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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. Roux or slurry added to sauces to thicken






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






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






4. To cut ingredients into evenly sized cubes






5. It is a French apple brandy






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






7. Game glace






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






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






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






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






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






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






14. 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






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






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






17. To chop into very small - fine pieces






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






19. 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






20. White bacon is salt-cured pork






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






22. 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






23. To remove the seeds from food






24. Removing the skin from an ingredient






25. A device used to cut foods very finely






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






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






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






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






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






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






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






33. Fish glace






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






35. 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






36. Dried beans; need to be soaked before use






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






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






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






40. Grand sauce of milk thickened with white roux






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






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






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






46. Mince - julienne - chiffonade - brunoise and dice






47. A straight - wide sided pot with two loop handles often used for braising






48. White pepper






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






50. 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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