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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 a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
puree soups
legumes
gratinee
onion pique
2. To skim the fat off of the surfaces of stocks or broths
grand sauce
mirepoix
degrease/degraisser
fond
3. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
Sec
derivative sauce
commercial gas range
crouton
4. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
Glace de Gibier
bouquet garni
knife steeling
mirepoix
5. A whole peeled onion to which a bay leaf is attached using a clove as a tack
decant
onion pique
caramelization
reduction
6. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
mignonette pepper
brunoise
ansul system
blanc
7. White bacon is salt-cured pork
convection simmer
New England-style chowder
brunoise
salt pork
8. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
Raft
Sec
decant
persillade
9. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
fumet
concasse/concasser
aromatic
onion soup
10. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
white mirepoix
white stock
Paysanne
Onion br
11. A sauce made from a browned meat and mirepoix
brown stock
New England-style chowder
remouillage
Appareil/Duxelle
12. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato
broth
Protein denaturation
depouillage
Clarification
13. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
calvados
FIFO
aromatic
degrease/degraisser
14. To chop into very small - fine pieces
depouillage
sauce veloute
wringing method
mince/mincing
15. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch
julienne
Paysanne
bouillon
production knife cuts
16. A broth that is reduced down a little to concentrate the flavor more
bouillon
fumet
sachet d'epice
onion soup
17. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
small dice
legumes
Appareil/Duxelle
extraction
18. Thickened with flour usually contains pork - potatoes - and dairy - traditional
Raft
New England-style chowder
aromatic
hearty broth
19. A straight - wide sided pot with two loop handles often used for braising
slicer
rondeau
Glace de Viande
extraction
20. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
onion soup
knife steeling
mignonette pepper
glace
21. 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
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22. A shallow skillet with straight sides and a single long handle - used for sauteing
clarified butter
sautoir
hearty broth
slicer
23. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
julienne
derivative sauce
Appareil/Duxelle
fumet
24. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
blanc
onion soup
fumet
depouillage
25. The breaking down of protein molecules
Consomme
FIFO
Manhattan style chowder
Protein denaturation
26. Game glace
pulse
remouillage
Glace de Gibier
Appareil/Duxelle
27. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
sauce veloute
3-compartment sink
derivative sauce
gratinee
28. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
Glace de Volaille
fumet
peeling
slicer
29. A strainer with crank to operate
Protein coagulation
food-mill
clarified butter
knife steeling
30. A cube cut Which is 1/4 inches around each side
derivative sauce
food-mill
small dice
crouton
31. Dried beans; need to be soaked before use
aromatic
thickening agents
glace
legumes
32. 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
stock pot
salt pork
remouillage
reduction
33. A kitchen appliance to blend ingredients or puree food in the container in which they are being prepared
decant
onion pique
stick blender
Glace de Volaille
34. Removing the skin from an ingredient
pincage
aromatic
bouillon
peeling
35. It is a French apple brandy
calvados
Fleurette
Clarification
remouillage
36. To coat with sauce; consistency of a sauce that will cost the back of a spoon
nappe
medium dice
Mornay
Paysanne
37. Adding flavor
mince/mincing
Protein denaturation
thickening agents
fortification
38. Light colored stock made from bones that have not been browned
mignonette pepper
white stock
production knife cuts
crouton
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
mise en place
pulse
Manhattan style chowder
remouillage
40. 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
fond
hearty broth
bouillon
wringing method
41. A soup that is normally pureed then strained after cream is added
blanc
white stock
stock
cream soup
42. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste
legumes
puree soups
commercial gas range
potage
43. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
mince/mincing
Mornay
Protein coagulation
fond
44. When a warm liquid is put into an ice bath to cool down
Onion br
cream soup
mise en place
shocking
45. Top bud portion or spears of vegetable and reserve for garnish
Fleurette
extraction
Sec
Manhattan style chowder
46. Die cut of 1/8 inch around all edges
pincage
persillade
Glace de Viande
brunoise
47. A shallow skillet with sloping sides and a single long handle
sauteuse
sauce veloute
roux
rondeau
48. 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
derivative sauce
commercial gas range
peeling
legumes
49. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
mirepoix
shocking
batonnet
reduction
50. 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
Bechamel
Paysanne
onion pique
clarified butter