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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 process of obtaining something from a mixture or compound by chemical or physical or mechanical means
ansul system
extraction
slicing
sachet d'epice
2. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
sauce veloute
knife steeling
ansul system
fond
3. Fish glace
Raft
Appareil/Duxelle
chopping
Glace de Poisson
4. Gradually pour from one container into another - without disturbing the sediment
decant
sauteuse
New England-style chowder
specialty soups
5. A cube cut Which is 1/4 inches around each side
brown stock
small dice
large dice
medium dice
6. Game glace
Paysanne
degrease/degraisser
Glace de Gibier
mince/mincing
7. To coat with sauce; consistency of a sauce that will cost the back of a spoon
fond
glace
nappe
Protein denaturation
8. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
extraction
Glace de Volaille
Glace de Poisson
caramelization
9. Light colored stock made from bones that have not been browned
stock pot
white stock
pincage
shocking
10. To cut ingredients into evenly sized cubes
medium dice
julienne
dice/dicing
Sec
11. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
reduction
stick blender
mise en place
cream soup
12. To cut food into thin strips
chopping
slicing
Glace de Volaille
food-mill
13. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks
bouquet garni
Paysanne
ansul system
white stock
14. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock
specialty soups
onion soup
medium dice
stock
15. Mince - julienne - chiffonade - brunoise and dice
production knife cuts
Protein coagulation
Onion br
grand sauce
16. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste
caramelization
puree soups
peeling
hearty broth
17. Thickened with flour usually contains pork - potatoes - and dairy - traditional
cream soup
knife steeling
New England-style chowder
gratinee
18. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
glace
steam jacketed kettles
stock
white stock
19. Thickening agent containing 1 part flour 1 part fat
Sec
sachet d'epice
roux
Fleurette
20. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
blanc
fumet
stock
production knife cuts
21. White pepper
FIFO
sautoir
mignonette pepper
blender
22. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
Glace de Gibier
production knife cuts
Raft
caramelization
23. Roux or slurry added to sauces to thicken
thickening agents
Fleurette
sauce veloute
Clarification
24. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
depouillage
3-compartment sink
peeling
Sec
25. To cut pieces of roughly the same size
chopping
derivative sauce
degrease/degraisser
decant
26. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
fumet
Manhattan style chowder
Paysanne
bouillon
27. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch
stock pot
3-compartment sink
Paysanne
nappe
28. A strainer with crank to operate
food-mill
mince/mincing
Consomme
persillade
29. To chop into very small - fine pieces
decant
knife steeling
mince/mincing
Glace de Volaille
30. A sauce made from a browned meat and mirepoix
brown stock
thickening agents
Glace de Poisson
brunoise
31. 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
pulse
food-mill
bouillon
Consomme
32. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
gratinee
Glace de Gibier
Paysanne
onion soup
33. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
fumet
salt pork
knife steeling
Re-clarify
34. One of several basic sauce that are used in the preparation of many other small sauce
Glace de Viande
grand sauce
gratinee
clarified butter
35. A shallow skillet with straight sides and a single long handle - used for sauteing
ansul system
sautoir
persillade
white stock
36. To skim the fat off of the surfaces of stocks or broths
sautoir
Re-clarify
blanc
degrease/degraisser
37. A device used to cut foods very finely
slicer
3-compartment sink
Protein denaturation
New England-style chowder
38. 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
blanc
peeling
Protein coagulation
broth
39. A method of heat transfer in which heat is transmitted through the circulation of air or water
derivative sauce
Glace de Viande
persillade
convection simmer
40. Vegetables cut in cubes with 3/4 of an inch dimensions
medium dice
derivative sauce
large dice
degrease/degraisser
41. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste
crouton
persillade
specialty soups
Clarification
42. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
peeling
mirepoix
production knife cuts
wringing method
43. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace
caramelization
Mornay
roux
mise en place
44. 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
45. A sauce that has been reduced until it is nearly dry
legumes
extraction
medium dice
Sec
46. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long
julienne
stock
small dice
slicer
47. 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
persillade
clarified butter
nappe
knife steeling
48. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
fumet
chopping
decant
cream soup
49. 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
3-compartment sink
nappe
batonnet
glace
50. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
glace
gratinee
hearty broth
blender