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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. 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






2. A sauce made from a browned meat and mirepoix






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






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






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






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






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






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






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






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






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






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






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






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






16. 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






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






18. Chicken glace






19. 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






20. A strainer with crank to operate






21. To remove the seeds from food






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






23. A device used to cut foods very finely






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






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






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






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






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






29. 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






30. It is a French apple brandy






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






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






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






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






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






36. Dried beans; need to be soaked before use






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






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






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






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






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






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






43. 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






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






45. 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






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






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






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






49. To cut pieces of roughly the same size






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