Test your basic knowledge |

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 kind of bones are used in a stock?
Marie-Antoine Careme
small animal bones
tsp
brown stock and brown roux

2. What is glace de poisson?
bernaise and choron
fish
Restaurer
each - bunch - and dozen

3. What is the birth and death dates of Careme?
1784-1833
1/2' x 1/2' x 1/8'
1-3 minutes
measuring cups - measuring spoons - and ladles

4. Who opened the first restaurant?
butter and egg yolks
produces different coarseness and fineness - used for pureeing foods
Monsieur Boulanger
broth

5. Who is incharge of production and assistant to the executive chef or chef de cuisine?
Sous chef
Le Braiser
flour and water
drain liquids through a relatively small opening

6. What is a roux?
tsp
equal parts cooked flour and fat
Viruses - bacteria - parasites - and fungi
Saucier

7. What are the three terms for count measurement?
each - bunch - and dozen
poor communication
equal parts cooked flour and fat
pan-broil

8. What is the term for cooking with radiant heat from above?
Sous chef
Auguste Escoffier
poor organization
broil

9. What is the pastry chef called; prapares pastries and desserts?
Assumes you have knowledge and that you understand terminology and you know how to measure.
dry-heat cooking methods
moist-heat cooking methods
Patissier

10. What is the weight after all inedible or nonservable parts are trimmed off?
tbsp
EP weight
20-30 minutes
same menu everyday

11. What are the five knife components?
blade - tang - handle - rivets - and heel
milk and white roux
small portions of several items
Patissier

12. How full should the deep fryer (or) kettle be?
to the fill line
Bragade system
poor communication
make sure the drain valve is shut

13. What is a colander used for?
washing and trimming food
be true to your menu desriptions
tbsp
for washed or cooked vegetables - salad greens - pasta - and other foods

14. What is glace de volaille?
Chef de partie
poultry
instructional and standardized
blanch

15. What does T.D.Z. mean?
Executive Chef
a list of dishes served or available to be served at a meal
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Temperature danger zone

16. How do you judge the quality of stocks?
Marie-Antoine Careme
griddle
when cooled should be gelatinous - have body - good taste - good color
Chef de partie

17. What is the term for cooking with dry heat in the presence of smoke?
smoke-roasting
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
electric or digital scale - mechanical - triple beam
Entremetier

18. What is the abbreviation for tablespoon?
meat or fish bones that are fresh or purchased exclusively for stock production
Le Sauter
tbsp
to the fill line

19. What is the term for cooking slowly in fat without browning - sometimes under a cover?
Biological - chemical - and physical
menu
braise
sweat

20. What is a measurement of the space occupied by a liquid - solid - or gas?
make sure the drain valve is shut
Le Frire
1 Ib -. of mirepoix to 1 gallon of stock
volume

21. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
Le Griller
Set-up equipment
20-30 minutes
missing or inadequate tools

22. What is a beurre manie?
butter and flour uncooked
1765
simmer
1/4' x 1/4' x 2-2 1/2'

23. What is grande cuisine?
Chef de cuisine
deglaze
meals with dozens of courses
Le Griller

24. What is a tasting menu?
Chef de partie
Fernand Point
small portions of several items
volume

25. What is the french term for restaurant? (to restore)
missing or inadequate tools
handle
Restaurer
papillotte

26. What is the deminsion for batonnet?

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27. When doing mise en place What do you do 4th?
Pre-heat euipment
weight - volume and count
Auguste Escoffier
Le Braiser

28. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
everything sold and served individually
blade - tang - handle - rivets - and heel
thermometer
menu

29. What recipe teaches basic cooking techinques?
instructional recipes
EP weight
ibs. (or) #
used to thicken meatloaf or stuffing

30. What is the blade made of?
creole
for staining pasta - vegetables - and so on
high carbon stainless steel
Gather food

31. What is a white wash?
Auguste Escoffier
Fernand Point
flour and water
to the fill line

32. What is made from bones?
layout & design
Electric/gas stoves allowed controlled temperatures
glaze
gelatin

33. What is the term for giving a shine to the surface of a food?
Fernand Point
glaze
Chef de cuisine
to the fill line

34. What is in a court bouillon?
egg yolks and cream
aromatic vegetables - herbs - acid - and water
tbsp
no choice

35. Who created nouvelle cuisine?
tomatoes and reduction
glaze
1/2' x 1/2' x 1/2'
Fernand Point

36. What is the term for cooking partially in a boiling or simmering liquid?
Chef de cuisine
meals with dozens of courses
41-135 degrees
parboil

37. Cost of ingredients divided by number of portions is?
remouillage
Le Braiser
fish
portion cost

38. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
tbsp
poach
the type of restaurant you operate
Potentially hazardous foods

39. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
menu
Le Braiser
regularly
menu

40. What are the four disease causing organisms?
poor staff training
EP weight
Viruses - bacteria - parasites - and fungi
creole

41. What is a measurement of whole items as one would purchase them?
count
Entremetier
g
parcook

42. Never add salt to?
white - blond - and brown
aromatic vegetables - herbs - acid - and water
stock
Assumes you have knowledge and that you understand terminology and you know how to measure.

43. What is the deminsion for allumet?

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44. What is the fish cook called?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Auguste Escoffier
Poissonier
stew

45. What is in a bouquet garni?
50% onions - 25% carrots - 25% celery
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
bechemel - espangal - tomato sauce - holliandase - and veloute
bones - water - aromatics - mirepoix - acid

46. What is the gastric basic mehtod?
Grillardin
sugar and vinegar
butter and flour uncooked
egg yolks and cream

47. What is the term for cooking partially by any method?
equal parts cooked flour and fat
parcook
braise
meat or fish bones that are fresh or purchased exclusively for stock production

48. What is the most important/significant manu making principle?
Garde manager
Are those that are used in one or two items on your menu
item arrangement
the type of restaurant you operate

49. What is the term for cooking in hot fat?
white - brown - and fumet (or) essence
the type of restaurant you operate
variety
fry

50. Why use young animal bones for stock?
for sifting flour and other dry ingredients
a list of dishes served or available to be served at a meal
high percentage of cartilage and other connective tissue
papillotte