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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. White bacon is salt-cured pork






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






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






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






5. Mince - julienne - chiffonade - brunoise and dice






6. A broth that is reduced down a little to concentrate the flavor more






7. A sauce made from a browned meat and mirepoix






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






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






10. Fish glace






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






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






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






14. Roux or slurry added to sauces to thicken






15. 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






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






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






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






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






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






21. To remove the seeds from food






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






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






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






25. 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






26. Pod that has seeds in it






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






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






29. The breaking down of protein molecules






30. Game glace






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






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






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






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






35. Chicken glace






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






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






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






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






40. A device used to cut foods very finely






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






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






43. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood






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






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






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






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






49. To cut pieces of roughly the same size






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