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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 knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch
Paysanne
reduction
cream soup
steam jacketed kettles
2. 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
dice/dicing
Glace de Gibier
mignonette pepper
Consomme
3. Dried beans; need to be soaked before use
Protein coagulation
convection simmer
rondeau
legumes
4. 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
potage
shocking
persillade
5. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
mignonette pepper
commercial gas range
sautoir
ansul system
6. A device used to cut foods very finely
seeding
Appareil/Duxelle
concasse/concasser
slicer
7. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
reduction
Appareil/Duxelle
medium dice
crouton
8. 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
pulse
FIFO
remouillage
salt pork
9. Grand sauce of milk thickened with white roux
decant
broth
brunoise
Bechamel
10. A large straight sided pot that is taller than it is wide - used for making stocks or soups
blanc
mirepoix
stock pot
nappe
11. White pepper
mignonette pepper
Bechamel
nappe
remouillage
12. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
steam jacketed kettles
derivative sauce
Manhattan style chowder
chopping
13. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
wringing method
nappe
crouton
broth
14. Game glace
grand sauce
food-mill
decant
Glace de Gibier
15. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
mise en place
concasse/concasser
steam jacketed kettles
brunoise
16. A kitchen appliance to blend ingredients or puree food in the container in which they are being prepared
steam jacketed kettles
onion pique
stick blender
fond
17. A method of heat transfer in which heat is transmitted through the circulation of air or water
bouquet garni
Clarification
mirepoix
convection simmer
18. Vegetables cut into a cube with 1/2 inch dimensions
blender
medium dice
Paysanne
large dice
19. Pod that has seeds in it
rondeau
mince/mincing
pulse
convection simmer
20. 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
batonnet
convection simmer
Mornay
21. Soups from a specific region - season - or culture
pincage
grand sauce
pulse
specialty soups
22. A straight - wide sided pot with two loop handles often used for braising
persillade
Manhattan style chowder
ansul system
rondeau
23. Top bud portion or spears of vegetable and reserve for garnish
Fleurette
decant
grand sauce
extraction
24. Chicken glace
sautoir
Glace de Volaille
decant
onion pique
25. Thickened with flour usually contains pork - potatoes - and dairy - traditional
sauce veloute
stock pot
remouillage
New England-style chowder
26. Fish glace
glace
ansul system
Glace de Poisson
decant
27. One of several basic sauce that are used in the preparation of many other small sauce
grand sauce
depouillage
blender
white mirepoix
28. The pan drippings that remain after sauteing or roasting food
batonnet
fond
steam jacketed kettles
seeding
29. The breaking down of protein molecules
decant
Protein coagulation
Protein denaturation
reduction
30. 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
brunoise
reduction
broth
31. 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
wringing method
mince/mincing
Consomme
large dice
32. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
sauce veloute
Glace de Gibier
calvados
white stock
33. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
Protein coagulation
fumet
peeling
reduction
34. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
julienne
Protein denaturation
ansul system
Re-clarify
35. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
concasse/concasser
blender
ansul system
shocking
36. A strainer with crank to operate
calvados
food-mill
stock pot
pincage
37. To cut ingredients into evenly sized cubes
dice/dicing
roux
grand sauce
bouquet garni
38. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
caramelization
remouillage
mirepoix
batonnet
39. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace
mise en place
fond
medium dice
Onion br
40. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long
Sec
rondeau
julienne
legumes
41. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
fumet
Onion br
large dice
mignonette pepper
42. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste
Raft
mignonette pepper
Protein denaturation
puree soups
43. A shallow skillet with straight sides and a single long handle - used for sauteing
Mornay
legumes
sautoir
crouton
44. Mirepoix that does not include carrots and may include parsnips
stock pot
white mirepoix
Consomme
Fleurette
45. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
Bechamel
Glace de Poisson
steam jacketed kettles
FIFO
46. A sauce made from a browned meat and mirepoix
onion soup
stock pot
onion pique
brown stock
47. To remove the seeds from food
concasse/concasser
white stock
extraction
seeding
48. A cube cut Which is 1/4 inches around each side
specialty soups
small dice
sauce veloute
knife steeling
49. A shallow skillet with sloping sides and a single long handle
commercial gas range
hearty broth
grand sauce
sauteuse
50. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
stock pot
Appareil/Duxelle
extraction
mince/mincing