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 a bread crums used for?
used to thicken meatloaf or stuffing
handle
EP weight
poach

2. What kind of bones are used in a stock?
1/8' x 1/8' x 1/8'
small animal bones
poach
bake

3. When was the first restaurant opened?
using all edible trim
steam
1784-1833
1765

4. What is fariner?
produces different coarseness and fineness - used for pureeing foods
Gather food
food cost percentage
to dedge in flour

5. What is the term for cooking covered in a small amount of fat?
braise
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Chef de partie
menu

6. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
small animal bones
Assumes you have knowledge and that you understand terminology and you know how to measure.
Le Griller
Restaurer

7. What is mirepoix?
Le Pocher
50% onions - 25% carrots - 25% celery
Le Pocher
change over a period

8. What is the most important/significant manu making principle?
thermometer
stew
item arrangement
Le Braiser

9. Who opened the first restaurant?
Monsieur Boulanger
deep-fry
Poissonier
gives it a toasty and nutty flavor

10. What is made from bones?
Viruses - bacteria - parasites - and fungi
equal parts cooked flour and fat
1 Ib -. of mirepoix to 1 gallon of stock
gelatin

11. What is the deminsion for allumet?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

12. What is a slurry?
sear
cornstarch and cold water
volume
AP weight

13. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
butter and flour uncooked
Garde manager
straightens the blade of the knife
Fernand Point

14. What is the term for simmering or broiling until the quantity of liquid is decreased?
reduce
produces different coarseness and fineness - used for pureeing foods
a list of dishes served or available to be served at a meal
tbsp

15. What is a china cap used for?
Les cuisson
drain liquids through a relatively small opening
Monsieur Boulanger
deglaze

16. What is a white wash?
be true to your menu desriptions
Patissier
minimum-use ingredients
flour and water

17. What is glace de volaille?
count
Fernand Point
poultry
bernaise and choron

18. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
meals with dozens of courses
1/8' x 1/8' x 2-2 1/2'
Saucier
Assumes you have knowledge and that you understand terminology and you know how to measure.

19. What is the deminsion for large dice?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

20. When doing mise en place What do you do 4th?
the type of restaurant you operate
Pre-heat euipment
tbsp
Le Poeler

21. What is the small sauce for espagnole?
chasseur
4-6 minutes
simmer
poultry

22. What is the term for cooking partially by any method?
poach
Saucier
parcook
1/8' x 1/8' x 1-2'

23. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
Le Griller
Le Braiser
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Chef de partie

24. What is in a bouquet garni?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Le Pocher
egg yolks and cream
measuring cups - measuring spoons - and ladles

25. What is the french term for restaurant? (to restore)
Restaurer
simmer
sous vide
variety

26. What is the liquid and thickening agent for veloute?
white stock and blond roux
menu
glace
gelatin

27. What is the highest psition of all station chefs (or) chef de partie?
drain liquids through a relatively small opening
gives it a toasty and nutty flavor
Saucier
blade - tang - handle - rivets - and heel

28. What is full half of quarter of the knife?
tang
menu
no choice
funets (essence)

29. What are the elements of a menu structure?
same menu everyday
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
drain liquids through a relatively small opening
broil

30. What should suit the characteristics and style of the restaurant?
boiling
deep-fry
layout & design
moist-heat cooking methods

31. What is the term for cooking foods were heat is conducted without moisture?
portion control
stew
dry-heat cooking methods
Le Pocher

32. What is stock?
no choice
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
20-30 minutes
Garde manager

33. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
count
Le Sauter
funets (essence)
to the fill line

34. What are the two types of recipes?
instructional and standardized
smoke-roasting
Le Poeler & sous vide
g

35. What is the small sauce for veloute?
allemande
Auguste Escoffier
4-6 minutes
tsp

36. When managing time What is the 4th time waster?
poor organization
moist-heat cooking methods
portion cost
stock

37. Who created nouvelle cuisine?
Fernand Point
handle
flour and water
make sure the drain valve is shut

38. What is the term for cooking on an open grid over a heat source?
white - blond - and brown
drain liquids through a relatively small opening
grill
Auguste Escoffier

39. What is the term for browning the surface of a food quickly at a high temperature?
Recipe
papillotte
sear
Le Braiser

40. What recipe teaches basic cooking techinques?
Gather food
Chef de cuisine
instructional recipes
poor communication

41. What is a colander used for?
for washed or cooked vegetables - salad greens - pasta - and other foods
Pre-heat euipment
white - blond - and brown
set thermostat at 250 degrees until fat has melted enough to cover the heating element

42. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
smoke-roasting
Garde manager
ibs. (or) #
simmer

43. What does cooking flour do?
measuring cups - measuring spoons - and ladles
Chef de cuisine
Le Braiser
gives it a toasty and nutty flavor

44. What is menu accuracy?
Are those that are used in one or two items on your menu
Le Pocher
be true to your menu desriptions
Le Pocher

45. What is glace de viande?
layout & design
meat
sweat
Garde manager

46. What is a chinois used for?
bernaise and choron
braise
measuring cups - measuring spoons - and ladles
when great clarity smoothness is required in a liquid

47. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
Le Poeler & sous vide
sweat
roast
Le Pocher

48. What kind of bones are in a broth?
a short broth used for a cooking liquid for fish or vegetables
Le Braiser
oz.
adult bones

49. What is the term for cooking partially in a boiling or simmering liquid?
layout & design
instructional recipes
high carbon stainless steel
parboil

50. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
1/4' x 1/4' x 1/4'
tang
small portions of several items
remouillage