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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. Top bud portion or spears of vegetable and reserve for garnish
batonnet
Bechamel
chopping
Fleurette
2. A shallow skillet with sloping sides and a single long handle
small dice
sauteuse
julienne
cream soup
3. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato
sautoir
Clarification
brunoise
grand sauce
4. To chop into very small - fine pieces
stock pot
mince/mincing
sauce veloute
fond
5. 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
rondeau
sauce veloute
bouillon
blanc
6. Mince - julienne - chiffonade - brunoise and dice
production knife cuts
Raft
decant
dice/dicing
7. To remove the seeds from food
Mornay
seeding
pincage
medium dice
8. To cut ingredients into evenly sized cubes
sachet d'epice
dice/dicing
blender
rondeau
9. Vegetables cut in cubes with 3/4 of an inch dimensions
convection simmer
Bechamel
large dice
cream soup
10. Die cut of 1/8 inch around all edges
salt pork
Manhattan style chowder
persillade
brunoise
11. 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
wringing method
thickening agents
Re-clarify
Glace de Poisson
12. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
fortification
reduction
small dice
wringing method
13. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
mise en place
production knife cuts
Glace de Volaille
gratinee
14. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
Bechamel
nappe
Re-clarify
salt pork
15. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
legumes
brown stock
ansul system
Onion br
16. 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
calvados
Mornay
clarified butter
crouton
17. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
fortification
steam jacketed kettles
white mirepoix
caramelization
18. Game glace
slicing
Glace de Gibier
onion soup
stock
19. A thick soup
potage
bouillon
grand sauce
Glace de Gibier
20. 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
onion soup
slicing
3-compartment sink
concasse/concasser
21. To cut pieces of roughly the same size
chopping
Consomme
ansul system
thickening agents
22. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
FIFO
Consomme
hearty broth
mignonette pepper
23. 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
mise en place
steam jacketed kettles
24. Light colored stock made from bones that have not been browned
caramelization
white stock
Re-clarify
broth
25. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
decant
brown stock
mignonette pepper
stock
26. Dried beans; need to be soaked before use
white stock
salt pork
shocking
legumes
27. Mirepoix that does not include carrots and may include parsnips
white mirepoix
pulse
rondeau
cream soup
28. To cut food into thin strips
white mirepoix
Manhattan style chowder
cream soup
slicing
29. To draw off a liquid without distributing the sediment or the lower liquid layers
decant
commercial gas range
nappe
medium dice
30. Grand sauce of milk thickened with white roux
pincage
large dice
roux
Bechamel
31. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
thickening agents
depouillage
nappe
Manhattan style chowder
32. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks
Protein denaturation
roux
bouquet garni
nappe
33. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
seeding
Protein coagulation
degrease/degraisser
sauce veloute
34. Meat glace
Glace de Viande
brunoise
fumet
3-compartment sink
35. One of several basic sauce that are used in the preparation of many other small sauce
grand sauce
fumet
stick blender
glace
36. A broth that is reduced down a little to concentrate the flavor more
bouillon
bouquet garni
grand sauce
ansul system
37. A device used to cut foods very finely
hearty broth
large dice
aromatic
slicer
38. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long
slicer
salt pork
julienne
sachet d'epice
39. A soup that is normally pureed then strained after cream is added
cream soup
glace
aromatic
peeling
40. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste
chopping
puree soups
hearty broth
persillade
41. 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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42. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock
seeding
onion soup
Bechamel
mirepoix
43. A method of heat transfer in which heat is transmitted through the circulation of air or water
convection simmer
pincage
Onion br
brunoise
44. When a warm liquid is put into an ice bath to cool down
shocking
onion pique
extraction
mignonette pepper
45. A whole peeled onion to which a bay leaf is attached using a clove as a tack
puree soups
nappe
onion pique
white stock
46. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
aromatic
chopping
fond
hearty broth
47. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
seeding
production knife cuts
glace
white mirepoix
48. Soups from a specific region - season - or culture
rondeau
specialty soups
ansul system
blanc
49. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace
commercial gas range
mise en place
dice/dicing
Manhattan style chowder
50. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
extraction
hearty broth
blender
depouillage