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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. A cube cut Which is 1/4 inches around each side
small dice
production knife cuts
Glace de Gibier
white mirepoix
2. A whole peeled onion to which a bay leaf is attached using a clove as a tack
Re-clarify
onion pique
mise en place
Protein denaturation
3. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
stock
Bechamel
Protein denaturation
remouillage
4. Thickening agent containing 1 part flour 1 part fat
ansul system
fumet
roux
concasse/concasser
5. A method of heat transfer in which heat is transmitted through the circulation of air or water
decant
convection simmer
sauce veloute
seeding
6. Thickened with flour usually contains pork - potatoes - and dairy - traditional
New England-style chowder
batonnet
wringing method
Re-clarify
7. A shallow skillet with straight sides and a single long handle - used for sauteing
crouton
nappe
sautoir
Sec
8. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
sautoir
Manhattan style chowder
sauteuse
aromatic
9. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks
Clarification
nappe
bouquet garni
stock
10. Mirepoix that does not include carrots and may include parsnips
concasse/concasser
white mirepoix
stick blender
reduction
11. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
knife steeling
stick blender
onion pique
gratinee
12. Bechamel sauce with parmesan and gruyere cheese
Mornay
Re-clarify
chopping
sauteuse
13. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock
roux
onion soup
Glace de Volaille
small dice
14. A large straight sided pot that is taller than it is wide - used for making stocks or soups
stock pot
bouillon
Onion br
medium dice
15. Chicken glace
sachet d'epice
knife steeling
Glace de Volaille
fortification
16. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
Onion br
clarified butter
pulse
brunoise
17. 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
stick blender
commercial gas range
Re-clarify
white stock
18. Light colored stock made from bones that have not been browned
specialty soups
pulse
aromatic
white stock
19. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
degrease/degraisser
crouton
steam jacketed kettles
fumet
20. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
calvados
mignonette pepper
Appareil/Duxelle
seeding
21. Top bud portion or spears of vegetable and reserve for garnish
Re-clarify
white mirepoix
sachet d'epice
Fleurette
22. A straight - wide sided pot with two loop handles often used for braising
rondeau
Glace de Gibier
Manhattan style chowder
hearty broth
23. It is a French apple brandy
FIFO
pincage
calvados
seeding
24. A thick soup
brown stock
Sec
wringing method
potage
25. To cut food into thin strips
cream soup
Glace de Poisson
convection simmer
slicing
26. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
caramelization
knife steeling
roux
wringing method
27. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
sachet d'epice
extraction
mise en place
puree soups
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
food-mill
knife steeling
large dice
Glace de Viande
29. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
Protein coagulation
broth
sauteuse
salt pork
30. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
Re-clarify
Mornay
cream soup
degrease/degraisser
31. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
depouillage
sauce veloute
Re-clarify
small dice
32. Die cut of 1/8 inch around all edges
brunoise
shocking
Raft
brown stock
33. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
production knife cuts
ansul system
sauce veloute
roux
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
steam jacketed kettles
Raft
FIFO
Paysanne
35. Gradually pour from one container into another - without disturbing the sediment
decant
mince/mincing
caramelization
food-mill
36. A sauce that has been reduced until it is nearly dry
Sec
Glace de Poisson
fortification
specialty soups
37. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
batonnet
New England-style chowder
grand sauce
potage
38. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
extraction
concasse/concasser
small dice
Glace de Gibier
39. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste
puree soups
salt pork
knife steeling
thickening agents
40. A broth that is reduced down a little to concentrate the flavor more
Re-clarify
peeling
bouillon
Manhattan style chowder
41. To remove the seeds from food
concasse/concasser
fumet
seeding
Consomme
42. Brown mirepoix with tomato
Mornay
degrease/degraisser
stock
pincage
43. 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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44. A soup that is normally pureed then strained after cream is added
crouton
cream soup
persillade
legumes
45. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
convection simmer
Raft
depouillage
chopping
46. A strainer with crank to operate
hearty broth
concasse/concasser
blanc
food-mill
47. Dried beans; need to be soaked before use
clarified butter
sauce veloute
Onion br
legumes
48. 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
large dice
wringing method
New England-style chowder
peeling
49. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
roux
fumet
seeding
thickening agents
50. To cut ingredients into evenly sized cubes
production knife cuts
pincage
Sec
dice/dicing