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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. Pod that has seeds in it
mince/mincing
pulse
white stock
New England-style chowder
2. When a warm liquid is put into an ice bath to cool down
glace
caramelization
Mornay
shocking
3. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock
salt pork
decant
onion soup
Onion br
4. Chicken glace
stock
remouillage
Glace de Volaille
concasse/concasser
5. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks
reduction
pulse
crouton
bouquet garni
6. It is a French apple brandy
calvados
3-compartment sink
Raft
caramelization
7. A straight - wide sided pot with two loop handles often used for braising
ansul system
rondeau
sachet d'epice
onion pique
8. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
production knife cuts
Protein coagulation
sauce veloute
nappe
9. To remove the seeds from food
Raft
seeding
glace
New England-style chowder
10. Fish glace
clarified butter
mise en place
Glace de Poisson
Manhattan style chowder
11. To cut ingredients into evenly sized cubes
gratinee
sautoir
white mirepoix
dice/dicing
12. A broth that is reduced down a little to concentrate the flavor more
grand sauce
Sec
bouillon
sauteuse
13. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste
steam jacketed kettles
3-compartment sink
puree soups
small dice
14. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
aromatic
glace
stock
bouquet garni
15. Vegetables cut into a cube with 1/2 inch dimensions
ansul system
medium dice
derivative sauce
Appareil/Duxelle
16. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
blender
puree soups
wringing method
reduction
17. Mince - julienne - chiffonade - brunoise and dice
production knife cuts
broth
grand sauce
rondeau
18. Dried beans; need to be soaked before use
legumes
onion soup
clarified butter
slicer
19. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
slicing
concasse/concasser
caramelization
persillade
20. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
bouquet garni
pincage
Protein coagulation
FIFO
21. Brown mirepoix with tomato
crouton
pincage
degrease/degraisser
Protein denaturation
22. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
slicing
julienne
Raft
derivative sauce
23. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
crouton
hearty broth
gratinee
decant
24. 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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25. A whole peeled onion to which a bay leaf is attached using a clove as a tack
Bechamel
steam jacketed kettles
depouillage
onion pique
26. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace
nappe
clarified butter
hearty broth
mise en place
27. A large straight sided pot that is taller than it is wide - used for making stocks or soups
stock pot
cream soup
nappe
Bechamel
28. A thick soup
steam jacketed kettles
potage
hearty broth
Protein coagulation
29. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
gratinee
onion pique
extraction
sachet d'epice
30. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch
caramelization
Paysanne
extraction
shocking
31. White bacon is salt-cured pork
salt pork
mise en place
fond
Glace de Poisson
32. To coat with sauce; consistency of a sauce that will cost the back of a spoon
nappe
stock pot
puree soups
hearty broth
33. Thickening agent containing 1 part flour 1 part fat
Protein denaturation
brunoise
sauteuse
roux
34. Game glace
convection simmer
blender
fond
Glace de Gibier
35. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
broth
Protein coagulation
ansul system
mirepoix
36. To skim the fat off of the surfaces of stocks or broths
specialty soups
blanc
onion pique
degrease/degraisser
37. Bechamel sauce with parmesan and gruyere cheese
Mornay
ansul system
food-mill
decant
38. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
knife steeling
fumet
slicing
blender
39. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
dice/dicing
chopping
stock
batonnet
40. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
FIFO
stock
puree soups
blender
41. White pepper
decant
crouton
onion pique
mignonette pepper
42. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
broth
derivative sauce
small dice
puree soups
43. Mirepoix that does not include carrots and may include parsnips
white mirepoix
depouillage
slicing
Glace de Viande
44. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
brown stock
shocking
caramelization
large dice
45. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
knife steeling
aromatic
blender
ansul system
46. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
Glace de Poisson
sautoir
hearty broth
Clarification
47. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
bouillon
Fleurette
Sec
Onion br
48. 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
onion pique
potage
sauteuse
remouillage
49. A strainer with crank to operate
persillade
broth
food-mill
mise en place
50. Thickened with flour usually contains pork - potatoes - and dairy - traditional
New England-style chowder
Protein denaturation
large dice
mise en place