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






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






3. White pepper






4. 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






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






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






7. Roux or slurry added to sauces to thicken






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






9. Game glace






10. A thick soup






11. To remove the seeds from food






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






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






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






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






16. To cut food into thin strips






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






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






19. Adding flavor






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






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

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


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






23. 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






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






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






26. 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






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






29. Mince - julienne - chiffonade - brunoise and dice






30. Pod that has seeds in it






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






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






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






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






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






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






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






38. Meat glace






39. White bacon is salt-cured pork






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






41. A device used to cut foods very finely






42. To draw off a liquid without distributing the sediment or the lower liquid layers






43. It is a French apple brandy






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






45. Brown mirepoix with tomato






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






47. To cut ingredients into evenly sized cubes






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






49. 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






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