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. A shallow skillet with straight sides and a single long handle - used for sauteing
grand sauce
New England-style chowder
sautoir
Sec
2. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
production knife cuts
sauteuse
hearty broth
brunoise
3. 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
Glace de Volaille
concasse/concasser
knife steeling
4. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
batonnet
ansul system
thickening agents
sauce veloute
5. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
degrease/degraisser
Protein coagulation
ansul system
crouton
6. The breaking down of protein molecules
Protein denaturation
specialty soups
medium dice
clarified butter
7. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch
white mirepoix
Paysanne
Clarification
thickening agents
8. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
nappe
derivative sauce
Glace de Viande
production knife cuts
9. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
production knife cuts
Re-clarify
pincage
Clarification
10. To remove the seeds from food
Raft
peeling
decant
seeding
11. It is a French apple brandy
calvados
brown stock
Glace de Volaille
Sec
12. Vegetables cut in cubes with 3/4 of an inch dimensions
puree soups
fond
large dice
broth
13. Top bud portion or spears of vegetable and reserve for garnish
Onion br
puree soups
Fleurette
Glace de Poisson
14. 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
fond
commercial gas range
broth
15. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
FIFO
ansul system
Glace de Viande
concasse/concasser
16. A method of heat transfer in which heat is transmitted through the circulation of air or water
Bechamel
convection simmer
peeling
stock
17. A strainer with crank to operate
caramelization
Fleurette
slicer
food-mill
18. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
remouillage
wringing method
broth
glace
19. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
peeling
derivative sauce
Sec
depouillage
20. 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
roux
Consomme
Mornay
stock pot
21. Fish glace
food-mill
Glace de Poisson
thickening agents
3-compartment sink
22. 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
Clarification
remouillage
peeling
bouillon
23. The pan drippings that remain after sauteing or roasting food
cream soup
fond
Glace de Gibier
bouquet garni
24. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
bouillon
fumet
legumes
Fleurette
25. A soup that is normally pureed then strained after cream is added
cream soup
FIFO
nappe
hearty broth
26. To cut ingredients into evenly sized cubes
dice/dicing
caramelization
grand sauce
specialty soups
27. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long
fortification
peeling
julienne
blanc
28. Mince - julienne - chiffonade - brunoise and dice
Fleurette
white mirepoix
production knife cuts
bouillon
29. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
steam jacketed kettles
pulse
chopping
reduction
30. Thickening agent containing 1 part flour 1 part fat
Mornay
Sec
concasse/concasser
roux
31. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
knife steeling
Appareil/Duxelle
persillade
sauteuse
32. A shallow skillet with sloping sides and a single long handle
Onion br
potage
3-compartment sink
sauteuse
33. To chop into very small - fine pieces
stock
mirepoix
julienne
mince/mincing
34. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
extraction
broth
Fleurette
Protein coagulation
35. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock
mignonette pepper
slicer
onion soup
degrease/degraisser
36. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
stock
mirepoix
medium dice
onion soup
37. A sauce made from a browned meat and mirepoix
Glace de Gibier
sauteuse
glace
brown stock
38. Grand sauce of milk thickened with white roux
degrease/degraisser
Paysanne
Bechamel
medium dice
39. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace
blanc
mise en place
wringing method
degrease/degraisser
40. A straight - wide sided pot with two loop handles often used for braising
peeling
blanc
rondeau
blender
41. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
Raft
Consomme
stick blender
commercial gas range
42. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
Paysanne
glace
ansul system
food-mill
43. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
Paysanne
pulse
knife steeling
calvados
44. Chicken glace
convection simmer
Glace de Volaille
dice/dicing
seeding
45. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
pulse
mirepoix
decant
mignonette pepper
46. 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
47. A device used to cut foods very finely
slicer
large dice
stick blender
food-mill
48. Thickened with flour usually contains pork - potatoes - and dairy - traditional
New England-style chowder
Consomme
wringing method
nappe
49. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
large dice
seeding
blanc
blender
50. A thick soup
stock
fumet
potage
brown stock