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






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






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






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






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






6. When a warm liquid is put into an ice bath to cool down






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






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






9. Fish glace






10. Game glace






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






12. Chicken glace






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






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






15. 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






16. Adding flavor






17. To cut pieces of roughly the same size






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






19. The breaking down of protein molecules






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






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






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






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






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






25. 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






26. A strainer with crank to operate






27. To cut food into thin strips






28. Mince - julienne - chiffonade - brunoise and dice






29. Pod that has seeds in it






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






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






32. To cut ingredients into evenly sized cubes






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






34. Thickening agent containing 1 part flour 1 part fat






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






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






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






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






39. Removing the skin from an ingredient






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






41. Bechamel sauce with parmesan and gruyere cheese






42. 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






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






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






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






47. Dried beans; need to be soaked before use






48. To remove the seeds from food






49. 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






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