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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. Roux or slurry added to sauces to thicken
thickening agents
Protein denaturation
steam jacketed kettles
fumet
2. One of several basic sauce that are used in the preparation of many other small sauce
grand sauce
sautoir
rondeau
Raft
3. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
decant
peeling
Consomme
stock
4. 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
convection simmer
brown stock
commercial gas range
sauteuse
5. Light colored stock made from bones that have not been browned
brunoise
sauteuse
white stock
steam jacketed kettles
6. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
Manhattan style chowder
steam jacketed kettles
nappe
depouillage
7. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
julienne
reduction
remouillage
large dice
8. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
derivative sauce
sautoir
onion pique
knife steeling
9. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
brunoise
persillade
broth
small dice
10. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
salt pork
fumet
3-compartment sink
depouillage
11. Removing the skin from an ingredient
peeling
blender
production knife cuts
brown stock
12. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
brown stock
brunoise
pincage
Raft
13. 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
slicer
production knife cuts
wringing method
degrease/degraisser
14. Fish glace
grand sauce
Glace de Viande
Glace de Poisson
seeding
15. 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
puree soups
legumes
blanc
16. Chicken glace
sautoir
batonnet
Glace de Volaille
slicing
17. Mince - julienne - chiffonade - brunoise and dice
production knife cuts
cream soup
pulse
stock
18. 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
gratinee
puree soups
blanc
white stock
19. To cut pieces of roughly the same size
chopping
sauce veloute
batonnet
fortification
20. To draw off a liquid without distributing the sediment or the lower liquid layers
decant
mince/mincing
food-mill
Bechamel
21. Soups from a specific region - season - or culture
New England-style chowder
Raft
julienne
specialty soups
22. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
brown stock
Protein coagulation
slicing
Appareil/Duxelle
23. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace
Clarification
3-compartment sink
mise en place
cream soup
24. A cube cut Which is 1/4 inches around each side
small dice
3-compartment sink
convection simmer
Raft
25. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
mirepoix
extraction
depouillage
New England-style chowder
26. Pod that has seeds in it
pulse
blanc
onion pique
extraction
27. The pan drippings that remain after sauteing or roasting food
fond
decant
blender
slicer
28. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
reduction
Glace de Viande
Mornay
Appareil/Duxelle
29. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
legumes
brown stock
salt pork
FIFO
30. To chop into very small - fine pieces
clarified butter
mince/mincing
salt pork
pincage
31. A thick soup
concasse/concasser
white stock
potage
Glace de Volaille
32. White pepper
fumet
mignonette pepper
Glace de Poisson
calvados
33. A shallow skillet with straight sides and a single long handle - used for sauteing
brown stock
remouillage
sautoir
gratinee
34. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
Protein denaturation
mirepoix
thickening agents
Re-clarify
35. Mirepoix that does not include carrots and may include parsnips
bouquet garni
wringing method
fumet
white mirepoix
36. Die cut of 1/8 inch around all edges
dice/dicing
brunoise
decant
sachet d'epice
37. A large straight sided pot that is taller than it is wide - used for making stocks or soups
slicer
stock pot
onion soup
Fleurette
38. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
mince/mincing
thickening agents
Onion br
ansul system
39. To skim the fat off of the surfaces of stocks or broths
clarified butter
degrease/degraisser
decant
fumet
40. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
sauce veloute
Mornay
stick blender
sachet d'epice
41. A whole peeled onion to which a bay leaf is attached using a clove as a tack
puree soups
onion pique
Paysanne
mignonette pepper
42. Thickening agent containing 1 part flour 1 part fat
roux
decant
legumes
batonnet
43. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
blender
Onion br
New England-style chowder
remouillage
44. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock
thickening agents
onion soup
onion pique
rondeau
45. Grand sauce of milk thickened with white roux
food-mill
Mornay
clarified butter
Bechamel
46. Vegetables cut into a cube with 1/2 inch dimensions
peeling
rondeau
medium dice
persillade
47. Bechamel sauce with parmesan and gruyere cheese
puree soups
dice/dicing
fumet
Mornay
48. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
Fleurette
blender
potage
Raft
49. A sauce made from a browned meat and mirepoix
Glace de Poisson
legumes
brown stock
glace
50. Thickened with flour usually contains pork - potatoes - and dairy - traditional
onion soup
small dice
New England-style chowder
large dice