Test your basic knowledge |

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






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






3. To remove the seeds from food






4. It is a French apple brandy






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






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






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






8. To chop into very small - fine pieces






9. A strainer with crank to operate






10. Meat glace






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






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






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






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






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






16. Removing the skin from an ingredient






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






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






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






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






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






22. 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






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






24. Dried beans; need to be soaked before use






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






26. The breaking down of protein molecules






27. 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






28. A sauce made from a browned meat and mirepoix






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






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






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






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






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






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






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






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






37. To cut ingredients into evenly sized cubes






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






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






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






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






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






43. 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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


44. Bechamel sauce with parmesan and gruyere cheese






45. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace






46. To cut food into thin strips






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






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






49. Game glace






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