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






2. A device used to cut foods very finely






3. Grand sauce of milk thickened with white roux






4. Game glace






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






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






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






8. Pod that has seeds in it






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






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






11. Removing the skin from an ingredient






12. A thick soup






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






14. 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






15. 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






16. To cut pieces of roughly the same size






17. 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






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






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






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






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






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






23. To remove the seeds from food






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






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






26. Thickening agent containing 1 part flour 1 part fat






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






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






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






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






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






32. 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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33. To skim the fat off of the surfaces of stocks or broths






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






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






36. A strainer with crank to operate






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






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






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






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






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






42. White bacon is salt-cured pork






43. One of several basic sauce that are used in the preparation of many other small sauce






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






45. Chicken glace






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






47. To chop into very small - fine pieces






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






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






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