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Test your basic knowledge |
Culinary Basics Vocab
Start Test
Study First
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. The pan drippings that remain after sauteing or roasting food
stick blender
white mirepoix
clarified butter
fond
2. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato
Bechamel
FIFO
Protein denaturation
Clarification
3. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
Protein coagulation
seeding
sauce veloute
Re-clarify
4. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
nappe
extraction
glace
Glace de Volaille
5. Dried beans; need to be soaked before use
thickening agents
legumes
production knife cuts
gratinee
6. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
blender
concasse/concasser
mirepoix
Glace de Gibier
7. To cut pieces of roughly the same size
aromatic
chopping
Glace de Viande
seeding
8. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
mirepoix
Protein denaturation
ansul system
brunoise
9. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
ansul system
crouton
Glace de Poisson
specialty soups
10. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
steam jacketed kettles
fumet
mirepoix
knife steeling
11. It is a French apple brandy
glace
sauce veloute
sautoir
calvados
12. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
depouillage
mise en place
decant
sachet d'epice
13. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock
Glace de Gibier
dice/dicing
wringing method
onion soup
14. To remove the seeds from food
fumet
Sec
fumet
seeding
15. A broth that is reduced down a little to concentrate the flavor more
medium dice
fond
degrease/degraisser
bouillon
16. Vegetables cut into a cube with 1/2 inch dimensions
salt pork
sachet d'epice
stick blender
medium dice
17. The breaking down of protein molecules
mignonette pepper
Protein denaturation
Mornay
ansul system
18. Soups from a specific region - season - or culture
specialty soups
clarified butter
thickening agents
decant
19. To skim the fat off of the surfaces of stocks or broths
decant
degrease/degraisser
slicing
Appareil/Duxelle
20. Grand sauce of milk thickened with white roux
stick blender
slicing
specialty soups
Bechamel
21. A soup that is normally pureed then strained after cream is added
cream soup
dice/dicing
small dice
blender
22. White bacon is salt-cured pork
Paysanne
cream soup
broth
salt pork
23. Vegetables cut in cubes with 3/4 of an inch dimensions
depouillage
Protein coagulation
large dice
reduction
24. Mince - julienne - chiffonade - brunoise and dice
production knife cuts
small dice
julienne
convection simmer
25. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
fumet
steam jacketed kettles
remouillage
Glace de Volaille
26. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
food-mill
Onion br
mignonette pepper
derivative sauce
27. A large straight sided pot that is taller than it is wide - used for making stocks or soups
pulse
thickening agents
pincage
stock pot
28. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks
onion soup
bouquet garni
legumes
degrease/degraisser
29. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
glace
Consomme
stock
seeding
30. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste
specialty soups
persillade
Glace de Gibier
Clarification
31. A sauce that has been reduced until it is nearly dry
Glace de Viande
white mirepoix
3-compartment sink
Sec
32. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
rondeau
sauce veloute
concasse/concasser
gratinee
33. A device used to cut foods very finely
slicer
Mornay
wringing method
glace
34. 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
ansul system
persillade
thickening agents
clarified butter
35. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
legumes
Appareil/Duxelle
stick blender
glace
36. Pod that has seeds in it
pulse
slicer
fumet
production knife cuts
37. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
batonnet
bouillon
thickening agents
peeling
38. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
Re-clarify
shocking
clarified butter
mise en place
39. Die cut of 1/8 inch around all edges
Glace de Poisson
mise en place
remouillage
brunoise
40. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
batonnet
sauteuse
glace
FIFO
41. A shallow skillet with straight sides and a single long handle - used for sauteing
sautoir
wringing method
caramelization
glace
42. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
brown stock
ansul system
production knife cuts
hearty broth
43. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
thickening agents
brown stock
Re-clarify
stock
44. To chop into very small - fine pieces
potage
mince/mincing
Mornay
Fleurette
45. Game glace
cream soup
food-mill
Glace de Gibier
glace
46. Top bud portion or spears of vegetable and reserve for garnish
Fleurette
pulse
brunoise
small dice
47. To draw off a liquid without distributing the sediment or the lower liquid layers
wringing method
decant
batonnet
gratinee
48. Thickening agent containing 1 part flour 1 part fat
degrease/degraisser
roux
nappe
concasse/concasser
49. A cube cut Which is 1/4 inches around each side
Manhattan style chowder
small dice
fumet
caramelization
50. Adding flavor
mignonette pepper
stick blender
onion pique
fortification