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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. Removing the skin from an ingredient






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






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






4. To cut food into thin strips






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






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






7. To chop into very small - fine pieces






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






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






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






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






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






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






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






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






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






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






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






19. 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






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






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






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






23. Adding flavor






24. Thickening agent containing 1 part flour 1 part fat






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






26. 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






27. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches






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






29. A sauce made from a browned meat and mirepoix






30. Pod that has seeds in it






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






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






33. Brown mirepoix with tomato






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






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






36. 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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37. White bacon is salt-cured pork






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






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






40. 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






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






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






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






44. To cut ingredients into evenly sized cubes






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






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






47. It is a French apple brandy






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






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






50. Fish glace