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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. A cube cut Which is 1/4 inches around each side
gratinee
mignonette pepper
small dice
persillade
2. Vegetables cut in cubes with 3/4 of an inch dimensions
stick blender
white stock
aromatic
large dice
3. Removing the skin from an ingredient
peeling
legumes
steam jacketed kettles
Glace de Gibier
4. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
fumet
Re-clarify
Mornay
FIFO
5. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
blanc
aromatic
puree soups
remouillage
6. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long
pincage
thickening agents
julienne
extraction
7. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
grand sauce
Glace de Viande
Manhattan style chowder
potage
8. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
ansul system
fond
bouquet garni
mirepoix
9. To remove the seeds from food
specialty soups
seeding
aromatic
Glace de Gibier
10. A kitchen appliance to blend ingredients or puree food in the container in which they are being prepared
stick blender
Mornay
sauce veloute
sautoir
11. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
legumes
slicer
caramelization
steam jacketed kettles
12. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
dice/dicing
fumet
Onion br
broth
13. To skim the fat off of the surfaces of stocks or broths
degrease/degraisser
chopping
convection simmer
specialty soups
14. Mince - julienne - chiffonade - brunoise and dice
mince/mincing
pulse
production knife cuts
dice/dicing
15. Thickened with flour usually contains pork - potatoes - and dairy - traditional
New England-style chowder
brunoise
slicing
production knife cuts
16. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste
remouillage
stock pot
puree soups
salt pork
17. 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
crouton
reduction
seeding
18. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
Glace de Volaille
Protein coagulation
Onion br
blender
19. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
crouton
slicing
concasse/concasser
gratinee
20. A sauce that has been reduced until it is nearly dry
crouton
stock pot
Sec
medium dice
21. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
slicer
depouillage
medium dice
Protein coagulation
22. A method of heat transfer in which heat is transmitted through the circulation of air or water
convection simmer
concasse/concasser
white stock
ansul system
23. 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
convection simmer
decant
Clarification
24. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
legumes
depouillage
mirepoix
Protein denaturation
25. A large straight sided pot that is taller than it is wide - used for making stocks or soups
stock pot
Appareil/Duxelle
medium dice
production knife cuts
26. Light colored stock made from bones that have not been browned
hearty broth
white stock
roux
aromatic
27. Soups from a specific region - season - or culture
Paysanne
fortification
chopping
specialty soups
28. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
clarified butter
fond
hearty broth
nappe
29. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
medium dice
concasse/concasser
fumet
blanc
30. Gradually pour from one container into another - without disturbing the sediment
Protein coagulation
cream soup
decant
caramelization
31. To cut ingredients into evenly sized cubes
dice/dicing
fumet
small dice
stick blender
32. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
dice/dicing
slicer
Glace de Volaille
batonnet
33. Vegetables cut into a cube with 1/2 inch dimensions
persillade
medium dice
stock pot
shocking
34. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
sauce veloute
specialty soups
derivative sauce
Re-clarify
35. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks
brown stock
degrease/degraisser
bouquet garni
sauce veloute
36. Grand sauce of milk thickened with white roux
white mirepoix
roux
stock pot
Bechamel
37. A shallow skillet with straight sides and a single long handle - used for sauteing
Paysanne
dice/dicing
sauteuse
sautoir
38. Thickening agent containing 1 part flour 1 part fat
batonnet
fortification
blanc
roux
39. A device used to cut foods very finely
derivative sauce
slicer
stock pot
Glace de Volaille
40. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste
small dice
aromatic
Clarification
persillade
41. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
fumet
nappe
sautoir
Raft
42. 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
seeding
blender
Consomme
white mirepoix
43. To cut food into thin strips
slicing
ansul system
julienne
calvados
44. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock
batonnet
sauteuse
onion soup
blanc
45. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace
mise en place
glace
specialty soups
Glace de Viande
46. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
mince/mincing
shocking
specialty soups
Onion br
47. A straight - wide sided pot with two loop handles often used for braising
rondeau
Manhattan style chowder
grand sauce
commercial gas range
48. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
fumet
pulse
hearty broth
FIFO
49. When a warm liquid is put into an ice bath to cool down
fumet
onion pique
seeding
shocking
50. 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
aromatic
decant
clarified butter
Consomme