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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. Soups from a specific region - season - or culture






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. 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






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






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






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






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






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






9. A strainer with crank to operate






10. To draw off a liquid without distributing the sediment or the lower liquid layers






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






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






13. 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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14. White pepper






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






16. Game glace






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






18. To remove the seeds from food






19. To cut ingredients into evenly sized cubes






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






21. A device used to cut foods very finely






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






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






24. Fish glace






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






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






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






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






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






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






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






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






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






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






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






36. Chicken glace






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






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






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






40. 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






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






42. To cut food into thin strips






43. 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






44. To cut pieces of roughly the same size






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






46. Adding flavor






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






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






49. A sauce made from a browned meat and mirepoix






50. Pod that has seeds in it