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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
grand sauce
blanc
Re-clarify
FIFO
2. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
brunoise
blender
legumes
glace
3. A soup that is normally pureed then strained after cream is added
Manhattan style chowder
Sec
food-mill
cream soup
4. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
hearty broth
concasse/concasser
large dice
depouillage
5. A sauce that has been reduced until it is nearly dry
Fleurette
Sec
Glace de Poisson
Re-clarify
6. To remove the seeds from food
Mornay
food-mill
seeding
Sec
7. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
Protein coagulation
white mirepoix
reduction
fumet
8. Die cut of 1/8 inch around all edges
slicer
large dice
blanc
brunoise
9. Game glace
onion soup
shocking
Glace de Gibier
pulse
10. The pan drippings that remain after sauteing or roasting food
Glace de Viande
fond
caramelization
Protein denaturation
11. To cut ingredients into evenly sized cubes
degrease/degraisser
caramelization
salt pork
dice/dicing
12. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
concasse/concasser
wringing method
peeling
fortification
13. 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
slicer
salt pork
white mirepoix
14. A broth that is reduced down a little to concentrate the flavor more
brunoise
degrease/degraisser
grand sauce
bouillon
15. Thickened with flour usually contains pork - potatoes - and dairy - traditional
stock
New England-style chowder
chopping
fortification
16. 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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17. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
clarified butter
mirepoix
Consomme
Glace de Volaille
18. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
mise en place
Protein denaturation
fumet
batonnet
19. Brown mirepoix with tomato
salt pork
pincage
small dice
medium dice
20. Pod that has seeds in it
small dice
remouillage
pulse
concasse/concasser
21. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long
Manhattan style chowder
stick blender
bouillon
julienne
22. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
New England-style chowder
blender
Consomme
Protein denaturation
23. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
specialty soups
clarified butter
3-compartment sink
FIFO
24. A strainer with crank to operate
nappe
rondeau
food-mill
mignonette pepper
25. A device used to cut foods very finely
Onion br
bouillon
slicer
concasse/concasser
26. White bacon is salt-cured pork
sautoir
shocking
salt pork
aromatic
27. Bechamel sauce with parmesan and gruyere cheese
Mornay
fumet
degrease/degraisser
rondeau
28. Adding flavor
3-compartment sink
white mirepoix
fortification
Mornay
29. 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
decant
concasse/concasser
Manhattan style chowder
blanc
30. To coat with sauce; consistency of a sauce that will cost the back of a spoon
Bechamel
brown stock
nappe
caramelization
31. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
Fleurette
puree soups
reduction
broth
32. A shallow skillet with sloping sides and a single long handle
julienne
cream soup
batonnet
sauteuse
33. A cube cut Which is 1/4 inches around each side
gratinee
mirepoix
reduction
small dice
34. The breaking down of protein molecules
sautoir
Protein denaturation
extraction
Re-clarify
35. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
fortification
steam jacketed kettles
specialty soups
stick blender
36. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks
fond
bouquet garni
Glace de Volaille
caramelization
37. A large straight sided pot that is taller than it is wide - used for making stocks or soups
concasse/concasser
salt pork
stock pot
Clarification
38. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
gratinee
roux
crouton
FIFO
39. A thick soup
Protein coagulation
blender
Re-clarify
potage
40. Mince - julienne - chiffonade - brunoise and dice
Glace de Gibier
Protein denaturation
production knife cuts
large dice
41. To cut pieces of roughly the same size
potage
chopping
derivative sauce
Manhattan style chowder
42. 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
commercial gas range
peeling
pincage
43. To chop into very small - fine pieces
thickening agents
seeding
blender
mince/mincing
44. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
Sec
Appareil/Duxelle
depouillage
decant
45. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste
broth
stick blender
puree soups
bouillon
46. To skim the fat off of the surfaces of stocks or broths
New England-style chowder
degrease/degraisser
Onion br
knife steeling
47. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
Glace de Volaille
extraction
Raft
specialty soups
48. 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
Protein coagulation
remouillage
bouquet garni
3-compartment sink
49. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
specialty soups
caramelization
Glace de Poisson
calvados
50. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock
Onion br
extraction
fumet
onion soup