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






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






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






4. A strainer with crank to operate






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






6. To cut ingredients into evenly sized cubes






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






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






9. A device used to cut foods very finely






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






11. Roux or slurry added to sauces to thicken






12. 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






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






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






15. A thick soup






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






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






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






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






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






21. 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






22. White pepper






23. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules






24. Chicken glace






25. It is a French apple brandy






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






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






28. Fish glace






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






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






31. To chop into very small - fine pieces






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






33. Adding flavor






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






35. Thickening agent containing 1 part flour 1 part fat






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






37. 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






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






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






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






41. Dried beans; need to be soaked before use






42. 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






43. Mince - julienne - chiffonade - brunoise and dice






44. To cut food into thin strips






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






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






47. Meat glace






48. 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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49. Removing the skin from an ingredient






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