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






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






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






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






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






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






7. 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






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






9. 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






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






11. 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






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






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






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






15. To cut pieces of roughly the same size






16. Dried beans; need to be soaked before use






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






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






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






20. Thickening agent containing 1 part flour 1 part fat






21. Meat glace






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






23. Chicken glace






24. 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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25. Grand sauce of milk thickened with white roux






26. To remove the seeds from food






27. Mince - julienne - chiffonade - brunoise and dice






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






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






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






31. White pepper






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






33. Bechamel sauce with parmesan and gruyere cheese






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






35. 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






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






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






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






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






40. White bacon is salt-cured pork






41. A device used to cut foods very finely






42. Fish glace






43. 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






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






45. A strainer with crank to operate






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






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






48. It is a French apple brandy






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






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







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