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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. Roux or slurry added to sauces to thicken
mise en place
thickening agents
ansul system
FIFO
2. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks
degrease/degraisser
bouquet garni
mise en place
seeding
3. Thickening agent containing 1 part flour 1 part fat
roux
fumet
Re-clarify
salt pork
4. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
fumet
onion pique
shocking
Appareil/Duxelle
5. A device used to cut foods very finely
rondeau
Glace de Viande
slicer
Fleurette
6. White bacon is salt-cured pork
puree soups
degrease/degraisser
mise en place
salt pork
7. To cut pieces of roughly the same size
chopping
fortification
Raft
steam jacketed kettles
8. To remove the seeds from food
concasse/concasser
calvados
blanc
seeding
9. A large straight sided pot that is taller than it is wide - used for making stocks or soups
decant
stock pot
clarified butter
salt pork
10. 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
Glace de Gibier
clarified butter
Glace de Poisson
nappe
11. Soups from a specific region - season - or culture
crouton
stock
specialty soups
julienne
12. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
derivative sauce
FIFO
fortification
stock pot
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
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14. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
wringing method
steam jacketed kettles
Appareil/Duxelle
potage
15. Die cut of 1/8 inch around all edges
FIFO
brunoise
New England-style chowder
caramelization
16. A sauce that has been reduced until it is nearly dry
sachet d'epice
slicing
Sec
degrease/degraisser
17. To cut food into thin strips
sauteuse
concasse/concasser
slicing
production knife cuts
18. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
Raft
brunoise
small dice
blender
19. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
degrease/degraisser
batonnet
mirepoix
3-compartment sink
20. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
hearty broth
glace
aromatic
Paysanne
21. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
fumet
Appareil/Duxelle
knife steeling
Mornay
22. The pan drippings that remain after sauteing or roasting food
white mirepoix
fond
production knife cuts
Raft
23. Fish glace
Manhattan style chowder
Glace de Poisson
slicing
pulse
24. Thickened with flour usually contains pork - potatoes - and dairy - traditional
Raft
potage
New England-style chowder
blanc
25. When a warm liquid is put into an ice bath to cool down
Fleurette
grand sauce
Raft
shocking
26. 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
onion pique
commercial gas range
degrease/degraisser
Glace de Viande
27. A kitchen appliance to blend ingredients or puree food in the container in which they are being prepared
stick blender
calvados
mise en place
remouillage
28. One of several basic sauce that are used in the preparation of many other small sauce
extraction
grand sauce
fumet
Protein coagulation
29. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
sautoir
reduction
concasse/concasser
slicing
30. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
crouton
bouillon
Onion br
Glace de Gibier
31. Vegetables cut in cubes with 3/4 of an inch dimensions
New England-style chowder
decant
caramelization
large dice
32. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
mince/mincing
reduction
calvados
gratinee
33. To chop into very small - fine pieces
blender
bouillon
mince/mincing
slicing
34. Vegetables cut into a cube with 1/2 inch dimensions
onion pique
blender
nappe
medium dice
35. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
bouillon
Mornay
blender
sauteuse
36. The breaking down of protein molecules
Bechamel
Protein denaturation
slicing
convection simmer
37. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
stock pot
crouton
blender
sauce veloute
38. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste
Raft
white stock
puree soups
glace
39. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock
rondeau
onion soup
stock
ansul system
40. A method of heat transfer in which heat is transmitted through the circulation of air or water
pulse
convection simmer
julienne
glace
41. Chicken glace
puree soups
Glace de Volaille
white mirepoix
clarified butter
42. Mirepoix that does not include carrots and may include parsnips
white mirepoix
wringing method
chopping
decant
43. Meat glace
broth
food-mill
Glace de Viande
fortification
44. A shallow skillet with straight sides and a single long handle - used for sauteing
knife steeling
FIFO
sautoir
persillade
45. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
steam jacketed kettles
fortification
Onion br
blanc
46. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace
fond
persillade
pincage
mise en place
47. It is a French apple brandy
convection simmer
calvados
ansul system
degrease/degraisser
48. Pod that has seeds in it
extraction
slicer
white mirepoix
pulse
49. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
fumet
Paysanne
Manhattan style chowder
degrease/degraisser
50. Dried beans; need to be soaked before use
pincage
legumes
slicer
fumet