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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 whole peeled onion to which a bay leaf is attached using a clove as a tack
mise en place
onion pique
mirepoix
decant
2. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
gratinee
fumet
decant
caramelization
3. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock
Re-clarify
Onion br
onion soup
Glace de Volaille
4. Roux or slurry added to sauces to thicken
concasse/concasser
mise en place
thickening agents
extraction
5. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
roux
potage
small dice
FIFO
6. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
Re-clarify
bouquet garni
thickening agents
Protein coagulation
7. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
steam jacketed kettles
hearty broth
Raft
puree soups
8. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
crouton
small dice
Fleurette
concasse/concasser
9. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
Consomme
knife steeling
gratinee
hearty broth
10. A sauce that has been reduced until it is nearly dry
Sec
concasse/concasser
depouillage
pincage
11. Adding flavor
Bechamel
brown stock
fortification
Glace de Poisson
12. Bechamel sauce with parmesan and gruyere cheese
fond
Sec
fortification
Mornay
13. Die cut of 1/8 inch around all edges
small dice
brunoise
white stock
sachet d'epice
14. Brown mirepoix with tomato
pincage
slicer
ansul system
aromatic
15. When a warm liquid is put into an ice bath to cool down
Clarification
wringing method
food-mill
shocking
16. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
peeling
sauce veloute
pulse
extraction
17. 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
Manhattan style chowder
calvados
clarified butter
18. A shallow skillet with straight sides and a single long handle - used for sauteing
sachet d'epice
sautoir
Re-clarify
hearty broth
19. It is a French apple brandy
seeding
persillade
white stock
calvados
20. Thickened with flour usually contains pork - potatoes - and dairy - traditional
New England-style chowder
Manhattan style chowder
medium dice
roux
21. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
Clarification
fumet
ansul system
brunoise
22. Grand sauce of milk thickened with white roux
gratinee
production knife cuts
Paysanne
Bechamel
23. Vegetables cut in cubes with 3/4 of an inch dimensions
Paysanne
salt pork
knife steeling
large dice
24. 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
stock
legumes
remouillage
glace
25. To cut ingredients into evenly sized cubes
dice/dicing
fortification
3-compartment sink
rondeau
26. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
Bechamel
reduction
ansul system
fond
27. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
extraction
decant
sauteuse
bouquet garni
28. A broth that is reduced down a little to concentrate the flavor more
3-compartment sink
bouillon
fortification
food-mill
29. To cut pieces of roughly the same size
chopping
slicer
fond
Mornay
30. Pod that has seeds in it
pulse
depouillage
steam jacketed kettles
Clarification
31. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
white stock
fumet
gratinee
knife steeling
32. The pan drippings that remain after sauteing or roasting food
fond
clarified butter
Protein coagulation
onion pique
33. Vegetables cut into a cube with 1/2 inch dimensions
blanc
Onion br
medium dice
clarified butter
34. To cut food into thin strips
Onion br
blanc
slicing
bouquet garni
35. Gradually pour from one container into another - without disturbing the sediment
mise en place
convection simmer
decant
Consomme
36. A kitchen appliance to blend ingredients or puree food in the container in which they are being prepared
slicer
stick blender
aromatic
Sec
37. The breaking down of protein molecules
bouillon
peeling
pincage
Protein denaturation
38. To skim the fat off of the surfaces of stocks or broths
degrease/degraisser
3-compartment sink
Appareil/Duxelle
Re-clarify
39. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste
blanc
puree soups
julienne
sauteuse
40. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
sauteuse
Appareil/Duxelle
pulse
Protein denaturation
41. White bacon is salt-cured pork
salt pork
Fleurette
grand sauce
mignonette pepper
42. Soups from a specific region - season - or culture
specialty soups
broth
brunoise
stock pot
43. A strainer with crank to operate
slicer
clarified butter
pincage
food-mill
44. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks
crouton
calvados
gratinee
bouquet garni
45. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
steam jacketed kettles
blender
Sec
depouillage
46. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
sauce veloute
bouillon
stock
slicer
47. Mirepoix that does not include carrots and may include parsnips
specialty soups
large dice
fumet
white mirepoix
48. Game glace
slicing
Raft
Glace de Gibier
onion pique
49. 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
50. 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
production knife cuts
sauteuse
New England-style chowder
Consomme