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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 sauce that has been reduced until it is nearly dry






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






3. 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






4. Grand sauce of milk thickened with white roux






5. Chicken glace






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






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






8. 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






9. To cut food into thin strips






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






11. A sauce made from a browned meat and mirepoix






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






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






14. A thick soup






15. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks






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






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






18. Dried beans; need to be soaked before use






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






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






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






22. A device used to cut foods very finely






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






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






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






26. 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






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






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






29. It is a French apple brandy






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






31. To cut ingredients into evenly sized cubes






32. Fish glace






33. One of several basic sauce that are used in the preparation of many other small sauce






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






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






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






37. Bechamel sauce with parmesan and gruyere cheese






38. White pepper






39. A shallow skillet with straight sides and a single long handle - used for sauteing






40. Adding flavor






41. Game glace






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






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






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






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






46. Pod that has seeds in it






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






48. Roux or slurry added to sauces to thicken






49. Removing the skin from an ingredient






50. 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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