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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 type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
fumet
potage
puree soups
bouillon
2. 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
Protein coagulation
wringing method
sautoir
steam jacketed kettles
3. Dried beans; need to be soaked before use
Onion br
legumes
caramelization
grand sauce
4. Roux or slurry added to sauces to thicken
caramelization
thickening agents
extraction
Onion br
5. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
slicer
reduction
crouton
Re-clarify
6. Used to create flavors of the aromatics into stock or soup - normally one hour before done; a small cheesecloth sack which contains herbs and spices used to flavor stocks; made up of dried thyme - parsley stems - bay leaves - whole peppercorns - and
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7. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste
peeling
thickening agents
food-mill
puree soups
8. A shallow skillet with sloping sides and a single long handle
medium dice
grand sauce
pulse
sauteuse
9. A kitchen appliance to blend ingredients or puree food in the container in which they are being prepared
stock
Mornay
extraction
stick blender
10. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch
sauteuse
Paysanne
clarified butter
Mornay
11. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
bouquet garni
gratinee
bouillon
blanc
12. Thickened with flour usually contains pork - potatoes - and dairy - traditional
wringing method
New England-style chowder
sautoir
batonnet
13. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
large dice
3-compartment sink
steam jacketed kettles
slicer
14. Grand sauce of milk thickened with white roux
fond
Bechamel
crouton
hearty broth
15. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato
medium dice
Clarification
bouillon
fumet
16. To remove the seeds from food
knife steeling
mirepoix
commercial gas range
seeding
17. Soups from a specific region - season - or culture
Clarification
blender
Protein denaturation
specialty soups
18. When a warm liquid is put into an ice bath to cool down
shocking
decant
Paysanne
derivative sauce
19. 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
Onion br
brown stock
commercial gas range
3-compartment sink
20. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
batonnet
broth
large dice
shocking
21. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
caramelization
fortification
seeding
Raft
22. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
sauteuse
small dice
onion pique
Manhattan style chowder
23. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
remouillage
glace
Consomme
Protein denaturation
24. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
stock
convection simmer
bouquet garni
FIFO
25. To cut ingredients into evenly sized cubes
rondeau
dice/dicing
gratinee
mince/mincing
26. White pepper
mignonette pepper
food-mill
medium dice
Consomme
27. White bacon is salt-cured pork
salt pork
steam jacketed kettles
3-compartment sink
Sec
28. Vegetables cut in cubes with 3/4 of an inch dimensions
large dice
food-mill
New England-style chowder
Re-clarify
29. Mirepoix that does not include carrots and may include parsnips
peeling
cream soup
white mirepoix
sautoir
30. To draw off a liquid without distributing the sediment or the lower liquid layers
decant
fumet
rondeau
commercial gas range
31. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long
stock pot
Clarification
glace
julienne
32. A shallow skillet with straight sides and a single long handle - used for sauteing
sautoir
degrease/degraisser
pulse
puree soups
33. 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
pincage
Consomme
mignonette pepper
batonnet
34. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
depouillage
white mirepoix
Consomme
bouquet garni
35. A broth that is reduced down a little to concentrate the flavor more
julienne
production knife cuts
derivative sauce
bouillon
36. Mince - julienne - chiffonade - brunoise and dice
production knife cuts
sauce veloute
derivative sauce
grand sauce
37. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
Protein coagulation
Glace de Volaille
blanc
ansul system
38. A method of heat transfer in which heat is transmitted through the circulation of air or water
thickening agents
commercial gas range
glace
convection simmer
39. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks
grand sauce
wringing method
bouquet garni
derivative sauce
40. Vegetables cut into a cube with 1/2 inch dimensions
bouillon
medium dice
derivative sauce
roux
41. 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
Protein coagulation
clarified butter
chopping
derivative sauce
42. It is a French apple brandy
commercial gas range
Glace de Poisson
calvados
Glace de Volaille
43. To coat with sauce; consistency of a sauce that will cost the back of a spoon
reduction
Paysanne
nappe
pulse
44. The pan drippings that remain after sauteing or roasting food
stock pot
fond
seeding
brunoise
45. A whole peeled onion to which a bay leaf is attached using a clove as a tack
convection simmer
onion pique
mignonette pepper
decant
46. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
Appareil/Duxelle
large dice
Protein denaturation
brunoise
47. Bechamel sauce with parmesan and gruyere cheese
fortification
glace
Sec
Mornay
48. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
fond
Onion br
extraction
shocking
49. A straight - wide sided pot with two loop handles often used for braising
hearty broth
batonnet
production knife cuts
rondeau
50. Brown mirepoix with tomato
Glace de Gibier
Appareil/Duxelle
slicer
pincage