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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. Thickening agent containing 1 part flour 1 part fat
roux
remouillage
3-compartment sink
Re-clarify
2. White bacon is salt-cured pork
brown stock
salt pork
knife steeling
reduction
3. Minced mushrooms and shallots cooked in clarified butter until the moisture leaves; fill that mixture into a split concasse than topped persillade
fumet
batonnet
Appareil/Duxelle
bouquet garni
4. The process of clarifying a consomme that has gotten cloudy - by using a new clarification
mirepoix
mince/mincing
Re-clarify
derivative sauce
5. Bread that is usually rebaked and cut up into squares and seasoned to put on a plate as a garnish
FIFO
fond
steam jacketed kettles
crouton
6. Soups from a specific region - season - or culture
mirepoix
knife steeling
chopping
specialty soups
7. A shallow skillet with sloping sides and a single long handle
mise en place
Mornay
sauteuse
reduction
8. Meat glace
legumes
white stock
food-mill
Glace de Viande
9. An electric mixing machine used in preparation for liquefying - chopping - or pureeing
slicing
blender
stick blender
small dice
10. A kettle with double layered walls - between which steam circulates providing even heat for cooking stocks and sauces
julienne
mince/mincing
steam jacketed kettles
Bechamel
11. '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
aromatic
Mornay
concasse/concasser
12. Light colored stock made from bones that have not been browned
Glace de Gibier
white stock
grand sauce
steam jacketed kettles
13. A type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics
crouton
fumet
mirepoix
chopping
14. A knife cut in which the ingredients are cut into flat - square pieces - 1/2 inch by 1/2 inch by 1/8 inch
ansul system
Paysanne
medium dice
hearty broth
15. 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
clarified butter
Appareil/Duxelle
rondeau
calvados
16. The process of obtaining something from a mixture or compound by chemical or physical or mechanical means
knife steeling
extraction
medium dice
food-mill
17. Top bud portion or spears of vegetable and reserve for garnish
broth
Raft
Paysanne
Fleurette
18. Fish glace
peeling
Glace de Poisson
pulse
roux
19. When protein denatures in the presence of heat and begins clumping together to form new bonds with other molecules
puree soups
concasse/concasser
Protein coagulation
slicing
20. Not thickened usually contains carrots - green peppers and tomatoes - non-traditional
stock
mirepoix
production knife cuts
Manhattan style chowder
21. To pound or chop coarsely. usually refers to tomatoes that have been peeled and seeded
Glace de Gibier
concasse/concasser
Glace de Poisson
degrease/degraisser
22. The pan drippings that remain after sauteing or roasting food
fond
brown stock
reduction
legumes
23. A flavorful liquid that is made by simmering meat in water with aromatics until their flavors are extracted
fumet
stock
caramelization
white stock
24. To cut food into thin strips
slicing
crouton
fumet
Protein denaturation
25. A straight - wide sided pot with two loop handles often used for braising
peeling
rondeau
specialty soups
grand sauce
26. Vegetables cut in cubes with 3/4 of an inch dimensions
glace
Mornay
blender
large dice
27. Thickened with flour usually contains pork - potatoes - and dairy - traditional
Sec
New England-style chowder
fortification
3-compartment sink
28. Roux or slurry added to sauces to thicken
thickening agents
slicing
FIFO
Consomme
29. Fire suppression system which uses a chemical mixture to extinguish a combination of grease fires and/or regular fires; part of the exhaust hood
reduction
ansul system
Onion br
decant
30. The combination of lean ground meat - mirepoix - egg whites - herbs and spices - and a form of acid - like a tomato
fumet
Clarification
Fleurette
hearty broth
31. Made by charring onion halves - normally accompanied by cloves and a bay leaf; french for 'burnt onion'
Glace de Viande
white mirepoix
Onion br
mise en place
32. Chicken glace
steam jacketed kettles
Glace de Volaille
blender
bouillon
33. A broth that has a pound of hearty ingredients (meats - beans - or vegetables) for every court of broth/stock
hearty broth
persillade
Glace de Volaille
brown stock
34. To cut pieces of roughly the same size
FIFO
calvados
chopping
mise en place
35. 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
ansul system
3-compartment sink
aromatic
hearty broth
36. A combination of carrots - onion - and celery (classic) or onions - parsnips - and celery (white) Which is often used as the base in recipes
mirepoix
potage
slicer
caramelization
37. A floating mass that forms on the top of the consomme by protein coagulation that helps to clarify broths and stocks
sauce veloute
convection simmer
Raft
grand sauce
38. 'first in - first out'; rotation of stock in order to minimize profit loss because of food spoilage
mince/mincing
FIFO
3-compartment sink
stock
39. 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
stock pot
knife steeling
blanc
glace
40. To chop into very small - fine pieces
mince/mincing
mignonette pepper
brunoise
clarified butter
41. A sauce that has been reduced until it is nearly dry
Sec
Onion br
sachet d'epice
caramelization
42. A strainer with crank to operate
Glace de Gibier
food-mill
thickening agents
extraction
43. Game glace
wringing method
fond
salt pork
Glace de Gibier
44. Gradually pour from one container into another - without disturbing the sediment
bouquet garni
bouillon
decant
Mornay
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
aromatic
Consomme
production knife cuts
wringing method
46. Mince - julienne - chiffonade - brunoise and dice
Manhattan style chowder
calvados
stick blender
production knife cuts
47. Vegetables cut into a cube with 1/2 inch dimensions
brunoise
slicer
Manhattan style chowder
medium dice
48. A small bundle of herbs tied with string including bay leaves - parsley - thyme - and leeks
sauteuse
Glace de Volaille
rondeau
bouquet garni
49. A method of heat transfer in which heat is transmitted through the circulation of air or water
stick blender
sauteuse
convection simmer
Appareil/Duxelle
50. Brown mirepoix with tomato
fumet
brunoise
sauce veloute
pincage