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Test your basic knowledge |
Culinary Basics Vocab
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Subject
:
cooking
Instructions:
Answer 50 questions in 15 minutes.
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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. To cut food into thin strips
chopping
aromatic
slicing
onion soup
2. Fish glace
Glace de Poisson
white mirepoix
broth
stock pot
3. Soups from a specific region - season - or culture
knife steeling
specialty soups
steam jacketed kettles
clarified butter
4. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
grand sauce
slicer
concasse/concasser
aromatic
5. A soup that is normally pureed then strained after cream is added
peeling
puree soups
cream soup
dice/dicing
6. Thickening agent containing 1 part flour 1 part fat
roux
onion pique
gratinee
Appareil/Duxelle
7. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
mignonette pepper
blender
decant
Manhattan style chowder
8. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
fortification
roux
grand sauce
knife steeling
9. 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
commercial gas range
rondeau
peeling
10. A large straight sided pot that is taller than it is wide - used for making stocks or soups
stock pot
decant
depouillage
derivative sauce
11. The breaking down of protein molecules
bouillon
depouillage
Protein denaturation
Onion br
12. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
clarified butter
Manhattan style chowder
sauce veloute
Glace de Viande
13. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
clarified butter
blender
depouillage
Bechamel
14. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long
julienne
pulse
glace
degrease/degraisser
15. Game glace
gratinee
sauce veloute
Glace de Gibier
grand sauce
16. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
nappe
ansul system
persillade
caramelization
17. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
Glace de Volaille
convection simmer
Appareil/Duxelle
slicer
18. Vegetables cut into a cube with 1/2 inch dimensions
mince/mincing
medium dice
potage
calvados
19. The pan drippings that remain after sauteing or roasting food
New England-style chowder
degrease/degraisser
sauce veloute
fond
20. Chicken glace
blender
thickening agents
caramelization
Glace de Volaille
21. It is a French apple brandy
convection simmer
concasse/concasser
calvados
legumes
22. 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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23. A device used to cut foods very finely
3-compartment sink
mirepoix
slicer
peeling
24. Vegetables cut in cubes with 3/4 of an inch dimensions
large dice
knife steeling
Protein coagulation
glace
25. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
steam jacketed kettles
New England-style chowder
clarified butter
blanc
26. 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
convection simmer
Glace de Poisson
commercial gas range
nappe
27. A method of heat transfer in which heat is transmitted through the circulation of air or water
Protein coagulation
New England-style chowder
Glace de Viande
convection simmer
28. To coat with sauce; consistency of a sauce that will cost the back of a spoon
Consomme
persillade
Sec
nappe
29. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
sautoir
ansul system
pulse
New England-style chowder
30. White pepper
mignonette pepper
fumet
depouillage
pincage
31. Top bud portion or spears of vegetable and reserve for garnish
Re-clarify
Raft
Fleurette
Glace de Viande
32. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock
onion soup
FIFO
Glace de Poisson
derivative sauce
33. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
stock
caramelization
blender
decant
34. When a warm liquid is put into an ice bath to cool down
shocking
Mornay
derivative sauce
seeding
35. Roux or slurry added to sauces to thicken
3-compartment sink
convection simmer
sauce veloute
thickening agents
36. Thickened with flour usually contains pork - potatoes - and dairy - traditional
New England-style chowder
peeling
mignonette pepper
specialty soups
37. A shallow skillet with sloping sides and a single long handle
sauteuse
medium dice
concasse/concasser
fumet
38. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
FIFO
blender
stick blender
food-mill
39. A thick soup
Appareil/Duxelle
fortification
onion pique
potage
40. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
shocking
clarified butter
fortification
Raft
41. Pod that has seeds in it
extraction
sauce veloute
pulse
stock
42. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
fumet
Protein coagulation
Manhattan style chowder
reduction
43. 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
Re-clarify
onion soup
rondeau
clarified butter
44. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
gratinee
onion pique
Re-clarify
potage
45. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
Manhattan style chowder
mise en place
mirepoix
Consomme
46. A straight - wide sided pot with two loop handles often used for braising
decant
nappe
rondeau
stock
47. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
derivative sauce
Consomme
brown stock
peeling
48. To chop into very small - fine pieces
stock pot
mince/mincing
pincage
peeling
49. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
Onion br
rondeau
brunoise
sauteuse
50. A sauce made from a browned meat and mirepoix
Mornay
Raft
Sec
brown stock
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