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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. 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
pulse
derivative sauce
2. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
peeling
Protein denaturation
hearty broth
mirepoix
3. A sauce that has been reduced until it is nearly dry
puree soups
Sec
blanc
reduction
4. A strainer with crank to operate
hearty broth
food-mill
Protein denaturation
sauce veloute
5. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
ansul system
Bechamel
caramelization
seeding
6. To cut ingredients into evenly sized cubes
dice/dicing
Appareil/Duxelle
production knife cuts
Glace de Viande
7. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
grand sauce
gratinee
remouillage
depouillage
8. Soups from a specific region - season - or culture
knife steeling
specialty soups
Protein coagulation
shocking
9. A device used to cut foods very finely
slicer
pincage
bouillon
convection simmer
10. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
peeling
glace
Raft
onion pique
11. Roux or slurry added to sauces to thicken
Appareil/Duxelle
peeling
thickening agents
large dice
12. 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
Glace de Gibier
calvados
blanc
New England-style chowder
13. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
knife steeling
reduction
grand sauce
small dice
14. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long
julienne
salt pork
stock pot
ansul system
15. A thick soup
commercial gas range
remouillage
white stock
potage
16. A broth that is reduced down a little to concentrate the flavor more
bouillon
calvados
nappe
Protein denaturation
17. To skim the fat off of the surfaces of stocks or broths
aromatic
degrease/degraisser
stick blender
Consomme
18. A large straight sided pot that is taller than it is wide - used for making stocks or soups
stock pot
small dice
potage
thickening agents
19. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
Manhattan style chowder
sauteuse
stock
puree soups
20. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
Manhattan style chowder
derivative sauce
stock pot
Appareil/Duxelle
21. 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
Sec
Glace de Volaille
Clarification
commercial gas range
22. White pepper
mignonette pepper
reduction
Glace de Poisson
Clarification
23. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
decant
Clarification
roux
Protein coagulation
24. Chicken glace
Glace de Volaille
production knife cuts
clarified butter
stock pot
25. It is a French apple brandy
Protein denaturation
slicer
calvados
wringing method
26. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
hearty broth
Onion br
clarified butter
steam jacketed kettles
27. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
Appareil/Duxelle
calvados
Paysanne
stock
28. Fish glace
clarified butter
production knife cuts
3-compartment sink
Glace de Poisson
29. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
Bechamel
production knife cuts
reduction
slicing
30. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
sautoir
fumet
onion soup
reduction
31. To chop into very small - fine pieces
chopping
mince/mincing
white mirepoix
convection simmer
32. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
Raft
roux
sautoir
fortification
33. Adding flavor
shocking
Glace de Volaille
fortification
small dice
34. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
Re-clarify
gratinee
remouillage
sauce veloute
35. Thickening agent containing 1 part flour 1 part fat
stock pot
derivative sauce
gratinee
roux
36. A soup that is normally pureed then strained after cream is added
wringing method
concasse/concasser
New England-style chowder
cream soup
37. 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
brown stock
ansul system
remouillage
Re-clarify
38. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
production knife cuts
Manhattan style chowder
crouton
chopping
39. A shallow skillet with sloping sides and a single long handle
fortification
pincage
sauteuse
mise en place
40. To draw off a liquid without distributing the sediment or the lower liquid layers
chopping
decant
slicing
Glace de Poisson
41. Dried beans; need to be soaked before use
persillade
aromatic
Appareil/Duxelle
legumes
42. 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
mignonette pepper
wringing method
stock
pincage
43. Mince - julienne - chiffonade - brunoise and dice
dice/dicing
slicing
production knife cuts
Paysanne
44. To cut food into thin strips
sachet d'epice
slicing
aromatic
mise en place
45. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
small dice
commercial gas range
aromatic
nappe
46. Vegetables cut in cubes with 3/4 of an inch dimensions
specialty soups
Clarification
mignonette pepper
large dice
47. Meat glace
pincage
Glace de Viande
clarified butter
Re-clarify
48. 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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49. Removing the skin from an ingredient
decant
Glace de Poisson
peeling
clarified butter
50. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
Onion br
calvados
dice/dicing
aromatic