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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. The pan drippings that remain after sauteing or roasting food
fortification
derivative sauce
Protein coagulation
fond
2. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
aromatic
extraction
Raft
pincage
3. A large straight sided pot that is taller than it is wide - used for making stocks or soups
decant
stock pot
steam jacketed kettles
Fleurette
4. White bacon is salt-cured pork
shocking
salt pork
chopping
specialty soups
5. A sauce made from a browned meat and mirepoix
Protein coagulation
blanc
roux
brown stock
6. Mirepoix that does not include carrots and may include parsnips
Manhattan style chowder
Glace de Gibier
white mirepoix
aromatic
7. 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
brown stock
Mornay
blanc
white mirepoix
8. Pod that has seeds in it
decant
dice/dicing
chopping
pulse
9. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
Glace de Viande
Manhattan style chowder
decant
large dice
10. A straight - wide sided pot with two loop handles often used for braising
Onion br
rondeau
white stock
fumet
11. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
Glace de Gibier
Paysanne
steam jacketed kettles
onion soup
12. A method of heat transfer in which heat is transmitted through the circulation of air or water
stock
Protein coagulation
convection simmer
stock pot
13. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
food-mill
stock
aromatic
clarified butter
14. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
mince/mincing
blender
Appareil/Duxelle
slicing
15. A shallow skillet with sloping sides and a single long handle
stick blender
cream soup
sauteuse
legumes
16. A stock made from bones that have already been used for stock. Weaker than the first quality stock - it is often reduced to make a glac
ansul system
persillade
dice/dicing
remouillage
17. Fish glace
blender
stock
pulse
Glace de Poisson
18. Vegetables cut in cubes with 3/4 of an inch dimensions
onion soup
steam jacketed kettles
Glace de Gibier
large dice
19. A cube cut Which is 1/4 inches around each side
stock
mirepoix
sauteuse
small dice
20. Mince - julienne - chiffonade - brunoise and dice
production knife cuts
wringing method
decant
Clarification
21. 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
legumes
clarified butter
stock pot
knife steeling
22. The breaking down of protein molecules
calvados
Glace de Viande
peeling
Protein denaturation
23. 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
decant
bouquet garni
3-compartment sink
production knife cuts
24. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long
convection simmer
julienne
large dice
Mornay
25. To remove the seeds from food
New England-style chowder
seeding
mignonette pepper
extraction
26. It is a French apple brandy
calvados
Glace de Poisson
extraction
Protein coagulation
27. To cut pieces of roughly the same size
blanc
slicing
chopping
pulse
28. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
FIFO
onion soup
crouton
specialty soups
29. Dried beans; need to be soaked before use
legumes
Consomme
remouillage
puree soups
30. To cut ingredients into evenly sized cubes
brunoise
sachet d'epice
dice/dicing
mince/mincing
31. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
sautoir
glace
shocking
stock
32. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
blender
julienne
New England-style chowder
pincage
33. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste
puree soups
steam jacketed kettles
stock pot
specialty soups
34. Grand sauce of milk thickened with white roux
Consomme
puree soups
Bechamel
degrease/degraisser
35. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
julienne
knife steeling
Raft
cream soup
36. A soup that is normally pureed then strained after cream is added
grand sauce
cream soup
white mirepoix
commercial gas range
37. To chop into very small - fine pieces
brunoise
slicer
caramelization
mince/mincing
38. To draw off a liquid without distributing the sediment or the lower liquid layers
Clarification
decant
Sec
steam jacketed kettles
39. Gradually pour from one container into another - without disturbing the sediment
Bechamel
mirepoix
shocking
decant
40. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste
persillade
specialty soups
remouillage
steam jacketed kettles
41. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
Bechamel
slicer
3-compartment sink
FIFO
42. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato
Clarification
legumes
specialty soups
blender
43. Brown mirepoix with tomato
peeling
fumet
production knife cuts
pincage
44. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
slicer
brown stock
fumet
Appareil/Duxelle
45. To skim the fat off of the surfaces of stocks or broths
rondeau
decant
Paysanne
degrease/degraisser
46. To coat with sauce; consistency of a sauce that will cost the back of a spoon
specialty soups
blanc
nappe
Glace de Poisson
47. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
Protein denaturation
Consomme
ansul system
sauteuse
48. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
seeding
mise en place
Glace de Viande
hearty broth
49. When a warm liquid is put into an ice bath to cool down
Re-clarify
shocking
Protein coagulation
large dice
50. White pepper
Protein denaturation
white mirepoix
mignonette pepper
crouton