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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. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
white stock
gratinee
blanc
caramelization
2. Pod that has seeds in it
onion pique
concasse/concasser
pulse
rondeau
3. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
Re-clarify
puree soups
peeling
ansul system
4. To coat with sauce; consistency of a sauce that will cost the back of a spoon
concasse/concasser
nappe
bouquet garni
roux
5. A strainer with crank to operate
onion pique
food-mill
Paysanne
cream soup
6. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
fumet
thickening agents
white stock
knife steeling
7. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
mirepoix
sautoir
specialty soups
pincage
8. Top bud portion or spears of vegetable and reserve for garnish
Bechamel
white mirepoix
Glace de Volaille
Fleurette
9. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
julienne
decant
fumet
legumes
10. 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
thickening agents
Protein coagulation
persillade
11. A stock made from bones that have already been used for stock. Weaker than the first quality stock - it is often reduced to make a glac
remouillage
degrease/degraisser
Consomme
roux
12. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
persillade
extraction
large dice
Appareil/Duxelle
13. To skim the fat off of the surfaces of stocks or broths
degrease/degraisser
fumet
hearty broth
pulse
14. Thickened with flour usually contains pork - potatoes - and dairy - traditional
New England-style chowder
medium dice
thickening agents
gratinee
15. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
mince/mincing
hearty broth
medium dice
salt pork
16. To cut ingredients into evenly sized cubes
puree soups
roux
julienne
dice/dicing
17. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
onion pique
wringing method
concasse/concasser
New England-style chowder
18. Vegetables cut in cubes with 3/4 of an inch dimensions
remouillage
large dice
Consomme
sautoir
19. A whole peeled onion to which a bay leaf is attached using a clove as a tack
caramelization
onion pique
slicer
fond
20. 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
derivative sauce
wringing method
stick blender
onion pique
21. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
fortification
bouquet garni
Glace de Poisson
crouton
22. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
rondeau
puree soups
steam jacketed kettles
sauce veloute
23. Chicken glace
legumes
Glace de Volaille
calvados
persillade
24. To remove the seeds from food
commercial gas range
Onion br
puree soups
seeding
25. Die cut of 1/8 inch around all edges
brunoise
stock pot
crouton
Manhattan style chowder
26. To draw off a liquid without distributing the sediment or the lower liquid layers
batonnet
degrease/degraisser
pincage
decant
27. A sauce made from a browned meat and mirepoix
brown stock
shocking
steam jacketed kettles
Paysanne
28. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
sauteuse
onion soup
stock
concasse/concasser
29. A broth that is reduced down a little to concentrate the flavor more
bouillon
sauteuse
fumet
bouquet garni
30. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste
Re-clarify
puree soups
gratinee
Glace de Poisson
31. A device used to cut foods very finely
slicer
calvados
stock
Glace de Poisson
32. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
sauce veloute
convection simmer
ansul system
Fleurette
33. Vegetables cut into a cube with 1/2 inch dimensions
mince/mincing
medium dice
brunoise
New England-style chowder
34. Thickening agent containing 1 part flour 1 part fat
concasse/concasser
roux
cream soup
blender
35. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
Glace de Volaille
stock
Protein denaturation
sauce veloute
36. Mince - julienne - chiffonade - brunoise and dice
production knife cuts
white stock
chopping
roux
37. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
salt pork
calvados
decant
Onion br
38. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
steam jacketed kettles
knife steeling
chopping
bouquet garni
39. A shallow skillet with sloping sides and a single long handle
stock
salt pork
hearty broth
sauteuse
40. It is a French apple brandy
depouillage
Glace de Gibier
fumet
calvados
41. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks
bouquet garni
gratinee
nappe
FIFO
42. The pan drippings that remain after sauteing or roasting food
bouquet garni
fond
remouillage
seeding
43. When a warm liquid is put into an ice bath to cool down
concasse/concasser
shocking
Paysanne
convection simmer
44. Bechamel sauce with parmesan and gruyere cheese
sauteuse
pincage
sauce veloute
Mornay
45. Grand sauce of milk thickened with white roux
sachet d'epice
Glace de Gibier
extraction
Bechamel
46. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
caramelization
brunoise
white mirepoix
specialty soups
47. Mirepoix that does not include carrots and may include parsnips
Appareil/Duxelle
white mirepoix
remouillage
Fleurette
48. Roux or slurry added to sauces to thicken
sautoir
thickening agents
hearty broth
concasse/concasser
49. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock
blender
Paysanne
Re-clarify
onion soup
50. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
chopping
gratinee
Glace de Volaille
extraction