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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. Roux or slurry added to sauces to thicken






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






3. Thickening agent containing 1 part flour 1 part fat






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






5. A device used to cut foods very finely






6. White bacon is salt-cured pork






7. To cut pieces of roughly the same size






8. To remove the seeds from food






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






10. 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






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






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






13. 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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14. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces






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






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






17. To cut food into thin strips






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






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






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






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






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






23. Fish glace






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






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






26. 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






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






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






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






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






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






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






33. To chop into very small - fine pieces






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






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






36. The breaking down of protein molecules






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






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






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






40. A method of heat transfer in which heat is transmitted through the circulation of air or water






41. Chicken glace






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






43. Meat glace






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






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






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






47. It is a French apple brandy






48. Pod that has seeds in it






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






50. Dried beans; need to be soaked before use