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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 flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
extraction
derivative sauce
peeling
broth
2. When a warm liquid is put into an ice bath to cool down
shocking
New England-style chowder
white stock
stock
3. 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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4. It is a French apple brandy
slicer
calvados
concasse/concasser
Glace de Poisson
5. To chop into very small - fine pieces
Fleurette
stick blender
calvados
mince/mincing
6. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
puree soups
blender
production knife cuts
crouton
7. Mince - julienne - chiffonade - brunoise and dice
fond
small dice
production knife cuts
Protein coagulation
8. Thickening agent containing 1 part flour 1 part fat
Re-clarify
roux
sachet d'epice
Fleurette
9. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
sauteuse
hearty broth
rondeau
mise en place
10. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
brunoise
blender
pincage
fumet
11. A sauce that has been reduced until it is nearly dry
white mirepoix
onion soup
fumet
Sec
12. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
Glace de Gibier
Appareil/Duxelle
Raft
decant
13. A thick soup
derivative sauce
extraction
potage
sauce veloute
14. Removing the skin from an ingredient
production knife cuts
reduction
peeling
Appareil/Duxelle
15. Die cut of 1/8 inch around all edges
brunoise
broth
stick blender
Appareil/Duxelle
16. A kitchen appliance to blend ingredients or puree food in the container in which they are being prepared
potage
shocking
decant
stick blender
17. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
crouton
peeling
mise en place
Re-clarify
18. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
Mornay
medium dice
knife steeling
batonnet
19. The breaking down of protein molecules
dice/dicing
specialty soups
production knife cuts
Protein denaturation
20. Top bud portion or spears of vegetable and reserve for garnish
Fleurette
brown stock
hearty broth
derivative sauce
21. 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
thickening agents
Consomme
blender
knife steeling
22. Mirepoix that does not include carrots and may include parsnips
puree soups
brunoise
white mirepoix
dice/dicing
23. Chicken glace
thickening agents
dice/dicing
Glace de Volaille
ansul system
24. Bechamel sauce with parmesan and gruyere cheese
onion pique
Mornay
persillade
Glace de Volaille
25. To skim the fat off of the surfaces of stocks or broths
cream soup
Glace de Poisson
broth
degrease/degraisser
26. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
Consomme
glace
Onion br
onion soup
27. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
cream soup
Manhattan style chowder
batonnet
Mornay
28. Soups from a specific region - season - or culture
specialty soups
onion pique
sautoir
medium dice
29. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
Protein coagulation
wringing method
grand sauce
crouton
30. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste
persillade
fortification
mignonette pepper
sautoir
31. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch
Paysanne
Protein coagulation
onion soup
Onion br
32. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
concasse/concasser
brunoise
Glace de Gibier
blender
33. To cut ingredients into evenly sized cubes
dice/dicing
degrease/degraisser
shocking
brunoise
34. To cut food into thin strips
slicing
mise en place
Protein coagulation
stock
35. To coat with sauce; consistency of a sauce that will cost the back of a spoon
nappe
pulse
Glace de Volaille
Paysanne
36. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
fumet
degrease/degraisser
derivative sauce
depouillage
37. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
Appareil/Duxelle
knife steeling
fumet
commercial gas range
38. Light colored stock made from bones that have not been browned
thickening agents
white stock
food-mill
crouton
39. Vegetables cut into a cube with 1/2 inch dimensions
medium dice
fond
white stock
onion soup
40. 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
brown stock
reduction
commercial gas range
Raft
41. 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
New England-style chowder
thickening agents
clarified butter
knife steeling
42. To remove the seeds from food
bouquet garni
seeding
convection simmer
mise en place
43. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
FIFO
commercial gas range
reduction
crouton
44. A shallow skillet with sloping sides and a single long handle
sauteuse
Onion br
caramelization
fumet
45. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
thickening agents
slicing
ansul system
depouillage
46. Fish glace
Glace de Poisson
onion soup
cream soup
extraction
47. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
extraction
stock
ansul system
Appareil/Duxelle
48. To make onion soup you saute onion in clarified butter than deglaze with a sherry wine - add stock
FIFO
Consomme
onion soup
thickening agents
49. A whole peeled onion to which a bay leaf is attached using a clove as a tack
Appareil/Duxelle
peeling
onion pique
shocking
50. A method of heat transfer in which heat is transmitted through the circulation of air or water
concasse/concasser
convection simmer
seeding
Onion br