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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. How full should the deep fryer (or) kettle be?
meat or fish bones that are fresh or purchased exclusively for stock production
to the fill line
stock
Entremetier

2. What is the term for cooking with radiant heat from above?
broil
4-6 minutes
Auguste Escoffier
electric or digital scale - mechanical - triple beam

3. What is the small sauce for veloute?
used to thicken meatloaf or stuffing
Le Pocher
1/2' x 1/2' x 1/2'
allemande

4. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
Le Sauter
AP weight
the type of restaurant you operate
Le Poeler

5. What is the term for cooking in water or other liquid that is bubbling rapidly?
used to thicken meatloaf or stuffing
a short broth used for a cooking liquid for fish or vegetables
boiling
fl. oz.

6. What is the deminsion for allumet?

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7. What is the deminsion for brunoise?

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8. What is the term for swirling a liquid in a saute pan?
cornstarch and cold water
minimum-use ingredients
deglaze
tsp

9. Who was respondsable for simolifying classicl cuisine and the classical menu?
Auguste Escoffier
Le Frire
for staining pasta - vegetables - and so on
blade - tang - handle - rivets - and heel

10. What is the only cuissonwith small amount of liquid for heat method?
saute
Le Braiser
heel
Viruses - bacteria - parasites - and fungi

11. What is a measurement of whole items as one would purchase them?
poor staff training
count
Nouvelle Cuisine
ibs. (or) #

12. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
simmer
Le Poeler & sous vide
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
flour and water

13. What kind of bones are used in a stock?
small animal bones
Poissonier
blade - tang - handle - rivets - and heel
straightens the blade of the knife

14. What must be planned for your guest? (the people eating the food)
meat
EP weight
menu
electric or digital scale - mechanical - triple beam

15. What is stock?
ounce - pound - gram - and kilogram
blade - tang - handle - rivets - and heel
poor organization
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

16. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
papillotte
broth
20-30 minutes
variety

17. When you are in a large operation with several kitchens Who is in charge of each kitchen?
clay & metal vessels
Viruses - bacteria - parasites - and fungi
Chef de cuisine
1784-1833

18. When doing mise en place What do you do 3rd?
1-3 minutes
Auguste Escoffier
poach
washing and trimming food

19. When doing mise en place What do you do 5th?
butter and egg yolks
deglaze
Cutting and garnishing
1/2' x 1/2' x 1/2'

20. What are the 3 types of stock?
1/2' x 1/2' x 1/2'
white - brown - and fumet (or) essence
Le Pocher
grill

21. What is the blade made of?
Potentially hazardous foods
high carbon stainless steel
Fernand Point
Grillardin

22. What is glace de viande?
each - bunch - and dozen
make sure the drain valve is shut
meat
portion cost

23. What is the first technology for modern developments?
brown stock
pan-fry
sear
clay & metal vessels

24. Why is a recipe necessary?

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25. What is glace de volaille?
pan-broil
white - brown - and fumet (or) essence
poultry
1/2' x 1/2' x 1/2'

26. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
brown stock
each - bunch - and dozen
creole
Poissonier

27. What is the abbreviation for teaspoon?
tbsp
tsp
when cooled should be gelatinous - have body - good taste - good color
deglaze

28. What is the ratio of mirepoix to stock?
1/8' x 1/8' x 2-2 1/2'
1 Ib -. of mirepoix to 1 gallon of stock
Le Pocher
1/4' x 1/4' x 1/4'

29. What is a liaison?
egg yolks and cream
missing or inadequate tools
portion control
Sous chef

30. What is full half of quarter of the knife?
tang
weight - volume and count
white stock and blond roux
produces different coarseness and fineness - used for pureeing foods

31. What is a steel used for?
straightens the blade of the knife
parcook
Auguste Escoffier
white stock

32. What is table d'hote?
Fernand Point
for washed or cooked vegetables - salad greens - pasta - and other foods
food prepared at the table
to the fill line

33. Cost of ingredients divided by number of portions is?
smoke-roasting
portion cost
produces different coarseness and fineness - used for pureeing foods
measuring cups - measuring spoons - and ladles

34. When managing time What is the 4th time waster?
poor organization
washing and trimming food
regularly
rivets

35. What is the term for cooking an item partially and very breifly in boiling water?
41-135 degrees
handle
blanch
Le Braiser

36. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
Potentially hazardous foods
parcook
the type of restaurant you operate
fl. oz.

37. What is the abbreviation for pound?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
high percentage of cartilage and other connective tissue
chasseur
ibs. (or) #

38. What is the deminsion for paysanne?

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39. What are the three scales used for weight?
clay & metal vessels
food cost percentage
electric or digital scale - mechanical - triple beam
Biological - chemical - and physical

40. What is a measurement of the mass or heavimess of a solidliquid or gas?
clay & metal vessels
1 Ib -. of mirepoix to 1 gallon of stock
weight
Auguste Escoffier

41. When doing mise en place What do you do 2nd?
Temperature danger zone
Set-up equipment
Le Sauter
weight - volume and count

42. What is the only cuisson to be a blanc?
Le Pocher
Saucier
high carbon stainless steel
Poissonier

43. What are the elements of a menu structure?
weight
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
instructional and standardized
parboil

44. What is the cuisson for vacuum packed cooking?
Recipe
sous vide
reduce
parcook

45. What is the grill cook called?
Grillardin
remouillage
for sifting flour and other dry ingredients
stew

46. What is the two cuissons with humid heat?
Nouvelle Cuisine
Le Poeler & sous vide
Bragade system
Set-up equipment

47. Layout and design should reflect what about your resaurant?
the type of restaurant you operate
poor organization
weight - volume and count
stew

48. What is the liquid and thickening agent for veloute?
poor staff training
cornstarch and cold water
bake
white stock and blond roux

49. What is the term for cooking submerged in fat?
deep-fry
when great clarity smoothness is required in a liquid
fl. oz.
Saucier

50. What is the roast cook called; prepares roasted and braised meats and there gravies?
Rotisseur
white stock and blond roux
everything sold and served individually
Marie-Antoine Careme