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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 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
wringing method
commercial gas range
clarified butter
salt pork
2. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
brown stock
Manhattan style chowder
puree soups
hearty broth
3. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
medium dice
blanc
steam jacketed kettles
fortification
4. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch
derivative sauce
stock
Paysanne
grand sauce
5. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
white mirepoix
concasse/concasser
Re-clarify
steam jacketed kettles
6. White pepper
fortification
large dice
mignonette pepper
thickening agents
7. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
large dice
stock
sauteuse
hearty broth
8. When a warm liquid is put into an ice bath to cool down
thickening agents
roux
shocking
mirepoix
9. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
slicing
batonnet
fumet
bouillon
10. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
Sec
knife steeling
hearty broth
peeling
11. Gradually pour from one container into another - without disturbing the sediment
derivative sauce
Sec
decant
aromatic
12. Die cut of 1/8 inch around all edges
Consomme
brunoise
sauce veloute
3-compartment sink
13. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
blender
Consomme
remouillage
stock
14. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
chopping
roux
grand sauce
ansul system
15. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
Re-clarify
commercial gas range
slicer
mirepoix
16. Light colored stock made from bones that have not been browned
white stock
broth
brunoise
slicer
17. A straight - wide sided pot with two loop handles often used for braising
steam jacketed kettles
Protein denaturation
rondeau
grand sauce
18. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
Glace de Poisson
wringing method
derivative sauce
depouillage
19. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks
bouquet garni
New England-style chowder
calvados
Glace de Volaille
20. Pod that has seeds in it
roux
white stock
slicing
pulse
21. The pan drippings that remain after sauteing or roasting food
mirepoix
fond
slicer
bouillon
22. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste
sauteuse
Protein denaturation
puree soups
stick blender
23. A sauce that has been reduced until it is nearly dry
Sec
thickening agents
Manhattan style chowder
Appareil/Duxelle
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
blanc
3-compartment sink
slicer
clarified butter
25. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
sauce veloute
mirepoix
decant
calvados
26. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
white mirepoix
slicing
fumet
reduction
27. To cut food into thin strips
convection simmer
Glace de Viande
blanc
slicing
28. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
nappe
depouillage
mirepoix
ansul system
29. Game glace
blender
bouquet garni
convection simmer
Glace de Gibier
30. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
extraction
onion soup
derivative sauce
Glace de Volaille
31. Roux or slurry added to sauces to thicken
Consomme
thickening agents
grand sauce
pincage
32. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
Appareil/Duxelle
fond
small dice
batonnet
33. Brown mirepoix with tomato
brown stock
Clarification
calvados
pincage
34. Removing the skin from an ingredient
batonnet
Appareil/Duxelle
peeling
onion pique
35. Mince - julienne - chiffonade - brunoise and dice
production knife cuts
onion soup
sachet d'epice
nappe
36. To cut ingredients into evenly sized cubes
dice/dicing
Glace de Gibier
glace
caramelization
37. A broth that is reduced down a little to concentrate the flavor more
bouillon
mignonette pepper
Onion br
wringing method
38. 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
New England-style chowder
salt pork
3-compartment sink
degrease/degraisser
39. To chop into very small - fine pieces
rondeau
Clarification
pincage
mince/mincing
40. A strainer with crank to operate
specialty soups
depouillage
food-mill
bouquet garni
41. A large straight sided pot that is taller than it is wide - used for making stocks or soups
slicer
Bechamel
knife steeling
stock pot
42. Vegetables cut in cubes with 3/4 of an inch dimensions
shocking
crouton
large dice
blender
43. To cut pieces of roughly the same size
food-mill
thickening agents
chopping
Clarification
44. Fish glace
brunoise
stock pot
Glace de Poisson
commercial gas range
45. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
fumet
rondeau
persillade
Glace de Poisson
46. White bacon is salt-cured pork
reduction
sauce veloute
stock pot
salt pork
47. Top bud portion or spears of vegetable and reserve for garnish
Fleurette
caramelization
decant
sauce veloute
48. A method of heat transfer in which heat is transmitted through the circulation of air or water
Glace de Volaille
cream soup
pulse
convection simmer
49. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
stick blender
caramelization
Protein denaturation
dice/dicing
50. To draw off a liquid without distributing the sediment or the lower liquid layers
decant
Consomme
Onion br
knife steeling