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






2. 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






3. A device used to cut foods very finely






4. To chop into very small - fine pieces






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






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






7. Dried beans; need to be soaked before use






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






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






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






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






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






13. To cut ingredients into evenly sized cubes






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






15. A thick soup






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






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






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






19. White pepper






20. Grand sauce of milk thickened with white roux






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






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






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






24. Adding flavor






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






26. A sauce made from a browned meat and mirepoix






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






28. Brown mirepoix with tomato






29. 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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30. Roux or slurry added to sauces to thicken






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






32. 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






33. Game glace






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






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






36. Bechamel sauce with parmesan and gruyere cheese






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






38. To cut food into thin strips






39. Meat glace






40. White bacon is salt-cured pork






41. Pod that has seeds in it






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






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






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






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






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






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






48. 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






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






50. Thickening agent containing 1 part flour 1 part fat