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Test your basic knowledge |
Consomme Terms
Start Test
Study First
Subject
:
cooking
Instructions:
Answer 21 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. Coagulated clearmeat which floats on top of a consomme as it simmers
Straining Consomme'
Raft
Double Consomme
mirepoix
2. (clarification) mixture of ground meat - egg whites - aromats and acid used to clarify a stock or broth by trapping impurities as it coagulates (sponge)
stock
Consomme
sachet d' epice
Clearmeat
3. Should not cloud the broth or greasy. Should be cut small enough to fit on the spoon. Brunoise - Julienne - Celestine (Julienne of crepes) - Royale (cubes of cooked custard)
4. Any stock
Consomme ingredients
Cooking consomme'
Consomme can be made with...
egg whites
5. Hinders protein coagulation
Clearmeat is the...
Fat
Straining Consomme'
stock
6. Should be lean and flavorful. Ground meat adds flavor and also contains some albumen which aids in clarification and coagulation. Beef - chicken - game or fish can be used with their corresponding stocks. Beef is sometimes used to clarify poultry sto
Cooking consomme'
ground meat
Raft is the...
Straining Consomme' should also
7. Thyme - bay leaf - parsley - peppercorn - no cheese cloth needed
8. Aids in coagulation (breaks down the connective tissue) - tomatoes (amber consomme) - vinegar (light consomme)
acid
Garnishing Consomme'
Consomme can be made with...
stock
9. Should be passed through a dampened double thickness of cheesecloth to remove particles
10. A rich stock or broth that has been clarified with a clearmeat to remove impurities
acid
Raft
Consomme
salt
11. Be gently ladled onto the cheesecloth to avoid forcing particles through the cheese cloth.
12. For flavor - cut small due to short cooking time (julienne - brunoise - ground)
mirepoix
salt
Fat
Raft is the...
13. Will become clear shortly after the raft coagulates and should continue to simmer gently for 1-1 1/2 hours to extract flavor from the raft ingredients or taste
14. A strongly flavored consomme achieved by using double the amount of clear meat for a given amount of clear meat for a given amount of stock
ground meat
stock
Double Consomme
Straining Consomme'
15. The principle protein found in egg whites -
Albumen
Garnishing Consomme'
acid
Fat
16. Cooked concoction
Fat
egg whites
Raft is the...
Double Consomme
17. Kosher salt because has no anti-caking ingredients which might cloud consomme'. It should be added at the end of the cooking process
Consomme ingredients
mirepoix
salt
stock
18. Stock - egg whites - ground lean meat - mirepoix - sachet d' spice - acid - and salt
Fat
Double Consomme
mirepoix
Consomme ingredients
19. Contain albumen Which is the principle ingredient in the actual clarification
salt
Double Consomme
egg whites
ground meat
20. Good quality flavorful stock - either white - brown - or combination of both. Flavor of stock will determine the type of consomme being made: beef - chicken - game - fish and shellfish
Albumen
Double Consomme
stock
Garnishing Consomme'
21. Raw concoction
Albumen
Consomme
Consomme ingredients
Clearmeat is the...