SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. To cut food into thin strips
pincage
mignonette pepper
Re-clarify
slicing
2. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
Mornay
Appareil/Duxelle
steam jacketed kettles
glace
3. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
white mirepoix
Appareil/Duxelle
fumet
hearty broth
4. 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
fumet
wringing method
legumes
degrease/degraisser
5. Bechamel sauce with parmesan and gruyere cheese
Mornay
potage
derivative sauce
chopping
6. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
legumes
extraction
Sec
white stock
7. To cut pieces of roughly the same size
sauce veloute
bouquet garni
chopping
Onion br
8. 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
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
9. A shallow skillet with straight sides and a single long handle - used for sauteing
brown stock
stick blender
sautoir
calvados
10. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
Protein coagulation
seeding
slicing
FIFO
11. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
nappe
slicing
medium dice
Raft
12. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
caramelization
chopping
depouillage
New England-style chowder
13. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
extraction
crouton
seeding
fumet
14. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste
persillade
Re-clarify
gratinee
stick blender
15. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste
New England-style chowder
ansul system
mignonette pepper
puree soups
16. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
decant
brunoise
Appareil/Duxelle
Glace de Volaille
17. To draw off a liquid without distributing the sediment or the lower liquid layers
Raft
decant
Paysanne
wringing method
18. A sauce made from a browned meat and mirepoix
Paysanne
brown stock
fumet
legumes
19. To chop into very small - fine pieces
knife steeling
food-mill
seeding
mince/mincing
20. Game glace
Bechamel
gratinee
sachet d'epice
Glace de Gibier
21. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
mise en place
onion soup
Re-clarify
clarified butter
22. A device used to cut foods very finely
caramelization
slicer
cream soup
commercial gas range
23. 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
pincage
Consomme
white stock
brunoise
24. Grand sauce of milk thickened with white roux
white stock
Bechamel
nappe
white mirepoix
25. A whole peeled onion to which a bay leaf is attached using a clove as a tack
julienne
chopping
onion pique
bouquet garni
26. Mince - julienne - chiffonade - brunoise and dice
seeding
puree soups
dice/dicing
production knife cuts
27. A sauce that has been reduced until it is nearly dry
cream soup
Sec
nappe
rondeau
28. It is a French apple brandy
Glace de Volaille
calvados
fumet
dice/dicing
29. Soups from a specific region - season - or culture
wringing method
specialty soups
Sec
white stock
30. Top bud portion or spears of vegetable and reserve for garnish
sautoir
julienne
Fleurette
Manhattan style chowder
31. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
caramelization
large dice
puree soups
thickening agents
32. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks
Bechamel
glace
Glace de Volaille
bouquet garni
33. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
fond
onion soup
steam jacketed kettles
ansul system
34. Gradually pour from one container into another - without disturbing the sediment
Glace de Gibier
3-compartment sink
decant
salt pork
35. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
fumet
slicing
Onion br
sautoir
36. To skim the fat off of the surfaces of stocks or broths
Re-clarify
wringing method
degrease/degraisser
depouillage
37. Roux or slurry added to sauces to thicken
production knife cuts
thickening agents
Fleurette
depouillage
38. 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
degrease/degraisser
concasse/concasser
julienne
blanc
39. White bacon is salt-cured pork
derivative sauce
remouillage
salt pork
Paysanne
40. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato
Onion br
FIFO
Clarification
bouquet garni
41. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
ansul system
chopping
Consomme
Manhattan style chowder
42. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
sauce veloute
specialty soups
remouillage
grand sauce
43. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
hearty broth
Manhattan style chowder
blender
Bechamel
44. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
Glace de Poisson
reduction
Fleurette
wringing method
45. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
commercial gas range
mirepoix
crouton
small dice
46. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
stock
Sec
New England-style chowder
puree soups
47. Thickened with flour usually contains pork - potatoes - and dairy - traditional
Protein coagulation
grand sauce
New England-style chowder
caramelization
48. The pan drippings that remain after sauteing or roasting food
mise en place
persillade
fond
Fleurette
49. To coat with sauce; consistency of a sauce that will cost the back of a spoon
sauteuse
mirepoix
grand sauce
nappe
50. Pod that has seeds in it
glace
brunoise
pulse
decant