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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 strainer with crank to operate






2. To cut ingredients into evenly sized cubes






3. To cut food into thin strips






4. The breaking down of protein molecules






5. To cut pieces of roughly the same size






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






7. 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






8. White pepper






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






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






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






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






13. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood






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






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






16. Brown mirepoix with tomato






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






18. 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






19. Fish glace






20. White bacon is salt-cured pork






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






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






23. Meat glace






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






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






26. 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






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






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






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






30. Mince - julienne - chiffonade - brunoise and dice






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






32. Chicken glace






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






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






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






36. 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






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






38. A sauce made from a browned meat and mirepoix






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






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






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






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






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






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






45. Pod that has seeds in it






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






47. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage






48. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock






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