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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. A thick soup






2. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel






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






4. 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






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






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






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






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






9. 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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10. Chicken glace






11. Brown mirepoix with tomato






12. Grand sauce of milk thickened with white roux






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






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






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






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






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






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






19. Fish glace






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






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






22. Thickening agent containing 1 part flour 1 part fat






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






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






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






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






27. White bacon is salt-cured pork






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






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






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






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






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






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






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






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






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






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






38. A device used to cut foods very finely






39. Meat glace






40. The breaking down of protein molecules






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






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






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






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






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






46. 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






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






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






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






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