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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. Top bud portion or spears of vegetable and reserve for garnish
Fleurette
glace
crouton
thickening agents
2. Thickened with flour usually contains pork - potatoes - and dairy - traditional
slicer
sachet d'epice
sautoir
New England-style chowder
3. A cube cut Which is 1/4 inches around each side
small dice
Glace de Volaille
large dice
sachet d'epice
4. A kitchen appliance to blend ingredients or puree food in the container in which they are being prepared
blender
potage
Glace de Poisson
stick blender
5. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
fumet
legumes
aromatic
extraction
6. The process by which the 'burr' is restored to the edge of the knife by rubbing it against a metal - ceramic - or diamond steel
Protein denaturation
knife steeling
specialty soups
ansul system
7. 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 Poisson
glace
commercial gas range
seeding
8. Vegetables cut into a cube with 1/2 inch dimensions
derivative sauce
medium dice
Paysanne
dice/dicing
9. When a warm liquid is put into an ice bath to cool down
Glace de Viande
shocking
steam jacketed kettles
New England-style chowder
10. To process food by mashing - straining - or chopping it very finely in order to make it smooth paste
sachet d'epice
decant
puree soups
food-mill
11. A sauce made from a browned meat and mirepoix
stock
medium dice
white mirepoix
brown stock
12. Light colored stock made from bones that have not been browned
Glace de Volaille
white stock
wringing method
stock
13. Items cut into pieces larger than a julienne - 1/4inx1/4in by 1-2 inches
pulse
salt pork
hearty broth
batonnet
14. To cut pieces of roughly the same size
Glace de Gibier
fortification
chopping
Appareil/Duxelle
15. The product that results when a liquid has a large portion of its water removed; intensifies the flavor
stick blender
food-mill
reduction
large dice
16. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
Appareil/Duxelle
Glace de Gibier
peeling
cream soup
17. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
Paysanne
Protein coagulation
white mirepoix
large dice
18. To skim the fat off of the surfaces of stocks or broths
brunoise
gratinee
degrease/degraisser
Bechamel
19. To coat with sauce; consistency of a sauce that will cost the back of a spoon
peeling
dice/dicing
nappe
Fleurette
20. Vegetables cut in cubes with 3/4 of an inch dimensions
large dice
blender
Consomme
Clarification
21. White bacon is salt-cured pork
glace
salt pork
onion pique
blender
22. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
Glace de Volaille
ansul system
caramelization
3-compartment sink
23. 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
wringing method
white mirepoix
commercial gas range
Clarification
24. Pod that has seeds in it
pulse
Glace de Gibier
clarified butter
white stock
25. White pepper
stick blender
decant
mignonette pepper
stock
26. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
onion pique
FIFO
blender
convection simmer
27. 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
convection simmer
bouillon
remouillage
commercial gas range
28. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
fumet
New England-style chowder
Fleurette
reduction
29. They are made by adding another ingredient or multiple ingredients to the mother sauces and to demi-glace
derivative sauce
Sec
New England-style chowder
Clarification
30. A Grand sauce of chicken - fish or veal stock thickened with blonde roux
glace
sauce veloute
extraction
stock pot
31. A strainer with crank to operate
hearty broth
food-mill
fumet
roux
32. 'everything in place'; a state of mind - and organization in which everything is where it belongs in order to maximize efficiency in the workplace
broth
peeling
mise en place
Appareil/Duxelle
33. Ingredients - such as herbs - spices - vegetables - citrus fruits - wines - and vinegars - used to enhance the flavor and smell of the food
pulse
dice/dicing
aromatic
Onion br
34. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
mirepoix
depouillage
julienne
decant
35. Meat glace
Glace de Viande
Bechamel
caramelization
dice/dicing
36. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
steam jacketed kettles
Paysanne
Protein coagulation
extraction
37. White bread crumbs with minced garlic and parsley. Mix with clarified butter to give texture - add salt and pepper to taste
persillade
glace
white mirepoix
remouillage
38. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
crouton
onion soup
potage
onion pique
39. Thickening agent containing 1 part flour 1 part fat
crouton
hearty broth
mignonette pepper
roux
40. A sauce that has been reduced until it is nearly dry
Sec
food-mill
sauteuse
decant
41. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
glace
FIFO
chopping
white mirepoix
42. A method of heat transfer in which heat is transmitted through the circulation of air or water
Raft
Manhattan style chowder
convection simmer
julienne
43. To remove the seeds from food
Protein coagulation
batonnet
mignonette pepper
seeding
44. A shallow skillet with sloping sides and a single long handle
white mirepoix
dice/dicing
Onion br
sauteuse
45. 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
white stock
steam jacketed kettles
Consomme
stock
46. 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
blanc
brunoise
rondeau
glace
47. Brown mirepoix with tomato
Consomme
aromatic
pincage
roux
48. Mince - julienne - chiffonade - brunoise and dice
sauce veloute
production knife cuts
caramelization
grand sauce
49. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
stock
derivative sauce
potage
roux
50. Chicken glace
fond
onion soup
Glace de Volaille
brunoise