Test your basic knowledge |

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. 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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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. Bechamel sauce with parmesan and gruyere cheese






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






5. Removing the skin from an ingredient






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






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






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






9. Adding flavor






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






11. Meat glace






12. It is a French apple brandy






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






14. Chicken glace






15. Mince - julienne - chiffonade - brunoise and dice






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






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






18. 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






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






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






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






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






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






24. Dried beans; need to be soaked before use






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






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






27. 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






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






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






30. To cut ingredients into evenly sized cubes






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






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






33. 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






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






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






36. 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






37. Roux or slurry added to sauces to thicken






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






39. Brown mirepoix with tomato






40. A strainer with crank to operate






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






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






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






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






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






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






47. 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






48. Game glace






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






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







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests