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






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






3. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks






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






5. Fish glace






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






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






8. Dried beans; need to be soaked before use






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






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






11. Removing the skin from an ingredient






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






13. Bechamel sauce with parmesan and gruyere cheese






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






15. One of several basic sauce that are used in the preparation of many other small sauce






16. Chicken glace






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






18. 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






19. A large straight sided pot that is taller than it is wide - used for making stocks or soups






20. 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






21. 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






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






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






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






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






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






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






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






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






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. To cut food into thin strips






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






34. To cut ingredients into evenly sized cubes






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






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






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






38. Adding flavor






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






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






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






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






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






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






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. Brown mirepoix with tomato






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






48. A thick soup






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






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