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






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






3. The breaking down of protein molecules






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






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






7. Brown mirepoix with tomato






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






9. Thickening agent containing 1 part flour 1 part fat






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






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






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






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






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






15. Pod that has seeds in it






16. 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






17. The pan drippings that remain after sauteing or roasting food






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






19. To coat with sauce; consistency of a sauce that will cost the back of a spoon






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






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






22. Roux or slurry added to sauces to thicken






23. To cut pieces of roughly the same size






24. 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






25. A thick soup






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






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






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






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






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






31. White bacon is salt-cured pork






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






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






34. Chicken glace






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






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






37. Dried beans; need to be soaked before use






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






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






40. A device used to cut foods very finely






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






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






43. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage






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






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






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






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






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






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






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