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Test your basic knowledge |
Culinary Basics Vocab
Start Test
Study First
Subject
:
cooking
Instructions:
Answer 50 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. Gradually pour from one container into another - without disturbing the sediment
large dice
decant
fortification
glace
2. White pepper
reduction
glace
mignonette pepper
slicing
3. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
ansul system
bouillon
steam jacketed kettles
aromatic
4. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
fumet
derivative sauce
degrease/degraisser
shocking
5. Vegetables cut in cubes with 3/4 of an inch dimensions
stock pot
dice/dicing
large dice
stock
6. Is made by heating whole butter until the butterfat begins to separate from the other two components of the whole butter; the milk solids and water
calvados
pulse
clarified butter
fond
7. When a warm liquid is put into an ice bath to cool down
shocking
calvados
Paysanne
convection simmer
8. A shallow skillet with sloping sides and a single long handle
sauteuse
mirepoix
shocking
decant
9. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
Onion br
dice/dicing
depouillage
glace
10. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
blender
persillade
rondeau
derivative sauce
11. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
sauteuse
FIFO
white mirepoix
Glace de Poisson
12. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
reduction
depouillage
grand sauce
blanc
13. The breaking down of protein molecules
Protein coagulation
sauteuse
gratinee
Protein denaturation
14. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch
Glace de Poisson
knife steeling
gratinee
Paysanne
15. Roux or slurry added to sauces to thicken
Sec
onion soup
Re-clarify
thickening agents
16. Used to create flavors of the aromatics into stock or soup - normally one hour before done; a small cheesecloth sack which contains herbs and spices used to flavor stocks; made up of dried thyme - parsley stems - bay leaves - whole peppercorns - and
17. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
stick blender
Appareil/Duxelle
clarified butter
mirepoix
18. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
commercial gas range
steam jacketed kettles
persillade
Sec
19. A broth that is reduced down a little to concentrate the flavor more
extraction
broth
bouillon
degrease/degraisser
20. A soup that is normally pureed then strained after cream is added
Re-clarify
nappe
cream soup
derivative sauce
21. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
mirepoix
brunoise
depouillage
crouton
22. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
slicer
slicing
fond
gratinee
23. Meat glace
Glace de Viande
Glace de Gibier
extraction
sauteuse
24. A thick soup
peeling
Re-clarify
potage
blanc
25. Vegetables cut into a cube with 1/2 inch dimensions
Clarification
gratinee
medium dice
bouquet garni
26. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
julienne
Glace de Volaille
Protein coagulation
fortification
27. A perfectly clear broth made by using proteins - egg whites - vegetables - and acid to form a raft that will capture any particles floating around in the broth that makes it appear murky or unclear
stock
Consomme
large dice
Onion br
28. Light colored stock made from bones that have not been browned
thickening agents
Clarification
peeling
white stock
29. A cube cut Which is 1/4 inches around each side
Appareil/Duxelle
potage
small dice
brunoise
30. To cut pieces of roughly the same size
medium dice
batonnet
fortification
chopping
31. Fish glace
broth
Glace de Poisson
sauteuse
cream soup
32. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
blender
batonnet
Re-clarify
depouillage
33. Mirepoix that does not include carrots and may include parsnips
white mirepoix
clarified butter
slicer
sautoir
34. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
fumet
batonnet
Clarification
Glace de Poisson
35. A strainer with crank to operate
fumet
blender
reduction
food-mill
36. A large straight sided pot that is taller than it is wide - used for making stocks or soups
stock pot
hearty broth
white stock
stock
37. A method of heat transfer in which heat is transmitted through the circulation of air or water
convection simmer
sautoir
fond
roux
38. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
bouquet garni
Consomme
ansul system
depouillage
39. To cut ingredients into evenly sized cubes
Glace de Gibier
legumes
dice/dicing
calvados
40. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
fortification
mirepoix
fumet
stock pot
41. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
bouillon
aromatic
broth
Raft
42. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
grand sauce
extraction
concasse/concasser
caramelization
43. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace
nappe
dice/dicing
small dice
mise en place
44. Top bud portion or spears of vegetable and reserve for garnish
brunoise
Fleurette
fumet
stick blender
45. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
stock
decant
calvados
potage
46. Soups from a specific region - season - or culture
FIFO
white mirepoix
Mornay
specialty soups
47. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
Fleurette
hearty broth
clarified butter
decant
48. Submerging the vegetable in an acidic medium after peeling/cutting will keep these vegetables from browning. Cooking them immediately also prevents them from browning. They should be cooked and cooled in the same liquid
Manhattan style chowder
fumet
cream soup
blanc
49. To cut food into thin strips
slicing
caramelization
mirepoix
mise en place
50. Removing the skin from an ingredient
pincage
stock
Protein denaturation
peeling