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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. Bechamel sauce with parmesan and gruyere cheese






2. A thick soup






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






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






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






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






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






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






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






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






11. 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






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






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






14. Grand sauce of milk thickened with white roux






15. 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






16. To remove the seeds from food






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






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






19. It is a French apple brandy






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






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






22. Roux or slurry added to sauces to thicken






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






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






25. 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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26. A sauce made from a browned meat and mirepoix






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






28. To chop into very small - fine pieces






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






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






31. Chicken glace






32. To cut pieces of roughly the same size






33. Mince - julienne - chiffonade - brunoise and dice






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






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






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






37. Pod that has seeds in it






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






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






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






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






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






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






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






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






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






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






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






49. Removing the skin from an ingredient






50. Thickening agent containing 1 part flour 1 part fat