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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. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long
julienne
FIFO
sauce veloute
Mornay
2. Soups from a specific region - season - or culture
cream soup
pincage
blanc
specialty soups
3. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks
pulse
bouquet garni
knife steeling
Protein coagulation
4. A soup that is normally pureed then strained after cream is added
shocking
cream soup
clarified butter
steam jacketed kettles
5. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste
white stock
roux
puree soups
decant
6. To cut ingredients into evenly sized cubes
dice/dicing
Onion br
cream soup
white stock
7. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
clarified butter
glace
white mirepoix
derivative sauce
8. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
Glace de Volaille
broth
seeding
New England-style chowder
9. A whole peeled onion to which a bay leaf is attached using a clove as a tack
onion pique
blanc
shocking
mirepoix
10. Vegetables cut into a cube with 1/2 inch dimensions
food-mill
crouton
Raft
medium dice
11. Removing the skin from an ingredient
peeling
remouillage
knife steeling
large dice
12. One of several basic sauce that are used in the preparation of many other small sauce
grand sauce
crouton
Paysanne
sauteuse
13. A thick soup
slicing
potage
thickening agents
shocking
14. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
sautoir
small dice
mignonette pepper
extraction
15. 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
degrease/degraisser
fortification
remouillage
sauteuse
16. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
caramelization
white mirepoix
fortification
persillade
17. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
potage
white stock
mignonette pepper
sauce veloute
18. Light colored stock made from bones that have not been browned
Glace de Poisson
stock pot
white stock
sachet d'epice
19. Bechamel sauce with parmesan and gruyere cheese
cream soup
persillade
shocking
Mornay
20. Thickening agent containing 1 part flour 1 part fat
food-mill
roux
hearty broth
clarified butter
21. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
pincage
small dice
gratinee
slicing
22. 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
brunoise
Glace de Volaille
rondeau
3-compartment sink
23. A sauce made from a browned meat and mirepoix
sauce veloute
mignonette pepper
sauteuse
brown stock
24. A kitchen appliance to blend ingredients or puree food in the container in which they are being prepared
large dice
stick blender
Bechamel
aromatic
25. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
Consomme
onion soup
Re-clarify
sauce veloute
26. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
cream soup
clarified butter
depouillage
hearty broth
27. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
slicing
Appareil/Duxelle
convection simmer
Clarification
28. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
Paysanne
stock
shocking
onion pique
29. A strainer with crank to operate
food-mill
fumet
fortification
mince/mincing
30. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace
mise en place
grand sauce
commercial gas range
nappe
31. A large straight sided pot that is taller than it is wide - used for making stocks or soups
Fleurette
reduction
stock pot
pincage
32. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
medium dice
hearty broth
Appareil/Duxelle
aromatic
33. A shallow skillet with sloping sides and a single long handle
Paysanne
remouillage
sauteuse
onion pique
34. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
mirepoix
Bechamel
stick blender
Protein coagulation
35. Adding flavor
mignonette pepper
Glace de Poisson
rondeau
fortification
36. To remove the seeds from food
Onion br
crouton
seeding
ansul system
37. A method of heat transfer in which heat is transmitted through the circulation of air or water
depouillage
degrease/degraisser
convection simmer
commercial gas range
38. 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
blanc
Fleurette
grand sauce
shocking
39. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
puree soups
Glace de Volaille
fumet
crouton
40. To chop into very small - fine pieces
FIFO
mince/mincing
broth
Glace de Poisson
41. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
blender
sautoir
knife steeling
Manhattan style chowder
42. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
fortification
derivative sauce
Raft
brunoise
43. 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
wringing method
Glace de Viande
broth
rondeau
44. Roux or slurry added to sauces to thicken
mirepoix
blender
Fleurette
thickening agents
45. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
stock
caramelization
batonnet
steam jacketed kettles
46. It is a French apple brandy
Fleurette
calvados
brown stock
bouillon
47. Mirepoix that does not include carrots and may include parsnips
salt pork
slicer
chopping
white mirepoix
48. Pod that has seeds in it
pulse
seeding
specialty soups
fumet
49. To skim the fat off of the surfaces of stocks or broths
persillade
sachet d'epice
medium dice
degrease/degraisser
50. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
Onion br
blanc
onion pique
Protein denaturation