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






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






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






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






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






7. White bacon is salt-cured pork






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






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






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






11. A sauce made from a browned meat and mirepoix






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






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






14. To chop into very small - fine pieces






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






16. A broth that is reduced down a little to concentrate the flavor more






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






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






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






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






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






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






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






25. The breaking down of protein molecules






26. Game glace






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






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






29. A strainer with crank to operate






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






31. Dried beans; need to be soaked before use






32. 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






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






34. Removing the skin from an ingredient






35. It is a French apple brandy






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






37. Adding flavor






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






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






40. 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






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






42. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste






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






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






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






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






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






48. 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






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






50. 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