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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. Meat glace
Glace de Viande
bouillon
fortification
grand sauce
2. A sauce made from a browned meat and mirepoix
onion pique
Re-clarify
fumet
brown stock
3. 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
Glace de Viande
brunoise
reduction
blanc
4. To skim the fat off of the surfaces of stocks or broths
degrease/degraisser
stick blender
onion soup
specialty soups
5. A soup that is normally pureed then strained after cream is added
rondeau
stock pot
cream soup
steam jacketed kettles
6. A strainer with crank to operate
Fleurette
stick blender
mirepoix
food-mill
7. 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
3-compartment sink
mince/mincing
commercial gas range
ansul system
8. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
cream soup
stick blender
reduction
Glace de Gibier
9. To coat with sauce; consistency of a sauce that will cost the back of a spoon
nappe
blender
specialty soups
remouillage
10. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
gratinee
grand sauce
3-compartment sink
rondeau
11. A shallow skillet with straight sides and a single long handle - used for sauteing
sautoir
stock pot
wringing method
knife steeling
12. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
crouton
remouillage
degrease/degraisser
grand sauce
13. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks
blanc
production knife cuts
fond
bouquet garni
14. Pod that has seeds in it
batonnet
sauteuse
pulse
convection simmer
15. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
blender
decant
Glace de Viande
Raft
16. To draw off a liquid without distributing the sediment or the lower liquid layers
broth
mince/mincing
decant
sachet d'epice
17. 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
reduction
3-compartment sink
puree soups
blanc
18. A sauce that has been reduced until it is nearly dry
Manhattan style chowder
Sec
julienne
Protein denaturation
19. Chicken glace
Mornay
Consomme
Bechamel
Glace de Volaille
20. Mince - julienne - chiffonade - brunoise and dice
peeling
production knife cuts
Protein coagulation
large dice
21. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
mirepoix
onion soup
caramelization
pincage
22. Roux or slurry added to sauces to thicken
food-mill
Sec
thickening agents
FIFO
23. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
FIFO
clarified butter
persillade
brown stock
24. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
broth
dice/dicing
mignonette pepper
Glace de Viande
25. To cut food into thin strips
slicing
Glace de Poisson
mise en place
nappe
26. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste
convection simmer
roux
rondeau
persillade
27. Adding flavor
chopping
Paysanne
production knife cuts
fortification
28. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
sauteuse
onion pique
knife steeling
fumet
29. Vegetables cut into a cube with 1/2 inch dimensions
medium dice
Manhattan style chowder
commercial gas range
Onion br
30. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
sauce veloute
fond
caramelization
decant
31. Vegetables cut in cubes with 3/4 of an inch dimensions
calvados
decant
large dice
Appareil/Duxelle
32. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
depouillage
mise en place
chopping
fumet
33. White bacon is salt-cured pork
degrease/degraisser
salt pork
FIFO
Glace de Volaille
34. Die cut of 1/8 inch around all edges
batonnet
depouillage
brunoise
bouquet garni
35. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
mirepoix
batonnet
3-compartment sink
Raft
36. Game glace
Onion br
Glace de Gibier
salt pork
pincage
37. Removing the skin from an ingredient
extraction
peeling
Sec
production knife cuts
38. A method of heat transfer in which heat is transmitted through the circulation of air or water
convection simmer
stock pot
peeling
shocking
39. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
fond
bouillon
production knife cuts
aromatic
40. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
batonnet
pulse
white stock
production knife cuts
41. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
remouillage
legumes
concasse/concasser
Fleurette
42. To remove the seeds from food
Clarification
convection simmer
seeding
decant
43. Light colored stock made from bones that have not been browned
gratinee
fumet
white stock
bouquet garni
44. Dried beans; need to be soaked before use
Consomme
clarified butter
specialty soups
legumes
45. To chop into very small - fine pieces
peeling
mince/mincing
Onion br
slicer
46. It is a French apple brandy
calvados
Paysanne
aromatic
depouillage
47. 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
Consomme
sautoir
Raft
mince/mincing
48. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
crouton
ansul system
stick blender
cream soup
49. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
caramelization
batonnet
broth
steam jacketed kettles
50. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
Protein coagulation
rondeau
fumet
stick blender