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






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






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






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






5. Meat glace






6. White pepper






7. To remove the seeds from food






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






9. 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






10. To cut ingredients into evenly sized cubes






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






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






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






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






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






16. White bacon is salt-cured pork






17. Fish glace






18. Mince - julienne - chiffonade - brunoise and dice






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






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






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






22. 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






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






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






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






26. The breaking down of protein molecules






27. A cooking system used in commercial kitchen systems - which features burners on top and an over underneath - but may include a broiler and/or griddles as well






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






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






30. 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


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






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






33. A sauce made from a browned meat and mirepoix






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






35. Grand sauce of milk thickened with white roux






36. Bechamel sauce with parmesan and gruyere cheese






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






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






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






40. It is a French apple brandy






41. A thick soup






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






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






44. Roux or slurry added to sauces to thicken






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






46. Thickening agent containing 1 part flour 1 part fat






47. To chop into very small - fine pieces






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






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






50. Pod that has seeds in it