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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. Any stock
Consomme can be made with...
Consomme
ground meat
Raft
2. Thyme - bay leaf - parsley - peppercorn - no cheese cloth needed
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3. Should be passed through a dampened double thickness of cheesecloth to remove particles
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4. (clarification) mixture of ground meat - egg whites - aromats and acid used to clarify a stock or broth by trapping impurities as it coagulates (sponge)
Raft is the...
Clearmeat
sachet d' epice
Fat
5. Aids in coagulation (breaks down the connective tissue) - tomatoes (amber consomme) - vinegar (light consomme)
sachet d' epice
acid
stock
Consomme can be made with...
6. Be gently ladled onto the cheesecloth to avoid forcing particles through the cheese cloth.
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7. 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)
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8. For flavor - cut small due to short cooking time (julienne - brunoise - ground)
Raft is the...
mirepoix
Straining Consomme'
Fat
9. Raw concoction
salt
sachet d' epice
Clearmeat is the...
Garnishing Consomme'
10. 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
egg whites
Double Consomme
Cooking consomme'
11. Coagulated clearmeat which floats on top of a consomme as it simmers
Cooking consomme'
Raft is the...
Raft
Consomme can be made with...
12. Hinders protein coagulation
Fat
salt
egg whites
sachet d' epice
13. Cooked concoction
Straining Consomme' should also
Garnishing Consomme'
egg whites
Raft is the...
14. Stock - egg whites - ground lean meat - mirepoix - sachet d' spice - acid - and salt
Clearmeat is the...
salt
Consomme ingredients
Double Consomme
15. A rich stock or broth that has been clarified with a clearmeat to remove impurities
Double Consomme
Consomme
Cooking consomme'
Straining Consomme'
16. 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
Clearmeat is the...
Consomme ingredients
mirepoix
ground meat
17. Contain albumen Which is the principle ingredient in the actual clarification
egg whites
Garnishing Consomme'
Raft
Cooking consomme'
18. 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
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19. Kosher salt because has no anti-caking ingredients which might cloud consomme'. It should be added at the end of the cooking process
Fat
egg whites
salt
Albumen
20. The principle protein found in egg whites -
mirepoix
Albumen
egg whites
Fat
21. 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
Raft is the...
Albumen
stock
egg whites