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






2. A thick soup






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






4. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs






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






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






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






8. 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






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






10. Grand sauce of milk thickened with white roux






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






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






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






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






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






16. 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






17. White bacon is salt-cured pork






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






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






20. To chop into very small - fine pieces






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






22. To remove the seeds from food






23. White pepper






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






25. A sauce that has been reduced until it is nearly dry






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






27. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted






28. 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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






47. To cut pieces of roughly the same size






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






49. A device used to cut foods very finely






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