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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. It is a French apple brandy






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






3. To cut pieces of roughly the same size






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






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






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






7. Game glace






8. Fish glace






9. Removing the skin from an ingredient






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






11. To cut food into thin strips






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






13. Is made by heating whole butter until the butterfat begins to separate from the other two components of the whole butter; the milk solids and water






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






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






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






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






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






19. Brown mirepoix with tomato






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






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






22. A strainer with crank to operate






23. Pod that has seeds in it






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






25. 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






26. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace






27. 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






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






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






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






31. To cut ingredients into evenly sized cubes






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






33. Dried beans; need to be soaked before use






34. Bechamel sauce with parmesan and gruyere cheese






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






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






37. A device used to cut foods very finely






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






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






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






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






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






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






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






46. A thick soup






47. Adding flavor






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






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






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