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






2. An easy way to strain sauce. In this method - place a clean cheesecloth over a bowl and pour the sauce through the cheesecloth into the bowl. The cloth is then twisted at either end to squeeze out the strained sauce. The cheesecloth catches the unwan






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






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






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






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






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






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






9. It is a French apple brandy






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






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






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






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. Removing the skin from an ingredient






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






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






17. Chicken glace






18. Mince - julienne - chiffonade - brunoise and dice






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






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






21. 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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22. Roux or slurry added to sauces to thicken






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






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






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






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






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






28. 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






29. A thick soup






30. White bacon is salt-cured pork






31. Dried beans; need to be soaked before use






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






33. Grand sauce of milk thickened with white roux






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






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






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






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






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






39. 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






40. To cut food into thin strips






41. 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






42. To cut ingredients into evenly sized cubes






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






44. 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






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






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






47. To chop into very small - fine pieces






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






49. A device used to cut foods very finely






50. The breaking down of protein molecules