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






2. To cut pieces of roughly the same size






3. Pod that has seeds in it






4. 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


5. Roux or slurry added to sauces to thicken






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






7. White pepper






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






9. A strainer with crank to operate






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






11. White bacon is salt-cured pork






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






13. Fish glace






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






15. A device used to cut foods very finely






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






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






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






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






20. To cut ingredients into evenly sized cubes






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






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






23. Bechamel sauce with parmesan and gruyere cheese






24. Adding flavor






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






26. Chicken glace






27. To remove the seeds from food






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






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






30. The breaking down of protein molecules






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






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






33. Brown mirepoix with tomato






34. To chop into very small - fine pieces






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






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






37. Mince - julienne - chiffonade - brunoise and dice






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






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






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






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






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






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






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






45. 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






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






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






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






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






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