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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. To coat with sauce; consistency of a sauce that will cost the back of a spoon
Glace de Gibier
nappe
3-compartment sink
stick blender
2. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
Mornay
potage
steam jacketed kettles
fumet
3. 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
hearty broth
fortification
wringing method
knife steeling
4. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
white mirepoix
slicer
stock pot
broth
5. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock
convection simmer
Sec
Appareil/Duxelle
onion soup
6. 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
Protein coagulation
large dice
Consomme
bouquet garni
7. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
puree soups
Protein coagulation
sachet d'epice
sauce veloute
8. 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
peeling
Appareil/Duxelle
brunoise
3-compartment sink
9. 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
slicer
mince/mincing
stick blender
remouillage
10. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste
Consomme
persillade
fortification
food-mill
11. 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
Glace de Gibier
stock
blanc
stick blender
12. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
Sec
Manhattan style chowder
calvados
glace
13. Light colored stock made from bones that have not been browned
knife steeling
white stock
nappe
degrease/degraisser
14. A soup that is normally pureed then strained after cream is added
cream soup
blender
puree soups
gratinee
15. Game glace
glace
depouillage
Glace de Gibier
julienne
16. To cut pieces of roughly the same size
Protein coagulation
sachet d'epice
glace
chopping
17. Grand sauce of milk thickened with white roux
derivative sauce
Bechamel
white stock
batonnet
18. To cut ingredients into evenly sized cubes
onion soup
brunoise
dice/dicing
mignonette pepper
19. Mirepoix that does not include carrots and may include parsnips
white mirepoix
brown stock
stock pot
gratinee
20. A kitchen appliance to blend ingredients or puree food in the container in which they are being prepared
reduction
legumes
sautoir
stick blender
21. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
fumet
salt pork
brown stock
Appareil/Duxelle
22. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
fumet
Manhattan style chowder
Glace de Gibier
mignonette pepper
23. A large straight sided pot that is taller than it is wide - used for making stocks or soups
julienne
Mornay
stock pot
hearty broth
24. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace
sachet d'epice
mise en place
Glace de Viande
brown stock
25. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long
pulse
Re-clarify
aromatic
julienne
26. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
brunoise
cream soup
Bechamel
extraction
27. A sauce that has been reduced until it is nearly dry
decant
Sec
rondeau
pulse
28. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
batonnet
julienne
brown stock
3-compartment sink
29. A broth that is reduced down a little to concentrate the flavor more
Bechamel
bouillon
slicer
small dice
30. Fish glace
Glace de Poisson
Raft
bouillon
commercial gas range
31. A method of heat transfer in which heat is transmitted through the circulation of air or water
convection simmer
bouillon
production knife cuts
mince/mincing
32. White pepper
peeling
Onion br
mignonette pepper
blender
33. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
Protein denaturation
depouillage
mignonette pepper
Raft
34. Brown mirepoix with tomato
knife steeling
extraction
mince/mincing
pincage
35. A strainer with crank to operate
food-mill
shocking
New England-style chowder
salt pork
36. One of several basic sauce that are used in the preparation of many other small sauce
decant
julienne
grand sauce
Consomme
37. Vegetables cut in cubes with 3/4 of an inch dimensions
dice/dicing
large dice
reduction
blanc
38. The breaking down of protein molecules
Protein denaturation
commercial gas range
white stock
hearty broth
39. Roux or slurry added to sauces to thicken
steam jacketed kettles
thickening agents
depouillage
aromatic
40. Bechamel sauce with parmesan and gruyere cheese
Mornay
broth
potage
Raft
41. It is a French apple brandy
nappe
derivative sauce
calvados
extraction
42. Pod that has seeds in it
bouquet garni
stick blender
sachet d'epice
pulse
43. Chicken glace
caramelization
stick blender
Glace de Volaille
cream soup
44. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
stock pot
fond
sauteuse
crouton
45. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
mirepoix
reduction
mise en place
dice/dicing
46. 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
Glace de Gibier
aromatic
seeding
commercial gas range
47. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
Re-clarify
Onion br
salt pork
fumet
48. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch
Re-clarify
Protein coagulation
cream soup
Paysanne
49. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
Manhattan style chowder
calvados
blanc
concasse/concasser
50. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
Onion br
Glace de Poisson
production knife cuts
sauce veloute