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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 sauce made from a browned meat and mirepoix






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






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






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






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






7. Dried beans; need to be soaked before use






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






9. 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






10. Mince - julienne - chiffonade - brunoise and dice






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






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






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






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






15. A device used to cut foods very finely






16. A strainer with crank to operate






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






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






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






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






21. 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






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






23. To cut pieces of roughly the same size






24. Roux or slurry added to sauces to thicken






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






26. A thick soup






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






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






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






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






31. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock






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






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






34. To remove the seeds from food






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






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






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






38. Pod that has seeds in it






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






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






41. The breaking down of protein molecules






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






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






44. Bechamel sauce with parmesan and gruyere cheese






45. To cut ingredients into evenly sized cubes






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






47. 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






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






49. Game glace






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