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. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
used to thicken meatloaf or stuffing
sugar and vinegar
sear
menu

2. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
poor staff training
Chef de partie
to the fill line
Le Frire

3. When doing mise en place What do you do 3rd?
mornay
equal parts cooked flour and fat
washing and trimming food
the type of restaurant you operate

4. What is the only cuisson to be a blanc?
Le Pocher
3/4' x 3/4' x 3/4'
no clear priorities for tasks
rivets

5. What is the term for cooking gently in liquid that is hot but not actually bubbling?
Executive Chef
meat or fish bones that are fresh or purchased exclusively for stock production
Viruses - bacteria - parasites - and fungi
poach

6. What is the term for cooking by direct contact with steam?
make sure the drain valve is shut
instructional and standardized
steam
ounce - pound - gram - and kilogram

7. What is the only cuisson with large amount of liquid for heat method?
drain liquids through a relatively small opening
Mise en place
Le Pocher
steam

8. What kind of bones are used in a stock?
variety
butter and egg yolks
small animal bones
same menu everyday

9. What is it called when you add liquid to the bottom of a pan to release the fond?
bechemel - espangal - tomato sauce - holliandase - and veloute
Auguste Escoffier
deglaze
Le Griller

10. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
make sure the drain valve is shut
Fernand Point
Potentially hazardous foods
butter and egg yolks

11. What is a tasting menu?
Le Poeler
Le Pocher
small portions of several items
parcook

12. What is the abbreviation for kilogram?
Pre-heat euipment
butter and egg yolks
kg
1/8' x 1/8' x 2-2 1/2'

13. What is the deminsion for julienne?

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14. What is court boullian?
item arrangement
creole
roast
a short broth used for a cooking liquid for fish or vegetables

15. What is the term for cooking in hot fat?
brown stock and brown roux
fry
1/2' x 1/2' x 1/2'
Electric/gas stoves allowed controlled temperatures

16. When doing mise en place What do you do 2nd?
glaze
Set-up equipment
electric or digital scale - mechanical - triple beam
Saucier

17. When you are in a large operation with several kitchens Who is in charge of each kitchen?
no choice
creole
reduce
Chef de cuisine

18. What is the liquid and thickening agent for veloute?
Le Frire
egg yolks and cream
fry
white stock and blond roux

19. What is the offical name of the organization of the kitchen?
using all edible trim
meat
count
Bragade system

20. When managing time What is the 2nd time waster?
Teaspoon - tablespoon - fluid ounce
reduce
poor staff training
parcook

21. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
electric or digital scale - mechanical - triple beam
Le Griller
variety
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

22. What is the deminsion for allumet?

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23. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
a short broth used for a cooking liquid for fish or vegetables
poor communication
menu
Garde manager

24. What is the liquid and thickening agent for bechemel?
sugar and vinegar
milk and white roux
broil
saute

25. Who reorganized the kitchen?
gelatin
Auguste Escoffier
sugar and vinegar
Potentially hazardous foods

26. What is the highest psition of all station chefs (or) chef de partie?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
chasseur
50% onions - 25% carrots - 25% celery
Saucier

27. What is the term for a person in charge of a particular area of production?
clay & metal vessels
variety
tsp
Chef de partie

28. What is the term for swirling a liquid in a saute pan?
20-30 minutes
standardized recipes
deglaze
Le Poeler

29. What is the ratio of mirepoix to stock?
1 Ib -. of mirepoix to 1 gallon of stock
brown stock and brown roux
Mise en place
heel

30. What is glace de volaille?
poultry
Executive Chef
produces different coarseness and fineness - used for pureeing foods
Restaurer

31. When doing mise en place What do you do 1st?
glaze
Gather food
Le Griller
deglaze

32. What is glace de poisson?
fish
heel
when great clarity smoothness is required in a liquid
clay & metal vessels

33. What is the standard pre-heating temperature?
broil
375 degrees
straightens the blade of the knife
Fernand Point

34. How do you judge the quality of stocks?
reduce
20-30 minutes
weight - volume and count
when cooled should be gelatinous - have body - good taste - good color

35. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
Fernand Point
Viruses - bacteria - parasites - and fungi
saute
papillotte

36. Who was responsible for the uniforms worn in the kitchen?
1/8' x 1/8' x 1-2'
used to thicken meatloaf or stuffing
Auguste Escoffier
each - bunch - and dozen

37. What kind of bones are in a broth?
Saucier
375 degrees
tang
adult bones

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?
50% onions - 25% carrots - 25% celery
Chef de partie
handle
Le Poeler

39. How do you get good flavor and body from a stock?
meat or fish bones that are fresh or purchased exclusively for stock production
measuring cups - measuring spoons - and ladles
creole
Nouvelle Cuisine

40. What is a colander used for?
Entremetier
tbsp
for washed or cooked vegetables - salad greens - pasta - and other foods
portion control

41. What is a A la carte menu?
everything sold and served individually
count
produces different coarseness and fineness - used for pureeing foods
1784-1833

42. What is a roux?
parcook
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
equal parts cooked flour and fat
EP weight

43. What is stock?
pan-fry
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
variety
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

44. What do you hold the knife with? ( made of rosewood - plastic - etc.)
pan-fry
Teaspoon - tablespoon - fluid ounce
used to thicken meatloaf or stuffing
handle

45. What is the grill cook called?
butter and egg yolks
Grillardin
handle
set thermostat at 250 degrees until fat has melted enough to cover the heating element

46. What is the small sauce for veloute?
Gather food
allemande
pan-fry
Le Braiser

47. What is the abbreviation for fluid ounce?
broil
blanch
bernaise and choron
fl. oz.

48. What is the term for cooking in water or other liquid that is bubbling rapidly?
boiling
Le Pocher
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
electric or digital scale - mechanical - triple beam

49. What is a food mill used for?
produces different coarseness and fineness - used for pureeing foods
Sous chef
portion control
parboil

50. What is the expediter called; accepts orders from the server and gives them to the line?
Garde manager
Teaspoon - tablespoon - fluid ounce
Aboyeur
boiling