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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. To skim the fat off of the surfaces of stocks or broths
degrease/degraisser
Manhattan style chowder
fumet
shocking
2. Vegetables cut in cubes with 3/4 of an inch dimensions
large dice
sachet d'epice
depouillage
blender
3. Pod that has seeds in it
mirepoix
Onion br
sauce veloute
pulse
4. A large straight sided pot that is taller than it is wide - used for making stocks or soups
stock pot
Consomme
depouillage
broth
5. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
hearty broth
blender
concasse/concasser
onion soup
6. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
Protein coagulation
ansul system
gratinee
fumet
7. Thickening agent containing 1 part flour 1 part fat
roux
convection simmer
broth
thickening agents
8. A sauce that has been reduced until it is nearly dry
hearty broth
julienne
Bechamel
Sec
9. A method of heat transfer in which heat is transmitted through the circulation of air or water
convection simmer
gratinee
fortification
rondeau
10. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
Appareil/Duxelle
potage
Clarification
bouillon
11. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
commercial gas range
fumet
stick blender
crouton
12. Grand sauce of milk thickened with white roux
grand sauce
Bechamel
small dice
fortification
13. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
batonnet
fond
Bechamel
blender
14. When a warm liquid is put into an ice bath to cool down
roux
decant
Sec
shocking
15. A broth that is reduced down a little to concentrate the flavor more
degrease/degraisser
derivative sauce
bouillon
wringing method
16. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
onion soup
Mornay
aromatic
Glace de Gibier
17. A cube cut Which is 1/4 inches around each side
white mirepoix
small dice
sauteuse
roux
18. To draw off a liquid without distributing the sediment or the lower liquid layers
specialty soups
steam jacketed kettles
New England-style chowder
decant
19. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace
bouquet garni
mise en place
large dice
puree soups
20. Game glace
persillade
small dice
Glace de Gibier
aromatic
21. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
derivative sauce
broth
onion pique
slicer
22. Soups from a specific region - season - or culture
commercial gas range
specialty soups
Raft
julienne
23. 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
persillade
3-compartment sink
blanc
Glace de Viande
24. 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
Glace de Poisson
specialty soups
convection simmer
wringing method
25. Chicken glace
rondeau
commercial gas range
Consomme
Glace de Volaille
26. The breaking down of protein molecules
shocking
Protein denaturation
3-compartment sink
Glace de Poisson
27. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
slicer
Protein coagulation
Glace de Volaille
batonnet
28. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long
stick blender
gratinee
julienne
nappe
29. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
food-mill
Protein denaturation
Onion br
fond
30. Mirepoix that does not include carrots and may include parsnips
ansul system
white mirepoix
New England-style chowder
onion soup
31. The pan drippings that remain after sauteing or roasting food
sachet d'epice
slicer
extraction
fond
32. Die cut of 1/8 inch around all edges
clarified butter
mise en place
shocking
brunoise
33. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
caramelization
New England-style chowder
fumet
clarified butter
34. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
Fleurette
wringing method
Manhattan style chowder
medium dice
35. 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
FIFO
blender
medium dice
36. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
salt pork
decant
reduction
Glace de Volaille
37. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
convection simmer
depouillage
broth
rondeau
38. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
brunoise
steam jacketed kettles
concasse/concasser
remouillage
39. Thickened with flour usually contains pork - potatoes - and dairy - traditional
Protein coagulation
New England-style chowder
commercial gas range
Glace de Poisson
40. It is a French apple brandy
small dice
decant
thickening agents
calvados
41. 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
puree soups
chopping
dice/dicing
42. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
brown stock
commercial gas range
peeling
glace
43. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
aromatic
sauteuse
glace
Re-clarify
44. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato
Re-clarify
Protein denaturation
Clarification
brown stock
45. White bacon is salt-cured pork
pincage
salt pork
hearty broth
Manhattan style chowder
46. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
rondeau
hearty broth
peeling
nappe
47. 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
stick blender
puree soups
grand sauce
3-compartment sink
48. A whole peeled onion to which a bay leaf is attached using a clove as a tack
decant
white mirepoix
onion pique
Appareil/Duxelle
49. Top bud portion or spears of vegetable and reserve for garnish
thickening agents
sauce veloute
julienne
Fleurette
50. Gradually pour from one container into another - without disturbing the sediment
white mirepoix
bouillon
food-mill
decant