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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 soup that is normally pureed then strained after cream is added






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






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






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






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






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






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






8. Meat glace






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






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






11. 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






12. To cut pieces of roughly the same size






13. Grand sauce of milk thickened with white roux






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






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






16. Dried beans; need to be soaked before use






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






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






19. A device used to cut foods very finely






20. 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






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






22. 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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23. White pepper






24. 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






25. Fish glace






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






27. To cut ingredients into evenly sized cubes






28. Game glace






29. To remove the seeds from food






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






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






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






33. A sauce made from a browned meat and mirepoix






34. Roux or slurry added to sauces to thicken






35. The breaking down of protein molecules






36. Adding flavor






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






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






39. Mince - julienne - chiffonade - brunoise and dice






40. Thickening agent containing 1 part flour 1 part fat






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






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






43. Removing the skin from an ingredient






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






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






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






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






48. It is a French apple brandy






49. To chop into very small - fine pieces






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