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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. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace
fortification
crouton
white mirepoix
mise en place
2. Thickening agent containing 1 part flour 1 part fat
roux
pincage
fumet
Appareil/Duxelle
3. White pepper
seeding
derivative sauce
mignonette pepper
mirepoix
4. A whole peeled onion to which a bay leaf is attached using a clove as a tack
sautoir
onion pique
slicing
Clarification
5. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
steam jacketed kettles
broth
sauteuse
production knife cuts
6. A broth that is reduced down a little to concentrate the flavor more
bouillon
nappe
stock pot
large dice
7. Removing the skin from an ingredient
glace
sachet d'epice
Glace de Volaille
peeling
8. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
caramelization
blender
slicer
commercial gas range
9. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
persillade
onion pique
stock
Onion br
10. 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
julienne
thickening agents
fortification
remouillage
11. To coat with sauce; consistency of a sauce that will cost the back of a spoon
nappe
Bechamel
fumet
fortification
12. Bechamel sauce with parmesan and gruyere cheese
aromatic
decant
mince/mincing
Mornay
13. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
Protein coagulation
batonnet
slicing
rondeau
14. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
Clarification
sautoir
aromatic
decant
15. Mince - julienne - chiffonade - brunoise and dice
Re-clarify
production knife cuts
fumet
mirepoix
16. A sauce that has been reduced until it is nearly dry
Sec
hearty broth
Glace de Viande
Protein denaturation
17. A shallow skillet with sloping sides and a single long handle
stick blender
sauteuse
mirepoix
Re-clarify
18. When a warm liquid is put into an ice bath to cool down
aromatic
nappe
Mornay
shocking
19. A device used to cut foods very finely
slicer
fortification
Clarification
potage
20. Top bud portion or spears of vegetable and reserve for garnish
Fleurette
sauce veloute
decant
concasse/concasser
21. Fish glace
Glace de Poisson
clarified butter
extraction
dice/dicing
22. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
Raft
dice/dicing
rondeau
Protein coagulation
23. A method of heat transfer in which heat is transmitted through the circulation of air or water
seeding
potage
convection simmer
bouquet garni
24. The pan drippings that remain after sauteing or roasting food
Raft
blanc
fond
caramelization
25. Soups from a specific region - season - or culture
specialty soups
Onion br
fumet
stick blender
26. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
decant
roux
hearty broth
derivative sauce
27. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
steam jacketed kettles
bouquet garni
stock pot
slicing
28. To cut ingredients into evenly sized cubes
thickening agents
dice/dicing
Glace de Gibier
FIFO
29. 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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30. Vegetables cut in cubes with 3/4 of an inch dimensions
large dice
Protein denaturation
stick blender
batonnet
31. One of several basic sauce that are used in the preparation of many other small sauce
mirepoix
slicer
grand sauce
nappe
32. Dried beans; need to be soaked before use
mignonette pepper
mise en place
legumes
Glace de Poisson
33. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
food-mill
reduction
extraction
batonnet
34. A shallow skillet with straight sides and a single long handle - used for sauteing
decant
peeling
sautoir
Appareil/Duxelle
35. 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
gratinee
clarified butter
mise en place
sachet d'epice
36. 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
grand sauce
mignonette pepper
brown stock
blanc
37. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
sauce veloute
Onion br
Protein denaturation
medium dice
38. To skim the fat off of the surfaces of stocks or broths
dice/dicing
roux
fumet
degrease/degraisser
39. A soup that is normally pureed then strained after cream is added
Glace de Poisson
onion soup
cream soup
seeding
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
mise en place
ansul system
grand sauce
Fleurette
41. 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
3-compartment sink
ansul system
steam jacketed kettles
pulse
42. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato
knife steeling
Clarification
Consomme
grand sauce
43. It is a French apple brandy
mignonette pepper
calvados
sachet d'epice
Manhattan style chowder
44. To remove the seeds from food
rondeau
white stock
seeding
roux
45. A cube cut Which is 1/4 inches around each side
sachet d'epice
steam jacketed kettles
derivative sauce
small dice
46. A straight - wide sided pot with two loop handles often used for braising
steam jacketed kettles
Glace de Viande
decant
rondeau
47. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long
grand sauce
peeling
julienne
cream soup
48. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
stock
hearty broth
degrease/degraisser
Glace de Viande
49. A large straight sided pot that is taller than it is wide - used for making stocks or soups
stock pot
sauce veloute
white stock
puree soups
50. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
Manhattan style chowder
mise en place
slicer
aromatic