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Cooking Basics

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. What is the deminsion for medium dice?

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2. What is the term for cooking in hot fat?
dry-heat cooking methods
fry
funets (essence)
be true to your menu desriptions

3. What is court boullian?
weight
mornay
a short broth used for a cooking liquid for fish or vegetables
Monsieur Boulanger

4. What is the expediter called; accepts orders from the server and gives them to the line?
same menu everyday
Aboyeur
tang
bake

5. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
standardized recipes
Le Pocher
food prepared at the table
broil

6. What is the term for cooking foods were heat is conducted without moisture?
a short broth used for a cooking liquid for fish or vegetables
Static - cycle - a la carte - table d'hote - prix fixe - tasting
dry-heat cooking methods
blade - tang - handle - rivets - and heel

7. When doing mise en place What do you do 2nd?
count
when great clarity smoothness is required in a liquid
blanch
Set-up equipment

8. What are the four disease causing organisms?
high percentage of cartilage and other connective tissue
portion control
Viruses - bacteria - parasites - and fungi
stew

9. How long do you cook blond roux for?
Le Poeler
deglaze
4-6 minutes
small animal bones

10. What is the abbreviation for grams?
bernaise and choron
mornay
meat
g

11. How do you get good flavor and body from a stock?
variety
meat or fish bones that are fresh or purchased exclusively for stock production
broth
Teaspoon - tablespoon - fluid ounce

12. Never add salt to?
volume
weight
stock
change over a period

13. What is the abbreviation for kilogram?
allemande
Marie-Antoine Careme
Bragade system
kg

14. Layout and design should reflect what about your resaurant?
Le Pocher
tbsp
tang
the type of restaurant you operate

15. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
20-30 minutes
Sous chef
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
Entremetier

16. What is used to measure weight?
ounce - pound - gram - and kilogram
allemande
descriptive language
set thermostat at 250 degrees until fat has melted enough to cover the heating element

17. What is the term for cooking foods by surrounding them with hot - dry air?
for staining pasta - vegetables - and so on
drain liquids through a relatively small opening
bake
boiling

18. What are the other thickening agents besides roux?
brown stock
1765
stock
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing

19. What is the small sauce for behemel?
broth
mornay
white stock and blond roux
Electric/gas stoves allowed controlled temperatures

20. What are the five mother sauces
3/4' x 3/4' x 3/4'
bechemel - espangal - tomato sauce - holliandase - and veloute
chasseur
EP weight

21. What is the pastry chef called; prapares pastries and desserts?
be true to your menu desriptions
Patissier
Le Poeler & sous vide
volume

22. What are the 3 types of stock?
to the fill line
white - brown - and fumet (or) essence
count
broth

23. What is used to measure volume?
sweat
measuring cups - measuring spoons - and ladles
Le Pocher
poor staff training

24. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
drain liquids through a relatively small opening
simmer
blanch
tang

25. What is the term for cooking covered in a small amount of fat?
4-6 minutes
Le Braiser
braise
high carbon stainless steel

26. What is the term for cooking with radiant heat from above?
broil
white stock and blond roux
Mise en place
standardized recipes

27. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
egg yolks and cream
stew
remouillage
sugar and vinegar

28. What is the weight after all inedible or nonservable parts are trimmed off?
AP weight
Saucier
bones - water - aromatics - mirepoix - acid
EP weight

29. When doing mise en place What do you do 1st?
washing and trimming food
1784-1833
Gather food
white - brown - and fumet (or) essence

30. What is the most important/significant manu making principle?
item arrangement
reduce
Poissonier
375 degrees

31. What is the cuisson for the sub of saute; special roast - has to be done in the oven - covered. some aromatics garniture will be added near the end of cooking time?
high percentage of cartilage and other connective tissue
tang
Le Poeler
pan-fry

32. What is the measurement of portions that ensure that the correct amount of an item is served?
portion control
weight - volume and count
no choice
poultry

33. When managing time What is the 3th time waster?
Saucier
smoke-roasting
1-3 minutes
poor communication

34. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
clay & metal vessels
using all edible trim
Garde manager
deglaze

35. What are the three scales used for weight?
electric or digital scale - mechanical - triple beam
1 Ib -. of mirepoix to 1 gallon of stock
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Le Griller

36. What is a roux?
1/4' x 1/4' x 2-2 1/2'
be true to your menu desriptions
equal parts cooked flour and fat
deglaze

37. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
the type of restaurant you operate
aromatic vegetables - herbs - acid - and water
fry
Saucier

38. What is a slurry?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
cornstarch and cold water
Nouvelle Cuisine
count

39. What do you hold the knife with? ( made of rosewood - plastic - etc.)
handle
Rotisseur
Set-up equipment
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

40. What is the cuisson for vacuum packed cooking?
Le Braiser
boiling
smoke-roasting
sous vide

41. What is the birth and death dates of Careme?
1784-1833
stock
cornstarch and cold water
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

42. What is the liquid and thickening agent for veloute?
poor staff training
tomatoes and reduction
white stock and blond roux
Cutting and garnishing

43. What is a cycle menu?
Le Pocher
change over a period
50% onions - 25% carrots - 25% celery
Biological - chemical - and physical

44. Cost of ingredients divided by number of portions is?
portion cost
Gather food
change over a period
remouillage

45. What is a measurement of the space occupied by a liquid - solid - or gas?
allemande
weight
volume
same menu everyday

46. What kind of bones are used in a stock?
Auguste Escoffier
Grillardin
Poissonier
small animal bones

47. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
1784-1833
Le Braiser
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Le Frire

48. What is a A la carte menu?
straightens the blade of the knife
everything sold and served individually
brown stock and brown roux
to dedge in flour

49. What is a colander used for?
food prepared at the table
for washed or cooked vegetables - salad greens - pasta - and other foods
chasseur
simmer

50. What is the liquid and thickening agent for bechemel?
Le Braiser
to the fill line
Le Pocher
milk and white roux