SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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 draw off a liquid without distributing the sediment or the lower liquid layers
cream soup
FIFO
decant
convection simmer
2. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
aromatic
FIFO
fumet
Fleurette
3. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
slicer
Appareil/Duxelle
sauce veloute
slicing
4. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
Paysanne
commercial gas range
degrease/degraisser
stock
5. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
dice/dicing
extraction
Protein denaturation
food-mill
6. It is a French apple brandy
mince/mincing
sauteuse
Protein denaturation
calvados
7. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
hearty broth
mince/mincing
onion pique
depouillage
8. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
onion soup
Protein coagulation
Manhattan style chowder
persillade
9. A large straight sided pot that is taller than it is wide - used for making stocks or soups
salt pork
Glace de Gibier
commercial gas range
stock pot
10. Thickening agent containing 1 part flour 1 part fat
roux
fumet
steam jacketed kettles
cream soup
11. Thickened with flour usually contains pork - potatoes - and dairy - traditional
small dice
Protein coagulation
bouillon
New England-style chowder
12. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
Protein coagulation
sauce veloute
production knife cuts
Consomme
13. 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
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
14. Roux or slurry added to sauces to thicken
nappe
thickening agents
mignonette pepper
Re-clarify
15. A whole peeled onion to which a bay leaf is attached using a clove as a tack
Glace de Poisson
onion pique
clarified butter
mignonette pepper
16. Fish glace
Glace de Poisson
persillade
dice/dicing
onion pique
17. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
fumet
shocking
knife steeling
sauce veloute
18. Vegetables cut into a cube with 1/2 inch dimensions
medium dice
production knife cuts
white stock
clarified butter
19. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
small dice
Onion br
commercial gas range
broth
20. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
fond
potage
derivative sauce
small dice
21. Grand sauce of milk thickened with white roux
Glace de Poisson
Bechamel
Manhattan style chowder
roux
22. To chop into very small - fine pieces
mince/mincing
stock
dice/dicing
specialty soups
23. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
food-mill
crouton
fortification
salt pork
24. The pan drippings that remain after sauteing or roasting food
wringing method
fond
onion soup
persillade
25. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
nappe
stock pot
concasse/concasser
ansul system
26. White bacon is salt-cured pork
fond
salt pork
steam jacketed kettles
batonnet
27. A sauce that has been reduced until it is nearly dry
gratinee
Sec
crouton
broth
28. A thick soup
specialty soups
potage
convection simmer
sachet d'epice
29. Top bud portion or spears of vegetable and reserve for garnish
thickening agents
chopping
bouquet garni
Fleurette
30. Brown mirepoix with tomato
blanc
pulse
pincage
rondeau
31. One of several basic sauce that are used in the preparation of many other small sauce
food-mill
puree soups
decant
grand sauce
32. 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
roux
wringing method
white stock
Bechamel
33. A kitchen appliance to blend ingredients or puree food in the container in which they are being prepared
Bechamel
New England-style chowder
stick blender
glace
34. 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
aromatic
Protein coagulation
3-compartment sink
mise en place
35. 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
large dice
seeding
onion soup
commercial gas range
36. A cube cut Which is 1/4 inches around each side
degrease/degraisser
small dice
Glace de Gibier
clarified butter
37. Soups from a specific region - season - or culture
sautoir
sachet d'epice
specialty soups
depouillage
38. Gradually pour from one container into another - without disturbing the sediment
decant
Onion br
hearty broth
legumes
39. Mince - julienne - chiffonade - brunoise and dice
chopping
concasse/concasser
production knife cuts
Paysanne
40. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
FIFO
aromatic
shocking
remouillage
41. 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
potage
blanc
hearty broth
gratinee
42. Meat glace
crouton
wringing method
concasse/concasser
Glace de Viande
43. To skim the fat off of the surfaces of stocks or broths
convection simmer
peeling
degrease/degraisser
Manhattan style chowder
44. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
Manhattan style chowder
mise en place
persillade
FIFO
45. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
extraction
Bechamel
broth
glace
46. Removing the skin from an ingredient
peeling
steam jacketed kettles
gratinee
clarified butter
47. A shallow skillet with straight sides and a single long handle - used for sauteing
Bechamel
small dice
onion soup
sautoir
48. To cut ingredients into evenly sized cubes
shocking
dice/dicing
glace
white stock
49. A soup that is normally pureed then strained after cream is added
potage
knife steeling
large dice
cream soup
50. A strainer with crank to operate
Fleurette
food-mill
aromatic
convection simmer