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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. 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






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






3. A straight - wide sided pot with two loop handles often used for braising






4. Refers to the process of darkening of food to a certain degree to bring out flavor in the food






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






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






7. 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






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






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






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






11. 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






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






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






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






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






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






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






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






19. To cut ingredients into evenly sized cubes






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






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






22. Thickening agent containing 1 part flour 1 part fat






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






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






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






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






27. Fish glace






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






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






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






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






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






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






35. Grand sauce of milk thickened with white roux






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






37. The breaking down of protein molecules






38. Pod that has seeds in it






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






40. 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






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






42. To cut food into thin strips






43. Chicken glace






44. A strainer with crank to operate






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






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






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






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






49. Mirepoix that does not include carrots and may include parsnips






50. Removing the skin from an ingredient