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 term for cooking uncovered in pan of moderate amount of fat?
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
bernaise and choron
pan-fry
layout & design

2. What are minimum-use ingredients?
fl. oz.
Are those that are used in one or two items on your menu
1-3 minutes
4-6 minutes

3. What is the term for swirling a liquid in a saute pan?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
1/4' x 1/4' x 2-2 1/2'
when great clarity smoothness is required in a liquid
deglaze

4. What does cooking flour do?
to dedge in flour
dry-heat cooking methods
gives it a toasty and nutty flavor
standardized recipes

5. What is the deminsion for paysanne?

6. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
4-6 minutes
remouillage
small portions of several items
simmer

7. What is the deminsion for medium dice?

8. What are the three terms for volume measurement?
Teaspoon - tablespoon - fluid ounce
food prepared at the table
small portions of several items
smoke-roasting

9. When you are in a large operation with several kitchens Who is in charge of each kitchen?
Aboyeur
Recipe
fish
Chef de cuisine

10. What is the liquid and thickening agent for espagnole?
boiling
Are those that are used in one or two items on your menu
brown stock and brown roux
each - bunch - and dozen

11. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
meat or fish bones that are fresh or purchased exclusively for stock production
Potentially hazardous foods
poor staff training
Poissonier

12. Who was responsible for the uniforms worn in the kitchen?
1-3 minutes
produces different coarseness and fineness - used for pureeing foods
Auguste Escoffier
papillotte

13. What is the abbreviation for grams?
g
Static - cycle - a la carte - table d'hote - prix fixe - tasting
a short broth used for a cooking liquid for fish or vegetables
no choice

14. When doing mise en place What do you do 2nd?
allemande
washing and trimming food
Set-up equipment
blanch

15. What is a roux?
Chef de partie
steam
poach
equal parts cooked flour and fat

16. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
ounce - pound - gram - and kilogram
Le Frire
standardized recipes
white stock

17. What is the term for cooking foods were heat is conducted without moisture?
boiling
poor communication
Auguste Escoffier
dry-heat cooking methods

18. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
simmer
1/4' x 1/4' x 1/4'
poor staff training
Cutting and garnishing

19. What should you use in your menu to describe food items that will entice the guest to buy it?
Le Poeler & sous vide
instructional recipes
descriptive language
white stock and blond roux

20. When was the first restaurant opened?
white stock
1/8' x 1/8' x 2-2 1/2'
layout & design
1765

21. 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?
Le Poeler
oz.
portion control
fl. oz.

22. What is the deminsion for julienne?

23. What is the only cuissonwith small amount of liquid for heat method?
Le Braiser
50% onions - 25% carrots - 25% celery
bones - water - aromatics - mirepoix - acid
poultry

24. When managing time What is the 3th time waster?
poor communication
Bragade system
stew
the type of restaurant you operate

25. Who reorganized the kitchen?
the type of restaurant you operate
cornstarch and cold water
equal parts cooked flour and fat
Auguste Escoffier

26. What is the term for cooking uncovered in a skillet or saute pan without fat?
instructional and standardized
meat or fish bones that are fresh or purchased exclusively for stock production
brown stock and brown roux
pan-broil

27. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
standardized recipes
rivets
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Le Griller

28. What is a sieve used for?
meals with dozens of courses
blade - tang - handle - rivets - and heel
for sifting flour and other dry ingredients
Le Poeler & sous vide

29. What is the deminsion for brunoise?

30. What is the only cuisson with large amount of liquid for heat method?
Cutting and garnishing
broil
pan-fry
Le Pocher

31. What recipe teaches basic cooking techinques?
instructional recipes
Poissonier
Le Poeler
1/4' x 1/4' x 2-2 1/2'

32. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
papillotte
rivets
Saucier
no clear priorities for tasks

33. What is the term for giving a shine to the surface of a food?
glaze
50% onions - 25% carrots - 25% celery
used to thicken meatloaf or stuffing
roast

34. What is a tasting menu?
milk and white roux
Le Poeler & sous vide
small portions of several items
simmer

35. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
glace
remouillage
Entremetier
boiling

36. What are the 3 types of stock?
Les cuisson
Chef de partie
1-3 minutes
white - brown - and fumet (or) essence

37. What is the roast cook called; prepares roasted and braised meats and there gravies?
Rotisseur
glace
small portions of several items
for washed or cooked vegetables - salad greens - pasta - and other foods

38. What is the deminsion for allumet?

39. What kind of bones are in a broth?
gives it a toasty and nutty flavor
EP weight
adult bones
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

40. What guards your hand?
used to thicken meatloaf or stuffing
to the fill line
Recipe
heel

41. What is the two cuissons with humid heat?
when great clarity smoothness is required in a liquid
small animal bones
Auguste Escoffier
Le Poeler & sous vide

42. What is a prix fixe menu?
pan-broil
1/8' x 1/8' x 1-2'
no choice
variety

43. What is a chinois used for?
1-3 minutes
when great clarity smoothness is required in a liquid
chasseur
portion cost

44. What is menu utilization
Mise en place
Entremetier
clay & metal vessels
using all edible trim

45. Stocks are made with what five items?
20-30 minutes
white - brown - and fumet (or) essence
bones - water - aromatics - mirepoix - acid
1/4' x 1/4' x 1/4'

46. What is the most important/significant manu making principle?
gelatin
tang
for washed or cooked vegetables - salad greens - pasta - and other foods
item arrangement

47. What is the cuisine for lighter - naturally flavored foods?
Le Braiser
Are those that are used in one or two items on your menu
Nouvelle Cuisine
EP weight

48. What is a liaison?
bake
egg yolks and cream
glaze
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

49. What is the small sauce for tomato?
stock
20-30 minutes
creole
Set-up equipment

50. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
mornay
Are those that are used in one or two items on your menu
broth
Le Braiser