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Test your basic knowledge |
Culinary Basics Vocab
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Subject
:
cooking
Instructions:
Answer 50 questions in 15 minutes.
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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. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
mise en place
concasse/concasser
legumes
Manhattan style chowder
2. Removing the skin from an ingredient
peeling
pulse
large dice
decant
3. To chop into very small - fine pieces
stock pot
mince/mincing
Mornay
Glace de Poisson
4. Vegetables cut into a cube with 1/2 inch dimensions
extraction
fortification
fond
medium dice
5. A stock made from bones that have already been used for stock. Weaker than the first quality stock - it is often reduced to make a glac
onion pique
gratinee
decant
remouillage
6. Mirepoix that does not include carrots and may include parsnips
roux
wringing method
white mirepoix
sauteuse
7. Pod that has seeds in it
pulse
Sec
fumet
knife steeling
8. Brown mirepoix with tomato
brunoise
reduction
pincage
chopping
9. A shallow skillet with sloping sides and a single long handle
Protein coagulation
Glace de Viande
depouillage
sauteuse
10. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
mirepoix
fumet
white mirepoix
shocking
11. 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
dice/dicing
batonnet
blanc
potage
12. It is a French apple brandy
potage
Clarification
Glace de Gibier
calvados
13. A method of heat transfer in which heat is transmitted through the circulation of air or water
sauce veloute
reduction
convection simmer
derivative sauce
14. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
mirepoix
reduction
gratinee
steam jacketed kettles
15. A straight - wide sided pot with two loop handles often used for braising
Raft
Manhattan style chowder
rondeau
extraction
16. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato
dice/dicing
Clarification
blender
roux
17. A whole peeled onion to which a bay leaf is attached using a clove as a tack
onion pique
Glace de Gibier
3-compartment sink
calvados
18. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
food-mill
Clarification
steam jacketed kettles
blender
19. To draw off a liquid without distributing the sediment or the lower liquid layers
Clarification
food-mill
Protein denaturation
decant
20. A thick soup
batonnet
specialty soups
potage
mignonette pepper
21. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
sauce veloute
sauteuse
commercial gas range
crouton
22. A sauce that has been reduced until it is nearly dry
convection simmer
potage
Sec
stick blender
23. Game glace
Glace de Gibier
sauce veloute
peeling
puree soups
24. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace
julienne
concasse/concasser
white mirepoix
mise en place
25. To cut food into thin strips
slicing
puree soups
legumes
food-mill
26. The breaking down of protein molecules
convection simmer
Protein denaturation
shocking
potage
27. Adding flavor
Glace de Viande
derivative sauce
rondeau
fortification
28. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste
legumes
Glace de Viande
stock
puree soups
29. Gradually pour from one container into another - without disturbing the sediment
hearty broth
julienne
large dice
decant
30. To skim the fat off of the surfaces of stocks or broths
depouillage
Clarification
degrease/degraisser
peeling
31. Chicken glace
Glace de Volaille
chopping
stick blender
salt pork
32. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
commercial gas range
reduction
wringing method
mirepoix
33. White pepper
steam jacketed kettles
reduction
cream soup
mignonette pepper
34. Fish glace
shocking
Protein coagulation
Glace de Poisson
roux
35. Thickening agent containing 1 part flour 1 part fat
Manhattan style chowder
fond
bouquet garni
roux
36. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long
derivative sauce
mince/mincing
slicing
julienne
37. When a warm liquid is put into an ice bath to cool down
New England-style chowder
shocking
glace
persillade
38. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
commercial gas range
depouillage
sautoir
brown stock
39. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
blender
Appareil/Duxelle
chopping
aromatic
40. To remove the seeds from food
Glace de Volaille
wringing method
medium dice
seeding
41. A broth that is reduced down a little to concentrate the flavor more
remouillage
bouillon
large dice
concasse/concasser
42. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
fumet
reduction
Protein coagulation
clarified butter
43. Roux or slurry added to sauces to thicken
brunoise
thickening agents
fumet
depouillage
44. Light colored stock made from bones that have not been browned
broth
Protein coagulation
white stock
small dice
45. White bacon is salt-cured pork
gratinee
salt pork
julienne
brunoise
46. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste
sauce veloute
persillade
blender
sachet d'epice
47. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
mirepoix
depouillage
knife steeling
glace
48. A sauce made from a browned meat and mirepoix
degrease/degraisser
slicer
fond
brown stock
49. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
caramelization
aromatic
Bechamel
calvados
50. Vegetables cut in cubes with 3/4 of an inch dimensions
large dice
persillade
knife steeling
batonnet
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