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






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






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






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






5. 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






6. Grand sauce of milk thickened with white roux






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






8. 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






9. 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






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






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






12. 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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13. To skim the fat off of the surfaces of stocks or broths






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






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






16. Bechamel sauce with parmesan and gruyere cheese






17. 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






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






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






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






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






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






23. The breaking down of protein molecules






24. Meat glace






25. To remove the seeds from food






26. White pepper






27. A sauce made from a browned meat and mirepoix






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






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






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






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






32. A device used to cut foods very finely






33. Removing the skin from an ingredient






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






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






36. It is a French apple brandy






37. A thick soup






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






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






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






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






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






43. Mince - julienne - chiffonade - brunoise and dice






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






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






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






47. 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






48. Roux or slurry added to sauces to thicken






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






50. White bacon is salt-cured pork