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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. One of several basic sauce that are used in the preparation of many other small sauce
crouton
grand sauce
peeling
blanc
2. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
depouillage
batonnet
gratinee
thickening agents
3. Die cut of 1/8 inch around all edges
remouillage
brunoise
gratinee
concasse/concasser
4. Brown mirepoix with tomato
Fleurette
concasse/concasser
pincage
New England-style chowder
5. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock
onion soup
steam jacketed kettles
brown stock
degrease/degraisser
6. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste
fortification
puree soups
Glace de Volaille
mignonette pepper
7. A cube cut Which is 1/4 inches around each side
steam jacketed kettles
ansul system
small dice
sautoir
8. To cut pieces of roughly the same size
chopping
sauteuse
fumet
stock
9. To remove the seeds from food
hearty broth
stock
seeding
blanc
10. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
blanc
sauce veloute
caramelization
broth
11. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
shocking
puree soups
crouton
Appareil/Duxelle
12. The pan drippings that remain after sauteing or roasting food
chopping
Protein coagulation
nappe
fond
13. Removing the skin from an ingredient
glace
cream soup
peeling
fortification
14. 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
stick blender
commercial gas range
Onion br
medium dice
15. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato
Protein coagulation
FIFO
stock
Clarification
16. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
Manhattan style chowder
extraction
aromatic
chopping
17. Soups from a specific region - season - or culture
specialty soups
bouquet garni
julienne
thickening agents
18. Light colored stock made from bones that have not been browned
mince/mincing
white stock
nappe
batonnet
19. Meat glace
onion pique
onion soup
Glace de Viande
shocking
20. It is a French apple brandy
calvados
reduction
bouquet garni
sachet d'epice
21. Top bud portion or spears of vegetable and reserve for garnish
Glace de Volaille
convection simmer
chopping
Fleurette
22. A sauce that has been reduced until it is nearly dry
Raft
mirepoix
roux
Sec
23. Thickened with flour usually contains pork - potatoes - and dairy - traditional
Fleurette
sautoir
depouillage
New England-style chowder
24. Mince - julienne - chiffonade - brunoise and dice
production knife cuts
fortification
sauteuse
brown stock
25. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
stock pot
mince/mincing
mirepoix
sauce veloute
26. A sauce made from a browned meat and mirepoix
legumes
Mornay
Manhattan style chowder
brown stock
27. A shallow skillet with straight sides and a single long handle - used for sauteing
3-compartment sink
Consomme
sautoir
decant
28. The breaking down of protein molecules
pulse
Protein denaturation
bouillon
puree soups
29. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
broth
Re-clarify
rondeau
sauce veloute
30. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
nappe
slicer
crouton
depouillage
31. 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
bouquet garni
seeding
broth
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
Sec
degrease/degraisser
fumet
Protein coagulation
33. A device used to cut foods very finely
slicer
persillade
decant
stock
34. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
hearty broth
shocking
large dice
FIFO
35. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
blender
New England-style chowder
nappe
caramelization
36. A thick soup
New England-style chowder
potage
puree soups
small dice
37. Mirepoix that does not include carrots and may include parsnips
knife steeling
fortification
white mirepoix
Protein denaturation
38. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
Onion br
Sec
medium dice
glace
39. Dried beans; need to be soaked before use
legumes
cream soup
food-mill
extraction
40. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
glace
specialty soups
food-mill
Raft
41. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
broth
cream soup
onion soup
reduction
42. To skim the fat off of the surfaces of stocks or broths
sachet d'epice
degrease/degraisser
roux
white mirepoix
43. White bacon is salt-cured pork
stock pot
potage
salt pork
mise en place
44. Vegetables cut in cubes with 3/4 of an inch dimensions
Glace de Volaille
Bechamel
salt pork
large dice
45. A shallow skillet with sloping sides and a single long handle
extraction
sauteuse
peeling
Appareil/Duxelle
46. A large straight sided pot that is taller than it is wide - used for making stocks or soups
stock pot
julienne
Onion br
brown stock
47. 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
food-mill
wringing method
crouton
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
wringing method
white stock
mince/mincing
legumes
49. A soup that is normally pureed then strained after cream is added
stock pot
cream soup
rondeau
puree soups
50. When a warm liquid is put into an ice bath to cool down
New England-style chowder
roux
shocking
crouton