SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
Search
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. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
sautoir
Raft
Paysanne
Re-clarify
2. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
crouton
small dice
caramelization
Glace de Volaille
3. A straight - wide sided pot with two loop handles often used for braising
rondeau
sauteuse
FIFO
puree soups
4. To cut ingredients into evenly sized cubes
crouton
puree soups
dice/dicing
Glace de Gibier
5. To draw off a liquid without distributing the sediment or the lower liquid layers
Manhattan style chowder
dice/dicing
sauce veloute
decant
6. Bechamel sauce with parmesan and gruyere cheese
New England-style chowder
peeling
brown stock
Mornay
7. 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
fumet
remouillage
food-mill
slicing
8. Light colored stock made from bones that have not been browned
white stock
Glace de Poisson
derivative sauce
knife steeling
9. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
derivative sauce
brunoise
extraction
mignonette pepper
10. To skim the fat off of the surfaces of stocks or broths
FIFO
degrease/degraisser
onion soup
depouillage
11. Mince - julienne - chiffonade - brunoise and dice
production knife cuts
wringing method
sauteuse
commercial gas range
12. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste
persillade
3-compartment sink
julienne
onion soup
13. 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
stock pot
clarified butter
Appareil/Duxelle
convection simmer
14. Pod that has seeds in it
pulse
potage
production knife cuts
peeling
15. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
potage
concasse/concasser
small dice
Clarification
16. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long
julienne
shocking
fond
Mornay
17. Chicken glace
New England-style chowder
persillade
Consomme
Glace de Volaille
18. One of several basic sauce that are used in the preparation of many other small sauce
Protein coagulation
white stock
cream soup
grand sauce
19. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
Glace de Viande
Clarification
broth
depouillage
20. To chop into very small - fine pieces
sauteuse
Glace de Poisson
mince/mincing
concasse/concasser
21. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
sauteuse
Raft
3-compartment sink
calvados
22. Grand sauce of milk thickened with white roux
aromatic
FIFO
Glace de Viande
Bechamel
23. 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
medium dice
Appareil/Duxelle
Sec
24. 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
sauteuse
wringing method
julienne
commercial gas range
25. Top bud portion or spears of vegetable and reserve for garnish
dice/dicing
Fleurette
sauteuse
hearty broth
26. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
3-compartment sink
aromatic
remouillage
mise en place
27. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
dice/dicing
fond
extraction
crouton
28. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks
specialty soups
bouquet garni
Fleurette
reduction
29. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
rondeau
shocking
remouillage
ansul system
30. Mirepoix that does not include carrots and may include parsnips
white mirepoix
gratinee
remouillage
extraction
31. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
mince/mincing
fond
mirepoix
knife steeling
32. A strainer with crank to operate
food-mill
nappe
Glace de Volaille
white stock
33. White bacon is salt-cured pork
gratinee
fond
salt pork
Fleurette
34. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
hearty broth
grand sauce
Protein coagulation
glace
35. A broth that is reduced down a little to concentrate the flavor more
mise en place
Clarification
bouillon
caramelization
36. Thickening agent containing 1 part flour 1 part fat
blanc
bouquet garni
roux
chopping
37. A kitchen appliance to blend ingredients or puree food in the container in which they are being prepared
specialty soups
Fleurette
stick blender
dice/dicing
38. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
FIFO
Fleurette
roux
Appareil/Duxelle
39. A sauce made from a browned meat and mirepoix
concasse/concasser
Re-clarify
pincage
brown stock
40. Vegetables cut into a cube with 1/2 inch dimensions
medium dice
stick blender
convection simmer
FIFO
41. Meat glace
mise en place
Glace de Viande
production knife cuts
Clarification
42. White pepper
peeling
batonnet
mignonette pepper
stock pot
43. A large straight sided pot that is taller than it is wide - used for making stocks or soups
depouillage
stock pot
cream soup
Bechamel
44. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock
stock
fortification
sautoir
onion soup
45. Game glace
mise en place
Glace de Gibier
depouillage
sautoir
46. A soup that is normally pureed then strained after cream is added
caramelization
cream soup
FIFO
peeling
47. Dried beans; need to be soaked before use
caramelization
legumes
onion soup
3-compartment sink
48. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
Manhattan style chowder
sautoir
legumes
Glace de Poisson
49. 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
mignonette pepper
blanc
fortification
Glace de Viande
50. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
Protein coagulation
depouillage
stock
crouton