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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. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch
slicing
decant
cream soup
Paysanne
2. Pod that has seeds in it
sauce veloute
caramelization
pulse
fumet
3. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
large dice
FIFO
Manhattan style chowder
sauteuse
4. Adding flavor
onion pique
fortification
grand sauce
convection simmer
5. Vegetables cut into a cube with 1/2 inch dimensions
Bechamel
Protein coagulation
medium dice
white mirepoix
6. Brown mirepoix with tomato
peeling
pincage
wringing method
gratinee
7. To draw off a liquid without distributing the sediment or the lower liquid layers
decant
blanc
mince/mincing
small dice
8. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
sauteuse
large dice
Appareil/Duxelle
hearty broth
9. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
Paysanne
gratinee
grand sauce
remouillage
10. Fish glace
white stock
nappe
Glace de Poisson
3-compartment sink
11. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
decant
stock
production knife cuts
remouillage
12. Roux or slurry added to sauces to thicken
thickening agents
Mornay
wringing method
fumet
13. White pepper
mignonette pepper
glace
seeding
clarified butter
14. A broth that is reduced down a little to concentrate the flavor more
degrease/degraisser
puree soups
bouillon
wringing method
15. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
glace
Glace de Poisson
blender
onion pique
16. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
derivative sauce
potage
extraction
FIFO
17. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
stock pot
sauteuse
aromatic
broth
18. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
slicing
mince/mincing
production knife cuts
knife steeling
19. 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
hearty broth
production knife cuts
chopping
20. Thickened with flour usually contains pork - potatoes - and dairy - traditional
chopping
New England-style chowder
fortification
thickening agents
21. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
bouillon
brown stock
Onion br
depouillage
22. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
New England-style chowder
batonnet
wringing method
Paysanne
23. Mince - julienne - chiffonade - brunoise and dice
depouillage
degrease/degraisser
sauce veloute
production knife cuts
24. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
sauce veloute
seeding
mise en place
salt pork
25. Meat glace
Glace de Viande
medium dice
Manhattan style chowder
bouillon
26. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace
batonnet
glace
mise en place
Mornay
27. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
Glace de Poisson
large dice
FIFO
stock pot
28. A strainer with crank to operate
food-mill
Glace de Viande
julienne
slicer
29. Light colored stock made from bones that have not been browned
Manhattan style chowder
white stock
mince/mincing
fumet
30. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
Appareil/Duxelle
cream soup
stick blender
broth
31. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
sautoir
Glace de Poisson
crouton
Raft
32. Chicken glace
Glace de Viande
Onion br
julienne
Glace de Volaille
33. Vegetables cut in cubes with 3/4 of an inch dimensions
brown stock
calvados
concasse/concasser
large dice
34. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
wringing method
Onion br
crouton
Appareil/Duxelle
35. 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
36. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
ansul system
nappe
convection simmer
Manhattan style chowder
37. One of several basic sauce that are used in the preparation of many other small sauce
concasse/concasser
grand sauce
peeling
fumet
38. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
crouton
sauteuse
sachet d'epice
Protein coagulation
39. A method of heat transfer in which heat is transmitted through the circulation of air or water
mignonette pepper
grand sauce
sautoir
convection simmer
40. When a warm liquid is put into an ice bath to cool down
commercial gas range
persillade
shocking
blender
41. To cut food into thin strips
broth
slicing
Clarification
stock pot
42. 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
Appareil/Duxelle
knife steeling
3-compartment sink
Protein coagulation
43. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
aromatic
Onion br
Re-clarify
medium dice
44. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato
blender
Clarification
white stock
slicing
45. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste
steam jacketed kettles
puree soups
Glace de Gibier
Appareil/Duxelle
46. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
ansul system
fumet
Bechamel
derivative sauce
47. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
sauce veloute
New England-style chowder
FIFO
mirepoix
48. Soups from a specific region - season - or culture
aromatic
Raft
specialty soups
fumet
49. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
sachet d'epice
fumet
convection simmer
caramelization
50. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks
wringing method
stock pot
Paysanne
bouquet garni