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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. 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
julienne
brown stock
caramelization
clarified butter
2. A large straight sided pot that is taller than it is wide - used for making stocks or soups
Glace de Volaille
convection simmer
stock pot
Bechamel
3. A soup that is normally pureed then strained after cream is added
remouillage
white stock
steam jacketed kettles
cream soup
4. 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
white mirepoix
stick blender
peeling
3-compartment sink
5. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
Re-clarify
mise en place
glace
bouquet garni
6. A sauce made from a browned meat and mirepoix
brown stock
extraction
3-compartment sink
sauce veloute
7. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
3-compartment sink
bouillon
Protein coagulation
grand sauce
8. Meat glace
Glace de Poisson
Glace de Viande
mince/mincing
peeling
9. Die cut of 1/8 inch around all edges
glace
sauce veloute
brunoise
mignonette pepper
10. The pan drippings that remain after sauteing or roasting food
fond
salt pork
FIFO
commercial gas range
11. Vegetables cut in cubes with 3/4 of an inch dimensions
peeling
large dice
FIFO
pulse
12. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste
puree soups
onion soup
glace
batonnet
13. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste
persillade
fond
Re-clarify
aromatic
14. The breaking down of protein molecules
Protein denaturation
blender
white mirepoix
fumet
15. Top bud portion or spears of vegetable and reserve for garnish
puree soups
Fleurette
Manhattan style chowder
decant
16. A method of heat transfer in which heat is transmitted through the circulation of air or water
convection simmer
stick blender
sachet d'epice
potage
17. A kitchen appliance to blend ingredients or puree food in the container in which they are being prepared
brown stock
decant
stick blender
specialty soups
18. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
clarified butter
caramelization
aromatic
bouillon
19. It is a French apple brandy
shocking
calvados
Bechamel
Raft
20. Soups from a specific region - season - or culture
stock
specialty soups
convection simmer
Clarification
21. 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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22. A device used to cut foods very finely
Glace de Volaille
Protein denaturation
glace
slicer
23. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
roux
Appareil/Duxelle
hearty broth
blanc
24. Fish glace
rondeau
sauteuse
Glace de Poisson
reduction
25. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long
Mornay
degrease/degraisser
julienne
batonnet
26. 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
brunoise
wringing method
sauteuse
Protein denaturation
27. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
hearty broth
bouquet garni
New England-style chowder
grand sauce
28. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
broth
extraction
pincage
Sec
29. Grand sauce of milk thickened with white roux
hearty broth
Bechamel
calvados
mignonette pepper
30. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
Consomme
mirepoix
Onion br
sauce veloute
31. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
onion pique
Onion br
derivative sauce
small dice
32. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
fortification
white stock
caramelization
stock
33. A shallow skillet with sloping sides and a single long handle
seeding
caramelization
sauteuse
batonnet
34. A cube cut Which is 1/4 inches around each side
small dice
brown stock
Paysanne
Manhattan style chowder
35. Adding flavor
fortification
Glace de Gibier
cream soup
Raft
36. Thickened with flour usually contains pork - potatoes - and dairy - traditional
New England-style chowder
stock pot
onion soup
sachet d'epice
37. 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
3-compartment sink
potage
mirepoix
38. A straight - wide sided pot with two loop handles often used for braising
rondeau
sauteuse
mignonette pepper
bouillon
39. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
onion soup
thickening agents
brown stock
extraction
40. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
mirepoix
ansul system
blanc
Mornay
41. A thick soup
concasse/concasser
hearty broth
stock pot
potage
42. Chicken glace
Glace de Volaille
decant
Protein denaturation
fumet
43. A strainer with crank to operate
julienne
Glace de Viande
food-mill
extraction
44. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks
slicing
Bechamel
bouquet garni
Consomme
45. To coat with sauce; consistency of a sauce that will cost the back of a spoon
nappe
onion soup
glace
New England-style chowder
46. Mirepoix that does not include carrots and may include parsnips
mince/mincing
white mirepoix
grand sauce
Sec
47. Removing the skin from an ingredient
gratinee
peeling
New England-style chowder
stick blender
48. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
cream soup
thickening agents
batonnet
Sec
49. When a warm liquid is put into an ice bath to cool down
shocking
Consomme
Sec
legumes
50. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
reduction
gratinee
Clarification
derivative sauce