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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. Chicken glace






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






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






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






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






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






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






8. 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






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






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






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






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






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






14. White pepper






15. To remove the seeds from food






16. Game glace






17. A thick soup






18. Fish glace






19. It is a French apple brandy






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






21. Pod that has seeds in it






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






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






24. The breaking down of protein molecules






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






26. White bacon is salt-cured pork






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






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






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






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






32. To cut pieces of roughly the same size






33. Adding flavor






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






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






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






37. A sauce made from a browned meat and mirepoix






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






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






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






41. Removing the skin from an ingredient






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






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






44. To chop into very small - fine pieces






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






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






48. Grand sauce of milk thickened with white roux






49. 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






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