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