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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. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
salt pork
stock
Re-clarify
Mornay
2. One of several basic sauce that are used in the preparation of many other small sauce
commercial gas range
potage
grand sauce
FIFO
3. Vegetables cut in cubes with 3/4 of an inch dimensions
calvados
extraction
large dice
stock
4. Mirepoix that does not include carrots and may include parsnips
commercial gas range
convection simmer
white mirepoix
large dice
5. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
remouillage
hearty broth
Fleurette
slicing
6. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
fumet
Bechamel
onion soup
white mirepoix
7. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
extraction
steam jacketed kettles
fumet
aromatic
8. 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
batonnet
sachet d'epice
bouquet garni
9. Fish glace
potage
Glace de Poisson
3-compartment sink
brunoise
10. 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
hearty broth
blanc
commercial gas range
degrease/degraisser
11. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
food-mill
reduction
Glace de Poisson
rondeau
12. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace
New England-style chowder
mise en place
puree soups
remouillage
13. Adding flavor
chopping
fortification
depouillage
puree soups
14. Dried beans; need to be soaked before use
mince/mincing
rondeau
legumes
batonnet
15. To draw off a liquid without distributing the sediment or the lower liquid layers
broth
ansul system
clarified butter
decant
16. A whole peeled onion to which a bay leaf is attached using a clove as a tack
legumes
3-compartment sink
onion pique
degrease/degraisser
17. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste
Paysanne
persillade
3-compartment sink
roux
18. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
potage
wringing method
cream soup
depouillage
19. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
pulse
batonnet
julienne
food-mill
20. A shallow skillet with sloping sides and a single long handle
production knife cuts
onion pique
sauteuse
wringing method
21. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
3-compartment sink
large dice
Glace de Volaille
caramelization
22. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks
grand sauce
broth
bouquet garni
stock
23. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
bouillon
FIFO
Clarification
Bechamel
24. Removing the skin from an ingredient
peeling
mirepoix
ansul system
puree soups
25. To remove the seeds from food
stick blender
thickening agents
seeding
specialty soups
26. To cut pieces of roughly the same size
chopping
sauteuse
blanc
mince/mincing
27. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch
pincage
Paysanne
slicer
New England-style chowder
28. Vegetables cut into a cube with 1/2 inch dimensions
medium dice
legumes
fumet
reduction
29. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
mince/mincing
stock
Onion br
aromatic
30. A straight - wide sided pot with two loop handles often used for braising
bouillon
cream soup
rondeau
pincage
31. A shallow skillet with straight sides and a single long handle - used for sauteing
sautoir
Glace de Gibier
mignonette pepper
remouillage
32. The pan drippings that remain after sauteing or roasting food
potage
Onion br
fond
puree soups
33. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
pincage
crouton
large dice
Paysanne
34. Bechamel sauce with parmesan and gruyere cheese
fumet
julienne
Mornay
blender
35. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato
remouillage
Protein denaturation
Clarification
depouillage
36. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
thickening agents
convection simmer
white mirepoix
sauce veloute
37. 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
38. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
stock
julienne
reduction
dice/dicing
39. Gradually pour from one container into another - without disturbing the sediment
slicing
brunoise
blanc
decant
40. Mince - julienne - chiffonade - brunoise and dice
blender
production knife cuts
Clarification
fond
41. A kitchen appliance to blend ingredients or puree food in the container in which they are being prepared
pulse
mignonette pepper
wringing method
stick blender
42. A broth that is reduced down a little to concentrate the flavor more
reduction
fumet
bouillon
wringing method
43. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
broth
thickening agents
concasse/concasser
Bechamel
44. A strainer with crank to operate
Manhattan style chowder
broth
bouillon
food-mill
45. The breaking down of protein molecules
Bechamel
Paysanne
Protein denaturation
shocking
46. A large straight sided pot that is taller than it is wide - used for making stocks or soups
caramelization
bouillon
reduction
stock pot
47. Pod that has seeds in it
Fleurette
hearty broth
mignonette pepper
pulse
48. A soup that is normally pureed then strained after cream is added
production knife cuts
onion pique
cream soup
decant
49. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
Raft
persillade
Clarification
white mirepoix
50. A device used to cut foods very finely
ansul system
Protein denaturation
slicer
medium dice