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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. White pepper






2. 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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3. To chop into very small - fine pieces






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






5. 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






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






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






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






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






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






11. A thick soup






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






13. Removing the skin from an ingredient






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






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






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






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






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






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






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






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






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






23. To remove the seeds from food






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






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






26. To cut pieces of roughly the same size






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






28. 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






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






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






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






32. Bechamel sauce with parmesan and gruyere cheese






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






34. To cut food into thin strips






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






36. The breaking down of protein molecules






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






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






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






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






41. Game glace






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






43. Fish glace






44. 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






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






46. 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






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






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






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






50. White bacon is salt-cured pork







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