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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 soup that is normally pureed then strained after cream is added






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






3. Pod that has seeds in it






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






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






6. Removing the skin from an ingredient






7. A device used to cut foods very finely






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






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






11. Roux or slurry added to sauces to thicken






12. 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






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






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






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






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






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






18. White bacon is salt-cured pork






19. White pepper






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






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






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






23. Thickening agent containing 1 part flour 1 part fat






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






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






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






27. To cut pieces of roughly the same size






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






29. Chicken glace






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






31. 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






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






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






34. Game glace






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






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






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






38. Grand sauce of milk thickened with white roux






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






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






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






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






43. 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






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






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






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






47. Adding flavor






48. It is a French apple brandy






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






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






Can you answer 50 questions in 15 minutes?



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