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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 shallow skillet with sloping sides and a single long handle






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






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






4. To chop into very small - fine pieces






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






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






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






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






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






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






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






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






14. A device used to cut foods very finely






15. Fish glace






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






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






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






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






20. A strainer with crank to operate






21. Pod that has seeds in it






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






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






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






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






26. Bechamel sauce with parmesan and gruyere cheese






27. 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






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






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






30. It is a French apple brandy






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






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






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






34. Game glace






35. 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






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






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






38. To cut food into thin strips






39. Meat glace






40. Chicken glace






41. To cut pieces of roughly the same size






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






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






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






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






46. The breaking down of protein molecules






47. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste






48. Dried beans; need to be soaked before use






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






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