SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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 sauce made from a browned meat and mirepoix
depouillage
Protein coagulation
brown stock
chopping
2. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
Glace de Poisson
slicer
stock
aromatic
3. A shallow skillet with straight sides and a single long handle - used for sauteing
sautoir
Fleurette
roux
cream soup
4. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace
white mirepoix
Mornay
mise en place
pincage
5. Vegetables cut in cubes with 3/4 of an inch dimensions
nappe
crouton
large dice
pulse
6. 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
3-compartment sink
Fleurette
clarified butter
Bechamel
7. To coat with sauce; consistency of a sauce that will cost the back of a spoon
medium dice
stock pot
sauteuse
nappe
8. Game glace
Paysanne
Glace de Gibier
blanc
Consomme
9. A shallow skillet with sloping sides and a single long handle
sauteuse
bouillon
mignonette pepper
peeling
10. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
sauce veloute
remouillage
wringing method
FIFO
11. 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
fond
commercial gas range
roux
brown stock
12. Soups from a specific region - season - or culture
onion pique
brunoise
fumet
specialty soups
13. To cut pieces of roughly the same size
mignonette pepper
hearty broth
nappe
chopping
14. White bacon is salt-cured pork
dice/dicing
Clarification
white mirepoix
salt pork
15. Dried beans; need to be soaked before use
Glace de Gibier
legumes
production knife cuts
persillade
16. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
wringing method
degrease/degraisser
knife steeling
FIFO
17. To skim the fat off of the surfaces of stocks or broths
degrease/degraisser
Fleurette
large dice
fumet
18. A sauce that has been reduced until it is nearly dry
sauteuse
thickening agents
onion pique
Sec
19. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
Appareil/Duxelle
degrease/degraisser
crouton
Onion br
20. One of several basic sauce that are used in the preparation of many other small sauce
ansul system
grand sauce
puree soups
production knife cuts
21. 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
Onion br
Consomme
puree soups
fumet
22. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
steam jacketed kettles
sautoir
sauteuse
extraction
23. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
fumet
aromatic
salt pork
knife steeling
24. Chicken glace
Consomme
Glace de Volaille
convection simmer
Fleurette
25. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock
onion soup
grand sauce
derivative sauce
Onion br
26. To draw off a liquid without distributing the sediment or the lower liquid layers
fond
decant
shocking
fumet
27. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste
persillade
bouquet garni
Appareil/Duxelle
stock
28. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
bouquet garni
Protein denaturation
fumet
hearty broth
29. To chop into very small - fine pieces
clarified butter
mince/mincing
ansul system
onion pique
30. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
Raft
Consomme
seeding
convection simmer
31. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
white mirepoix
legumes
mince/mincing
extraction
32. Removing the skin from an ingredient
bouquet garni
peeling
white mirepoix
large dice
33. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
steam jacketed kettles
Onion br
brunoise
mignonette pepper
34. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
decant
slicing
reduction
Sec
35. A large straight sided pot that is taller than it is wide - used for making stocks or soups
stock pot
calvados
Fleurette
mirepoix
36. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long
Consomme
peeling
julienne
Mornay
37. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
nappe
thickening agents
aromatic
Mornay
38. Mince - julienne - chiffonade - brunoise and dice
slicing
remouillage
gratinee
production knife cuts
39. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
ansul system
Re-clarify
blanc
white stock
40. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
Sec
mise en place
batonnet
depouillage
41. Thickened with flour usually contains pork - potatoes - and dairy - traditional
sachet d'epice
New England-style chowder
pulse
specialty soups
42. Adding flavor
blender
fortification
sachet d'epice
convection simmer
43. Gradually pour from one container into another - without disturbing the sediment
decant
potage
medium dice
food-mill
44. A method of heat transfer in which heat is transmitted through the circulation of air or water
Bechamel
convection simmer
Clarification
FIFO
45. A straight - wide sided pot with two loop handles often used for braising
rondeau
Manhattan style chowder
onion pique
Consomme
46. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
sauteuse
Appareil/Duxelle
food-mill
mirepoix
47. Die cut of 1/8 inch around all edges
peeling
brunoise
thickening agents
fond
48. A soup that is normally pureed then strained after cream is added
rondeau
julienne
cream soup
Re-clarify
49. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks
peeling
food-mill
blanc
bouquet garni
50. Top bud portion or spears of vegetable and reserve for garnish
cream soup
Paysanne
seeding
Fleurette