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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. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
Appareil/Duxelle
thickening agents
remouillage
caramelization
2. A device used to cut foods very finely
roux
slicer
Glace de Volaille
Appareil/Duxelle
3. Dried beans; need to be soaked before use
stock pot
blender
legumes
knife steeling
4. The pan drippings that remain after sauteing or roasting food
fond
stick blender
sauteuse
white mirepoix
5. Thickened with flour usually contains pork - potatoes - and dairy - traditional
white stock
New England-style chowder
stock
aromatic
6. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste
degrease/degraisser
cream soup
persillade
blender
7. Bechamel sauce with parmesan and gruyere cheese
Mornay
FIFO
depouillage
Fleurette
8. 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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9. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
slicing
Protein coagulation
Glace de Volaille
steam jacketed kettles
10. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
Protein denaturation
Manhattan style chowder
stock
steam jacketed kettles
11. 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
white mirepoix
peeling
Consomme
bouillon
12. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
Raft
pincage
rondeau
remouillage
13. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
blender
sautoir
production knife cuts
gratinee
14. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch
Paysanne
steam jacketed kettles
fumet
mise en place
15. White pepper
wringing method
pincage
mignonette pepper
grand sauce
16. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
thickening agents
salt pork
depouillage
mignonette pepper
17. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
Bechamel
slicing
ansul system
blanc
18. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
Re-clarify
blanc
stock
white stock
19. A whole peeled onion to which a bay leaf is attached using a clove as a tack
julienne
crouton
onion pique
onion soup
20. To cut ingredients into evenly sized cubes
decant
mince/mincing
decant
dice/dicing
21. Grand sauce of milk thickened with white roux
sauteuse
Bechamel
Glace de Gibier
chopping
22. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
sauteuse
Clarification
decant
Onion br
23. Adding flavor
rondeau
food-mill
fortification
sauteuse
24. A shallow skillet with straight sides and a single long handle - used for sauteing
sautoir
fumet
potage
reduction
25. Die cut of 1/8 inch around all edges
Bechamel
Protein denaturation
extraction
brunoise
26. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
FIFO
hearty broth
fumet
slicing
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
broth
rondeau
knife steeling
mirepoix
28. Mirepoix that does not include carrots and may include parsnips
white mirepoix
onion pique
ansul system
brunoise
29. A large straight sided pot that is taller than it is wide - used for making stocks or soups
decant
stock pot
clarified butter
Glace de Poisson
30. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
gratinee
fumet
seeding
pulse
31. Soups from a specific region - season - or culture
sachet d'epice
salt pork
concasse/concasser
specialty soups
32. Chicken glace
Glace de Volaille
blender
persillade
mince/mincing
33. To skim the fat off of the surfaces of stocks or broths
degrease/degraisser
slicer
caramelization
dice/dicing
34. A kitchen appliance to blend ingredients or puree food in the container in which they are being prepared
stick blender
white mirepoix
Mornay
broth
35. A strainer with crank to operate
batonnet
food-mill
mignonette pepper
thickening agents
36. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
aromatic
Glace de Volaille
mise en place
sauce veloute
37. Top bud portion or spears of vegetable and reserve for garnish
Glace de Poisson
Fleurette
fumet
gratinee
38. A shallow skillet with sloping sides and a single long handle
ansul system
Raft
sauteuse
reduction
39. 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
mince/mincing
depouillage
roux
3-compartment sink
40. Vegetables cut into a cube with 1/2 inch dimensions
medium dice
gratinee
glace
broth
41. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
mirepoix
fumet
clarified butter
Bechamel
42. Mince - julienne - chiffonade - brunoise and dice
slicer
production knife cuts
hearty broth
blender
43. Gradually pour from one container into another - without disturbing the sediment
decant
white stock
Sec
mise en place
44. To chop into very small - fine pieces
sauce veloute
puree soups
commercial gas range
mince/mincing
45. Meat glace
Glace de Viande
persillade
medium dice
Protein denaturation
46. A soup that is normally pureed then strained after cream is added
legumes
Glace de Poisson
cream soup
salt pork
47. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace
Paysanne
Sec
mise en place
legumes
48. 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
chopping
wringing method
large dice
cream soup
49. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks
Protein denaturation
bouquet garni
reduction
commercial gas range
50. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
derivative sauce
thickening agents
fumet
concasse/concasser