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






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






3. 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






4. A sauce made from a browned meat and mirepoix






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






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






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






8. Fish glace






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






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






11. 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






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






13. Pod that has seeds in it






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






15. The breaking down of protein molecules






16. A strainer with crank to operate






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






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






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






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






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






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






23. To cut food into thin strips






24. Removing the skin from an ingredient






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






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






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






28. Grand sauce of milk thickened with white roux






29. To cut ingredients into evenly sized cubes






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






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






32. Mince - julienne - chiffonade - brunoise and dice






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






34. Dried beans; need to be soaked before use






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






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






37. Adding flavor






38. A thick soup






39. 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






40. 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






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






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






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






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






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






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






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






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






50. To chop into very small - fine pieces