SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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
commercial gas range
thickening agents
Consomme
white stock
2. When a warm liquid is put into an ice bath to cool down
steam jacketed kettles
stick blender
shocking
Appareil/Duxelle
3. A whole peeled onion to which a bay leaf is attached using a clove as a tack
onion pique
aromatic
caramelization
bouquet garni
4. To cut ingredients into evenly sized cubes
production knife cuts
decant
potage
dice/dicing
5. It is a French apple brandy
depouillage
calvados
Glace de Viande
mignonette pepper
6. Soups from a specific region - season - or culture
Sec
shocking
specialty soups
caramelization
7. Game glace
shocking
food-mill
Glace de Gibier
blender
8. To coat with sauce; consistency of a sauce that will cost the back of a spoon
bouillon
Fleurette
nappe
decant
9. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
fond
wringing method
knife steeling
seeding
10. The pan drippings that remain after sauteing or roasting food
small dice
depouillage
fond
brunoise
11. A shallow skillet with straight sides and a single long handle - used for sauteing
Glace de Gibier
Protein denaturation
blender
sautoir
12. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
stick blender
reduction
pincage
julienne
13. Light colored stock made from bones that have not been browned
Re-clarify
Fleurette
pulse
white stock
14. 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
brunoise
blanc
Glace de Gibier
Manhattan style chowder
15. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
batonnet
Consomme
Appareil/Duxelle
hearty broth
16. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock
Glace de Gibier
bouillon
persillade
onion soup
17. To chop into very small - fine pieces
cream soup
New England-style chowder
mince/mincing
sautoir
18. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
blender
brown stock
Protein denaturation
slicer
19. 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
onion pique
wringing method
medium dice
Sec
20. White bacon is salt-cured pork
rondeau
salt pork
brunoise
3-compartment sink
21. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
derivative sauce
degrease/degraisser
pulse
mirepoix
22. 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
mirepoix
reduction
steam jacketed kettles
commercial gas range
23. To remove the seeds from food
knife steeling
calvados
crouton
seeding
24. Removing the skin from an ingredient
Protein coagulation
peeling
puree soups
medium dice
25. A device used to cut foods very finely
slicer
commercial gas range
Glace de Viande
thickening agents
26. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
dice/dicing
extraction
production knife cuts
steam jacketed kettles
27. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
large dice
Appareil/Duxelle
slicing
brown stock
28. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch
specialty soups
fond
potage
Paysanne
29. Top bud portion or spears of vegetable and reserve for garnish
Glace de Viande
Fleurette
cream soup
julienne
30. A shallow skillet with sloping sides and a single long handle
concasse/concasser
sauteuse
slicing
slicer
31. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
brown stock
FIFO
white mirepoix
glace
32. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
sauce veloute
pulse
julienne
stock
33. Fish glace
Glace de Poisson
Glace de Gibier
sauce veloute
Clarification
34. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
Sec
Protein coagulation
FIFO
cream soup
35. 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
decant
Consomme
legumes
fond
36. Dried beans; need to be soaked before use
batonnet
Protein coagulation
legumes
decant
37. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
onion soup
aromatic
seeding
extraction
38. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
gratinee
FIFO
food-mill
seeding
39. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long
julienne
pulse
mise en place
clarified butter
40. Grand sauce of milk thickened with white roux
large dice
Raft
Bechamel
bouillon
41. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
Onion br
mise en place
FIFO
cream soup
42. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
medium dice
Glace de Poisson
aromatic
caramelization
43. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
seeding
knife steeling
Glace de Poisson
Onion br
44. Die cut of 1/8 inch around all edges
Raft
sautoir
brunoise
bouillon
45. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
ansul system
slicer
Glace de Poisson
white stock
46. Mince - julienne - chiffonade - brunoise and dice
production knife cuts
stock pot
stick blender
Paysanne
47. A straight - wide sided pot with two loop handles often used for braising
stock
Bechamel
rondeau
concasse/concasser
48. White pepper
mignonette pepper
bouquet garni
blender
reduction
49. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
fumet
brunoise
extraction
caramelization
50. 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
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183