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






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






3. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace






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






5. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means






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






7. The pan drippings that remain after sauteing or roasting food






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






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






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






11. A thick soup






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






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






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






15. 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






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






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






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






19. To remove the seeds from food






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






21. Pod that has seeds in it






22. White bacon is salt-cured pork






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






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






25. Dried beans; need to be soaked before use






26. To cut food into thin strips






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






28. Adding flavor






29. It is a French apple brandy






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






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






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






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






34. To cut pieces of roughly the same size






35. Removing the skin from an ingredient






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






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






38. 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






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






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






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






43. Thickening agent containing 1 part flour 1 part fat






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






45. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food






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






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






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






49. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce






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