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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. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long
Clarification
rondeau
fumet
julienne
2. Bechamel sauce with parmesan and gruyere cheese
derivative sauce
Mornay
FIFO
extraction
3. A large straight sided pot that is taller than it is wide - used for making stocks or soups
derivative sauce
salt pork
food-mill
stock pot
4. Die cut of 1/8 inch around all edges
brunoise
Consomme
Glace de Viande
decant
5. An easy way to strain sauce. In this method - place a clean cheesecloth over a bowl and pour the sauce through the cheesecloth into the bowl. The cloth is then twisted at either end to squeeze out the strained sauce. The cheesecloth catches the unwan
white stock
Mornay
dice/dicing
wringing method
6. A perfectly clear broth made by using proteins - egg whites - vegetables - and acid to form a raft that will capture any particles floating around in the broth that makes it appear murky or unclear
blanc
Consomme
stock
peeling
7. A shallow skillet with straight sides and a single long handle - used for sauteing
sautoir
Glace de Viande
peeling
rondeau
8. To draw off a liquid without distributing the sediment or the lower liquid layers
batonnet
puree soups
Consomme
decant
9. Fish glace
mignonette pepper
decant
Glace de Poisson
sauce veloute
10. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
sauteuse
reduction
mirepoix
concasse/concasser
11. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
mirepoix
roux
thickening agents
commercial gas range
12. Gradually pour from one container into another - without disturbing the sediment
rondeau
derivative sauce
decant
gratinee
13. Vegetables cut in cubes with 3/4 of an inch dimensions
slicer
large dice
dice/dicing
remouillage
14. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
depouillage
degrease/degraisser
batonnet
hearty broth
15. Top bud portion or spears of vegetable and reserve for garnish
Fleurette
decant
nappe
glace
16. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
decant
sauce veloute
Consomme
Protein coagulation
17. A shallow skillet with sloping sides and a single long handle
Glace de Viande
clarified butter
sauteuse
mirepoix
18. 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
julienne
blender
white mirepoix
19. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
fortification
roux
depouillage
steam jacketed kettles
20. A thick soup
pulse
large dice
sachet d'epice
potage
21. Adding flavor
calvados
food-mill
Bechamel
fortification
22. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
reduction
brown stock
salt pork
large dice
23. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
degrease/degraisser
production knife cuts
Appareil/Duxelle
Onion br
24. Soups from a specific region - season - or culture
decant
commercial gas range
clarified butter
specialty soups
25. White bacon is salt-cured pork
chopping
salt pork
ansul system
Consomme
26. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
production knife cuts
clarified butter
dice/dicing
Re-clarify
27. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
Clarification
salt pork
knife steeling
small dice
28. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
julienne
large dice
brown stock
fumet
29. A strainer with crank to operate
decant
slicing
roux
food-mill
30. A method of heat transfer in which heat is transmitted through the circulation of air or water
convection simmer
thickening agents
Consomme
Glace de Poisson
31. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
depouillage
Raft
onion soup
grand sauce
32. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
Sec
fond
Glace de Viande
crouton
33. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
broth
calvados
Protein coagulation
hearty broth
34. To remove the seeds from food
blender
seeding
caramelization
pulse
35. Mirepoix that does not include carrots and may include parsnips
Bechamel
bouillon
small dice
white mirepoix
36. To cut ingredients into evenly sized cubes
dice/dicing
onion soup
julienne
decant
37. To coat with sauce; consistency of a sauce that will cost the back of a spoon
pincage
Glace de Poisson
pulse
nappe
38. Thickened with flour usually contains pork - potatoes - and dairy - traditional
Clarification
sachet d'epice
New England-style chowder
broth
39. Meat glace
steam jacketed kettles
Glace de Viande
sachet d'epice
onion pique
40. Brown mirepoix with tomato
decant
pincage
mince/mincing
wringing method
41. A soup that is normally pureed then strained after cream is added
cream soup
pulse
extraction
Glace de Volaille
42. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato
pincage
Clarification
blanc
broth
43. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
derivative sauce
decant
potage
aromatic
44. The breaking down of protein molecules
reduction
stock pot
Protein denaturation
pulse
45. A straight - wide sided pot with two loop handles often used for braising
Glace de Gibier
rondeau
production knife cuts
shocking
46. 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
clarified butter
steam jacketed kettles
specialty soups
mirepoix
47. To skim the fat off of the surfaces of stocks or broths
degrease/degraisser
small dice
convection simmer
crouton
48. A device used to cut foods very finely
slicer
food-mill
remouillage
mirepoix
49. Light colored stock made from bones that have not been browned
blender
nappe
white stock
sachet d'epice
50. Removing the skin from an ingredient
persillade
decant
stick blender
peeling