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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. To cut food into thin strips






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






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






4. 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






5. Bechamel sauce with parmesan and gruyere cheese






6. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means






7. To cut pieces of roughly the same size






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






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






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






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






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






14. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste






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






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






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






18. A sauce made from a browned meat and mirepoix






19. To chop into very small - fine pieces






20. Game glace






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






22. A device used to cut foods very finely






23. 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






24. Grand sauce of milk thickened with white roux






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






26. Mince - julienne - chiffonade - brunoise and dice






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






28. It is a French apple brandy






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






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






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






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






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






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






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






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






37. Roux or slurry added to sauces to thicken






38. 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






39. White bacon is salt-cured pork






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






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






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






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






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






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






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






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






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






50. Pod that has seeds in it