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






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






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






4. 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






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






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






7. Chicken glace






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






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






10. Roux or slurry added to sauces to thicken






11. Thickening agent containing 1 part flour 1 part fat






12. A strainer with crank to operate






13. To cut pieces of roughly the same size






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






15. Grand sauce of milk thickened with white roux






16. 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






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






18. To cut food into thin strips






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






20. Brown mirepoix with tomato






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






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






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






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






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






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






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






28. Game glace






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






30. White pepper






31. To cut ingredients into evenly sized cubes






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






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






34. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel






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






36. White bacon is salt-cured pork






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






38. Pod that has seeds in it






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






40. A thick soup






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






42. 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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43. 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






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






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






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






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






48. 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






49. Meat glace






50. 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