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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. Bechamel sauce with parmesan and gruyere cheese
potage
remouillage
Mornay
FIFO
2. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste
Re-clarify
persillade
Mornay
Bechamel
3. A dishwashing system in which there are three compartments - the wash - rinse - and sanitize; the wash is 110 degrees water with detergent; the rinse is for removing the soap from the item being washed - because detergent may make the sanitizing agen
Raft
thickening agents
3-compartment sink
caramelization
4. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
Manhattan style chowder
large dice
Raft
batonnet
5. A sauce that has been reduced until it is nearly dry
large dice
Sec
mignonette pepper
white mirepoix
6. When a warm liquid is put into an ice bath to cool down
pulse
sautoir
shocking
Glace de Volaille
7. 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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8. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
chopping
mirepoix
Fleurette
wringing method
9. A kitchen appliance to blend ingredients or puree food in the container in which they are being prepared
degrease/degraisser
legumes
stick blender
Appareil/Duxelle
10. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
reduction
Re-clarify
Raft
nappe
11. Brown mirepoix with tomato
fumet
blender
pincage
white mirepoix
12. A whole peeled onion to which a bay leaf is attached using a clove as a tack
white stock
Manhattan style chowder
grand sauce
onion pique
13. Dried beans; need to be soaked before use
Fleurette
decant
legumes
brunoise
14. White pepper
seeding
mignonette pepper
white stock
Manhattan style chowder
15. 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
Onion br
blanc
bouquet garni
thickening agents
16. Vegetables cut in cubes with 3/4 of an inch dimensions
mise en place
stock pot
peeling
large dice
17. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
brunoise
mignonette pepper
blender
convection simmer
18. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
wringing method
Bechamel
concasse/concasser
white mirepoix
19. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace
food-mill
julienne
Bechamel
mise en place
20. A strainer with crank to operate
food-mill
fumet
wringing method
Raft
21. A shallow skillet with sloping sides and a single long handle
pincage
degrease/degraisser
Glace de Gibier
sauteuse
22. Mince - julienne - chiffonade - brunoise and dice
Glace de Viande
glace
production knife cuts
Fleurette
23. 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
slicer
clarified butter
production knife cuts
crouton
24. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
broth
bouquet garni
stock pot
sauce veloute
25. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
Sec
gratinee
pincage
bouillon
26. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
decant
aromatic
Bechamel
Protein denaturation
27. Adding flavor
Mornay
extraction
decant
fortification
28. Light colored stock made from bones that have not been browned
large dice
white stock
remouillage
mince/mincing
29. Thickening agent containing 1 part flour 1 part fat
remouillage
depouillage
roux
broth
30. Meat glace
Glace de Viande
decant
sautoir
Glace de Volaille
31. Roux or slurry added to sauces to thicken
thickening agents
blender
ansul system
remouillage
32. Thickened with flour usually contains pork - potatoes - and dairy - traditional
mignonette pepper
Bechamel
Glace de Volaille
New England-style chowder
33. It is a French apple brandy
calvados
blanc
grand sauce
chopping
34. Pod that has seeds in it
Glace de Viande
nappe
Glace de Poisson
pulse
35. A soup that is normally pureed then strained after cream is added
Bechamel
Sec
Glace de Volaille
cream soup
36. A device used to cut foods very finely
slicer
caramelization
hearty broth
knife steeling
37. Soups from a specific region - season - or culture
small dice
specialty soups
calvados
derivative sauce
38. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
mirepoix
depouillage
Protein denaturation
blanc
39. A method of heat transfer in which heat is transmitted through the circulation of air or water
cream soup
convection simmer
mirepoix
blanc
40. 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
remouillage
fond
Clarification
Appareil/Duxelle
41. A thick soup
stick blender
Protein denaturation
production knife cuts
potage
42. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
Re-clarify
blender
sauce veloute
fumet
43. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks
New England-style chowder
fumet
bouquet garni
slicer
44. To skim the fat off of the surfaces of stocks or broths
degrease/degraisser
Re-clarify
pincage
fumet
45. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
blender
Glace de Poisson
caramelization
Fleurette
46. To draw off a liquid without distributing the sediment or the lower liquid layers
Glace de Viande
decant
Appareil/Duxelle
Sec
47. Die cut of 1/8 inch around all edges
rondeau
Consomme
mince/mincing
brunoise
48. Gradually pour from one container into another - without disturbing the sediment
decant
remouillage
FIFO
convection simmer
49. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
bouquet garni
Appareil/Duxelle
Glace de Volaille
Glace de Viande
50. Fish glace
pincage
food-mill
dice/dicing
Glace de Poisson