Test your basic knowledge |

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






2. Thickening agent containing 1 part flour 1 part fat






3. White pepper






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






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






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






7. Removing the skin from an ingredient






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






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






10. 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






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






12. Bechamel sauce with parmesan and gruyere cheese






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






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






15. Mince - julienne - chiffonade - brunoise and dice






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






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






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






19. A device used to cut foods very finely






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






21. Fish glace






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






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






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






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






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






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






28. To cut ingredients into evenly sized cubes






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


30. Vegetables cut in cubes with 3/4 of an inch dimensions






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






32. Dried beans; need to be soaked before use






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






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






35. 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






36. 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






37. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'






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






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






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






41. 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






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






43. It is a French apple brandy






44. To remove the seeds from food






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






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






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






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






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






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