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






2. 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






3. Dried beans; need to be soaked before use






4. Roux or slurry added to sauces to thicken






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






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






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






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






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






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






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






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






14. Grand sauce of milk thickened with white roux






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






16. To remove the seeds from food






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






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






19. 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






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






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






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






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






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






25. To cut ingredients into evenly sized cubes






26. White pepper






27. White bacon is salt-cured pork






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






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






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






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






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






33. 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






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






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






36. Mince - julienne - chiffonade - brunoise and dice






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






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






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






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






41. 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






42. It is a French apple brandy






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






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






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






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






47. Bechamel sauce with parmesan and gruyere cheese






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






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






50. Brown mirepoix with tomato