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






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






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






5. 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






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






7. 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






8. Bechamel sauce with parmesan and gruyere cheese






9. 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






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






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






12. Mince - julienne - chiffonade - brunoise and dice






13. Removing the skin from an ingredient






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






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






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






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






18. A strainer with crank to operate






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






20. The breaking down of protein molecules






21. Dried beans; need to be soaked before use






22. It is a French apple brandy






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






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






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






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






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






28. Chicken glace






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






30. A sauce made from a browned meat and mirepoix






31. A cube cut Which is 1/4 inches around each side






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






33. A thick soup






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






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






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






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






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






39. To coat with sauce; consistency of a sauce that will cost the back of a spoon






40. To cut food into thin strips






41. Brown mirepoix with tomato






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






43. The pan drippings that remain after sauteing or roasting food






44. 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






45. Thickening agent containing 1 part flour 1 part fat






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






47. 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






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






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






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