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Test your basic knowledge |
Culinary Basics Vocab
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Subject
:
cooking
Instructions:
Answer 50 questions in 15 minutes.
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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 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
onion soup
commercial gas range
Raft
peeling
2. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
Protein coagulation
degrease/degraisser
Appareil/Duxelle
Re-clarify
3. Vegetables cut in cubes with 3/4 of an inch dimensions
FIFO
persillade
large dice
fumet
4. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
mirepoix
FIFO
glace
salt pork
5. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
mignonette pepper
Re-clarify
bouillon
dice/dicing
6. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
glace
Manhattan style chowder
wringing method
production knife cuts
7. Gradually pour from one container into another - without disturbing the sediment
decant
crouton
broth
Glace de Poisson
8. Bechamel sauce with parmesan and gruyere cheese
caramelization
sachet d'epice
nappe
Mornay
9. Game glace
Clarification
rondeau
Glace de Gibier
medium dice
10. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
fumet
decant
Appareil/Duxelle
caramelization
11. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
aromatic
decant
brunoise
production knife cuts
12. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
extraction
Glace de Volaille
mignonette pepper
bouillon
13. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
chopping
reduction
mirepoix
mignonette pepper
14. Pod that has seeds in it
slicer
pulse
large dice
food-mill
15. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
cream soup
puree soups
brunoise
depouillage
16. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
Re-clarify
crouton
stock pot
stock
17. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
slicer
Onion br
ansul system
Protein coagulation
18. It is a French apple brandy
calvados
Raft
persillade
bouquet garni
19. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
Mornay
gratinee
potage
Glace de Poisson
20. Thickened with flour usually contains pork - potatoes - and dairy - traditional
stock
small dice
New England-style chowder
grand sauce
21. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long
large dice
chopping
pincage
julienne
22. 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
brunoise
potage
puree soups
clarified butter
23. A sauce that has been reduced until it is nearly dry
extraction
persillade
mignonette pepper
Sec
24. One of several basic sauce that are used in the preparation of many other small sauce
decant
glace
grand sauce
roux
25. Dried beans; need to be soaked before use
mince/mincing
derivative sauce
hearty broth
legumes
26. A broth that is reduced down a little to concentrate the flavor more
caramelization
bouillon
slicing
clarified butter
27. A shallow skillet with straight sides and a single long handle - used for sauteing
3-compartment sink
sautoir
sachet d'epice
caramelization
28. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
slicer
Protein denaturation
ansul system
brown stock
29. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
derivative sauce
mince/mincing
stick blender
cream soup
30. A straight - wide sided pot with two loop handles often used for braising
concasse/concasser
rondeau
mirepoix
shocking
31. 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
Consomme
sachet d'epice
remouillage
medium dice
32. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
slicing
persillade
caramelization
Bechamel
33. Chicken glace
FIFO
large dice
Glace de Gibier
Glace de Volaille
34. Die cut of 1/8 inch around all edges
Clarification
brunoise
white mirepoix
cream soup
35. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
derivative sauce
fortification
concasse/concasser
sauce veloute
36. When a warm liquid is put into an ice bath to cool down
sauteuse
persillade
shocking
depouillage
37. Adding flavor
aromatic
depouillage
fortification
ansul system
38. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato
Clarification
Onion br
stock pot
potage
39. Grand sauce of milk thickened with white roux
sauce veloute
sauteuse
Bechamel
Glace de Viande
40. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch
Manhattan style chowder
reduction
julienne
Paysanne
41. White bacon is salt-cured pork
Manhattan style chowder
salt pork
remouillage
mirepoix
42. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
grand sauce
mignonette pepper
concasse/concasser
commercial gas range
43. A thick soup
stock pot
shocking
potage
decant
44. Mirepoix that does not include carrots and may include parsnips
white mirepoix
mignonette pepper
cream soup
grand sauce
45. 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
Paysanne
mignonette pepper
food-mill
wringing method
46. A cube cut Which is 1/4 inches around each side
puree soups
3-compartment sink
pincage
small dice
47. Brown mirepoix with tomato
ansul system
convection simmer
pincage
Clarification
48. Top bud portion or spears of vegetable and reserve for garnish
reduction
chopping
Fleurette
medium dice
49. 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
3-compartment sink
glace
depouillage
specialty soups
50. To cut pieces of roughly the same size
Glace de Viande
mince/mincing
brown stock
chopping
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