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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. When a warm liquid is put into an ice bath to cool down
Glace de Viande
slicer
shocking
pulse
2. A device used to cut foods very finely
bouquet garni
specialty soups
thickening agents
slicer
3. Soups from a specific region - season - or culture
sautoir
concasse/concasser
Onion br
specialty soups
4. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
legumes
Manhattan style chowder
grand sauce
commercial gas range
5. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
stock
depouillage
Consomme
white mirepoix
6. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks
specialty soups
FIFO
bouquet garni
cream soup
7. A sauce that has been reduced until it is nearly dry
Paysanne
Sec
Glace de Volaille
commercial gas range
8. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
Raft
seeding
fumet
glace
9. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
Paysanne
broth
sautoir
onion soup
10. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
brunoise
Clarification
sauce veloute
specialty soups
11. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
degrease/degraisser
hearty broth
rondeau
bouillon
12. A strainer with crank to operate
food-mill
specialty soups
onion pique
Glace de Viande
13. A shallow skillet with straight sides and a single long handle - used for sauteing
Clarification
nappe
sautoir
Re-clarify
14. To cut ingredients into evenly sized cubes
persillade
cream soup
small dice
dice/dicing
15. To skim the fat off of the surfaces of stocks or broths
concasse/concasser
degrease/degraisser
ansul system
caramelization
16. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
persillade
sauteuse
blanc
crouton
17. A broth that is reduced down a little to concentrate the flavor more
pincage
bouillon
thickening agents
onion soup
18. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
slicer
Raft
commercial gas range
onion soup
19. Die cut of 1/8 inch around all edges
small dice
Onion br
Glace de Poisson
brunoise
20. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
white mirepoix
batonnet
Paysanne
sauteuse
21. Dried beans; need to be soaked before use
derivative sauce
nappe
peeling
legumes
22. Game glace
degrease/degraisser
Clarification
batonnet
Glace de Gibier
23. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
slicer
stock pot
caramelization
reduction
24. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
Paysanne
Protein coagulation
decant
sautoir
25. The pan drippings that remain after sauteing or roasting food
Paysanne
Glace de Poisson
fond
mirepoix
26. 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
medium dice
bouquet garni
degrease/degraisser
3-compartment sink
27. 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
Raft
clarified butter
depouillage
fond
28. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
commercial gas range
extraction
Clarification
brown stock
29. 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
New England-style chowder
mise en place
salt pork
30. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
clarified butter
blender
ansul system
Protein denaturation
31. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
nappe
bouquet garni
Re-clarify
stock
32. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
medium dice
Glace de Poisson
fumet
Glace de Gibier
33. Bechamel sauce with parmesan and gruyere cheese
Consomme
Mornay
white stock
Glace de Poisson
34. One of several basic sauce that are used in the preparation of many other small sauce
white mirepoix
grand sauce
shocking
caramelization
35. A cube cut Which is 1/4 inches around each side
blender
salt pork
small dice
Consomme
36. 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
derivative sauce
julienne
brunoise
37. It is a French apple brandy
stick blender
Fleurette
bouquet garni
calvados
38. Gradually pour from one container into another - without disturbing the sediment
decant
FIFO
legumes
mignonette pepper
39. Brown mirepoix with tomato
fumet
fumet
pincage
Protein denaturation
40. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
salt pork
Protein denaturation
pincage
aromatic
41. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
3-compartment sink
clarified butter
large dice
FIFO
42. 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
extraction
blanc
depouillage
production knife cuts
43. A sauce made from a browned meat and mirepoix
brown stock
sautoir
fortification
julienne
44. Chicken glace
reduction
Glace de Volaille
decant
fortification
45. Roux or slurry added to sauces to thicken
persillade
glace
thickening agents
slicer
46. To draw off a liquid without distributing the sediment or the lower liquid layers
FIFO
Appareil/Duxelle
depouillage
decant
47. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
hearty broth
Onion br
shocking
small dice
48. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
ansul system
derivative sauce
FIFO
fumet
49. A whole peeled onion to which a bay leaf is attached using a clove as a tack
stock
onion pique
hearty broth
reduction
50. A straight - wide sided pot with two loop handles often used for braising
white stock
rondeau
small dice
roux