Test your basic knowledge |

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. Game glace






2. Fish glace






3. Thickening agent containing 1 part flour 1 part fat






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






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






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






7. Adding flavor






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






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






10. Dried beans; need to be soaked before use






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






12. 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






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






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






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






16. Brown mirepoix with tomato






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






18. To cut ingredients into evenly sized cubes






19. 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






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






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






22. 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






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






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






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






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






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






28. White bacon is salt-cured pork






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






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






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






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






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






34. 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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






36. A straight - wide sided pot with two loop handles often used for braising






37. A stock made from bones that have already been used for stock. Weaker than the first quality stock - it is often reduced to make a glac






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






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






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






41. A strainer with crank to operate






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






43. To cut food into thin strips






44. 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






45. Roux or slurry added to sauces to thicken






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






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






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






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






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