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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. White pepper
mignonette pepper
aromatic
Glace de Gibier
decant
2. Mirepoix that does not include carrots and may include parsnips
white mirepoix
convection simmer
mince/mincing
gratinee
3. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
Glace de Volaille
caramelization
blender
Re-clarify
4. Gradually pour from one container into another - without disturbing the sediment
peeling
fortification
decant
mince/mincing
5. Brown mirepoix with tomato
puree soups
potage
derivative sauce
pincage
6. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
rondeau
white stock
aromatic
blanc
7. A kitchen appliance to blend ingredients or puree food in the container in which they are being prepared
stick blender
sachet d'epice
blanc
production knife cuts
8. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
stock pot
gratinee
Manhattan style chowder
chopping
9. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
depouillage
sauteuse
Glace de Poisson
rondeau
10. A shallow skillet with straight sides and a single long handle - used for sauteing
Raft
sautoir
pulse
fumet
11. '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
sachet d'epice
Sec
pulse
12. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste
persillade
Appareil/Duxelle
FIFO
knife steeling
13. Mince - julienne - chiffonade - brunoise and dice
production knife cuts
convection simmer
brunoise
sauce veloute
14. Pod that has seeds in it
peeling
gratinee
pulse
roux
15. Adding flavor
Raft
mignonette pepper
cream soup
fortification
16. Thickened with flour usually contains pork - potatoes - and dairy - traditional
hearty broth
New England-style chowder
Sec
persillade
17. Dried beans; need to be soaked before use
white stock
New England-style chowder
Paysanne
legumes
18. Soups from a specific region - season - or culture
specialty soups
stick blender
FIFO
reduction
19. 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
blanc
Onion br
white mirepoix
mirepoix
20. One of several basic sauce that are used in the preparation of many other small sauce
brown stock
derivative sauce
glace
grand sauce
21. It is a French apple brandy
mise en place
calvados
Mornay
shocking
22. A sauce made from a browned meat and mirepoix
Glace de Viande
fortification
stock
brown stock
23. A large straight sided pot that is taller than it is wide - used for making stocks or soups
specialty soups
stock pot
seeding
remouillage
24. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch
gratinee
Paysanne
crouton
peeling
25. To draw off a liquid without distributing the sediment or the lower liquid layers
nappe
brown stock
depouillage
decant
26. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato
Clarification
mise en place
shocking
Onion br
27. To cut ingredients into evenly sized cubes
extraction
dice/dicing
FIFO
sauteuse
28. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
small dice
fumet
mirepoix
sauce veloute
29. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
sauteuse
glace
Raft
ansul system
30. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
Protein coagulation
caramelization
mince/mincing
fond
31. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
glace
Onion br
hearty broth
blanc
32. Bechamel sauce with parmesan and gruyere cheese
pincage
hearty broth
Mornay
fond
33. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks
medium dice
bouquet garni
Fleurette
sachet d'epice
34. A straight - wide sided pot with two loop handles often used for braising
rondeau
Appareil/Duxelle
salt pork
commercial gas range
35. Light colored stock made from bones that have not been browned
white stock
blender
concasse/concasser
mise en place
36. White bacon is salt-cured pork
fumet
legumes
salt pork
thickening agents
37. A thick soup
small dice
potage
Glace de Poisson
Mornay
38. 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
hearty broth
Consomme
clarified butter
remouillage
39. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
food-mill
mirepoix
crouton
fumet
40. Fish glace
Glace de Poisson
stock pot
bouillon
blanc
41. Die cut of 1/8 inch around all edges
cream soup
brunoise
grand sauce
fumet
42. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
white mirepoix
mirepoix
Protein coagulation
brown stock
43. Vegetables cut in cubes with 3/4 of an inch dimensions
seeding
Protein coagulation
large dice
julienne
44. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
dice/dicing
Manhattan style chowder
fond
sauteuse
45. A sauce that has been reduced until it is nearly dry
food-mill
medium dice
legumes
Sec
46. To remove the seeds from food
seeding
salt pork
concasse/concasser
fortification
47. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
mirepoix
blanc
nappe
fumet
48. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
specialty soups
mise en place
Onion br
onion pique
49. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
ansul system
stock
batonnet
rondeau
50. The breaking down of protein molecules
Protein denaturation
commercial gas range
white mirepoix
wringing method