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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 cut in cubes with 3/4 of an inch dimensions
steam jacketed kettles
legumes
commercial gas range
large dice
2. A thick soup
pulse
potage
extraction
production knife cuts
3. A straight - wide sided pot with two loop handles often used for braising
roux
salt pork
rondeau
pulse
4. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
bouillon
Paysanne
broth
brown stock
5. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
blender
dice/dicing
bouillon
Raft
6. When a warm liquid is put into an ice bath to cool down
fond
shocking
sauce veloute
sautoir
7. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
salt pork
degrease/degraisser
Re-clarify
onion pique
8. 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
blender
Consomme
slicer
grand sauce
9. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
peeling
white stock
derivative sauce
Glace de Poisson
10. Grand sauce of milk thickened with white roux
Bechamel
stock
onion soup
concasse/concasser
11. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
Protein denaturation
gratinee
Raft
white mirepoix
12. Gradually pour from one container into another - without disturbing the sediment
julienne
onion pique
decant
grand sauce
13. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
Onion br
Manhattan style chowder
sauteuse
hearty broth
14. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
persillade
Protein coagulation
wringing method
Mornay
15. Light colored stock made from bones that have not been browned
brown stock
cream soup
white stock
Bechamel
16. 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
Raft
peeling
remouillage
stock
17. White bacon is salt-cured pork
wringing method
Raft
Consomme
salt pork
18. A broth that is reduced down a little to concentrate the flavor more
small dice
bouillon
fumet
depouillage
19. A large straight sided pot that is taller than it is wide - used for making stocks or soups
peeling
glace
stock pot
steam jacketed kettles
20. To chop into very small - fine pieces
mince/mincing
peeling
fond
knife steeling
21. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
bouquet garni
onion pique
Paysanne
extraction
22. To remove the seeds from food
Mornay
blender
seeding
sauce veloute
23. White pepper
stick blender
Sec
mignonette pepper
grand sauce
24. A whole peeled onion to which a bay leaf is attached using a clove as a tack
rondeau
onion pique
batonnet
slicing
25. A sauce that has been reduced until it is nearly dry
Sec
remouillage
Fleurette
reduction
26. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste
derivative sauce
legumes
puree soups
fumet
27. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
stock
pulse
fumet
peeling
28. 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
depouillage
3-compartment sink
blender
sachet d'epice
29. 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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30. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
caramelization
decant
bouillon
Paysanne
31. 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
julienne
aromatic
stick blender
32. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
stock pot
fond
FIFO
julienne
33. Top bud portion or spears of vegetable and reserve for garnish
sauce veloute
cream soup
blanc
Fleurette
34. Mirepoix that does not include carrots and may include parsnips
degrease/degraisser
white mirepoix
medium dice
nappe
35. Thickened with flour usually contains pork - potatoes - and dairy - traditional
slicer
pincage
New England-style chowder
sauce veloute
36. One of several basic sauce that are used in the preparation of many other small sauce
grand sauce
cream soup
FIFO
concasse/concasser
37. Soups from a specific region - season - or culture
aromatic
Appareil/Duxelle
knife steeling
specialty soups
38. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
hearty broth
slicing
crouton
persillade
39. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
pulse
ansul system
blender
rondeau
40. 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
aromatic
blender
fortification
wringing method
41. A method of heat transfer in which heat is transmitted through the circulation of air or water
nappe
persillade
mince/mincing
convection simmer
42. A shallow skillet with straight sides and a single long handle - used for sauteing
fortification
calvados
convection simmer
sautoir
43. Die cut of 1/8 inch around all edges
white stock
pulse
brunoise
salt pork
44. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
depouillage
bouillon
glace
hearty broth
45. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
bouquet garni
Clarification
Raft
fortification
46. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
mirepoix
3-compartment sink
New England-style chowder
onion soup
47. To cut pieces of roughly the same size
chopping
concasse/concasser
Glace de Gibier
white mirepoix
48. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste
steam jacketed kettles
Protein coagulation
FIFO
persillade
49. A device used to cut foods very finely
slicer
convection simmer
shocking
extraction
50. 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
cream soup
blanc
clarified butter
depouillage