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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. To skim the fat off of the surfaces of stocks or broths
concasse/concasser
degrease/degraisser
rondeau
shocking
2. To coat with sauce; consistency of a sauce that will cost the back of a spoon
nappe
chopping
Glace de Poisson
production knife cuts
3. 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
steam jacketed kettles
blanc
bouillon
Bechamel
4. A sauce that has been reduced until it is nearly dry
pulse
Sec
blender
extraction
5. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
decant
steam jacketed kettles
caramelization
Raft
6. 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
New England-style chowder
caramelization
wringing method
concasse/concasser
7. Mirepoix that does not include carrots and may include parsnips
white mirepoix
Protein denaturation
Mornay
pincage
8. Top bud portion or spears of vegetable and reserve for garnish
white mirepoix
Glace de Poisson
food-mill
Fleurette
9. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
stock pot
batonnet
slicer
steam jacketed kettles
10. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
hearty broth
Manhattan style chowder
ansul system
remouillage
11. Light colored stock made from bones that have not been browned
white stock
chopping
ansul system
sautoir
12. A whole peeled onion to which a bay leaf is attached using a clove as a tack
extraction
onion pique
julienne
slicer
13. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
puree soups
Sec
legumes
reduction
14. To skim the impurities from the surface of a cooking liquid - such as a stock or a sauce
decant
caramelization
sachet d'epice
depouillage
15. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
sauce veloute
Re-clarify
nappe
mise en place
16. Vegetables cut in cubes with 3/4 of an inch dimensions
mirepoix
large dice
wringing method
stick blender
17. Game glace
bouquet garni
Glace de Gibier
Onion br
dice/dicing
18. Soups from a specific region - season - or culture
pincage
large dice
reduction
specialty soups
19. Refers to the process of darkening of food to a certain degree to bring out flavor in the food
Re-clarify
sauce veloute
blender
caramelization
20. Chicken glace
medium dice
Glace de Volaille
hearty broth
steam jacketed kettles
21. When a warm liquid is put into an ice bath to cool down
depouillage
white stock
shocking
crouton
22. Is a type of food topped with cheese or breadcrumbs that is baked or cooked in a salemender
FIFO
convection simmer
gratinee
Paysanne
23. A sauce made from a browned meat and mirepoix
brown stock
fond
medium dice
peeling
24. A shallow skillet with straight sides and a single long handle - used for sauteing
Glace de Viande
sautoir
decant
dice/dicing
25. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste
sauce veloute
aromatic
reduction
puree soups
26. The breaking down of protein molecules
Manhattan style chowder
Protein denaturation
Mornay
puree soups
27. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
salt pork
Protein coagulation
steam jacketed kettles
food-mill
28. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
crouton
sautoir
broth
knife steeling
29. A large straight sided pot that is taller than it is wide - used for making stocks or soups
stock pot
medium dice
calvados
blender
30. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
white mirepoix
onion soup
brunoise
hearty broth
31. A thick soup
potage
FIFO
hearty broth
clarified butter
32. Vegetables cut into a cube with 1/2 inch dimensions
depouillage
medium dice
Sec
specialty soups
33. To remove the seeds from food
Sec
crouton
bouquet garni
seeding
34. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
fumet
large dice
grand sauce
mise en place
35. Pod that has seeds in it
pulse
Manhattan style chowder
fumet
calvados
36. A method of heat transfer in which heat is transmitted through the circulation of air or water
convection simmer
Glace de Viande
commercial gas range
Raft
37. Die cut of 1/8 inch around all edges
small dice
brunoise
food-mill
chopping
38. To cut ingredients into evenly sized cubes
concasse/concasser
dice/dicing
ansul system
reduction
39. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
Appareil/Duxelle
New England-style chowder
Sec
Protein denaturation
40. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
FIFO
3-compartment sink
reduction
hearty broth
41. To cut food into thin strips
large dice
persillade
slicing
Mornay
42. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
cream soup
wringing method
brown stock
ansul system
43. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
brown stock
Onion br
3-compartment sink
sauce veloute
44. To draw off a liquid without distributing the sediment or the lower liquid layers
mignonette pepper
calvados
Manhattan style chowder
decant
45. Bechamel sauce with parmesan and gruyere cheese
Re-clarify
Mornay
Glace de Volaille
decant
46. White bacon is salt-cured pork
salt pork
Consomme
grand sauce
glace
47. 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
48. 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
slicing
3-compartment sink
cream soup
dice/dicing
49. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
bouquet garni
steam jacketed kettles
stick blender
stock
50. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
sautoir
onion soup
Raft
Re-clarify