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






2. Bechamel sauce with parmesan and gruyere cheese






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






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






5. A strainer with crank to operate






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






7. Game glace






8. 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






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






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






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






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






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






14. 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






15. Grand sauce of milk thickened with white roux






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






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






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






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






20. 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






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






22. White pepper






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






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






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






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






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






28. Adding flavor






29. To remove the seeds from food






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






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






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






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






34. Brown mirepoix with tomato






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






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






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






38. White bacon is salt-cured pork






39. 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






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






41. Chicken glace






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






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






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






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






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






48. Thickening agent containing 1 part flour 1 part fat






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






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