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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. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste
persillade
fond
calvados
sachet d'epice
2. Mince - julienne - chiffonade - brunoise and dice
batonnet
glace
production knife cuts
Raft
3. Soups from a specific region - season - or culture
specialty soups
grand sauce
3-compartment sink
sachet d'epice
4. A large straight sided pot that is taller than it is wide - used for making stocks or soups
crouton
depouillage
grand sauce
stock pot
5. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
Clarification
roux
Fleurette
Onion br
6. Grand sauce of milk thickened with white roux
Bechamel
Onion br
blender
bouquet garni
7. A soup that is normally pureed then strained after cream is added
bouillon
cream soup
puree soups
sachet d'epice
8. Pod that has seeds in it
specialty soups
pulse
mince/mincing
batonnet
9. To draw off a liquid without distributing the sediment or the lower liquid layers
grand sauce
decant
production knife cuts
bouillon
10. To skim the fat off of the surfaces of stocks or broths
ansul system
degrease/degraisser
crouton
steam jacketed kettles
11. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
Sec
3-compartment sink
batonnet
decant
12. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
Fleurette
glace
fumet
pincage
13. A kitchen appliance to blend ingredients or puree food in the container in which they are being prepared
sachet d'epice
Appareil/Duxelle
stick blender
FIFO
14. A shallow skillet with straight sides and a single long handle - used for sauteing
degrease/degraisser
Manhattan style chowder
decant
sautoir
15. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
blanc
broth
mirepoix
knife steeling
16. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
fond
Glace de Viande
fumet
Appareil/Duxelle
17. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
bouquet garni
New England-style chowder
stock
batonnet
18. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
Protein coagulation
derivative sauce
depouillage
fumet
19. Vegetables cut into a cube with 1/2 inch dimensions
remouillage
medium dice
puree soups
onion pique
20. A whole peeled onion to which a bay leaf is attached using a clove as a tack
onion pique
thickening agents
aromatic
production knife cuts
21. Meat glace
Glace de Viande
concasse/concasser
sauteuse
slicing
22. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
mignonette pepper
steam jacketed kettles
blanc
nappe
23. 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
Appareil/Duxelle
mirepoix
fond
24. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
decant
Protein coagulation
Sec
reduction
25. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
mince/mincing
Bechamel
aromatic
3-compartment sink
26. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
fumet
degrease/degraisser
extraction
food-mill
27. 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
Onion br
blanc
white stock
batonnet
28. To coat with sauce; consistency of a sauce that will cost the back of a spoon
nappe
Fleurette
caramelization
onion pique
29. To chop into very small - fine pieces
mignonette pepper
food-mill
Re-clarify
mince/mincing
30. Thickening agent containing 1 part flour 1 part fat
mince/mincing
roux
hearty broth
brunoise
31. White bacon is salt-cured pork
salt pork
concasse/concasser
puree soups
glace
32. Gradually pour from one container into another - without disturbing the sediment
seeding
depouillage
decant
Glace de Viande
33. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
concasse/concasser
ansul system
convection simmer
sauce veloute
34. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
wringing method
sauce veloute
pincage
fumet
35. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
Re-clarify
Glace de Gibier
puree soups
small dice
36. 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
mirepoix
Glace de Poisson
clarified butter
seeding
37. 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
batonnet
wringing method
FIFO
decant
38. Thickened with flour usually contains pork - potatoes - and dairy - traditional
concasse/concasser
New England-style chowder
chopping
blender
39. 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
salt pork
pincage
Consomme
julienne
40. The pan drippings that remain after sauteing or roasting food
thickening agents
3-compartment sink
fond
stick blender
41. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
broth
clarified butter
sauteuse
sautoir
42. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
large dice
FIFO
clarified butter
fumet
43. It is a French apple brandy
Glace de Gibier
calvados
nappe
degrease/degraisser
44. A sauce made from a browned meat and mirepoix
brown stock
white stock
bouillon
persillade
45. A shallow skillet with sloping sides and a single long handle
sauteuse
convection simmer
stock pot
Consomme
46. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
Consomme
knife steeling
stock pot
persillade
47. A device used to cut foods very finely
chopping
large dice
fond
slicer
48. A method of heat transfer in which heat is transmitted through the circulation of air or water
convection simmer
rondeau
decant
slicer
49. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
potage
pulse
fumet
stock
50. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
wringing method
clarified butter
Manhattan style chowder
Glace de Volaille