauces to thicken






38. Grand sauce of milk thickened with white roux






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






40. 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






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






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






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






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






45. Fish glace






46. 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






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






48. Brown mirepoix with tomato






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






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