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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. When a warm liquid is put into an ice bath to cool down
chopping
roux
shocking
sachet d'epice
2. Mince - julienne - chiffonade - brunoise and dice
nappe
production knife cuts
broth
Glace de Viande
3. To skim the fat off of the surfaces of stocks or broths
degrease/degraisser
Protein coagulation
rondeau
roux
4. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
gratinee
clarified butter
persillade
steam jacketed kettles
5. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
production knife cuts
broth
FIFO
steam jacketed kettles
6. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
aromatic
Manhattan style chowder
production knife cuts
medium dice
7. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
seeding
nappe
Raft
sachet d'epice
8. To cut food into thin strips
pulse
Consomme
slicing
Sec
9. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
stock
brunoise
mise en place
sauteuse
10. 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
hearty broth
brunoise
11. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
clarified butter
knife steeling
brunoise
derivative sauce
12. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
Glace de Volaille
crouton
bouillon
wringing method
13. Pod that has seeds in it
hearty broth
pulse
sachet d'epice
fumet
14. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato
Fleurette
Glace de Volaille
Clarification
fumet
15. 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
depouillage
slicing
clarified butter
peeling
16. The breaking down of protein molecules
Protein denaturation
onion pique
slicing
derivative sauce
17. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
white stock
dice/dicing
mirepoix
pincage
18. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace
sachet d'epice
pulse
hearty broth
mise en place
19. A shallow skillet with sloping sides and a single long handle
bouillon
bouquet garni
nappe
sauteuse
20. A cube cut Which is 1/4 inches around each side
small dice
3-compartment sink
batonnet
Glace de Viande
21. Chicken glace
Glace de Volaille
persillade
white stock
New England-style chowder
22. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock
onion soup
derivative sauce
remouillage
stock
23. To cut ingredients into evenly sized cubes
Appareil/Duxelle
extraction
fond
dice/dicing
24. Light colored stock made from bones that have not been browned
degrease/degraisser
white stock
slicing
Bechamel
25. Roux or slurry added to sauces to thicken
aromatic
thickening agents
white mirepoix
legumes
26. A soup that is normally pureed then strained after cream is added
concasse/concasser
reduction
production knife cuts
cream soup
27. Die cut of 1/8 inch around all edges
brunoise
derivative sauce
remouillage
bouquet garni
28. It is a French apple brandy
calvados
mignonette pepper
mirepoix
Sec
29. Thickened with flour usually contains pork - potatoes - and dairy - traditional
rondeau
cream soup
sachet d'epice
New England-style chowder
30. A thick soup
sautoir
sachet d'epice
potage
fortification
31. Fish glace
roux
remouillage
Glace de Poisson
pulse
32. Dried beans; need to be soaked before use
crouton
mirepoix
legumes
Sec
33. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
Consomme
FIFO
pincage
sauce veloute
34. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
large dice
depouillage
decant
glace
35. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
Protein coagulation
convection simmer
Mornay
steam jacketed kettles
36. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
fumet
specialty soups
Glace de Volaille
steam jacketed kettles
37. A device used to cut foods very finely
pincage
slicer
stick blender
seeding
38. 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
steam jacketed kettles
3-compartment sink
blanc
Clarification
39. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
small dice
fortification
mise en place
blender
40. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
fond
fumet
onion soup
caramelization
41. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
Glace de Viande
puree soups
extraction
white mirepoix
42. To cut pieces of roughly the same size
mirepoix
knife steeling
chopping
Protein denaturation
43. A method of heat transfer in which heat is transmitted through the circulation of air or water
Sec
Onion br
mince/mincing
convection simmer
44. Vegetables cut into a cube with 1/2 inch dimensions
mince/mincing
seeding
medium dice
reduction
45. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste
fortification
puree soups
Glace de Viande
food-mill
46. The pan drippings that remain after sauteing or roasting food
Consomme
pulse
FIFO
fond
47. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
reduction
stock pot
sauteuse
Paysanne
48. 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
pulse
sachet d'epice
small dice
commercial gas range
49. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
ansul system
Protein coagulation
Glace de Gibier
sauce veloute
50. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
caramelization
slicing
large dice
broth