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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 straight - wide sided pot with two loop handles often used for braising
derivative sauce
rondeau
calvados
mirepoix
2. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
bouillon
caramelization
steam jacketed kettles
clarified butter
3. Thickened with flour usually contains pork - potatoes - and dairy - traditional
glace
fond
julienne
New England-style chowder
4. To chop into very small - fine pieces
medium dice
mince/mincing
slicer
pincage
5. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
broth
seeding
Mornay
Onion br
6. Roux or slurry added to sauces to thicken
thickening agents
Appareil/Duxelle
remouillage
roux
7. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
dice/dicing
depouillage
Glace de Poisson
Protein denaturation
8. 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
nappe
blanc
Glace de Poisson
remouillage
9. To cut food into thin strips
grand sauce
fortification
dice/dicing
slicing
10. Dried beans; need to be soaked before use
cream soup
Glace de Gibier
slicer
legumes
11. The breaking down of protein molecules
Protein denaturation
sauteuse
brown stock
salt pork
12. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
blanc
concasse/concasser
extraction
mince/mincing
13. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
food-mill
white mirepoix
Re-clarify
onion pique
14. White bacon is salt-cured pork
salt pork
commercial gas range
stock pot
pulse
15. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
Onion br
reduction
mise en place
Paysanne
16. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
bouillon
hearty broth
clarified butter
specialty soups
17. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock
onion soup
fumet
Paysanne
thickening agents
18. Brown mirepoix with tomato
pincage
Manhattan style chowder
grand sauce
legumes
19. The pan drippings that remain after sauteing or roasting food
onion soup
sautoir
fumet
fond
20. Bechamel sauce with parmesan and gruyere cheese
mignonette pepper
white stock
Raft
Mornay
21. Gradually pour from one container into another - without disturbing the sediment
caramelization
glace
decant
sauce veloute
22. White pepper
mignonette pepper
decant
blanc
Bechamel
23. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
Glace de Volaille
white mirepoix
gratinee
sachet d'epice
24. A whole peeled onion to which a bay leaf is attached using a clove as a tack
large dice
onion pique
slicer
Glace de Poisson
25. Light colored stock made from bones that have not been browned
white stock
blanc
blender
knife steeling
26. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
extraction
Protein denaturation
crouton
ansul system
27. Chicken glace
mignonette pepper
Glace de Volaille
steam jacketed kettles
depouillage
28. 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
wringing method
clarified butter
Clarification
stock pot
29. Top bud portion or spears of vegetable and reserve for garnish
Fleurette
fumet
degrease/degraisser
grand sauce
30. A method of heat transfer in which heat is transmitted through the circulation of air or water
puree soups
mirepoix
convection simmer
Glace de Volaille
31. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
broth
stock
3-compartment sink
decant
32. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
Manhattan style chowder
chopping
degrease/degraisser
rondeau
33. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
Appareil/Duxelle
shocking
white mirepoix
Protein coagulation
34. A shallow skillet with sloping sides and a single long handle
fond
legumes
sauteuse
slicing
35. One of several basic sauce that are used in the preparation of many other small sauce
potage
fond
ansul system
grand sauce
36. A sauce that has been reduced until it is nearly dry
steam jacketed kettles
Sec
rondeau
convection simmer
37. 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
persillade
nappe
Consomme
derivative sauce
38. A shallow skillet with straight sides and a single long handle - used for sauteing
legumes
mignonette pepper
3-compartment sink
sautoir
39. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
derivative sauce
peeling
sauce veloute
hearty broth
40. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch
Paysanne
production knife cuts
slicer
knife steeling
41. To cut ingredients into evenly sized cubes
glace
concasse/concasser
cream soup
dice/dicing
42. It is a French apple brandy
calvados
small dice
wringing method
peeling
43. Removing the skin from an ingredient
white mirepoix
thickening agents
derivative sauce
peeling
44. 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
45. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste
slicer
slicing
FIFO
persillade
46. 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
stock
commercial gas range
food-mill
clarified butter
47. To cut pieces of roughly the same size
blanc
persillade
chopping
extraction
48. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks
legumes
Glace de Gibier
bouquet garni
roux
49. 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
wringing method
Mornay
clarified butter
convection simmer
50. A soup that is normally pureed then strained after cream is added
cream soup
Protein coagulation
gratinee
pincage