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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. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
brunoise
commercial gas range
medium dice
gratinee
2. Pod that has seeds in it
pulse
sachet d'epice
Re-clarify
glace
3. Thickening agent containing 1 part flour 1 part fat
roux
sachet d'epice
Re-clarify
Mornay
4. Fish glace
hearty broth
food-mill
Glace de Poisson
production knife cuts
5. 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
slicer
production knife cuts
mirepoix
blanc
6. A kitchen appliance to blend ingredients or puree food in the container in which they are being prepared
legumes
stick blender
small dice
mignonette pepper
7. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato
large dice
Clarification
decant
roux
8. Adding flavor
fortification
hearty broth
cream soup
reduction
9. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste
persillade
Glace de Gibier
mignonette pepper
rondeau
10. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
New England-style chowder
Protein denaturation
Mornay
blender
11. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
legumes
Mornay
medium dice
fumet
12. To skim the fat off of the surfaces of stocks or broths
degrease/degraisser
slicing
chopping
sautoir
13. A straight - wide sided pot with two loop handles often used for braising
nappe
Clarification
rondeau
slicer
14. 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
depouillage
clarified butter
potage
sachet d'epice
15. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
caramelization
brunoise
FIFO
mignonette pepper
16. A strainer with crank to operate
brown stock
rondeau
food-mill
knife steeling
17. When a warm liquid is put into an ice bath to cool down
Glace de Volaille
Bechamel
shocking
Paysanne
18. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
caramelization
depouillage
cream soup
Glace de Viande
19. A broth that is reduced down a little to concentrate the flavor more
pulse
broth
bouillon
Appareil/Duxelle
20. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace
wringing method
derivative sauce
mise en place
caramelization
21. A sauce that has been reduced until it is nearly dry
New England-style chowder
Sec
Appareil/Duxelle
3-compartment sink
22. It is a French apple brandy
pulse
Protein coagulation
calvados
clarified butter
23. White pepper
Glace de Gibier
degrease/degraisser
mignonette pepper
pulse
24. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
Consomme
mise en place
Appareil/Duxelle
Paysanne
25. Thickened with flour usually contains pork - potatoes - and dairy - traditional
specialty soups
nappe
New England-style chowder
pincage
26. Meat glace
Clarification
fortification
Glace de Viande
small dice
27. 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
Glace de Gibier
gratinee
3-compartment sink
reduction
28. To cut pieces of roughly the same size
chopping
onion pique
brown stock
brunoise
29. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
caramelization
ansul system
Glace de Poisson
Raft
30. Gradually pour from one container into another - without disturbing the sediment
decant
concasse/concasser
Onion br
Mornay
31. Light colored stock made from bones that have not been browned
persillade
stock
white stock
hearty broth
32. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
wringing method
steam jacketed kettles
Manhattan style chowder
knife steeling
33. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
knife steeling
Glace de Poisson
reduction
decant
34. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch
potage
stick blender
Paysanne
sauteuse
35. Mirepoix that does not include carrots and may include parsnips
persillade
Mornay
Glace de Poisson
white mirepoix
36. To remove the seeds from food
seeding
Protein coagulation
medium dice
brown stock
37. To cut food into thin strips
onion soup
Raft
slicing
clarified butter
38. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
batonnet
julienne
chopping
Paysanne
39. Soups from a specific region - season - or culture
rondeau
slicer
broth
specialty soups
40. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
Fleurette
reduction
slicer
stock
41. Removing the skin from an ingredient
peeling
Paysanne
onion soup
bouillon
42. 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
decant
Appareil/Duxelle
commercial gas range
shocking
43. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
specialty soups
Manhattan style chowder
fumet
julienne
44. 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
remouillage
wringing method
Protein coagulation
Glace de Volaille
45. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
Protein coagulation
ansul system
nappe
potage
46. A large straight sided pot that is taller than it is wide - used for making stocks or soups
dice/dicing
legumes
stock pot
Consomme
47. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
ansul system
specialty soups
stock
sautoir
48. Brown mirepoix with tomato
pincage
clarified butter
sachet d'epice
steam jacketed kettles
49. The breaking down of protein molecules
knife steeling
mince/mincing
Protein denaturation
white mirepoix
50. A whole peeled onion to which a bay leaf is attached using a clove as a tack
medium dice
onion pique
sauteuse
Clarification