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