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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. 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
Clearmeat is the...
Double Consomme
Clearmeat
mirepoix
2. 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
sachet d' epice
stock
Consomme ingredients
Raft is the...
3. 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
Consomme can be made with...
ground meat
sachet d' epice
egg whites
4. (clarification) mixture of ground meat - egg whites - aromats and acid used to clarify a stock or broth by trapping impurities as it coagulates (sponge)
Raft
Straining Consomme'
Albumen
Clearmeat
5. Contain albumen Which is the principle ingredient in the actual clarification
acid
Consomme
Raft
egg whites
6. A rich stock or broth that has been clarified with a clearmeat to remove impurities
Consomme
mirepoix
Double Consomme
Albumen
7. Stock - egg whites - ground lean meat - mirepoix - sachet d' spice - acid - and salt
Clearmeat
Raft is the...
Consomme ingredients
Clearmeat is the...
8. Coagulated clearmeat which floats on top of a consomme as it simmers
egg whites
Cooking consomme'
Raft
Garnishing Consomme'
9. 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)
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10. Hinders protein coagulation
Straining Consomme'
egg whites
Fat
salt
11. Kosher salt because has no anti-caking ingredients which might cloud consomme'. It should be added at the end of the cooking process
acid
salt
ground meat
Clearmeat
12. Aids in coagulation (breaks down the connective tissue) - tomatoes (amber consomme) - vinegar (light consomme)
acid
Garnishing Consomme'
Consomme
mirepoix
13. Raw concoction
Fat
Clearmeat is the...
Clearmeat
Raft is the...
14. Should be passed through a dampened double thickness of cheesecloth to remove particles
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15. Any stock
Double Consomme
Consomme
Consomme can be made with...
sachet d' epice
16. Thyme - bay leaf - parsley - peppercorn - no cheese cloth needed
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17. For flavor - cut small due to short cooking time (julienne - brunoise - ground)
mirepoix
Garnishing Consomme'
Raft is the...
salt
18. 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
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19. The principle protein found in egg whites -
Raft
Albumen
Clearmeat is the...
Straining Consomme' should also
20. Be gently ladled onto the cheesecloth to avoid forcing particles through the cheese cloth.
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21. Cooked concoction
Consomme ingredients
mirepoix
Consomme can be made with...
Raft is the...