Test your basic knowledge |

Cooking Basics

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
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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 a A la carte menu?
thermometer
everything sold and served individually
Le Pocher
same menu everyday

2. What is the weight of an as purchased - before any trimming is done?
Saucier
Rotisseur
AP weight
clay & metal vessels

3. What is the small sauce for veloute?
for sifting flour and other dry ingredients
allemande
instructional recipes
washing and trimming food

4. What is the two cuissons with humid heat?
poor staff training
Le Poeler & sous vide
simmer
when cooled should be gelatinous - have body - good taste - good color

5. Who is incharge of the kitchen?
menu
4-6 minutes
Executive Chef
using all edible trim

6. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
rivets
375 degrees
Le Griller
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.

7. What is the deminsion for allumet?
1/8' x 1/8' x 1-2'
Rotisseur
sweat
fish

8. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
1/2' x 1/2' x 1/8'
Potentially hazardous foods
Le Pocher
Saucier

9. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
variety
regularly
tbsp
Chef de partie

10. What is the liquid and thickening agent for tomato sauce?
tsp
tomatoes and reduction
steam
set thermostat at 250 degrees until fat has melted enough to cover the heating element

11. Stocks are made with what five items?
41-135 degrees
oz.
bones - water - aromatics - mirepoix - acid
Auguste Escoffier

12. When doing mise en place What do you do 1st?
Gather food
sugar and vinegar
20-30 minutes
Are those that are used in one or two items on your menu

13. What is the term for cooking in water or other liquid that is bubbling rapidly?
Entremetier
steam
boiling
gives it a toasty and nutty flavor

14. What is menu utilization
heel
griddle
using all edible trim
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

15. What is the term for station chef?
portion cost
Chef de partie
for washed or cooked vegetables - salad greens - pasta - and other foods
Le Braiser

16. What is the gastric basic mehtod?
sugar and vinegar
white stock
Le Braiser
brown stock

17. Food cost diveded by menu price is?
Marie-Antoine Careme
moist-heat cooking methods
food cost percentage
375 degrees

18. When managing time What is the 3th time waster?
poor communication
blanch
variety
oz.

19. What is the term for cooking in hot fat?
Le Pocher
Garde manager
fry
20-30 minutes

20. What is the birth and death dates of Careme?
1784-1833
parboil
stew
griddle

21. When doing mise en place What do you do 3rd?
Le Braiser
Monsieur Boulanger
no choice
washing and trimming food

22. What is a menu?
Pre-heat euipment
drain liquids through a relatively small opening
a list of dishes served or available to be served at a meal
white - blond - and brown

23. What is the term for cooking wrapped in paper to steam in it own moisture?
papillotte
boiling
gives it a toasty and nutty flavor
bechemel - espangal - tomato sauce - holliandase - and veloute

24. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
measuring cups - measuring spoons - and ladles
simmer
Les cuisson

25. What are the three types of food hazard?
glaze
Temperature danger zone
Biological - chemical - and physical
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.

26. Cost of ingredients divided by number of portions is?
gelatin
set thermostat at 250 degrees until fat has melted enough to cover the heating element
portion cost
Nouvelle Cuisine

27. What must be planned for your guest? (the people eating the food)
menu
layout & design
Biological - chemical - and physical
straightens the blade of the knife

28. When doing mise en place What do you do 4th?
saute
Chef de partie
Pre-heat euipment
high percentage of cartilage and other connective tissue

29. What recipe teaches basic cooking techinques?
tang
Aboyeur
instructional recipes
Auguste Escoffier

30. What is the blade made of?
high carbon stainless steel
Fernand Point
a short broth used for a cooking liquid for fish or vegetables
Electric/gas stoves allowed controlled temperatures

31. What is the term for cooking with dry heat in the presence of smoke?
heel
allemande
standardized recipes
smoke-roasting

32. What is the only cuisson with large amount of liquid for heat method?
Chef de partie
Le Pocher
1 Ib -. of mirepoix to 1 gallon of stock
1784-1833

33. How long do you cook white roux for?
deep-fry
measuring cups - measuring spoons - and ladles
1-3 minutes
bake

34. What is a prix fixe menu?
Temperature danger zone
adult bones
no choice
Auguste Escoffier

35. Why is a recipe necessary?
1/4' x 1/4' x 2-2 1/2'
Auguste Escoffier
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
Nouvelle Cuisine

36. What should your foods appearance have?
simmer
variety
Aboyeur
when cooled should be gelatinous - have body - good taste - good color

37. What is the highest psition of all station chefs (or) chef de partie?
Saucier
item arrangement
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
ounce - pound - gram - and kilogram

38. What is the term for cooking using heat conducted to food from water - liquid - or steam?
portion control
washing and trimming food
moist-heat cooking methods
50% onions - 25% carrots - 25% celery

39. Who is incharge of production and assistant to the executive chef or chef de cuisine?
regularly
Bragade system
fry
Sous chef

40. What is the term for cooking on a flat - solid cooking surface?
Cutting and garnishing
griddle
blanch
Pre-heat euipment

41. What is a china cap used for?
Marie-Antoine Careme
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
fl. oz.
drain liquids through a relatively small opening

42. What is a reduction by 90-95%?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
allemande
glace
50% onions - 25% carrots - 25% celery

43. What are the elements of a menu structure?
Saucier
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
glaze
bones - water - aromatics - mirepoix - acid

44. What are the four disease causing organisms?
roast
Entremetier
cornstarch and cold water
Viruses - bacteria - parasites - and fungi

45. How do you get good flavor and body from a stock?
meat or fish bones that are fresh or purchased exclusively for stock production
Cutting and garnishing
a short broth used for a cooking liquid for fish or vegetables
Marie-Antoine Careme

46. What are the three measuring conventions of a recipe?
weight - volume and count
ibs. (or) #
glace
Recipe

47. What is the grill cook called?
broth
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
meals with dozens of courses
Grillardin

48. What a bread crums used for?
grill
used to thicken meatloaf or stuffing
to the fill line
electric or digital scale - mechanical - triple beam

49. What is the deminsion for julienne?
meat
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
1/8' x 1/8' x 2-2 1/2'
white stock and blond roux

50. What is fariner?
egg yolks and cream
to dedge in flour
funets (essence)
deglaze

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Cooking Basics

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