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. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
Glace de Poisson
sauce veloute
Re-clarify
Protein denaturation
2. 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
production knife cuts
peeling
stock pot
3-compartment sink
3. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock
blanc
clarified butter
onion soup
brunoise
4. A strainer with crank to operate
FIFO
large dice
food-mill
sauteuse
5. Top bud portion or spears of vegetable and reserve for garnish
extraction
Fleurette
nappe
seeding
6. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste
onion soup
puree soups
crouton
Glace de Poisson
7. A shallow skillet with sloping sides and a single long handle
gratinee
fortification
3-compartment sink
sauteuse
8. A shallow skillet with straight sides and a single long handle - used for sauteing
persillade
fortification
sautoir
Glace de Poisson
9. To cut food into thin strips
grand sauce
slicing
wringing method
large dice
10. The pan drippings that remain after sauteing or roasting food
stick blender
fond
onion soup
thickening agents
11. White bacon is salt-cured pork
rondeau
salt pork
slicer
wringing method
12. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
bouillon
white stock
small dice
sauce veloute
13. A method of heat transfer in which heat is transmitted through the circulation of air or water
convection simmer
decant
slicer
sauce veloute
14. One of several basic sauce that are used in the preparation of many other small sauce
grand sauce
Sec
broth
stick blender
15. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
remouillage
Protein coagulation
extraction
hearty broth
16. Meat glace
Glace de Gibier
fumet
onion soup
Glace de Viande
17. A broth that is reduced down a little to concentrate the flavor more
fond
Glace de Poisson
Sec
bouillon
18. Fish glace
Glace de Poisson
mignonette pepper
potage
Raft
19. To coat with sauce; consistency of a sauce that will cost the back of a spoon
slicing
nappe
caramelization
decant
20. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
crouton
production knife cuts
stock
derivative sauce
21. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
glace
shocking
Protein coagulation
persillade
22. Vegetables cut in cubes with 3/4 of an inch dimensions
commercial gas range
Protein denaturation
steam jacketed kettles
large dice
23. Die cut of 1/8 inch around all edges
degrease/degraisser
slicer
brunoise
small dice
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
bouquet garni
reduction
wringing method
bouillon
25. Roux or slurry added to sauces to thicken
thickening agents
concasse/concasser
stock pot
grand sauce
26. Vegetables cut into a cube with 1/2 inch dimensions
medium dice
food-mill
mise en place
ansul system
27. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
batonnet
New England-style chowder
mirepoix
concasse/concasser
28. 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
stock
commercial gas range
onion soup
sauce veloute
29. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
reduction
nappe
ansul system
slicing
30. A whole peeled onion to which a bay leaf is attached using a clove as a tack
white stock
derivative sauce
blender
onion pique
31. When a warm liquid is put into an ice bath to cool down
production knife cuts
sachet d'epice
dice/dicing
shocking
32. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
medium dice
fond
concasse/concasser
sauce veloute
33. Adding flavor
persillade
bouillon
fortification
Glace de Poisson
34. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
knife steeling
sauce veloute
reduction
Clarification
35. Removing the skin from an ingredient
peeling
commercial gas range
stock
Protein coagulation
36. A large straight sided pot that is taller than it is wide - used for making stocks or soups
derivative sauce
stock pot
Glace de Viande
Clarification
37. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
concasse/concasser
Manhattan style chowder
Glace de Volaille
derivative sauce
38. Chicken glace
nappe
convection simmer
Glace de Volaille
crouton
39. A straight - wide sided pot with two loop handles often used for braising
rondeau
brunoise
onion pique
Manhattan style chowder
40. To chop into very small - fine pieces
mince/mincing
sauteuse
fumet
Manhattan style chowder
41. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
sauce veloute
fumet
Protein coagulation
blanc
42. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
mirepoix
Onion br
hearty broth
aromatic
43. A device used to cut foods very finely
chopping
slicer
potage
slicing
44. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
sauce veloute
ansul system
glace
Re-clarify
45. Game glace
slicer
salt pork
knife steeling
Glace de Gibier
46. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
Fleurette
dice/dicing
blender
shocking
47. Brown mirepoix with tomato
pincage
Paysanne
convection simmer
blender
48. Pod that has seeds in it
pulse
fumet
fortification
decant
49. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
sautoir
persillade
aromatic
broth
50. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
peeling
Sec
Protein coagulation
derivative sauce