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Test your basic knowledge |
Culinary Basics Vocab
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Subject
:
cooking
Instructions:
Answer 50 questions in 15 minutes.
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.
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. To cut food into thin strips
slicing
extraction
rondeau
thickening agents
2. To cut ingredients into evenly sized cubes
extraction
bouquet garni
roux
dice/dicing
3. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
pincage
knife steeling
Glace de Poisson
crouton
4. 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
commercial gas range
depouillage
fond
caramelization
5. 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
Protein coagulation
calvados
Consomme
Mornay
6. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
mignonette pepper
hearty broth
3-compartment sink
fond
7. A strainer with crank to operate
sautoir
decant
food-mill
Onion br
8. Die cut of 1/8 inch around all edges
brunoise
slicer
sautoir
blanc
9. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
salt pork
persillade
FIFO
derivative sauce
10. White bacon is salt-cured pork
remouillage
salt pork
Sec
aromatic
11. To skim the fat off of the surfaces of stocks or broths
brunoise
sachet d'epice
degrease/degraisser
glace
12. Dried beans; need to be soaked before use
Protein denaturation
food-mill
potage
legumes
13. A device used to cut foods very finely
grand sauce
slicing
commercial gas range
slicer
14. A broth that is reduced down a little to concentrate the flavor more
cream soup
bouillon
onion pique
small dice
15. Vegetables cut into a cube with 1/2 inch dimensions
medium dice
Glace de Poisson
persillade
large dice
16. Vegetables cut in cubes with 3/4 of an inch dimensions
stock
Raft
broth
large dice
17. To draw off a liquid without distributing the sediment or the lower liquid layers
decant
cream soup
Glace de Volaille
production knife cuts
18. Game glace
steam jacketed kettles
slicer
crouton
Glace de Gibier
19. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
New England-style chowder
broth
batonnet
persillade
20. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
gratinee
Onion br
cream soup
puree soups
21. To chop into very small - fine pieces
bouquet garni
mince/mincing
blender
clarified butter
22. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
stock pot
Raft
FIFO
Protein denaturation
23. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long
wringing method
julienne
bouquet garni
stock pot
24. 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
Bechamel
Protein coagulation
degrease/degraisser
wringing method
25. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace
calvados
fumet
concasse/concasser
mise en place
26. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
glace
mise en place
Mornay
sauce veloute
27. A cube cut Which is 1/4 inches around each side
dice/dicing
small dice
roux
Glace de Poisson
28. Gradually pour from one container into another - without disturbing the sediment
decant
Paysanne
bouquet garni
mignonette pepper
29. Mince - julienne - chiffonade - brunoise and dice
production knife cuts
depouillage
commercial gas range
crouton
30. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
Raft
blender
degrease/degraisser
steam jacketed kettles
31. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock
Re-clarify
pulse
aromatic
onion soup
32. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
broth
caramelization
reduction
salt pork
33. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
Manhattan style chowder
ansul system
Sec
small dice
34. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
rondeau
mise en place
glace
food-mill
35. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
FIFO
roux
Manhattan style chowder
julienne
36. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
blanc
Consomme
sautoir
caramelization
37. A thick soup
specialty soups
potage
fortification
blanc
38. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
bouquet garni
convection simmer
mirepoix
depouillage
39. A shallow skillet with sloping sides and a single long handle
Glace de Gibier
fumet
sauteuse
persillade
40. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste
slicer
persillade
julienne
fond
41. Adding flavor
Clarification
slicer
fortification
degrease/degraisser
42. Top bud portion or spears of vegetable and reserve for garnish
Fleurette
salt pork
white stock
batonnet
43. A kitchen appliance to blend ingredients or puree food in the container in which they are being prepared
mirepoix
stick blender
mignonette pepper
cream soup
44. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch
decant
fumet
white mirepoix
Paysanne
45. Grand sauce of milk thickened with white roux
degrease/degraisser
Protein coagulation
grand sauce
Bechamel
46. A method of heat transfer in which heat is transmitted through the circulation of air or water
fond
mignonette pepper
convection simmer
caramelization
47. To cut pieces of roughly the same size
Protein denaturation
chopping
glace
mirepoix
48. A soup that is normally pureed then strained after cream is added
cream soup
gratinee
food-mill
Mornay
49. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
large dice
Re-clarify
medium dice
brunoise
50. A shallow skillet with straight sides and a single long handle - used for sauteing
large dice
production knife cuts
sautoir
blender
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