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Test your basic knowledge |
Consomme Terms
Start Test
Study First
Subject
:
cooking
Instructions:
Answer 21 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. Good quality flavorful stock - either white - brown - or combination of both. Flavor of stock will determine the type of consomme being made: beef - chicken - game - fish and shellfish
Consomme can be made with...
Consomme ingredients
Albumen
stock
2. A strongly flavored consomme achieved by using double the amount of clear meat for a given amount of clear meat for a given amount of stock
Consomme ingredients
Cooking consomme'
stock
Double Consomme
3. For flavor - cut small due to short cooking time (julienne - brunoise - ground)
Consomme ingredients
Raft
Consomme can be made with...
mirepoix
4. Cooked concoction
Straining Consomme' should also
sachet d' epice
Raft is the...
Straining Consomme'
5. Should be passed through a dampened double thickness of cheesecloth to remove particles
6. Raw concoction
Clearmeat is the...
Consomme can be made with...
Fat
Cooking consomme'
7. (clarification) mixture of ground meat - egg whites - aromats and acid used to clarify a stock or broth by trapping impurities as it coagulates (sponge)
stock
Clearmeat is the...
Cooking consomme'
Clearmeat
8. Stock - egg whites - ground lean meat - mirepoix - sachet d' spice - acid - and salt
Clearmeat is the...
Consomme ingredients
Cooking consomme'
Double Consomme
9. Will become clear shortly after the raft coagulates and should continue to simmer gently for 1-1 1/2 hours to extract flavor from the raft ingredients or taste
10. Contain albumen Which is the principle ingredient in the actual clarification
egg whites
Garnishing Consomme'
Clearmeat
Raft is the...
11. Aids in coagulation (breaks down the connective tissue) - tomatoes (amber consomme) - vinegar (light consomme)
acid
Consomme can be made with...
salt
Double Consomme
12. Thyme - bay leaf - parsley - peppercorn - no cheese cloth needed
13. Should be lean and flavorful. Ground meat adds flavor and also contains some albumen which aids in clarification and coagulation. Beef - chicken - game or fish can be used with their corresponding stocks. Beef is sometimes used to clarify poultry sto
stock
Consomme
Straining Consomme' should also
ground meat
14. Hinders protein coagulation
Fat
Clearmeat is the...
mirepoix
Raft is the...
15. Any stock
mirepoix
Albumen
Consomme can be made with...
ground meat
16. Kosher salt because has no anti-caking ingredients which might cloud consomme'. It should be added at the end of the cooking process
sachet d' epice
salt
Consomme can be made with...
egg whites
17. A rich stock or broth that has been clarified with a clearmeat to remove impurities
Consomme
sachet d' epice
Consomme can be made with...
ground meat
18. The principle protein found in egg whites -
Straining Consomme' should also
Clearmeat is the...
Garnishing Consomme'
Albumen
19. Be gently ladled onto the cheesecloth to avoid forcing particles through the cheese cloth.
20. Should not cloud the broth or greasy. Should be cut small enough to fit on the spoon. Brunoise - Julienne - Celestine (Julienne of crepes) - Royale (cubes of cooked custard)
21. Coagulated clearmeat which floats on top of a consomme as it simmers
Cooking consomme'
Consomme can be made with...
Consomme
Raft