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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. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato
grand sauce
sauce veloute
fond
Clarification
2. 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
roux
commercial gas range
brown stock
Glace de Volaille
3. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
mirepoix
white stock
sauce veloute
aromatic
4. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
caramelization
commercial gas range
steam jacketed kettles
broth
5. To remove the seeds from food
Consomme
seeding
commercial gas range
peeling
6. A soup that is normally pureed then strained after cream is added
thickening agents
Glace de Gibier
bouillon
cream soup
7. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
Mornay
brown stock
3-compartment sink
batonnet
8. To skim the fat off of the surfaces of stocks or broths
fond
Protein denaturation
Raft
degrease/degraisser
9. Vegetables cut in cubes with 3/4 of an inch dimensions
mise en place
large dice
sautoir
Glace de Volaille
10. A sauce made from a browned meat and mirepoix
brown stock
Appareil/Duxelle
mise en place
wringing method
11. A whole peeled onion to which a bay leaf is attached using a clove as a tack
fumet
brunoise
mince/mincing
onion pique
12. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
Glace de Volaille
fumet
Glace de Viande
Onion br
13. 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
wringing method
puree soups
large dice
Consomme
14. To cut pieces of roughly the same size
chopping
production knife cuts
depouillage
Onion br
15. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
salt pork
fortification
pincage
knife steeling
16. Roux or slurry added to sauces to thicken
thickening agents
pulse
large dice
Protein denaturation
17. Fish glace
brown stock
depouillage
Glace de Poisson
roux
18. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
pincage
puree soups
salt pork
concasse/concasser
19. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
clarified butter
potage
gratinee
depouillage
20. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
fortification
Paysanne
Protein denaturation
glace
21. A thick soup
FIFO
Fleurette
Raft
potage
22. Meat glace
sautoir
fond
white stock
Glace de Viande
23. 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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24. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
mirepoix
sachet d'epice
seeding
stock
25. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
fortification
decant
specialty soups
ansul system
26. To draw off a liquid without distributing the sediment or the lower liquid layers
hearty broth
Manhattan style chowder
calvados
decant
27. Light colored stock made from bones that have not been browned
white stock
Glace de Gibier
blender
production knife cuts
28. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
Bechamel
sauce veloute
Raft
persillade
29. '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
calvados
large dice
concasse/concasser
30. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
sauce veloute
grand sauce
brown stock
onion soup
31. 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
pincage
brown stock
remouillage
FIFO
32. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
dice/dicing
Fleurette
crouton
broth
33. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks
concasse/concasser
puree soups
bouquet garni
brunoise
34. A device used to cut foods very finely
brown stock
Paysanne
slicer
Sec
35. Chicken glace
seeding
small dice
Glace de Volaille
Consomme
36. Grand sauce of milk thickened with white roux
Bechamel
Appareil/Duxelle
steam jacketed kettles
blender
37. Mirepoix that does not include carrots and may include parsnips
mirepoix
large dice
white mirepoix
Glace de Poisson
38. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long
Glace de Volaille
julienne
extraction
slicer
39. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
ansul system
gratinee
glace
steam jacketed kettles
40. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
broth
hearty broth
ansul system
salt pork
41. Vegetables cut into a cube with 1/2 inch dimensions
onion soup
white stock
medium dice
wringing method
42. White pepper
onion pique
crouton
cream soup
mignonette pepper
43. One of several basic sauce that are used in the preparation of many other small sauce
grand sauce
Paysanne
brown stock
slicer
44. The breaking down of protein molecules
Re-clarify
clarified butter
Protein denaturation
extraction
45. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
sachet d'epice
Onion br
slicer
blender
46. 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
stick blender
batonnet
47. Soups from a specific region - season - or culture
crouton
blanc
hearty broth
specialty soups
48. 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
pulse
blanc
Bechamel
Consomme
49. White bacon is salt-cured pork
Glace de Volaille
salt pork
commercial gas range
fumet
50. A large straight sided pot that is taller than it is wide - used for making stocks or soups
Manhattan style chowder
hearty broth
roux
stock pot