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






2. To cut pieces of roughly the same size






3. Mince - julienne - chiffonade - brunoise and dice






4. To cut food into thin strips






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






6. Roux or slurry added to sauces to thicken






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






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






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. 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






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






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






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






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






15. Brown mirepoix with tomato






16. 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






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






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






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






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






21. It is a French apple brandy






22. Grand sauce of milk thickened with white roux






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






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






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






26. Removing the skin from an ingredient






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






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






29. A device used to cut foods very finely






30. To chop into very small - fine pieces






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






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






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






34. A strainer with crank to operate






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






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






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






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






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






40. 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






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






42. A thick soup






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






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






45. 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






46. Pod that has seeds in it






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






48. To remove the seeds from food






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






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