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






2. 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






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






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






5. To remove the seeds from food






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






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






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






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






10. A sauce made from a browned meat and mirepoix






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






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






13. 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






14. To cut pieces of roughly the same size






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






16. Roux or slurry added to sauces to thicken






17. Fish glace






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






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






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. A thick soup






22. Meat glace






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






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






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






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






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






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






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






31. 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






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






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






34. A device used to cut foods very finely






35. Chicken glace






36. Grand sauce of milk thickened with white roux






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






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






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






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






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






42. White pepper






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






44. The breaking down of protein molecules






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






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






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






48. 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






49. White bacon is salt-cured pork






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