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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. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato
Paysanne
ansul system
Clarification
potage
2. A device used to cut foods very finely
slicer
depouillage
Re-clarify
decant
3. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
commercial gas range
remouillage
blanc
hearty broth
4. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
Glace de Volaille
depouillage
Glace de Poisson
chopping
5. A sauce made from a browned meat and mirepoix
chopping
Sec
depouillage
brown stock
6. A soup that is normally pureed then strained after cream is added
persillade
caramelization
cream soup
extraction
7. A whole peeled onion to which a bay leaf is attached using a clove as a tack
wringing method
Glace de Poisson
onion pique
caramelization
8. Top bud portion or spears of vegetable and reserve for garnish
Onion br
remouillage
Fleurette
stock pot
9. Meat glace
legumes
Glace de Viande
pulse
bouillon
10. Game glace
chopping
blender
Glace de Gibier
potage
11. To remove the seeds from food
reduction
seeding
medium dice
Glace de Viande
12. To draw off a liquid without distributing the sediment or the lower liquid layers
decant
concasse/concasser
derivative sauce
New England-style chowder
13. It is a French apple brandy
slicer
calvados
persillade
pincage
14. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
julienne
reduction
mignonette pepper
extraction
15. To cut food into thin strips
decant
stick blender
slicing
FIFO
16. 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
chopping
Fleurette
production knife cuts
Consomme
17. Removing the skin from an ingredient
peeling
fumet
Clarification
stock pot
18. Chicken glace
Glace de Volaille
slicer
mise en place
mignonette pepper
19. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
depouillage
white stock
fond
Raft
20. Thickening agent containing 1 part flour 1 part fat
blender
ansul system
Raft
roux
21. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
stock
sauce veloute
aromatic
roux
22. The pan drippings that remain after sauteing or roasting food
reduction
fond
mirepoix
slicing
23. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
brunoise
brown stock
sauce veloute
caramelization
24. To coat with sauce; consistency of a sauce that will cost the back of a spoon
decant
onion pique
nappe
Sec
25. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
wringing method
dice/dicing
blender
chopping
26. White pepper
sauce veloute
Glace de Gibier
mignonette pepper
seeding
27. Grand sauce of milk thickened with white roux
grand sauce
Bechamel
degrease/degraisser
FIFO
28. A large straight sided pot that is taller than it is wide - used for making stocks or soups
knife steeling
brown stock
stock pot
slicing
29. Mirepoix that does not include carrots and may include parsnips
white mirepoix
hearty broth
Glace de Viande
pulse
30. An easy way to strain sauce. In this method - place a clean cheesecloth over a bowl and pour the sauce through the cheesecloth into the bowl. The cloth is then twisted at either end to squeeze out the strained sauce. The cheesecloth catches the unwan
wringing method
brown stock
fumet
large dice
31. A strainer with crank to operate
peeling
gratinee
food-mill
cream soup
32. A cooking system used in commercial kitchen systems - which features burners on top and an over underneath - but may include a broiler and/or griddles as well
commercial gas range
Mornay
Consomme
Appareil/Duxelle
33. A shallow skillet with straight sides and a single long handle - used for sauteing
Consomme
rondeau
sautoir
grand sauce
34. Pod that has seeds in it
FIFO
roux
cream soup
pulse
35. To cut ingredients into evenly sized cubes
julienne
dice/dicing
FIFO
depouillage
36. Brown mirepoix with tomato
wringing method
Protein coagulation
reduction
pincage
37. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
white stock
Protein coagulation
convection simmer
ansul system
38. A method of heat transfer in which heat is transmitted through the circulation of air or water
Raft
shocking
Mornay
convection simmer
39. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch
3-compartment sink
cream soup
Paysanne
food-mill
40. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
fumet
stock
slicer
3-compartment sink
41. Roux or slurry added to sauces to thicken
slicer
broth
derivative sauce
thickening agents
42. 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
blanc
Appareil/Duxelle
commercial gas range
Glace de Poisson
43. The breaking down of protein molecules
mise en place
nappe
Protein denaturation
Re-clarify
44. A dishwashing system in which there are three compartments - the wash - rinse - and sanitize; the wash is 110 degrees water with detergent; the rinse is for removing the soap from the item being washed - because detergent may make the sanitizing agen
Sec
3-compartment sink
white stock
stock pot
45. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
salt pork
Manhattan style chowder
blender
production knife cuts
46. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
reduction
derivative sauce
roux
Re-clarify
47. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
Glace de Volaille
onion soup
white stock
glace
48. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
fumet
grand sauce
brown stock
medium dice
49. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
Onion br
salt pork
fumet
degrease/degraisser
50. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
peeling
dice/dicing
Protein coagulation
white stock