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Consomme Terms

Subject : cooking
  • Answer 21 questions in 15 minutes.
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  • Match each statement with the correct term.
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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. Any stock

2. 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)

3. Raw concoction

4. Hinders protein coagulation

5. 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

6. Coagulated clearmeat which floats on top of a consomme as it simmers

7. Should be passed through a dampened double thickness of cheesecloth to remove particles

8. 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

9. Aids in coagulation (breaks down the connective tissue) - tomatoes (amber consomme) - vinegar (light consomme)

10. Cooked concoction

11. Kosher salt because has no anti-caking ingredients which might cloud consomme'. It should be added at the end of the cooking process

12. Be gently ladled onto the cheesecloth to avoid forcing particles through the cheese cloth.

13. Contain albumen Which is the principle ingredient in the actual clarification

14. Stock - egg whites - ground lean meat - mirepoix - sachet d' spice - acid - and salt

15. A rich stock or broth that has been clarified with a clearmeat to remove impurities

16. 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

17. Thyme - bay leaf - parsley - peppercorn - no cheese cloth needed

18. (clarification) mixture of ground meat - egg whites - aromats and acid used to clarify a stock or broth by trapping impurities as it coagulates (sponge)

19. The principle protein found in egg whites -

20. For flavor - cut small due to short cooking time (julienne - brunoise - ground)

21. 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