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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 kitchen appliance to blend ingredients or puree food in the container in which they are being prepared
white mirepoix
salt pork
stick blender
roux
2. Soups from a specific region - season - or culture
rondeau
stock
specialty soups
Glace de Volaille
3. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
stock
pincage
salt pork
concasse/concasser
4. Game glace
fortification
Glace de Gibier
small dice
roux
5. Thickening agent containing 1 part flour 1 part fat
seeding
roux
fortification
mince/mincing
6. Pod that has seeds in it
nappe
clarified butter
pulse
fond
7. A straight - wide sided pot with two loop handles often used for braising
specialty soups
rondeau
stock
salt pork
8. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
decant
mise en place
fumet
derivative sauce
9. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
fortification
batonnet
remouillage
Glace de Volaille
10. Removing the skin from an ingredient
peeling
roux
dice/dicing
chopping
11. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
knife steeling
remouillage
Glace de Viande
batonnet
12. A strainer with crank to operate
steam jacketed kettles
food-mill
chopping
degrease/degraisser
13. A large straight sided pot that is taller than it is wide - used for making stocks or soups
slicer
Clarification
Mornay
stock pot
14. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
production knife cuts
aromatic
shocking
FIFO
15. Grand sauce of milk thickened with white roux
Raft
Bechamel
Protein coagulation
roux
16. Die cut of 1/8 inch around all edges
brunoise
onion pique
reduction
seeding
17. 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
FIFO
mignonette pepper
production knife cuts
blanc
18. White bacon is salt-cured pork
Mornay
salt pork
batonnet
stock
19. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste
depouillage
puree soups
fond
fumet
20. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long
food-mill
blanc
pincage
julienne
21. 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
brunoise
reduction
peeling
22. A shallow skillet with straight sides and a single long handle - used for sauteing
Glace de Viande
sautoir
peeling
mince/mincing
23. A perfectly clear broth made by using proteins - egg whites - vegetables - and acid to form a raft that will capture any particles floating around in the broth that makes it appear murky or unclear
onion soup
Consomme
depouillage
crouton
24. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
Onion br
mignonette pepper
Fleurette
Mornay
25. To cut pieces of roughly the same size
chopping
convection simmer
stick blender
batonnet
26. Mirepoix that does not include carrots and may include parsnips
FIFO
knife steeling
fumet
white mirepoix
27. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
blender
degrease/degraisser
3-compartment sink
slicing
28. The pan drippings that remain after sauteing or roasting food
salt pork
fond
broth
Glace de Poisson
29. A whole peeled onion to which a bay leaf is attached using a clove as a tack
onion pique
pincage
Fleurette
Glace de Viande
30. Adding flavor
mince/mincing
Paysanne
legumes
fortification
31. Chicken glace
Glace de Volaille
small dice
stock
decant
32. To remove the seeds from food
seeding
remouillage
Mornay
brown stock
33. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
bouillon
dice/dicing
New England-style chowder
FIFO
34. A sauce that has been reduced until it is nearly dry
broth
Bechamel
Raft
Sec
35. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
Manhattan style chowder
blanc
bouillon
hearty broth
36. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch
Protein denaturation
blender
thickening agents
Paysanne
37. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
mise en place
derivative sauce
seeding
Re-clarify
38. Vegetables cut in cubes with 3/4 of an inch dimensions
large dice
New England-style chowder
puree soups
salt pork
39. Dried beans; need to be soaked before use
legumes
small dice
Bechamel
mirepoix
40. Mince - julienne - chiffonade - brunoise and dice
batonnet
production knife cuts
legumes
broth
41. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
Clarification
depouillage
caramelization
puree soups
42. Top bud portion or spears of vegetable and reserve for garnish
production knife cuts
peeling
salt pork
Fleurette
43. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock
sauteuse
Bechamel
ansul system
onion soup
44. It is a French apple brandy
persillade
cream soup
calvados
knife steeling
45. To cut food into thin strips
pulse
slicing
Glace de Gibier
white stock
46. 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
pincage
seeding
clarified butter
3-compartment sink
47. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
aromatic
peeling
steam jacketed kettles
stock
48. To skim the fat off of the surfaces of stocks or broths
julienne
ansul system
degrease/degraisser
mignonette pepper
49. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
stock pot
reduction
glace
bouquet garni
50. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
specialty soups
Appareil/Duxelle
3-compartment sink
onion pique