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 is the french term for restaurant? (to restore)
g
Restaurer
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Le Braiser

2. What is grande cuisine?
meals with dozens of courses
instructional recipes
sugar and vinegar
menu

3. What are the limitations of using a recipe?
thermometer
Assumes you have knowledge and that you understand terminology and you know how to measure.
Chef de cuisine
chasseur

4. What is the term for station chef?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Chef de partie
Le Frire
broth

5. What is the term for cooking with dry heat in the presence of smoke?
1784-1833
smoke-roasting
1/8' x 1/8' x 2-2 1/2'
parboil

6. What are the three types of food hazard?
instructional recipes
saute
Biological - chemical - and physical
poor organization

7. What kind of bones are used in a stock?
white - brown - and fumet (or) essence
Le Sauter
small animal bones
standardized recipes

8. What kind of bones are in a broth?
adult bones
fish
measuring cups - measuring spoons - and ladles
griddle

9. What are the elements of a menu structure?
parboil
bechemel - espangal - tomato sauce - holliandase - and veloute
tomatoes and reduction
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

10. What is the term for cooking quickly in small amount of fat?
to the fill line
count
Le Pocher
saute

11. What is a measurement of the space occupied by a liquid - solid - or gas?
Pre-heat euipment
volume
Auguste Escoffier
brown stock

12. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
blade - tang - handle - rivets - and heel
Le Pocher
Le Sauter
instructional recipes

13. What is the term for simmering or braising in a small amount of liquid?
stew
Le Griller
sugar and vinegar
Le Sauter

14. Who was responsible for the uniforms worn in the kitchen?
electric or digital scale - mechanical - triple beam
Garde manager
Le Sauter
Auguste Escoffier

15. What is a liaison?
Potentially hazardous foods
egg yolks and cream
meat
variety

16. What should you do when filling a deep fryer (or) kettle with solid fat?
1/8' x 1/8' x 1/8'
375 degrees
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Grillardin

17. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
simmer
roast
50% onions - 25% carrots - 25% celery
Grillardin

18. What is the pastry chef called; prapares pastries and desserts?
Patissier
count
4-6 minutes
Are those that are used in one or two items on your menu

19. What is the abbreviation for teaspoon?
tsp
change over a period
braise
drain liquids through a relatively small opening

20. Why use young animal bones for stock?
1/8' x 1/8' x 1-2'
ounce - pound - gram - and kilogram
item arrangement
high percentage of cartilage and other connective tissue

21. What is the Temperature danger zone (T.D.Z.)?
Le Braiser
41-135 degrees
Set-up equipment
Le Griller

22. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
each - bunch - and dozen
broth
produces different coarseness and fineness - used for pureeing foods
Electric/gas stoves allowed controlled temperatures

23. What is full half of quarter of the knife?
Patissier
tang
poor organization
Viruses - bacteria - parasites - and fungi

24. What is the term for cooking slowly in fat without browning - sometimes under a cover?
grill
Biological - chemical - and physical
food cost percentage
sweat

25. What is the term for cooking uncovered in a skillet or saute pan without fat?
mornay
Grillardin
portion control
pan-broil

26. What type of ingredients should you avoid?
Aboyeur
white - blond - and brown
Poissonier
minimum-use ingredients

27. What is the term for cooking covered in a small amount of fat?
braise
g
Auguste Escoffier
smoke-roasting

28. What are the five knife components?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
reduce
the type of restaurant you operate
blade - tang - handle - rivets - and heel

29. Food cost diveded by menu price is?
count
Le Pocher
food cost percentage
menu

30. Who opened the first restaurant?
Monsieur Boulanger
Bragade system
Les cuisson
thermometer

31. What is a china cap used for?
glace
funets (essence)
drain liquids through a relatively small opening
50% onions - 25% carrots - 25% celery

32. What is a static menu?
Monsieur Boulanger
using all edible trim
same menu everyday
stock

33. Who was respondsable for simolifying classicl cuisine and the classical menu?
fish
Restaurer
Bragade system
Auguste Escoffier

34. What do you need to capture the largest target audience?
ibs. (or) #
variety
rivets
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

35. What is the term for cooking with radiant heat from above?
Le Griller
Le Braiser
broil
Poissonier

36. What is the term for cooking on a flat - solid cooking surface?
Les cuisson
white stock
simmer
griddle

37. What holds the knife together - made of steel?
g
rivets
produces different coarseness and fineness - used for pureeing foods
butter and egg yolks

38. Who is incharge of production and assistant to the executive chef or chef de cuisine?
Sous chef
Chef de partie
to dedge in flour
reduce

39. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
Fernand Point
Garde manager
Cutting and garnishing
poor organization

40. What is the two cuissons with humid heat?
fish
count
Electric/gas stoves allowed controlled temperatures
Le Poeler & sous vide

41. What does T.D.Z. mean?
no clear priorities for tasks
dry-heat cooking methods
Temperature danger zone
funets (essence)

42. What are the three terms for count measurement?
missing or inadequate tools
each - bunch - and dozen
Restaurer
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

43. What is a sieve used for?
for sifting flour and other dry ingredients
saute
1784-1833
stew

44. What is the term for cooking in hot fat?
tang
Fernand Point
fry
steam

45. Who is incharge of the kitchen?
Executive Chef
portion cost
1 Ib -. of mirepoix to 1 gallon of stock
small animal bones

46. What is court boullian?
1-3 minutes
Les cuisson
regularly
a short broth used for a cooking liquid for fish or vegetables

47. What is the birth and death dates of Careme?
1784-1833
1/8' x 1/8' x 1/8'
Restaurer
Chef de cuisine

48. What is made from bones?
Le Sauter
thermometer
stock
gelatin

49. Never add salt to?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
instructional recipes
kg
stock

50. What is the abbreviation for kilogram?
4-6 minutes
Teaspoon - tablespoon - fluid ounce
Aboyeur
kg