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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 shallow skillet with sloping sides and a single long handle
sauteuse
Raft
brown stock
Sec
2. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
Protein coagulation
derivative sauce
sautoir
Consomme
3. A soup that is normally pureed then strained after cream is added
Paysanne
food-mill
cream soup
glace
4. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
broth
knife steeling
glace
aromatic
5. Chicken glace
Glace de Volaille
commercial gas range
reduction
food-mill
6. A whole peeled onion to which a bay leaf is attached using a clove as a tack
grand sauce
fortification
mise en place
onion pique
7. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
sauteuse
reduction
salt pork
peeling
8. 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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9. Mirepoix that does not include carrots and may include parsnips
stock
white mirepoix
onion pique
legumes
10. Dried beans; need to be soaked before use
legumes
mignonette pepper
rondeau
derivative sauce
11. A large straight sided pot that is taller than it is wide - used for making stocks or soups
large dice
grand sauce
slicer
stock pot
12. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
Fleurette
slicing
Consomme
fumet
13. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste
blender
peeling
persillade
cream soup
14. White bacon is salt-cured pork
salt pork
mince/mincing
calvados
gratinee
15. Adding flavor
thickening agents
fortification
dice/dicing
fond
16. When a warm liquid is put into an ice bath to cool down
New England-style chowder
gratinee
rondeau
shocking
17. One of several basic sauce that are used in the preparation of many other small sauce
bouquet garni
pincage
grand sauce
brown stock
18. A straight - wide sided pot with two loop handles often used for braising
brunoise
sauce veloute
grand sauce
rondeau
19. Bechamel sauce with parmesan and gruyere cheese
caramelization
shocking
mise en place
Mornay
20. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
grand sauce
specialty soups
extraction
sauteuse
21. Roux or slurry added to sauces to thicken
roux
Re-clarify
white mirepoix
thickening agents
22. 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
roux
Onion br
shocking
wringing method
23. Thickened with flour usually contains pork - potatoes - and dairy - traditional
sautoir
New England-style chowder
sauteuse
degrease/degraisser
24. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
puree soups
convection simmer
steam jacketed kettles
sauce veloute
25. Meat glace
Glace de Viande
pincage
food-mill
pulse
26. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
glace
ansul system
aromatic
salt pork
27. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch
Paysanne
medium dice
stick blender
reduction
28. Mince - julienne - chiffonade - brunoise and dice
blender
production knife cuts
brunoise
Manhattan style chowder
29. Brown mirepoix with tomato
pincage
fond
mise en place
mignonette pepper
30. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato
Clarification
specialty soups
sauteuse
hearty broth
31. White pepper
persillade
dice/dicing
mignonette pepper
brunoise
32. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
bouquet garni
batonnet
aromatic
decant
33. Die cut of 1/8 inch around all edges
New England-style chowder
brunoise
Paysanne
wringing method
34. A device used to cut foods very finely
sachet d'epice
caramelization
slicer
Glace de Viande
35. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace
white stock
small dice
ansul system
mise en place
36. A thick soup
fumet
Manhattan style chowder
Paysanne
potage
37. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
batonnet
ansul system
brunoise
Sec
38. A kitchen appliance to blend ingredients or puree food in the container in which they are being prepared
stick blender
Protein coagulation
cream soup
thickening agents
39. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
blender
glace
slicer
degrease/degraisser
40. Pod that has seeds in it
pulse
fond
stick blender
nappe
41. Vegetables cut into a cube with 1/2 inch dimensions
batonnet
blanc
fumet
medium dice
42. To coat with sauce; consistency of a sauce that will cost the back of a spoon
fortification
onion pique
nappe
fumet
43. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock
ansul system
onion soup
Clarification
thickening agents
44. A sauce made from a browned meat and mirepoix
peeling
Sec
brown stock
mirepoix
45. Vegetables cut in cubes with 3/4 of an inch dimensions
degrease/degraisser
large dice
stock
production knife cuts
46. Thickening agent containing 1 part flour 1 part fat
roux
fumet
knife steeling
chopping
47. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
concasse/concasser
Manhattan style chowder
gratinee
Mornay
48. The pan drippings that remain after sauteing or roasting food
salt pork
calvados
fond
thickening agents
49. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
depouillage
Protein denaturation
Protein coagulation
caramelization
50. A broth that is reduced down a little to concentrate the flavor more
mince/mincing
onion soup
food-mill
bouillon