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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. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
concasse/concasser
stock
food-mill
white mirepoix
2. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
clarified butter
grand sauce
fortification
steam jacketed kettles
3. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
fumet
New England-style chowder
medium dice
Re-clarify
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
Manhattan style chowder
stock pot
knife steeling
blender
5. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
large dice
Glace de Gibier
fond
mirepoix
6. Mirepoix that does not include carrots and may include parsnips
reduction
New England-style chowder
white mirepoix
Glace de Volaille
7. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
stock
depouillage
FIFO
fond
8. To chop into very small - fine pieces
grand sauce
depouillage
FIFO
mince/mincing
9. Vegetables cut into a cube with 1/2 inch dimensions
medium dice
caramelization
grand sauce
FIFO
10. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
extraction
knife steeling
Paysanne
pincage
11. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch
roux
extraction
calvados
Paysanne
12. Removing the skin from an ingredient
peeling
Bechamel
shocking
seeding
13. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
aromatic
Re-clarify
Glace de Volaille
Raft
14. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
Fleurette
Raft
fumet
gratinee
15. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
dice/dicing
Bechamel
white mirepoix
Appareil/Duxelle
16. A kitchen appliance to blend ingredients or puree food in the container in which they are being prepared
production knife cuts
sautoir
stock
stick blender
17. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato
Protein coagulation
clarified butter
mince/mincing
Clarification
18. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
fumet
sauce veloute
pulse
Fleurette
19. A thick soup
bouquet garni
decant
Glace de Gibier
potage
20. 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
potage
sauce veloute
brown stock
21. To cut ingredients into evenly sized cubes
blanc
aromatic
dice/dicing
mirepoix
22. Light colored stock made from bones that have not been browned
calvados
potage
white stock
production knife cuts
23. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
onion soup
seeding
hearty broth
extraction
24. A sauce made from a browned meat and mirepoix
Clarification
FIFO
brown stock
mignonette pepper
25. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
specialty soups
Re-clarify
sachet d'epice
Protein coagulation
26. Vegetables cut in cubes with 3/4 of an inch dimensions
large dice
Fleurette
julienne
Protein denaturation
27. The pan drippings that remain after sauteing or roasting food
fond
mignonette pepper
Protein coagulation
legumes
28. 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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29. Thickened with flour usually contains pork - potatoes - and dairy - traditional
pincage
white mirepoix
New England-style chowder
white stock
30. Thickening agent containing 1 part flour 1 part fat
brunoise
roux
Bechamel
bouillon
31. Game glace
Protein coagulation
FIFO
thickening agents
Glace de Gibier
32. A strainer with crank to operate
fond
FIFO
rondeau
food-mill
33. Adding flavor
Clarification
sauce veloute
fortification
Manhattan style chowder
34. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
Sec
crouton
large dice
decant
35. Meat glace
Glace de Viande
thickening agents
fond
fumet
36. Top bud portion or spears of vegetable and reserve for garnish
aromatic
stock pot
Clarification
Fleurette
37. Roux or slurry added to sauces to thicken
broth
thickening agents
seeding
sautoir
38. Grand sauce of milk thickened with white roux
grand sauce
calvados
stick blender
Bechamel
39. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
medium dice
stick blender
pulse
Re-clarify
40. 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
remouillage
calvados
specialty soups
hearty broth
41. When a warm liquid is put into an ice bath to cool down
sautoir
shocking
onion pique
sauce veloute
42. A large straight sided pot that is taller than it is wide - used for making stocks or soups
decant
Protein denaturation
stock pot
onion pique
43. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
Onion br
Consomme
blanc
cream soup
44. Die cut of 1/8 inch around all edges
slicing
brunoise
commercial gas range
depouillage
45. Fish glace
Glace de Poisson
medium dice
wringing method
Sec
46. 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
broth
stock pot
3-compartment sink
onion soup
47. To coat with sauce; consistency of a sauce that will cost the back of a spoon
persillade
mirepoix
nappe
dice/dicing
48. Brown mirepoix with tomato
mince/mincing
bouillon
pincage
white mirepoix
49. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
Mornay
blender
stock pot
sachet d'epice
50. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
slicing
decant
fond
fumet