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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. 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
persillade
fumet
blanc
2. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
Glace de Volaille
Re-clarify
Consomme
steam jacketed kettles
3. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
Raft
Glace de Volaille
medium dice
calvados
4. Vegetables cut in cubes with 3/4 of an inch dimensions
caramelization
shocking
sauteuse
large dice
5. Fish glace
Mornay
mirepoix
Glace de Poisson
white stock
6. A soup that is normally pureed then strained after cream is added
Sec
cream soup
clarified butter
Protein coagulation
7. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
steam jacketed kettles
white stock
onion pique
extraction
8. Dried beans; need to be soaked before use
puree soups
mince/mincing
legumes
stock pot
9. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
Glace de Poisson
mise en place
derivative sauce
aromatic
10. Soups from a specific region - season - or culture
remouillage
grand sauce
Onion br
specialty soups
11. Removing the skin from an ingredient
Glace de Volaille
mirepoix
peeling
decant
12. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
clarified butter
white mirepoix
reduction
New England-style chowder
13. Bechamel sauce with parmesan and gruyere cheese
Mornay
remouillage
FIFO
commercial gas range
14. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
Protein coagulation
depouillage
chopping
large dice
15. One of several basic sauce that are used in the preparation of many other small sauce
onion soup
grand sauce
stock
stick blender
16. Chicken glace
wringing method
Glace de Volaille
Onion br
fortification
17. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
peeling
Manhattan style chowder
bouquet garni
Sec
18. 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
thickening agents
commercial gas range
Mornay
dice/dicing
19. A large straight sided pot that is taller than it is wide - used for making stocks or soups
medium dice
stock pot
legumes
Manhattan style chowder
20. A dishwashing system in which there are three compartments - the wash - rinse - and sanitize; the wash is 110 degrees water with detergent; the rinse is for removing the soap from the item being washed - because detergent may make the sanitizing agen
peeling
persillade
3-compartment sink
glace
21. 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
puree soups
brown stock
wringing method
ansul system
22. Die cut of 1/8 inch around all edges
Glace de Volaille
Manhattan style chowder
bouquet garni
brunoise
23. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks
fumet
pulse
bouquet garni
decant
24. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
3-compartment sink
fortification
julienne
gratinee
25. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
glace
puree soups
stock
shocking
26. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch
New England-style chowder
Paysanne
Appareil/Duxelle
rondeau
27. Mirepoix that does not include carrots and may include parsnips
peeling
fortification
white mirepoix
blanc
28. 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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29. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
Sec
gratinee
julienne
Appareil/Duxelle
30. Vegetables cut into a cube with 1/2 inch dimensions
Re-clarify
medium dice
sauteuse
Clarification
31. 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
specialty soups
stock
blanc
depouillage
32. To cut food into thin strips
extraction
slicing
decant
Raft
33. To draw off a liquid without distributing the sediment or the lower liquid layers
fumet
Bechamel
blender
decant
34. To cut ingredients into evenly sized cubes
Appareil/Duxelle
caramelization
dice/dicing
stock pot
35. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
seeding
gratinee
fumet
fortification
36. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste
specialty soups
persillade
Consomme
peeling
37. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
sautoir
blender
sauteuse
batonnet
38. Adding flavor
nappe
commercial gas range
food-mill
fortification
39. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
Mornay
Clarification
sauce veloute
dice/dicing
40. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
derivative sauce
medium dice
broth
3-compartment sink
41. A whole peeled onion to which a bay leaf is attached using a clove as a tack
aromatic
onion pique
puree soups
large dice
42. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
stock pot
concasse/concasser
Glace de Volaille
Consomme
43. A kitchen appliance to blend ingredients or puree food in the container in which they are being prepared
stick blender
mise en place
white mirepoix
blender
44. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
fortification
Glace de Volaille
mignonette pepper
crouton
45. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
glace
stock
small dice
Onion br
46. Brown mirepoix with tomato
Bechamel
legumes
Fleurette
pincage
47. Top bud portion or spears of vegetable and reserve for garnish
Glace de Gibier
fortification
Fleurette
pulse
48. A thick soup
sauteuse
stick blender
Glace de Gibier
potage
49. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato
Clarification
nappe
ansul system
julienne
50. A broth that is reduced down a little to concentrate the flavor more
depouillage
bouillon
roux
grand sauce