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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 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






2. Pod that has seeds in it






3. A sauce made from a browned meat and mirepoix






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






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






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






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






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






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






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






11. 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






12. A strainer with crank to operate






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






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






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






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






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






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






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






21. A thick soup






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






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






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






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






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






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






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






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






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






31. Chicken glace






32. White pepper






33. The breaking down of protein molecules






34. 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






35. Thickening agent containing 1 part flour 1 part fat






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






37. Game glace






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






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






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






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






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






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






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






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






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






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






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






50. Brown mirepoix with tomato