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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 of clarifying a consomme that has gotten cloudy - by using a new clarification






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






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






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






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






6. To remove the seeds from food






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






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






9. Game glace






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






11. To cut ingredients into evenly sized cubes






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






13. 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






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






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






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






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






19. Brown mirepoix with tomato






20. Pod that has seeds in it






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






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






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






24. A strainer with crank to operate






25. A device used to cut foods very finely






26. White bacon is salt-cured pork






27. Bechamel sauce with parmesan and gruyere cheese






28. Adding flavor






29. 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






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






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






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






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






34. The breaking down of protein molecules






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






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






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






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






39. A thick soup






40. Mince - julienne - chiffonade - brunoise and dice






41. To cut pieces of roughly the same size






42. 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






43. To chop into very small - fine pieces






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






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






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






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






48. 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






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






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