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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. One of several basic sauce that are used in the preparation of many other small sauce
julienne
grand sauce
Protein denaturation
hearty broth
2. When a warm liquid is put into an ice bath to cool down
brown stock
shocking
batonnet
aromatic
3. Fish glace
mignonette pepper
glace
stick blender
Glace de Poisson
4. To cut food into thin strips
gratinee
sautoir
slicing
bouillon
5. A kitchen appliance to blend ingredients or puree food in the container in which they are being prepared
steam jacketed kettles
stick blender
caramelization
mirepoix
6. A whole peeled onion to which a bay leaf is attached using a clove as a tack
chopping
white mirepoix
steam jacketed kettles
onion pique
7. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
fond
caramelization
fumet
white mirepoix
8. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
fond
sauteuse
Mornay
Protein coagulation
9. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
Glace de Viande
mirepoix
steam jacketed kettles
blanc
10. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch
extraction
medium dice
Paysanne
Raft
11. A broth that is reduced down a little to concentrate the flavor more
blanc
glace
Onion br
bouillon
12. Dried beans; need to be soaked before use
production knife cuts
mirepoix
legumes
white mirepoix
13. To cut pieces of roughly the same size
sauce veloute
chopping
Consomme
fortification
14. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
small dice
fumet
clarified butter
batonnet
15. Thickening agent containing 1 part flour 1 part fat
roux
specialty soups
legumes
Protein denaturation
16. Vegetables cut into a cube with 1/2 inch dimensions
medium dice
Manhattan style chowder
slicer
Fleurette
17. To chop into very small - fine pieces
fumet
mince/mincing
blender
mirepoix
18. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
fumet
Manhattan style chowder
mise en place
derivative sauce
19. A device used to cut foods very finely
commercial gas range
salt pork
slicer
fond
20. Brown mirepoix with tomato
Fleurette
bouquet garni
chopping
pincage
21. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
seeding
ansul system
fond
potage
22. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
Onion br
puree soups
roux
Re-clarify
23. 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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24. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
fumet
Fleurette
Raft
extraction
25. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
stock pot
production knife cuts
concasse/concasser
Manhattan style chowder
26. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
sautoir
reduction
small dice
FIFO
27. Adding flavor
fortification
Re-clarify
Glace de Volaille
small dice
28. White bacon is salt-cured pork
salt pork
Bechamel
hearty broth
small dice
29. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
Glace de Poisson
depouillage
salt pork
crouton
30. A thick soup
potage
roux
thickening agents
calvados
31. Grand sauce of milk thickened with white roux
mignonette pepper
concasse/concasser
Bechamel
Glace de Volaille
32. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks
salt pork
shocking
dice/dicing
bouquet garni
33. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
extraction
Consomme
clarified butter
broth
34. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
calvados
brown stock
broth
fortification
35. A sauce made from a browned meat and mirepoix
brunoise
onion soup
small dice
brown stock
36. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
nappe
Fleurette
brunoise
reduction
37. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
Consomme
knife steeling
fumet
Protein coagulation
38. Top bud portion or spears of vegetable and reserve for garnish
Fleurette
Glace de Gibier
Appareil/Duxelle
pincage
39. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
sauce veloute
persillade
onion soup
Protein denaturation
40. A shallow skillet with straight sides and a single long handle - used for sauteing
sautoir
white stock
brown stock
calvados
41. Gradually pour from one container into another - without disturbing the sediment
salt pork
aromatic
clarified butter
decant
42. 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
slicing
Protein coagulation
Manhattan style chowder
commercial gas range
43. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
fortification
rondeau
Onion br
seeding
44. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
derivative sauce
Bechamel
Glace de Viande
aromatic
45. Chicken glace
white mirepoix
Glace de Volaille
decant
remouillage
46. 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
rondeau
derivative sauce
thickening agents
blanc
47. A shallow skillet with sloping sides and a single long handle
production knife cuts
brown stock
white stock
sauteuse
48. Pod that has seeds in it
pulse
brown stock
mirepoix
batonnet
49. Removing the skin from an ingredient
Bechamel
mirepoix
peeling
specialty soups
50. Mince - julienne - chiffonade - brunoise and dice
production knife cuts
Glace de Gibier
dice/dicing
decant