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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. 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
clarified butter
mirepoix
thickening agents
fortification
2. 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
aromatic
peeling
slicer
wringing method
3. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
peeling
remouillage
Paysanne
aromatic
4. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
cream soup
FIFO
Bechamel
fumet
5. White bacon is salt-cured pork
salt pork
julienne
peeling
wringing method
6. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
steam jacketed kettles
potage
Re-clarify
production knife cuts
7. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
blanc
white mirepoix
specialty soups
Re-clarify
8. One of several basic sauce that are used in the preparation of many other small sauce
grand sauce
fumet
potage
pincage
9. To cut food into thin strips
fumet
peeling
Glace de Gibier
slicing
10. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace
Bechamel
mise en place
stock pot
onion pique
11. A straight - wide sided pot with two loop handles often used for braising
mignonette pepper
Protein coagulation
rondeau
Glace de Gibier
12. Adding flavor
stick blender
fortification
bouquet garni
rondeau
13. A large straight sided pot that is taller than it is wide - used for making stocks or soups
Fleurette
stock pot
persillade
hearty broth
14. Mirepoix that does not include carrots and may include parsnips
stock
white mirepoix
mince/mincing
derivative sauce
15. A sauce that has been reduced until it is nearly dry
Sec
food-mill
chopping
depouillage
16. A cube cut Which is 1/4 inches around each side
seeding
knife steeling
stock
small dice
17. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
Onion br
sachet d'epice
potage
derivative sauce
18. A method of heat transfer in which heat is transmitted through the circulation of air or water
sauce veloute
mirepoix
convection simmer
Sec
19. 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
broth
Mornay
remouillage
Protein denaturation
20. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
hearty broth
knife steeling
bouquet garni
food-mill
21. Roux or slurry added to sauces to thicken
thickening agents
Consomme
Paysanne
sautoir
22. The breaking down of protein molecules
Protein denaturation
Paysanne
salt pork
Glace de Volaille
23. To skim the fat off of the surfaces of stocks or broths
convection simmer
Bechamel
degrease/degraisser
sauteuse
24. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
onion soup
grand sauce
extraction
stock
25. Fish glace
dice/dicing
Glace de Poisson
fumet
Mornay
26. A sauce made from a browned meat and mirepoix
roux
brown stock
aromatic
mirepoix
27. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
convection simmer
blanc
reduction
Glace de Poisson
28. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
hearty broth
Bechamel
mirepoix
white mirepoix
29. It is a French apple brandy
calvados
thickening agents
caramelization
slicing
30. To remove the seeds from food
crouton
slicer
convection simmer
seeding
31. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
concasse/concasser
stick blender
reduction
fumet
32. Bechamel sauce with parmesan and gruyere cheese
Mornay
caramelization
sachet d'epice
mince/mincing
33. To coat with sauce; consistency of a sauce that will cost the back of a spoon
brunoise
nappe
legumes
decant
34. A strainer with crank to operate
decant
stock
gratinee
food-mill
35. Light colored stock made from bones that have not been browned
roux
dice/dicing
Manhattan style chowder
white stock
36. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
crouton
Appareil/Duxelle
caramelization
white mirepoix
37. Brown mirepoix with tomato
calvados
stick blender
pincage
aromatic
38. Gradually pour from one container into another - without disturbing the sediment
fumet
decant
mignonette pepper
calvados
39. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
Manhattan style chowder
Onion br
potage
Appareil/Duxelle
40. A thick soup
Manhattan style chowder
brown stock
potage
specialty soups
41. To cut pieces of roughly the same size
brown stock
concasse/concasser
chopping
FIFO
42. Pod that has seeds in it
concasse/concasser
pulse
gratinee
blanc
43. A device used to cut foods very finely
Protein coagulation
Paysanne
Fleurette
slicer
44. 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
sauce veloute
Fleurette
hearty broth
45. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
Appareil/Duxelle
chopping
convection simmer
onion pique
46. Meat glace
Glace de Viande
large dice
nappe
Glace de Poisson
47. Top bud portion or spears of vegetable and reserve for garnish
rondeau
convection simmer
wringing method
Fleurette
48. Vegetables cut in cubes with 3/4 of an inch dimensions
pulse
legumes
decant
large dice
49. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock
production knife cuts
onion soup
fond
pulse
50. 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
concasse/concasser
clarified butter
blanc
ansul system