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