Test your basic knowledge |

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. Fish glace






2. An electric mixing machine used in preparation for liquefying - chopping - or pureeing






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






4. A device used to cut foods very finely






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






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






7. Grand sauce of milk thickened with white roux






8. To cut food into thin strips






9. Pod that has seeds in it






10. A sauce made from a browned meat and mirepoix






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






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






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. Top bud portion or spears of vegetable and reserve for garnish






15. A strainer with crank to operate






16. White bacon is salt-cured pork






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






18. Roux or slurry added to sauces to thicken






19. 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






20. Mince - julienne - chiffonade - brunoise and dice






21. 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






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






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






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






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






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






27. 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






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






29. It is a French apple brandy






30. 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






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






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






33. Adding flavor






34. To cut ingredients into evenly sized cubes






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






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






37. A thick soup






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






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






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






41. Dried beans; need to be soaked before use






42. 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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






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






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






46. The breaking down of protein molecules






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






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






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






50. Thickening agent containing 1 part flour 1 part fat







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests