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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. It is a French apple brandy
fumet
calvados
sauteuse
legumes
2. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
stock
Glace de Volaille
mince/mincing
Manhattan style chowder
3. To cut pieces of roughly the same size
ansul system
chopping
medium dice
specialty soups
4. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
reduction
broth
shocking
bouquet garni
5. A kitchen appliance to blend ingredients or puree food in the container in which they are being prepared
cream soup
stick blender
grand sauce
roux
6. A straight - wide sided pot with two loop handles often used for braising
persillade
wringing method
rondeau
concasse/concasser
7. Game glace
chopping
Re-clarify
stock
Glace de Gibier
8. Fish glace
calvados
Glace de Poisson
ansul system
dice/dicing
9. Removing the skin from an ingredient
batonnet
knife steeling
peeling
slicing
10. Light colored stock made from bones that have not been browned
Glace de Volaille
rondeau
white stock
caramelization
11. To cut food into thin strips
blanc
white mirepoix
slicing
shocking
12. A whole peeled onion to which a bay leaf is attached using a clove as a tack
onion soup
Onion br
Bechamel
onion pique
13. 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
Appareil/Duxelle
puree soups
peeling
clarified butter
14. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
grand sauce
concasse/concasser
knife steeling
broth
15. A shallow skillet with sloping sides and a single long handle
sauteuse
fumet
degrease/degraisser
Manhattan style chowder
16. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato
nappe
broth
bouquet garni
Clarification
17. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
derivative sauce
clarified butter
brunoise
fond
18. Gradually pour from one container into another - without disturbing the sediment
sauteuse
decant
mirepoix
extraction
19. Brown mirepoix with tomato
blender
pincage
glace
fond
20. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
reduction
bouquet garni
decant
persillade
21. Vegetables cut into a cube with 1/2 inch dimensions
medium dice
reduction
stock pot
3-compartment sink
22. A strainer with crank to operate
onion soup
degrease/degraisser
food-mill
Fleurette
23. Pod that has seeds in it
seeding
specialty soups
New England-style chowder
pulse
24. To coat with sauce; consistency of a sauce that will cost the back of a spoon
depouillage
medium dice
mignonette pepper
nappe
25. 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
degrease/degraisser
salt pork
slicer
26. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace
food-mill
aromatic
mise en place
Clarification
27. 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
pulse
caramelization
3-compartment sink
concasse/concasser
28. When a warm liquid is put into an ice bath to cool down
shocking
Consomme
calvados
remouillage
29. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
Manhattan style chowder
concasse/concasser
Protein coagulation
dice/dicing
30. A large straight sided pot that is taller than it is wide - used for making stocks or soups
stock pot
white mirepoix
decant
decant
31. To cut ingredients into evenly sized cubes
decant
Clarification
derivative sauce
dice/dicing
32. The pan drippings that remain after sauteing or roasting food
small dice
reduction
brunoise
fond
33. Dried beans; need to be soaked before use
legumes
white stock
convection simmer
Onion br
34. Bechamel sauce with parmesan and gruyere cheese
Mornay
Paysanne
degrease/degraisser
fond
35. Thickened with flour usually contains pork - potatoes - and dairy - traditional
Clarification
convection simmer
New England-style chowder
steam jacketed kettles
36. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
hearty broth
decant
mirepoix
bouillon
37. A device used to cut foods very finely
depouillage
slicer
ansul system
caramelization
38. To skim the fat off of the surfaces of stocks or broths
degrease/degraisser
Clarification
knife steeling
Glace de Volaille
39. 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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40. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
batonnet
knife steeling
hearty broth
food-mill
41. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
extraction
Raft
nappe
fumet
42. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch
Appareil/Duxelle
sauteuse
Paysanne
derivative sauce
43. Soups from a specific region - season - or culture
small dice
hearty broth
specialty soups
commercial gas range
44. Die cut of 1/8 inch around all edges
brunoise
sauteuse
roux
degrease/degraisser
45. A sauce that has been reduced until it is nearly dry
bouillon
gratinee
shocking
Sec
46. A thick soup
potage
calvados
small dice
brown stock
47. Adding flavor
broth
Fleurette
persillade
fortification
48. To draw off a liquid without distributing the sediment or the lower liquid layers
pincage
decant
stock pot
pulse
49. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
3-compartment sink
stick blender
depouillage
glace
50. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
roux
fumet
ansul system
remouillage