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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 kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
Onion br
nappe
steam jacketed kettles
fumet
2. Pod that has seeds in it
pulse
concasse/concasser
onion soup
Bechamel
3. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
mirepoix
reduction
calvados
slicing
4. To cut ingredients into evenly sized cubes
derivative sauce
New England-style chowder
dice/dicing
Onion br
5. Chicken glace
brunoise
Glace de Volaille
Appareil/Duxelle
Sec
6. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
blender
peeling
crouton
steam jacketed kettles
7. To draw off a liquid without distributing the sediment or the lower liquid layers
blanc
shocking
fumet
decant
8. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
decant
bouquet garni
ansul system
Protein coagulation
9. Die cut of 1/8 inch around all edges
Bechamel
brunoise
FIFO
dice/dicing
10. Game glace
Fleurette
Glace de Gibier
Glace de Viande
fumet
11. A highly reduced stock - broth - or remouillage; very intense flavor; can be added to soups or sauces to richen the flavor and thicken
3-compartment sink
glace
sachet d'epice
white stock
12. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
onion soup
batonnet
julienne
caramelization
13. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
legumes
potage
brunoise
concasse/concasser
14. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
mince/mincing
ansul system
FIFO
slicer
15. Bechamel sauce with parmesan and gruyere cheese
derivative sauce
cream soup
Mornay
gratinee
16. A straight - wide sided pot with two loop handles often used for braising
Protein denaturation
sauteuse
sautoir
rondeau
17. Adding flavor
convection simmer
degrease/degraisser
slicer
fortification
18. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
3-compartment sink
hearty broth
ansul system
Protein coagulation
19. Fish glace
New England-style chowder
Glace de Poisson
brunoise
potage
20. Roux or slurry added to sauces to thicken
thickening agents
pulse
brunoise
Sec
21. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
mise en place
Protein coagulation
cream soup
white stock
22. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
Raft
bouquet garni
Onion br
bouillon
23. A soup that is normally pureed then strained after cream is added
Clarification
onion soup
cream soup
hearty broth
24. Light colored stock made from bones that have not been browned
extraction
medium dice
Protein coagulation
white stock
25. A shallow skillet with sloping sides and a single long handle
persillade
bouillon
sauteuse
Protein coagulation
26. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
caramelization
legumes
blender
stock
27. White bacon is salt-cured pork
Glace de Gibier
salt pork
Manhattan style chowder
sauce veloute
28. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
sauteuse
specialty soups
sauce veloute
dice/dicing
29. 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
gratinee
remouillage
blanc
concasse/concasser
30. A broth that is reduced down a little to concentrate the flavor more
large dice
depouillage
bouillon
Consomme
31. When a warm liquid is put into an ice bath to cool down
Appareil/Duxelle
food-mill
bouquet garni
shocking
32. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
Raft
Onion br
chopping
sachet d'epice
33. A large straight sided pot that is taller than it is wide - used for making stocks or soups
Glace de Viande
Paysanne
stock pot
specialty soups
34. A method of heat transfer in which heat is transmitted through the circulation of air or water
legumes
convection simmer
julienne
New England-style chowder
35. To skim the fat off of the surfaces of stocks or broths
brunoise
white mirepoix
degrease/degraisser
decant
36. A flavorful aromatic liquid made by simmering water or stock which meat - vegetables - and/or spices and herbs
small dice
Bechamel
puree soups
broth
37. To remove the seeds from food
production knife cuts
potage
remouillage
seeding
38. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
blanc
stock
commercial gas range
fumet
39. One of several basic sauce that are used in the preparation of many other small sauce
gratinee
stick blender
grand sauce
large dice
40. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
depouillage
legumes
slicing
cream soup
41. Vegetables cut in cubes with 3/4 of an inch dimensions
nappe
stick blender
large dice
Fleurette
42. A thick soup
potage
onion pique
Re-clarify
mise en place
43. 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
Raft
fumet
brunoise
blanc
44. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
fortification
large dice
Consomme
Appareil/Duxelle
45. A sauce that has been reduced until it is nearly dry
rondeau
knife steeling
Sec
decant
46. The pan drippings that remain after sauteing or roasting food
fond
cream soup
Protein denaturation
food-mill
47. Dried beans; need to be soaked before use
legumes
thickening agents
hearty broth
Raft
48. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace
mise en place
commercial gas range
Glace de Gibier
salt pork
49. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
Protein denaturation
onion soup
fumet
derivative sauce
50. The breaking down of protein molecules
chopping
Protein denaturation
Glace de Poisson
crouton