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






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






3. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock






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






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






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






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






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






9. Roux or slurry added to sauces to thicken






10. A thick soup






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






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






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






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






15. Bechamel sauce with parmesan and gruyere cheese






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






17. 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






18. Brown mirepoix with tomato






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






20. To cut food into thin strips






21. Game glace






22. 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






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






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






25. 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






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






27. 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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28. Thickening agent containing 1 part flour 1 part fat






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






30. A strainer with crank to operate






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






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






33. 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






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






35. To remove the seeds from food






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






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






38. Chicken glace






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






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






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






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






43. 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






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






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






46. Adding flavor






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






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






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






50. It is a French apple brandy