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. Thickened with flour usually contains pork - potatoes - and dairy - traditional
crouton
wringing method
New England-style chowder
Raft
2. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
degrease/degraisser
Paysanne
clarified butter
Raft
3. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
caramelization
3-compartment sink
knife steeling
peeling
4. One of several basic sauce that are used in the preparation of many other small sauce
grand sauce
peeling
thickening agents
hearty broth
5. 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
chopping
wringing method
grand sauce
aromatic
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
clarified butter
Fleurette
blanc
small dice
7. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
aromatic
fortification
fumet
derivative sauce
8. Game glace
Glace de Gibier
sautoir
Mornay
chopping
9. To cut food into thin strips
slicing
nappe
depouillage
Fleurette
10. To draw off a liquid without distributing the sediment or the lower liquid layers
decant
Consomme
julienne
calvados
11. A sauce made from a browned meat and mirepoix
dice/dicing
Fleurette
Glace de Viande
brown stock
12. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
Glace de Poisson
sautoir
stock
concasse/concasser
13. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste
mince/mincing
puree soups
onion soup
shocking
14. A device used to cut foods very finely
slicer
Consomme
Glace de Gibier
stock pot
15. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
cream soup
blanc
Glace de Viande
steam jacketed kettles
16. To skim the fat off of the surfaces of stocks or broths
Protein denaturation
slicing
degrease/degraisser
mince/mincing
17. Pod that has seeds in it
degrease/degraisser
seeding
pulse
Raft
18. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato
Clarification
aromatic
large dice
Re-clarify
19. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
small dice
Manhattan style chowder
Onion br
stick blender
20. Adding flavor
puree soups
fortification
Clarification
Protein denaturation
21. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
glace
sauteuse
food-mill
Glace de Gibier
22. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace
Fleurette
reduction
mise en place
sautoir
23. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
seeding
derivative sauce
gratinee
fortification
24. 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
steam jacketed kettles
Onion br
blanc
Paysanne
25. A soup that is normally pureed then strained after cream is added
Sec
cream soup
batonnet
gratinee
26. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch
Paysanne
hearty broth
mirepoix
steam jacketed kettles
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
cream soup
Consomme
3-compartment sink
specialty soups
28. 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
decant
pincage
white mirepoix
29. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
pulse
legumes
specialty soups
batonnet
30. A thick soup
white stock
potage
Glace de Gibier
wringing method
31. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
seeding
legumes
depouillage
reduction
32. White pepper
julienne
hearty broth
mignonette pepper
stick blender
33. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
ansul system
salt pork
Clarification
mirepoix
34. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
shocking
blender
fumet
brunoise
35. A sauce that has been reduced until it is nearly dry
Sec
slicing
large dice
bouquet garni
36. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
Appareil/Duxelle
fumet
slicing
Onion br
37. When a warm liquid is put into an ice bath to cool down
slicing
shocking
chopping
broth
38. A shallow skillet with sloping sides and a single long handle
rondeau
steam jacketed kettles
derivative sauce
sauteuse
39. 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
extraction
Appareil/Duxelle
glace
3-compartment sink
40. The breaking down of protein molecules
convection simmer
Protein denaturation
mignonette pepper
onion pique
41. A kitchen appliance to blend ingredients or puree food in the container in which they are being prepared
caramelization
Protein coagulation
specialty soups
stick blender
42. The pan drippings that remain after sauteing or roasting food
fond
sautoir
New England-style chowder
rondeau
43. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
Glace de Poisson
cream soup
fumet
3-compartment sink
44. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
salt pork
knife steeling
food-mill
chopping
45. Light colored stock made from bones that have not been browned
fumet
mince/mincing
white stock
white mirepoix
46. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
sachet d'epice
Protein coagulation
decant
broth
47. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
caramelization
depouillage
remouillage
persillade
48. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
fond
ansul system
bouillon
Sec
49. Gradually pour from one container into another - without disturbing the sediment
Glace de Viande
reduction
mise en place
decant
50. Mirepoix that does not include carrots and may include parsnips
persillade
white stock
commercial gas range
white mirepoix