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






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






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






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






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






6. It is a French apple brandy






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






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






9. A large straight sided pot that is taller than it is wide - used for making stocks or soups






10. Thickening agent containing 1 part flour 1 part fat






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






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






13. 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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14. Roux or slurry added to sauces to thicken






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






16. Fish glace






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






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






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






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






21. Grand sauce of milk thickened with white roux






22. To chop into very small - fine pieces






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






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






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






26. White bacon is salt-cured pork






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






28. A thick soup






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






30. Brown mirepoix with tomato






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






32. 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






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






34. 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






35. 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






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






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






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






39. Mince - julienne - chiffonade - brunoise and dice






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






41. 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






42. Meat glace






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






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






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






46. Removing the skin from an ingredient






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






48. To cut ingredients into evenly sized cubes






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






50. A strainer with crank to operate