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. 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






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






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






4. 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






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






6. A sauce made from a browned meat and mirepoix






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






8. Meat glace






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






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






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






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






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






14. The breaking down of protein molecules






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






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






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






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






19. It is a French apple brandy






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






21. 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


22. A device used to cut foods very finely






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






24. Fish glace






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






26. 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






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






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






29. Grand sauce of milk thickened with white roux






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






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






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






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






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






35. Adding flavor






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






37. 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






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






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






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 thick soup






42. Chicken glace






43. A strainer with crank to operate






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






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






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






47. Removing the skin from an ingredient






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






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






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