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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. 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
decant
mince/mincing
2. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
Raft
Mornay
blanc
steam jacketed kettles
3. Grand sauce of milk thickened with white roux
cream soup
peeling
blender
Bechamel
4. A method of heat transfer in which heat is transmitted through the circulation of air or water
clarified butter
Manhattan style chowder
convection simmer
3-compartment sink
5. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
fumet
3-compartment sink
batonnet
concasse/concasser
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
Raft
Paysanne
sautoir
blender
7. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
stock
hearty broth
Re-clarify
clarified butter
8. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
reduction
pulse
stock pot
3-compartment sink
9. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
sauce veloute
concasse/concasser
clarified butter
New England-style chowder
10. A device used to cut foods very finely
slicer
Protein coagulation
grand sauce
derivative sauce
11. 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
derivative sauce
commercial gas range
grand sauce
onion soup
12. To chop into very small - fine pieces
slicing
aromatic
fumet
mince/mincing
13. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
depouillage
hearty broth
fumet
brown stock
14. Thickening agent containing 1 part flour 1 part fat
commercial gas range
roux
puree soups
Fleurette
15. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste
salt pork
Glace de Poisson
persillade
shocking
16. 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
Glace de Gibier
mignonette pepper
clarified butter
roux
17. A soup that is normally pureed then strained after cream is added
Protein coagulation
degrease/degraisser
cream soup
grand sauce
18. A strainer with crank to operate
food-mill
Onion br
potage
pincage
19. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
degrease/degraisser
FIFO
fumet
derivative sauce
20. To cut pieces of roughly the same size
chopping
Sec
blender
salt pork
21. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
convection simmer
degrease/degraisser
Appareil/Duxelle
onion soup
22. A broth that is reduced down a little to concentrate the flavor more
commercial gas range
fond
onion pique
bouillon
23. Dried beans; need to be soaked before use
commercial gas range
ansul system
legumes
Fleurette
24. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
Glace de Poisson
Raft
knife steeling
puree soups
25. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
bouillon
stock
aromatic
mirepoix
26. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
concasse/concasser
derivative sauce
Glace de Viande
white mirepoix
27. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste
clarified butter
puree soups
Bechamel
slicer
28. A shallow skillet with sloping sides and a single long handle
Glace de Poisson
thickening agents
hearty broth
sauteuse
29. Mirepoix that does not include carrots and may include parsnips
stock pot
aromatic
crouton
white mirepoix
30. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
ansul system
3-compartment sink
Bechamel
shocking
31. A kitchen appliance to blend ingredients or puree food in the container in which they are being prepared
stick blender
Fleurette
blender
hearty broth
32. Roux or slurry added to sauces to thicken
dice/dicing
thickening agents
Clarification
knife steeling
33. 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
nappe
remouillage
food-mill
ansul system
34. A cube cut Which is 1/4 inches around each side
stock pot
potage
small dice
sachet d'epice
35. White pepper
blanc
Glace de Gibier
mignonette pepper
Manhattan style chowder
36. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
Glace de Gibier
pulse
puree soups
broth
37. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks
bouquet garni
small dice
reduction
brunoise
38. One of several basic sauce that are used in the preparation of many other small sauce
Protein coagulation
nappe
grand sauce
clarified butter
39. To remove the seeds from food
Glace de Gibier
Mornay
nappe
seeding
40. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
julienne
hearty broth
depouillage
legumes
41. The pan drippings that remain after sauteing or roasting food
Sec
blanc
fond
onion pique
42. Bechamel sauce with parmesan and gruyere cheese
nappe
thickening agents
Mornay
Raft
43. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
dice/dicing
white stock
mirepoix
extraction
44. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
glace
caramelization
Clarification
Paysanne
45. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
onion pique
Glace de Volaille
Manhattan style chowder
New England-style chowder
46. When a warm liquid is put into an ice bath to cool down
shocking
knife steeling
cream soup
clarified butter
47. Die cut of 1/8 inch around all edges
Paysanne
sauce veloute
brunoise
medium dice
48. To draw off a liquid without distributing the sediment or the lower liquid layers
decant
mignonette pepper
FIFO
Glace de Viande
49. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
salt pork
legumes
aromatic
mise en place
50. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock
batonnet
onion soup
puree soups
convection simmer