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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. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
calvados
slicer
crouton
remouillage
2. Bechamel sauce with parmesan and gruyere cheese
Mornay
sauce veloute
wringing method
thickening agents
3. A soup that is normally pureed then strained after cream is added
cream soup
salt pork
nappe
Bechamel
4. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
broth
legumes
sauteuse
mirepoix
5. A strainer with crank to operate
depouillage
food-mill
Paysanne
reduction
6. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
Consomme
degrease/degraisser
steam jacketed kettles
salt pork
7. Game glace
fond
Glace de Gibier
3-compartment sink
fortification
8. 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
commercial gas range
Glace de Gibier
Appareil/Duxelle
blender
9. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch
wringing method
Paysanne
slicing
Protein denaturation
10. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
Clarification
batonnet
cream soup
FIFO
11. A broth that is reduced down a little to concentrate the flavor more
sauce veloute
bouillon
mise en place
stick blender
12. A shallow skillet with straight sides and a single long handle - used for sauteing
sautoir
Protein denaturation
stick blender
production knife cuts
13. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste
reduction
onion soup
puree soups
nappe
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
Bechamel
wringing method
clarified butter
Clarification
15. Grand sauce of milk thickened with white roux
Protein denaturation
Bechamel
Fleurette
pincage
16. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long
crouton
stock
hearty broth
julienne
17. Die cut of 1/8 inch around all edges
fond
brunoise
remouillage
Protein coagulation
18. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste
Mornay
FIFO
Onion br
persillade
19. 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
Protein coagulation
bouillon
Fleurette
20. 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
remouillage
batonnet
Re-clarify
specialty soups
21. A kitchen appliance to blend ingredients or puree food in the container in which they are being prepared
Raft
pulse
Glace de Viande
stick blender
22. White pepper
Protein coagulation
mignonette pepper
fumet
crouton
23. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace
caramelization
Protein denaturation
mise en place
Onion br
24. Vegetables cut into a cube with 1/2 inch dimensions
broth
pincage
medium dice
FIFO
25. Mirepoix that does not include carrots and may include parsnips
aromatic
white mirepoix
julienne
blanc
26. A cube cut Which is 1/4 inches around each side
fumet
pulse
small dice
sauteuse
27. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
pincage
puree soups
grand sauce
gratinee
28. Adding flavor
potage
Consomme
food-mill
fortification
29. To remove the seeds from food
concasse/concasser
seeding
decant
hearty broth
30. Thickened with flour usually contains pork - potatoes - and dairy - traditional
New England-style chowder
Onion br
julienne
Protein coagulation
31. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
caramelization
ansul system
batonnet
depouillage
32. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
Glace de Viande
slicer
FIFO
white mirepoix
33. A straight - wide sided pot with two loop handles often used for braising
rondeau
Mornay
Glace de Viande
dice/dicing
34. Brown mirepoix with tomato
pincage
Glace de Volaille
peeling
Fleurette
35. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato
slicing
wringing method
Clarification
brunoise
36. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
Fleurette
batonnet
stock
Glace de Volaille
37. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
salt pork
aromatic
sauce veloute
sautoir
38. White bacon is salt-cured pork
salt pork
steam jacketed kettles
stock
fond
39. 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
grand sauce
convection simmer
wringing method
decant
40. When a warm liquid is put into an ice bath to cool down
Fleurette
mise en place
Appareil/Duxelle
shocking
41. Chicken glace
mignonette pepper
potage
Glace de Volaille
white stock
42. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
caramelization
broth
Raft
concasse/concasser
43. The pan drippings that remain after sauteing or roasting food
decant
derivative sauce
degrease/degraisser
fond
44. 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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45. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
crouton
Appareil/Duxelle
glace
production knife cuts
46. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
fumet
medium dice
Fleurette
extraction
47. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
thickening agents
Bechamel
fumet
knife steeling
48. Thickening agent containing 1 part flour 1 part fat
roux
salt pork
fond
Glace de Poisson
49. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
extraction
thickening agents
calvados
brown stock
50. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
FIFO
Clarification
knife steeling
pulse