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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 soup that is normally pureed then strained after cream is added






2. 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






3. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules






4. Fish glace






5. Grand sauce of milk thickened with white roux






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






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






8. 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






9. Bechamel sauce with parmesan and gruyere cheese






10. Dried beans; need to be soaked before use






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






12. To cut ingredients into evenly sized cubes






13. It is a French apple brandy






14. White pepper






15. The breaking down of protein molecules






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






17. Roux or slurry added to sauces to thicken






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






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






20. Pod that has seeds in it






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






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






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






24. To cut pieces of roughly the same size






25. Thickening agent containing 1 part flour 1 part fat






26. To remove the seeds from food






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






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






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






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






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






32. Game glace






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






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






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






36. Brown mirepoix with tomato






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






38. A shallow skillet with straight sides and a single long handle - used for sauteing






39. 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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40. Removing the skin from an ingredient






41. 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






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






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






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






45. A device used to cut foods very finely






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






47. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch






48. 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






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






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