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






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






3. To cut food into thin strips






4. To cut pieces of roughly the same size






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






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






7. Dried beans; need to be soaked before use






8. Removing the skin from an ingredient






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






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






11. To remove the seeds from food






12. Chicken glace






13. 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






14. To chop into very small - fine pieces






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






16. Bechamel sauce with parmesan and gruyere cheese






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






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






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






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






21. Roux or slurry added to sauces to thicken






22. Brown mirepoix with tomato






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






24. A sauce made from a browned meat and mirepoix






25. A strainer with crank to operate






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






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






28. 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






29. Adding flavor






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






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






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






34. Fish glace






35. To cut ingredients into evenly sized cubes






36. White bacon is salt-cured pork






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






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






39. The breaking down of protein molecules






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






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






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






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






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






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






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






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






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






49. 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






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