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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. Chicken glace
white stock
sauce veloute
blender
Glace de Volaille
2. A soup that is normally pureed then strained after cream is added
Re-clarify
degrease/degraisser
Paysanne
cream soup
3. A broth that is reduced down a little to concentrate the flavor more
bouillon
Fleurette
Sec
Manhattan style chowder
4. Removing the skin from an ingredient
white mirepoix
peeling
clarified butter
degrease/degraisser
5. A shallow skillet with sloping sides and a single long handle
sauteuse
steam jacketed kettles
slicing
blanc
6. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch
Paysanne
gratinee
Bechamel
batonnet
7. Grand sauce of milk thickened with white roux
Bechamel
hearty broth
Manhattan style chowder
cream soup
8. A method of heat transfer in which heat is transmitted through the circulation of air or water
decant
convection simmer
bouquet garni
Clarification
9. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
calvados
sauce veloute
stock
aromatic
10. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
remouillage
derivative sauce
brown stock
degrease/degraisser
11. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
Protein coagulation
blender
mignonette pepper
sauce veloute
12. Mirepoix that does not include carrots and may include parsnips
broth
fumet
white mirepoix
Consomme
13. The pan drippings that remain after sauteing or roasting food
potage
fond
seeding
bouquet garni
14. 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
clarified butter
hearty broth
commercial gas range
3-compartment sink
15. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
shocking
Manhattan style chowder
persillade
extraction
16. A shallow skillet with straight sides and a single long handle - used for sauteing
potage
Paysanne
bouquet garni
sautoir
17. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste
fumet
shocking
puree soups
persillade
18. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
chopping
clarified butter
Fleurette
Raft
19. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
Manhattan style chowder
gratinee
mirepoix
Protein coagulation
20. A strainer with crank to operate
mise en place
food-mill
stock
caramelization
21. Brown mirepoix with tomato
Appareil/Duxelle
grand sauce
pincage
pulse
22. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
aromatic
onion soup
stock
blender
23. 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
depouillage
Mornay
ansul system
wringing method
24. 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
commercial gas range
stick blender
batonnet
25. One of several basic sauce that are used in the preparation of many other small sauce
grand sauce
commercial gas range
sautoir
sauce veloute
26. White bacon is salt-cured pork
salt pork
white mirepoix
Glace de Viande
Paysanne
27. A sauce made from a browned meat and mirepoix
mirepoix
Sec
FIFO
brown stock
28. A straight - wide sided pot with two loop handles often used for braising
fumet
Protein coagulation
salt pork
rondeau
29. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
calvados
stock pot
roux
depouillage
30. Top bud portion or spears of vegetable and reserve for garnish
Fleurette
mince/mincing
salt pork
persillade
31. Roux or slurry added to sauces to thicken
onion soup
gratinee
blender
thickening agents
32. Die cut of 1/8 inch around all edges
brunoise
Protein coagulation
degrease/degraisser
extraction
33. A large straight sided pot that is taller than it is wide - used for making stocks or soups
blender
stock pot
thickening agents
slicing
34. To chop into very small - fine pieces
hearty broth
mince/mincing
depouillage
dice/dicing
35. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
steam jacketed kettles
large dice
convection simmer
derivative sauce
36. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
concasse/concasser
Bechamel
mirepoix
cream soup
37. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
Appareil/Duxelle
salt pork
batonnet
depouillage
38. To coat with sauce; consistency of a sauce that will cost the back of a spoon
blanc
nappe
slicer
commercial gas range
39. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
bouillon
Mornay
salt pork
mirepoix
40. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
caramelization
broth
3-compartment sink
blanc
41. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato
fortification
decant
hearty broth
Clarification
42. 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
caramelization
broth
Glace de Gibier
clarified butter
43. Pod that has seeds in it
caramelization
pulse
mignonette pepper
brunoise
44. To cut pieces of roughly the same size
chopping
wringing method
Clarification
broth
45. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks
salt pork
caramelization
persillade
bouquet garni
46. A device used to cut foods very finely
Glace de Poisson
slicer
peeling
knife steeling
47. Meat glace
sauce veloute
concasse/concasser
Glace de Viande
hearty broth
48. A thick soup
fumet
Glace de Poisson
persillade
potage
49. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
calvados
ansul system
large dice
mirepoix
50. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
mirepoix
Protein coagulation
stick blender
glace