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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
Protein denaturation
FIFO
glace
calvados
2. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock
FIFO
concasse/concasser
nappe
onion soup
3. A sauce made from a browned meat and mirepoix
brown stock
legumes
mignonette pepper
roux
4. Top bud portion or spears of vegetable and reserve for garnish
decant
crouton
onion soup
Fleurette
5. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste
steam jacketed kettles
broth
Protein coagulation
persillade
6. To coat with sauce; consistency of a sauce that will cost the back of a spoon
bouquet garni
sachet d'epice
nappe
seeding
7. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
white stock
New England-style chowder
Manhattan style chowder
concasse/concasser
8. A soup that is normally pureed then strained after cream is added
cream soup
puree soups
gratinee
commercial gas range
9. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
Bechamel
Glace de Viande
Raft
Glace de Gibier
10. Pod that has seeds in it
convection simmer
sachet d'epice
pulse
Glace de Poisson
11. 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
Protein coagulation
mirepoix
Consomme
Glace de Gibier
12. To skim the fat off of the surfaces of stocks or broths
caramelization
Paysanne
decant
degrease/degraisser
13. A kitchen appliance to blend ingredients or puree food in the container in which they are being prepared
ansul system
depouillage
stick blender
production knife cuts
14. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
commercial gas range
concasse/concasser
Fleurette
chopping
15. Bechamel sauce with parmesan and gruyere cheese
pincage
brunoise
Mornay
seeding
16. Chicken glace
Glace de Gibier
Glace de Volaille
bouillon
depouillage
17. One of several basic sauce that are used in the preparation of many other small sauce
grand sauce
shocking
caramelization
onion soup
18. Vegetables cut in cubes with 3/4 of an inch dimensions
specialty soups
Glace de Gibier
nappe
large dice
19. A cube cut Which is 1/4 inches around each side
fumet
production knife cuts
small dice
mirepoix
20. A sauce that has been reduced until it is nearly dry
Glace de Gibier
Consomme
steam jacketed kettles
Sec
21. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
Glace de Viande
stock
extraction
Glace de Poisson
22. To cut pieces of roughly the same size
chopping
sauteuse
Consomme
potage
23. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
cream soup
batonnet
Manhattan style chowder
Appareil/Duxelle
24. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
brunoise
fumet
derivative sauce
peeling
25. 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
fortification
depouillage
commercial gas range
slicer
26. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
extraction
slicing
gratinee
fumet
27. White pepper
Onion br
Protein denaturation
mignonette pepper
convection simmer
28. The breaking down of protein molecules
Protein denaturation
Sec
hearty broth
batonnet
29. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
fumet
fortification
batonnet
slicing
30. To cut ingredients into evenly sized cubes
cream soup
mise en place
dice/dicing
blender
31. Dried beans; need to be soaked before use
broth
legumes
knife steeling
dice/dicing
32. White bacon is salt-cured pork
salt pork
Glace de Volaille
bouillon
hearty broth
33. 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
34. Thickened with flour usually contains pork - potatoes - and dairy - traditional
blender
FIFO
New England-style chowder
extraction
35. Vegetables cut into a cube with 1/2 inch dimensions
Protein denaturation
Glace de Gibier
steam jacketed kettles
medium dice
36. Adding flavor
fortification
grand sauce
julienne
roux
37. A large straight sided pot that is taller than it is wide - used for making stocks or soups
salt pork
sauce veloute
stock pot
seeding
38. 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
commercial gas range
aromatic
persillade
remouillage
39. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
Mornay
concasse/concasser
hearty broth
Glace de Gibier
40. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
stock pot
glace
sauce veloute
fumet
41. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
reduction
clarified butter
slicer
concasse/concasser
42. Roux or slurry added to sauces to thicken
puree soups
Glace de Poisson
thickening agents
bouquet garni
43. A thick soup
food-mill
sautoir
potage
white mirepoix
44. Mirepoix that does not include carrots and may include parsnips
white mirepoix
fumet
legumes
salt pork
45. When a warm liquid is put into an ice bath to cool down
glace
bouquet garni
shocking
ansul system
46. To cut food into thin strips
production knife cuts
slicing
Appareil/Duxelle
broth
47. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
mirepoix
bouquet garni
large dice
stock pot
48. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
cream soup
production knife cuts
glace
Raft
49. 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
ansul system
blanc
Raft
Bechamel
50. Grand sauce of milk thickened with white roux
chopping
extraction
roux
Bechamel