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Culinary Basics Vocab

Subject : cooking
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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. One of several basic sauce that are used in the preparation of many other small sauce






2. Game glace






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






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






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






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






7. Adding flavor






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






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






10. A device used to cut foods very finely






11. To cut ingredients into evenly sized cubes






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






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






14. 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






15. To cut pieces of roughly the same size






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






17. A strainer with crank to operate






18. Grand sauce of milk thickened with white roux






19. A thick soup






20. Roux or slurry added to sauces to thicken






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






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






23. 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






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






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






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






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






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






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






30. Brown mirepoix with tomato






31. 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






32. The breaking down of protein molecules






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






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






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






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






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






38. Bechamel sauce with parmesan and gruyere cheese






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






40. A sauce made from a browned meat and mirepoix






41. To cut food into thin strips






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






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






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






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






47. Fish glace






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






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






50. 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







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