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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. Thickening agent containing 1 part flour 1 part fat






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






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






4. It is a French apple brandy






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






6. Game glace






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






8. Mince - julienne - chiffonade - brunoise and dice






9. Grand sauce of milk thickened with white roux






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






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






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






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






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






15. To chop into very small - fine pieces






16. Roux or slurry added to sauces to thicken






17. White pepper






18. Meat glace






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






20. Adding flavor






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






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






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






24. 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






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






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






27. A strainer with crank to operate






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






29. 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






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






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






32. A thick soup






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






34. To cut ingredients into evenly sized cubes






35. 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






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






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






38. A device used to cut foods very finely






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






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






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






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






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






45. The breaking down of protein molecules






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






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






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






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






50. Fish glace