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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. Adding flavor
Appareil/Duxelle
Fleurette
FIFO
fortification
2. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
Fleurette
Onion br
fortification
Appareil/Duxelle
3. 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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4. It is a French apple brandy
gratinee
Mornay
onion pique
calvados
5. A whole peeled onion to which a bay leaf is attached using a clove as a tack
onion pique
Consomme
roux
medium dice
6. Meat glace
fond
thickening agents
Glace de Viande
mince/mincing
7. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
potage
wringing method
knife steeling
depouillage
8. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
glace
steam jacketed kettles
onion soup
hearty broth
9. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks
calvados
Manhattan style chowder
bouquet garni
puree soups
10. 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
white mirepoix
derivative sauce
fumet
wringing method
11. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
broth
decant
cream soup
caramelization
12. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock
brunoise
onion soup
white mirepoix
wringing method
13. A shallow skillet with straight sides and a single long handle - used for sauteing
sautoir
dice/dicing
white stock
batonnet
14. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
pulse
steam jacketed kettles
Paysanne
Re-clarify
15. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
derivative sauce
gratinee
chopping
Manhattan style chowder
16. A sauce made from a browned meat and mirepoix
Onion br
specialty soups
stock pot
brown stock
17. A method of heat transfer in which heat is transmitted through the circulation of air or water
convection simmer
Sec
degrease/degraisser
clarified butter
18. A strainer with crank to operate
Fleurette
food-mill
Re-clarify
blanc
19. Mirepoix that does not include carrots and may include parsnips
blender
white mirepoix
julienne
chopping
20. A soup that is normally pureed then strained after cream is added
New England-style chowder
cream soup
pulse
glace
21. To remove the seeds from food
mise en place
seeding
stock
decant
22. Mince - julienne - chiffonade - brunoise and dice
batonnet
julienne
production knife cuts
broth
23. A shallow skillet with sloping sides and a single long handle
food-mill
grand sauce
slicing
sauteuse
24. Brown mirepoix with tomato
Glace de Volaille
pincage
blanc
grand sauce
25. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste
seeding
white stock
persillade
shocking
26. Bechamel sauce with parmesan and gruyere cheese
Mornay
convection simmer
caramelization
decant
27. Thickening agent containing 1 part flour 1 part fat
mince/mincing
roux
degrease/degraisser
blender
28. 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
chopping
commercial gas range
food-mill
Sec
29. 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
crouton
bouquet garni
blanc
shocking
30. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
sauce veloute
decant
3-compartment sink
ansul system
31. To chop into very small - fine pieces
salt pork
mince/mincing
legumes
Glace de Gibier
32. Removing the skin from an ingredient
fortification
bouillon
Raft
peeling
33. Game glace
Glace de Gibier
degrease/degraisser
sachet d'epice
julienne
34. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
salt pork
Clarification
convection simmer
FIFO
35. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato
persillade
sauce veloute
Clarification
pincage
36. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
Sec
sauce veloute
3-compartment sink
sachet d'epice
37. White pepper
mignonette pepper
Glace de Volaille
ansul system
glace
38. To cut ingredients into evenly sized cubes
fond
dice/dicing
wringing method
Onion br
39. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
grand sauce
ansul system
puree soups
Manhattan style chowder
40. To draw off a liquid without distributing the sediment or the lower liquid layers
decant
medium dice
Appareil/Duxelle
knife steeling
41. A cube cut Which is 1/4 inches around each side
mise en place
Clarification
rondeau
small dice
42. Soups from a specific region - season - or culture
wringing method
depouillage
specialty soups
Consomme
43. A device used to cut foods very finely
3-compartment sink
blanc
slicer
potage
44. The pan drippings that remain after sauteing or roasting food
Appareil/Duxelle
fond
onion soup
blender
45. Vegetables cut into a cube with 1/2 inch dimensions
Bechamel
knife steeling
slicing
medium dice
46. Roux or slurry added to sauces to thicken
Clarification
Mornay
thickening agents
wringing method
47. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
derivative sauce
gratinee
medium dice
salt pork
48. 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
shocking
aromatic
3-compartment sink
brown stock
49. To skim the fat off of the surfaces of stocks or broths
Glace de Poisson
Consomme
degrease/degraisser
decant
50. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
mirepoix
bouillon
depouillage
mignonette pepper