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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 kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
Paysanne
steam jacketed kettles
depouillage
grand sauce
2. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
clarified butter
FIFO
batonnet
Onion br
3. 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
puree soups
brunoise
production knife cuts
4. A shallow skillet with sloping sides and a single long handle
persillade
puree soups
sauteuse
white stock
5. 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
ansul system
slicing
sachet d'epice
6. White pepper
Consomme
puree soups
degrease/degraisser
mignonette pepper
7. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
broth
white stock
hearty broth
Clarification
8. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long
stock pot
julienne
ansul system
Protein coagulation
9. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
sauce veloute
Glace de Viande
crouton
Raft
10. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste
puree soups
Paysanne
brown stock
large dice
11. Thickened with flour usually contains pork - potatoes - and dairy - traditional
New England-style chowder
crouton
Appareil/Duxelle
white stock
12. A soup that is normally pureed then strained after cream is added
calvados
food-mill
cream soup
mince/mincing
13. Bechamel sauce with parmesan and gruyere cheese
medium dice
bouquet garni
Mornay
large dice
14. Light colored stock made from bones that have not been browned
chopping
legumes
white mirepoix
white stock
15. A cube cut Which is 1/4 inches around each side
blender
small dice
Appareil/Duxelle
caramelization
16. To cut food into thin strips
pincage
slicing
Protein denaturation
bouquet garni
17. 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
brown stock
stick blender
3-compartment sink
depouillage
18. Fish glace
glace
legumes
Glace de Poisson
production knife cuts
19. 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
peeling
wringing method
mirepoix
Clarification
20. To coat with sauce; consistency of a sauce that will cost the back of a spoon
food-mill
blanc
nappe
decant
21. To skim the fat off of the surfaces of stocks or broths
fortification
sauce veloute
mince/mincing
degrease/degraisser
22. A whole peeled onion to which a bay leaf is attached using a clove as a tack
onion pique
sauteuse
aromatic
chopping
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
FIFO
food-mill
24. When a warm liquid is put into an ice bath to cool down
Protein denaturation
bouquet garni
calvados
shocking
25. To cut pieces of roughly the same size
chopping
puree soups
3-compartment sink
nappe
26. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
fumet
Appareil/Duxelle
potage
small dice
27. The breaking down of protein molecules
cream soup
sauteuse
onion soup
Protein denaturation
28. Adding flavor
bouillon
knife steeling
mirepoix
fortification
29. 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
sauteuse
clarified butter
large dice
ansul system
30. Pod that has seeds in it
derivative sauce
gratinee
pulse
specialty soups
31. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
broth
derivative sauce
Clarification
extraction
32. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
Protein denaturation
Glace de Poisson
glace
mignonette pepper
33. It is a French apple brandy
depouillage
aromatic
fond
calvados
34. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks
batonnet
Protein denaturation
wringing method
bouquet garni
35. Brown mirepoix with tomato
stock pot
pincage
Glace de Volaille
salt pork
36. A thick soup
caramelization
nappe
Mornay
potage
37. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
sauteuse
bouquet garni
concasse/concasser
stick blender
38. Vegetables cut in cubes with 3/4 of an inch dimensions
Paysanne
brunoise
large dice
Protein coagulation
39. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste
cream soup
large dice
persillade
sachet d'epice
40. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
specialty soups
Re-clarify
wringing method
crouton
41. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
Clarification
onion soup
gratinee
chopping
42. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
glace
decant
Clarification
sauce veloute
43. A straight - wide sided pot with two loop handles often used for braising
derivative sauce
calvados
Fleurette
rondeau
44. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
Appareil/Duxelle
gratinee
slicing
glace
45. 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
pulse
white mirepoix
roux
46. 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
remouillage
production knife cuts
nappe
extraction
47. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
gratinee
Manhattan style chowder
steam jacketed kettles
salt pork
48. One of several basic sauce that are used in the preparation of many other small sauce
Paysanne
grand sauce
3-compartment sink
Manhattan style chowder
49. To chop into very small - fine pieces
potage
mince/mincing
decant
white mirepoix
50. A method of heat transfer in which heat is transmitted through the circulation of air or water
Raft
convection simmer
fortification
bouquet garni