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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. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
Protein coagulation
Raft
New England-style chowder
nappe
2. Dried beans; need to be soaked before use
knife steeling
commercial gas range
legumes
Paysanne
3. The breaking down of protein molecules
decant
Protein denaturation
nappe
Protein coagulation
4. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
Protein coagulation
salt pork
extraction
New England-style chowder
5. A shallow skillet with straight sides and a single long handle - used for sauteing
sautoir
blanc
Glace de Volaille
shocking
6. 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
potage
thickening agents
seeding
clarified butter
7. Top bud portion or spears of vegetable and reserve for garnish
Fleurette
thickening agents
stock
steam jacketed kettles
8. To draw off a liquid without distributing the sediment or the lower liquid layers
blender
Glace de Poisson
decant
caramelization
9. Bechamel sauce with parmesan and gruyere cheese
sauteuse
Mornay
wringing method
brown stock
10. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
onion soup
puree soups
aromatic
legumes
11. A large straight sided pot that is taller than it is wide - used for making stocks or soups
commercial gas range
convection simmer
small dice
stock pot
12. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
Clarification
Onion br
Glace de Volaille
stock
13. A broth that is reduced down a little to concentrate the flavor more
bouillon
convection simmer
onion soup
derivative sauce
14. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
medium dice
dice/dicing
blender
knife steeling
15. Chicken glace
degrease/degraisser
Glace de Volaille
Glace de Viande
depouillage
16. A whole peeled onion to which a bay leaf is attached using a clove as a tack
cream soup
mise en place
slicing
onion pique
17. A shallow skillet with sloping sides and a single long handle
peeling
white mirepoix
rondeau
sauteuse
18. Mince - julienne - chiffonade - brunoise and dice
pulse
production knife cuts
mise en place
seeding
19. A method of heat transfer in which heat is transmitted through the circulation of air or water
mignonette pepper
mise en place
white mirepoix
convection simmer
20. White pepper
fumet
batonnet
onion soup
mignonette pepper
21. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
mirepoix
fumet
Manhattan style chowder
roux
22. Roux or slurry added to sauces to thicken
Fleurette
slicer
thickening agents
rondeau
23. To coat with sauce; consistency of a sauce that will cost the back of a spoon
bouquet garni
nappe
stick blender
Glace de Viande
24. A cooking system used in commercial kitchen systems - which features burners on top and an over underneath - but may include a broiler and/or griddles as well
glace
roux
commercial gas range
Manhattan style chowder
25. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
mise en place
Manhattan style chowder
batonnet
FIFO
26. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
calvados
mirepoix
sauce veloute
blender
27. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
dice/dicing
fumet
decant
derivative sauce
28. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste
persillade
crouton
seeding
fumet
29. Brown mirepoix with tomato
Sec
sauce veloute
pincage
rondeau
30. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
stock
batonnet
mise en place
Mornay
31. A straight - wide sided pot with two loop handles often used for braising
fond
broth
rondeau
Fleurette
32. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
caramelization
derivative sauce
persillade
nappe
33. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
mirepoix
sachet d'epice
Re-clarify
hearty broth
34. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
caramelization
medium dice
Appareil/Duxelle
Fleurette
35. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
Manhattan style chowder
puree soups
sautoir
stock
36. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
mince/mincing
dice/dicing
Re-clarify
mirepoix
37. A soup that is normally pureed then strained after cream is added
cream soup
bouquet garni
wringing method
derivative sauce
38. A sauce that has been reduced until it is nearly dry
Sec
sauce veloute
sautoir
Protein coagulation
39. Thickening agent containing 1 part flour 1 part fat
sachet d'epice
pulse
decant
roux
40. When a warm liquid is put into an ice bath to cool down
remouillage
fond
seeding
shocking
41. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
fumet
Consomme
wringing method
batonnet
42. Meat glace
blanc
Glace de Viande
medium dice
Bechamel
43. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
reduction
brunoise
Sec
blender
44. White bacon is salt-cured pork
sautoir
salt pork
decant
grand sauce
45. A thick soup
mince/mincing
aromatic
potage
specialty soups
46. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
Fleurette
pulse
ansul system
sauce veloute
47. Light colored stock made from bones that have not been browned
Clarification
cream soup
white stock
caramelization
48. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
fortification
Glace de Poisson
fond
glace
49. 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
Clarification
Consomme
Glace de Viande
fumet
50. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
concasse/concasser
Glace de Volaille
legumes
crouton