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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. When managing time What is the 3th time waster?
20-30 minutes
reduce
poor communication
simmer

2. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
broth
for sifting flour and other dry ingredients
change over a period
meals with dozens of courses

3. What is the liquid and thickening agent for holliandaise sauce?
Auguste Escoffier
ibs. (or) #
butter and flour uncooked
butter and egg yolks

4. Who opened the first restaurant?
missing or inadequate tools
Potentially hazardous foods
Monsieur Boulanger
AP weight

5. What is glace de viande?
dry-heat cooking methods
volume
meat
high percentage of cartilage and other connective tissue

6. What do you hold the knife with? ( made of rosewood - plastic - etc.)
layout & design
375 degrees
handle
rivets

7. What is a reduction by 90-95%?
Set-up equipment
Monsieur Boulanger
a list of dishes served or available to be served at a meal
glace

8. What is glace de poisson?
minimum-use ingredients
fish
variety
Le Pocher

9. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
remouillage
menu
tsp
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

10. What are minimum-use ingredients?
Entremetier
Are those that are used in one or two items on your menu
change over a period
Saucier

11. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
1/2' x 1/2' x 1/2'
white stock
Chef de cuisine
poor staff training

12. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
4-6 minutes
Le Frire
kg
Poissonier

13. What is the most important/significant manu making principle?
Are those that are used in one or two items on your menu
make sure the drain valve is shut
sous vide
item arrangement

14. What is a A la carte menu?
ounce - pound - gram - and kilogram
Bragade system
everything sold and served individually
moist-heat cooking methods

15. What is glace de volaille?
bake
poultry
standardized recipes
descriptive language

16. How long do you cook white roux for?
Le Poeler & sous vide
Mise en place
menu
1-3 minutes

17. What is the small sauce for behemel?
sear
50% onions - 25% carrots - 25% celery
1/4' x 1/4' x 2-2 1/2'
mornay

18. What is fariner?
to dedge in flour
Le Sauter
fish
milk and white roux

19. What does T.D.Z. mean?
Temperature danger zone
layout & design
tbsp
Chef de cuisine

20. What are the three scales used for weight?
heel
glace
handle
electric or digital scale - mechanical - triple beam

21. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
egg yolks and cream
Le Griller
when cooled should be gelatinous - have body - good taste - good color
1/2' x 1/2' x 1/8'

22. What are the five knife components?
Le Braiser
instructional and standardized
broth
blade - tang - handle - rivets - and heel

23. What is the liquid and thickening agent for tomato sauce?
Auguste Escoffier
pan-broil
tomatoes and reduction
Static - cycle - a la carte - table d'hote - prix fixe - tasting

24. What is the term for simmering or braising in a small amount of liquid?
missing or inadequate tools
stew
375 degrees
Poissonier

25. What is the term for cooking uncovered in a skillet or saute pan without fat?
pan-broil
1/8' x 1/8' x 2-2 1/2'
minimum-use ingredients
bake

26. What should suit the characteristics and style of the restaurant?
boiling
layout & design
1/8' x 1/8' x 1/8'
used to thicken meatloaf or stuffing

27. What is a china cap used for?
Pre-heat euipment
drain liquids through a relatively small opening
mornay
parcook

28. Why is a recipe necessary?

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29. How do you get good flavor and body from a stock?
meat or fish bones that are fresh or purchased exclusively for stock production
papillotte
Garde manager
handle

30. Who was respondsable for simolifying classicl cuisine and the classical menu?
Fernand Point
Auguste Escoffier
item arrangement
3/4' x 3/4' x 3/4'

31. When managing time What is the 2nd time waster?
produces different coarseness and fineness - used for pureeing foods
poor staff training
same menu everyday
for sifting flour and other dry ingredients

32. What is a measurement of the mass or heavimess of a solidliquid or gas?
rivets
weight
parboil
1/2' x 1/2' x 1/8'

33. What kind of bones are used in a stock?
375 degrees
small animal bones
Biological - chemical - and physical
thermometer

34. What is the term for cooking quickly in small amount of fat?
small portions of several items
broil
1765
saute

35. What is a beurre manie?
1 Ib -. of mirepoix to 1 gallon of stock
heel
butter and flour uncooked
griddle

36. What are the limitations of using a recipe?
white - blond - and brown
poor organization
Assumes you have knowledge and that you understand terminology and you know how to measure.
tomatoes and reduction

37. What is the measurement of portions that ensure that the correct amount of an item is served?
allemande
Le Braiser
portion control
deglaze

38. 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?
produces different coarseness and fineness - used for pureeing foods
Chef de partie
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Le Poeler

39. What is the weight after all inedible or nonservable parts are trimmed off?
instructional and standardized
when great clarity smoothness is required in a liquid
variety
EP weight

40. What is the birth and death dates of Careme?
a list of dishes served or available to be served at a meal
when great clarity smoothness is required in a liquid
electric or digital scale - mechanical - triple beam
1784-1833

41. Cost of ingredients divided by number of portions is?
EP weight
portion cost
variety
Teaspoon - tablespoon - fluid ounce

42. What is mirepoix?
equal parts cooked flour and fat
each - bunch - and dozen
Monsieur Boulanger
50% onions - 25% carrots - 25% celery

43. When was the first restaurant opened?
1765
variety
smoke-roasting
same menu everyday

44. What is a written record of the ingredients and preparation steps needed to make a particular dish?
Recipe
each - bunch - and dozen
Sous chef
regularly

45. What is the abbreviation for pound?
cornstarch and cold water
Le Braiser
poor organization
ibs. (or) #

46. What is a cycle menu?
1/2' x 1/2' x 1/8'
Cutting and garnishing
Le Poeler & sous vide
change over a period

47. How long do you cook blond roux for?
for sifting flour and other dry ingredients
descriptive language
Le Poeler & sous vide
4-6 minutes

48. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
menu
be true to your menu desriptions
food prepared at the table
handle

49. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
Nouvelle Cuisine
3/4' x 3/4' x 3/4'
Entremetier
Le Braiser

50. Who was responsible for the uniforms worn in the kitchen?
1/8' x 1/8' x 1/8'
Gather food
Auguste Escoffier
brown stock