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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. What is the deminsion for julienne?

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2. What is table d'hote?
smoke-roasting
food prepared at the table
when great clarity smoothness is required in a liquid
make sure the drain valve is shut

3. What is menu accuracy?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
white stock
be true to your menu desriptions
butter and egg yolks

4. When managing time What is the 3th time waster?
saute
poor communication
thermometer
a list of dishes served or available to be served at a meal

5. Who reorganized the kitchen?
stock
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Auguste Escoffier
oz.

6. What is the abbreviation for ounce?
Le Pocher
oz.
Le Frire
butter and flour uncooked

7. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
white stock
4-6 minutes
instructional recipes

8. What do you need to capture the largest target audience?
1765
variety
count
gelatin

9. What are the 3 types of stock?
bechemel - espangal - tomato sauce - holliandase - and veloute
bake
white - brown - and fumet (or) essence
Chef de partie

10. What is the two cuissons with humid heat?
1784-1833
Recipe
sear
Le Poeler & sous vide

11. What is the term for cooking quickly in small amount of fat?
Fernand Point
375 degrees
saute
poor organization

12. What kind of bones are used in a stock?
sweat
small animal bones
allemande
Potentially hazardous foods

13. What does cooking flour do?
rivets
mornay
20-30 minutes
gives it a toasty and nutty flavor

14. What must be planned for your guest? (the people eating the food)
missing or inadequate tools
menu
bake
thermometer

15. What is the small sauce for espagnole?
no clear priorities for tasks
meals with dozens of courses
food cost percentage
chasseur

16. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
brown stock
1/8' x 1/8' x 1/8'
Monsieur Boulanger
for washed or cooked vegetables - salad greens - pasta - and other foods

17. What is menu utilization
portion control
using all edible trim
Auguste Escoffier
g

18. Who opened the first restaurant?
Cutting and garnishing
gives it a toasty and nutty flavor
to the fill line
Monsieur Boulanger

19. What is the ratio of mirepoix to stock?
1 Ib -. of mirepoix to 1 gallon of stock
bake
to the fill line
standardized recipes

20. What is the only cuissonwith small amount of liquid for heat method?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
the type of restaurant you operate
Le Braiser
a short broth used for a cooking liquid for fish or vegetables

21. When managing time What is the 4th time waster?
when cooled should be gelatinous - have body - good taste - good color
count
poor organization
layout & design

22. How do you judge the quality of stocks?
menu
3/4' x 3/4' x 3/4'
when cooled should be gelatinous - have body - good taste - good color
reduce

23. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
Le Braiser
Static - cycle - a la carte - table d'hote - prix fixe - tasting
when great clarity smoothness is required in a liquid
bechemel - espangal - tomato sauce - holliandase - and veloute

24. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
reduce
clay & metal vessels
broth
the type of restaurant you operate

25. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
creole
white - brown - and fumet (or) essence
Le Griller
Sous chef

26. What is the small sauce for behemel?
AP weight
roast
Monsieur Boulanger
mornay

27. What is mirepoix?
Le Griller
measuring cups - measuring spoons - and ladles
50% onions - 25% carrots - 25% celery
glace

28. What is the liquid and thickening agent for tomato sauce?
tomatoes and reduction
poor staff training
Mise en place
parboil

29. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
parboil
funets (essence)
remouillage
Auguste Escoffier

30. When managing time What is the 1st time waster?
using all edible trim
for staining pasta - vegetables - and so on
no clear priorities for tasks
4-6 minutes

31. What is a steel used for?
tsp
straightens the blade of the knife
no clear priorities for tasks
ibs. (or) #

32. What is the grill cook called?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Poissonier
Grillardin
measuring cups - measuring spoons - and ladles

33. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
creole
Le Poeler & sous vide
regularly
cornstarch and cold water

34. What is the term for cooking partially in a boiling or simmering liquid?
white - blond - and brown
parboil
broil
high carbon stainless steel

35. What is a slurry?
braise
Patissier
smoke-roasting
cornstarch and cold water

36. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
3/4' x 3/4' x 3/4'
funets (essence)
a list of dishes served or available to be served at a meal
pan-fry

37. What is the weight of an as purchased - before any trimming is done?
Viruses - bacteria - parasites - and fungi
to dedge in flour
AP weight
food prepared at the table

38. What are minimum-use ingredients?
variety
Are those that are used in one or two items on your menu
Static - cycle - a la carte - table d'hote - prix fixe - tasting
poor organization

39. What is the term for cooking on an open grid over a heat source?
Monsieur Boulanger
Le Braiser
grill
chasseur

40. What is a reduction by 90-95%?
g
glace
1/2' x 1/2' x 1/8'
sugar and vinegar

41. How long do you cook white roux for?
small animal bones
1-3 minutes
20-30 minutes
weight

42. What are the three terms for count measurement?
Gather food
variety
Poissonier
each - bunch - and dozen

43. What is the french term for restaurant? (to restore)
Restaurer
kg
portion control
handle

44. What are the types of menus?

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45. What a bread crums used for?
broth
Le Poeler & sous vide
1/4' x 1/4' x 2-2 1/2'
used to thicken meatloaf or stuffing

46. What is the expediter called; accepts orders from the server and gives them to the line?
drain liquids through a relatively small opening
Aboyeur
to the fill line
broth

47. How do you get good flavor and body from a stock?
meat or fish bones that are fresh or purchased exclusively for stock production
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
item arrangement
same menu everyday

48. What is the second new technology for modern developments?
Nouvelle Cuisine
Electric/gas stoves allowed controlled temperatures
Saucier
tsp

49. What is the deminsion for paysanne?

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50. What is the abbreviation for kilogram?
kg
tsp
small portions of several items
fl. oz.