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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 obtaining something from a mixture or compound by chemical or physical or mechanical means
Bechamel
fumet
extraction
brunoise
2. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
mise en place
persillade
fumet
stock
3. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
stick blender
gratinee
caramelization
Onion br
4. 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
remouillage
bouquet garni
pulse
rondeau
5. A straight - wide sided pot with two loop handles often used for braising
rondeau
commercial gas range
mirepoix
potage
6. To draw off a liquid without distributing the sediment or the lower liquid layers
Clarification
Mornay
sauce veloute
decant
7. Chicken glace
Glace de Volaille
brown stock
grand sauce
large dice
8. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
brown stock
blender
Glace de Gibier
fumet
9. Gradually pour from one container into another - without disturbing the sediment
bouquet garni
decant
depouillage
Appareil/Duxelle
10. Roux or slurry added to sauces to thicken
Protein coagulation
food-mill
thickening agents
bouquet garni
11. Thickening agent containing 1 part flour 1 part fat
roux
salt pork
legumes
Sec
12. A strainer with crank to operate
pulse
Onion br
food-mill
gratinee
13. To cut pieces of roughly the same size
Clarification
batonnet
chopping
Paysanne
14. A whole peeled onion to which a bay leaf is attached using a clove as a tack
onion pique
Onion br
white mirepoix
Glace de Volaille
15. Grand sauce of milk thickened with white roux
mirepoix
slicing
roux
Bechamel
16. 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
commercial gas range
extraction
Appareil/Duxelle
Protein denaturation
17. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long
fond
julienne
Paysanne
ansul system
18. To cut food into thin strips
white stock
convection simmer
slicing
mise en place
19. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
reduction
mise en place
glace
degrease/degraisser
20. Brown mirepoix with tomato
legumes
sauteuse
pincage
glace
21. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
thickening agents
chopping
mise en place
batonnet
22. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
gratinee
onion pique
Protein coagulation
production knife cuts
23. A sauce that has been reduced until it is nearly dry
extraction
Sec
hearty broth
production knife cuts
24. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
bouquet garni
mince/mincing
Glace de Viande
concasse/concasser
25. Top bud portion or spears of vegetable and reserve for garnish
ansul system
julienne
roux
Fleurette
26. To coat with sauce; consistency of a sauce that will cost the back of a spoon
nappe
peeling
potage
Clarification
27. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock
Glace de Volaille
onion soup
potage
thickening agents
28. Game glace
julienne
Sec
Glace de Gibier
fortification
29. A shallow skillet with straight sides and a single long handle - used for sauteing
caramelization
sautoir
cream soup
remouillage
30. White pepper
salt pork
thickening agents
broth
mignonette pepper
31. To cut ingredients into evenly sized cubes
dice/dicing
fond
specialty soups
3-compartment sink
32. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
brown stock
sachet d'epice
fumet
Re-clarify
33. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace
mise en place
potage
slicing
Raft
34. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
fumet
Glace de Volaille
potage
knife steeling
35. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
Onion br
degrease/degraisser
slicing
mise en place
36. White bacon is salt-cured pork
clarified butter
sautoir
salt pork
blender
37. Vegetables cut into a cube with 1/2 inch dimensions
grand sauce
mignonette pepper
medium dice
Glace de Viande
38. Pod that has seeds in it
pulse
nappe
fumet
brunoise
39. A method of heat transfer in which heat is transmitted through the circulation of air or water
convection simmer
brown stock
clarified butter
caramelization
40. A thick soup
gratinee
potage
Bechamel
blanc
41. When a warm liquid is put into an ice bath to cool down
Onion br
roux
hearty broth
shocking
42. 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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43. 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
Glace de Volaille
puree soups
Paysanne
blanc
44. Mirepoix that does not include carrots and may include parsnips
Glace de Volaille
white mirepoix
mince/mincing
Fleurette
45. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
small dice
Re-clarify
decant
brown stock
46. The pan drippings that remain after sauteing or roasting food
Paysanne
derivative sauce
fond
mise en place
47. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
mirepoix
large dice
FIFO
production knife cuts
48. 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
peeling
onion pique
white stock
wringing method
49. Meat glace
rondeau
Glace de Viande
convection simmer
ansul system
50. A perfectly clear broth made by using proteins - egg whites - vegetables - and acid to form a raft that will capture any particles floating around in the broth that makes it appear murky or unclear
gratinee
Consomme
bouillon
brown stock