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






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






3. 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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4. It is a French apple brandy






5. To chop into very small - fine pieces






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






7. Mince - julienne - chiffonade - brunoise and dice






8. Thickening agent containing 1 part flour 1 part fat






9. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock






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






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






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






13. A thick soup






14. Removing the skin from an ingredient






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






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






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






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






19. The breaking down of protein molecules






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






21. 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






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






23. Chicken glace






24. Bechamel sauce with parmesan and gruyere cheese






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






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






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






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






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






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






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






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






33. To cut ingredients into evenly sized cubes






34. To cut food into thin strips






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






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






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






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






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






40. 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






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. To remove the seeds from food






43. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage






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






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






46. Fish glace






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






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






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






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