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






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






4. Mince - julienne - chiffonade - brunoise and dice






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






6. Removing the skin from an ingredient






7. A thick soup






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






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






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






11. Grand sauce of milk thickened with white roux






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






13. A sauce made from a browned meat and mirepoix






14. To cut food into thin strips






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






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






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






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






19. It is a French apple brandy






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






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






22. To chop into very small - fine pieces






23. A device used to cut foods very finely






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






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






26. To cut pieces of roughly the same size






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






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






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






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






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






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






33. To remove the seeds from food






34. Thickening agent containing 1 part flour 1 part fat






35. White bacon is salt-cured pork






36. Chicken glace






37. 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






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






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






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






41. White pepper






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






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






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






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






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






47. Pod that has seeds in it






48. Adding flavor






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






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