SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. Aids in coagulation (breaks down the connective tissue) - tomatoes (amber consomme) - vinegar (light consomme)
Raft
Consomme ingredients
Straining Consomme'
acid
2. Raw concoction
Raft
Consomme can be made with...
acid
Clearmeat is the...
3. Kosher salt because has no anti-caking ingredients which might cloud consomme'. It should be added at the end of the cooking process
Straining Consomme'
Consomme
salt
Raft
4. Should be passed through a dampened double thickness of cheesecloth to remove particles
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
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
Double Consomme
sachet d' epice
Consomme ingredients
Cooking consomme'
6. Cooked concoction
ground meat
Garnishing Consomme'
Clearmeat
Raft is the...
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
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
8. (clarification) mixture of ground meat - egg whites - aromats and acid used to clarify a stock or broth by trapping impurities as it coagulates (sponge)
Garnishing Consomme'
Clearmeat is the...
Clearmeat
egg whites
9. Hinders protein coagulation
Albumen
Cooking consomme'
Fat
sachet d' epice
10. 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)
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
11. Thyme - bay leaf - parsley - peppercorn - no cheese cloth needed
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
12. Coagulated clearmeat which floats on top of a consomme as it simmers
Consomme
ground meat
Raft
acid
13. A rich stock or broth that has been clarified with a clearmeat to remove impurities
Raft is the...
Cooking consomme'
Consomme
Straining Consomme' should also
14. 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
Raft
Fat
Clearmeat
15. The principle protein found in egg whites -
Albumen
Double Consomme
sachet d' epice
Consomme ingredients
16. Stock - egg whites - ground lean meat - mirepoix - sachet d' spice - acid - and salt
Albumen
Garnishing Consomme'
Consomme ingredients
egg whites
17. 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
mirepoix
Consomme
ground meat
Cooking consomme'
18. For flavor - cut small due to short cooking time (julienne - brunoise - ground)
Double Consomme
Raft
acid
mirepoix
19. Be gently ladled onto the cheesecloth to avoid forcing particles through the cheese cloth.
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
20. Any stock
Cooking consomme'
Consomme can be made with...
Straining Consomme'
salt
21. Contain albumen Which is the principle ingredient in the actual clarification
Raft
Consomme can be made with...
Fat
egg whites