SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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 broth that is reduced down a little to concentrate the flavor more
bouillon
Fleurette
slicer
pulse
2. To cut pieces of roughly the same size
Fleurette
brown stock
Paysanne
chopping
3. Mince - julienne - chiffonade - brunoise and dice
production knife cuts
glace
white stock
gratinee
4. To cut food into thin strips
Paysanne
thickening agents
decant
slicing
5. A cube cut Which is 1/4 inches around each side
extraction
small dice
shocking
crouton
6. Roux or slurry added to sauces to thicken
fortification
calvados
thickening agents
wringing method
7. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
New England-style chowder
Re-clarify
bouquet garni
Glace de Poisson
8. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
legumes
crouton
slicer
mise en place
9. 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
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
10. 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
mise en place
bouquet garni
decant
Consomme
11. To skim the fat off of the surfaces of stocks or broths
stock pot
persillade
caramelization
degrease/degraisser
12. Die cut of 1/8 inch around all edges
Raft
brunoise
Glace de Gibier
blender
13. A sauce that has been reduced until it is nearly dry
Protein coagulation
broth
remouillage
Sec
14. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
mince/mincing
caramelization
potage
Protein coagulation
15. Brown mirepoix with tomato
sauce veloute
mince/mincing
pincage
fumet
16. 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
clarified butter
slicing
Re-clarify
grand sauce
17. Vegetables cut in cubes with 3/4 of an inch dimensions
slicing
stock pot
brunoise
large dice
18. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
gratinee
steam jacketed kettles
fortification
rondeau
19. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste
large dice
puree soups
stock
knife steeling
20. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
FIFO
derivative sauce
sauce veloute
Clarification
21. It is a French apple brandy
wringing method
calvados
caramelization
Glace de Viande
22. Grand sauce of milk thickened with white roux
convection simmer
decant
bouillon
Bechamel
23. Thickened with flour usually contains pork - potatoes - and dairy - traditional
food-mill
blender
New England-style chowder
puree soups
24. Vegetables that are cut into thin strips - 1/8 x 1/8 x 2-3 inches long
fond
crouton
mince/mincing
julienne
25. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
potage
ansul system
fumet
onion pique
26. Removing the skin from an ingredient
aromatic
peeling
white stock
small dice
27. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
puree soups
mise en place
medium dice
ansul system
28. Soups from a specific region - season - or culture
onion pique
white stock
specialty soups
decant
29. A device used to cut foods very finely
slicer
knife steeling
pincage
Protein coagulation
30. To chop into very small - fine pieces
Glace de Poisson
reduction
mince/mincing
chopping
31. When a warm liquid is put into an ice bath to cool down
dice/dicing
depouillage
caramelization
shocking
32. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
stock
grand sauce
derivative sauce
medium dice
33. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
Clarification
pincage
bouillon
reduction
34. A strainer with crank to operate
derivative sauce
Appareil/Duxelle
food-mill
stick blender
35. A whole peeled onion to which a bay leaf is attached using a clove as a tack
brown stock
onion pique
convection simmer
roux
36. A shallow skillet with sloping sides and a single long handle
FIFO
persillade
sauteuse
shocking
37. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
Protein coagulation
Glace de Volaille
specialty soups
white mirepoix
38. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
thickening agents
Appareil/Duxelle
crouton
Sec
39. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
onion soup
Manhattan style chowder
grand sauce
derivative sauce
40. 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
fumet
Protein denaturation
hearty broth
blanc
41. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
Glace de Gibier
batonnet
glace
bouillon
42. A thick soup
nappe
stock pot
potage
gratinee
43. Vegetables cut into a cube with 1/2 inch dimensions
depouillage
blanc
fumet
medium dice
44. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
fortification
mirepoix
salt pork
blender
45. 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
grand sauce
Glace de Poisson
large dice
46. Pod that has seeds in it
rondeau
3-compartment sink
grand sauce
pulse
47. A kitchen appliance to blend ingredients or puree food in the container in which they are being prepared
batonnet
stick blender
peeling
calvados
48. To remove the seeds from food
Glace de Volaille
salt pork
slicing
seeding
49. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
Raft
Bechamel
Sec
Protein coagulation
50. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
3-compartment sink
thickening agents
Onion br
Consomme