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






3. 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






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






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






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






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






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






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






11. Brown mirepoix with tomato






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






13. Dried beans; need to be soaked before use






14. White pepper






15. 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






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






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






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






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






20. A strainer with crank to operate






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






22. Mince - julienne - chiffonade - brunoise and dice






23. 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






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






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






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






27. Adding flavor






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






29. Thickening agent containing 1 part flour 1 part fat






30. Meat glace






31. Roux or slurry added to sauces to thicken






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






33. It is a French apple brandy






34. Pod that has seeds in it






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






36. A device used to cut foods very finely






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






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






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






40. 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






41. A thick soup






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






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






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






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






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






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






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






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






50. Fish glace