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






2. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato






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






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






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






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






8. Removing the skin from an ingredient






9. A thick soup






10. A strainer with crank to operate






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






12. Roux or slurry added to sauces to thicken






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






14. White pepper






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






16. Dried beans; need to be soaked before use






17. Meat glace






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






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






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






21. 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






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






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






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






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






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






27. Chicken glace






28. To cut ingredients into evenly sized cubes






29. 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






30. Brown mirepoix with tomato






31. Game glace






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






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






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






35. A device used to cut foods very finely






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






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






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






39. To chop into very small - fine pieces






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






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






42. Adding flavor






43. Grand sauce of milk thickened with white roux






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






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






46. To cut pieces of roughly the same size






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






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






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






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