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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. To cut food into thin strips
stock pot
concasse/concasser
dice/dicing
slicing
2. Gradually pour from one container into another - without disturbing the sediment
blender
decant
knife steeling
nappe
3. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
sachet d'epice
sauteuse
Mornay
FIFO
4. Light colored stock made from bones that have not been browned
white stock
nappe
steam jacketed kettles
fumet
5. To chop into very small - fine pieces
mince/mincing
Glace de Volaille
mise en place
Fleurette
6. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
clarified butter
commercial gas range
Appareil/Duxelle
blender
7. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
stock
chopping
onion soup
specialty soups
8. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
specialty soups
derivative sauce
onion soup
Fleurette
9. 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
roux
Glace de Gibier
depouillage
3-compartment sink
10. Die cut of 1/8 inch around all edges
brunoise
clarified butter
commercial gas range
legumes
11. A strainer with crank to operate
slicer
convection simmer
peeling
food-mill
12. Pod that has seeds in it
Protein denaturation
pulse
Manhattan style chowder
sachet d'epice
13. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
food-mill
Glace de Poisson
Clarification
crouton
14. To cut ingredients into evenly sized cubes
Raft
rondeau
dice/dicing
Clarification
15. A device used to cut foods very finely
slicer
persillade
Raft
decant
16. Thickening agent containing 1 part flour 1 part fat
Bechamel
puree soups
small dice
roux
17. A thick soup
Mornay
potage
Glace de Gibier
persillade
18. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
clarified butter
mignonette pepper
sauce veloute
stock pot
19. A sauce made from a browned meat and mirepoix
brown stock
julienne
remouillage
white stock
20. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
concasse/concasser
legumes
fumet
puree soups
21. Meat glace
mirepoix
Glace de Viande
shocking
blender
22. Chicken glace
Glace de Volaille
legumes
hearty broth
wringing method
23. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
white mirepoix
slicing
brunoise
batonnet
24. A shallow skillet with straight sides and a single long handle - used for sauteing
sautoir
3-compartment sink
Mornay
bouillon
25. It is a French apple brandy
fond
onion pique
salt pork
calvados
26. To draw off a liquid without distributing the sediment or the lower liquid layers
Paysanne
decant
bouillon
fumet
27. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
Protein coagulation
Onion br
seeding
fortification
28. Thickened with flour usually contains pork - potatoes - and dairy - traditional
decant
specialty soups
New England-style chowder
bouillon
29. A whole peeled onion to which a bay leaf is attached using a clove as a tack
onion pique
glace
remouillage
slicer
30. A straight - wide sided pot with two loop handles often used for braising
seeding
slicing
rondeau
Glace de Gibier
31. The breaking down of protein molecules
sauce veloute
white stock
chopping
Protein denaturation
32. Top bud portion or spears of vegetable and reserve for garnish
Fleurette
pincage
wringing method
thickening agents
33. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long
batonnet
julienne
gratinee
reduction
34. To coat with sauce; consistency of a sauce that will cost the back of a spoon
caramelization
slicing
peeling
nappe
35. White bacon is salt-cured pork
peeling
salt pork
Glace de Gibier
gratinee
36. When a warm liquid is put into an ice bath to cool down
shocking
wringing method
commercial gas range
mirepoix
37. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
Onion br
blanc
Protein denaturation
broth
38. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
food-mill
extraction
FIFO
julienne
39. A method of heat transfer in which heat is transmitted through the circulation of air or water
convection simmer
remouillage
sauteuse
Manhattan style chowder
40. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
wringing method
reduction
white stock
dice/dicing
41. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste
Mornay
persillade
mirepoix
stick blender
42. Vegetables cut into a cube with 1/2 inch dimensions
specialty soups
wringing method
medium dice
stock
43. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
caramelization
reduction
mirepoix
specialty soups
44. To cut pieces of roughly the same size
mise en place
brown stock
sauce veloute
chopping
45. Mince - julienne - chiffonade - brunoise and dice
fond
sauce veloute
production knife cuts
onion pique
46. 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
FIFO
Consomme
gratinee
cream soup
47. Roux or slurry added to sauces to thicken
thickening agents
dice/dicing
Bechamel
white mirepoix
48. Soups from a specific region - season - or culture
sachet d'epice
specialty soups
mince/mincing
glace
49. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
Fleurette
Glace de Volaille
wringing method
ansul system
50. A cube cut Which is 1/4 inches around each side
remouillage
small dice
wringing method
large dice