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 a strainer used for?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
creole
for staining pasta - vegetables - and so on
tbsp

2. What is the grill cook called?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
braise
Grillardin
1 Ib -. of mirepoix to 1 gallon of stock

3. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
Mise en place
Marie-Antoine Careme
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
standardized recipes

4. What should you do when filling a deep fryer (or) kettle with solid fat?
variety
tang
Biological - chemical - and physical
set thermostat at 250 degrees until fat has melted enough to cover the heating element

5. What is the term for giving a shine to the surface of a food?
glaze
Sous chef
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
using all edible trim

6. What is the small sauce for hollandaise?
375 degrees
Auguste Escoffier
bernaise and choron
for staining pasta - vegetables - and so on

7. What is mirepoix?
Les cuisson
Sous chef
poor communication
50% onions - 25% carrots - 25% celery

8. When managing time What is the 1st time waster?
allemande
brown stock and brown roux
food prepared at the table
no clear priorities for tasks

9. What is the term for cooking foods by surrounding them with hot - dry air?
heel
bake
weight
no choice

10. What are the three measuring conventions of a recipe?
weight - volume and count
sugar and vinegar
food prepared at the table
aromatic vegetables - herbs - acid - and water

11. Who is incharge of the kitchen?
bones - water - aromatics - mirepoix - acid
Executive Chef
no clear priorities for tasks
clay & metal vessels

12. Stocks are made with what five items?
EP weight
bones - water - aromatics - mirepoix - acid
each - bunch - and dozen
Rotisseur

13. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
descriptive language
Fernand Point
variety
same menu everyday

14. What is a written record of the ingredients and preparation steps needed to make a particular dish?
Recipe
tang
pan-fry
4-6 minutes

15. What are the three terms for volume measurement?
standardized recipes
Teaspoon - tablespoon - fluid ounce
1 Ib -. of mirepoix to 1 gallon of stock
1-3 minutes

16. What are the elements of a menu structure?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
descriptive language
pan-fry
make sure the drain valve is shut

17. What are the limitations of using a recipe?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Assumes you have knowledge and that you understand terminology and you know how to measure.
ibs. (or) #
tomatoes and reduction

18. What is a tasting menu?
variety
Garde manager
small portions of several items
set thermostat at 250 degrees until fat has melted enough to cover the heating element

19. What is the only cuisson to be a blanc and (or) a brun?
the type of restaurant you operate
roast
Le Braiser
food cost percentage

20. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
Garde manager
bake
funets (essence)
glace

21. What is the deminsion for large dice?
bones - water - aromatics - mirepoix - acid
poultry
1/8' x 1/8' x 2-2 1/2'
3/4' x 3/4' x 3/4'

22. What is the term for cooking quickly in small amount of fat?
parboil
layout & design
saute
Le Sauter

23. When was the first restaurant opened?
griddle
pan-fry
tomatoes and reduction
1765

24. What is a A la carte menu?
Potentially hazardous foods
smoke-roasting
measuring cups - measuring spoons - and ladles
everything sold and served individually

25. What is the small sauce for behemel?
fl. oz.
Auguste Escoffier
mornay
Gather food

26. What is court boullian?
1/8' x 1/8' x 2-2 1/2'
a short broth used for a cooking liquid for fish or vegetables
blade - tang - handle - rivets - and heel
grill

27. What is the term for simmering or braising in a small amount of liquid?
minimum-use ingredients
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
stew
for staining pasta - vegetables - and so on

28. How do you judge the quality of stocks?
dry-heat cooking methods
when cooled should be gelatinous - have body - good taste - good color
1 Ib -. of mirepoix to 1 gallon of stock
allemande

29. What is the only cuisson with large amount of liquid for heat method?
to dedge in flour
Le Pocher
Restaurer
produces different coarseness and fineness - used for pureeing foods

30. What is a steel used for?
straightens the blade of the knife
glace
Marie-Antoine Careme
Le Poeler & sous vide

31. When managing time What is the 4th time waster?
375 degrees
poor organization
1/8' x 1/8' x 2-2 1/2'
griddle

32. What is the abbreviation for tablespoon?
Set-up equipment
weight
bones - water - aromatics - mirepoix - acid
tbsp

33. What is a measurement of the mass or heavimess of a solidliquid or gas?
Le Braiser
weight
equal parts cooked flour and fat
Sous chef

34. What is the abbreviation for fluid ounce?
fl. oz.
ounce - pound - gram - and kilogram
Le Griller
3/4' x 3/4' x 3/4'

35. What is the term for cooking wrapped in paper to steam in it own moisture?
small portions of several items
papillotte
meals with dozens of courses
poor organization

36. What is the deminsion for allumet?
white stock and blond roux
broil
1/8' x 1/8' x 1-2'
kg

37. What is the term for cooking uncovered in pan of moderate amount of fat?
pan-fry
Pre-heat euipment
roast
1/2' x 1/2' x 1/2'

38. What is the liquid and thickening agent for tomato sauce?
tomatoes and reduction
1/8' x 1/8' x 2-2 1/2'
Marie-Antoine Careme
4-6 minutes

39. What are the three stages of roux?
white - blond - and brown
1/2' x 1/2' x 1/8'
Monsieur Boulanger
set thermostat at 250 degrees until fat has melted enough to cover the heating element

40. What do you need to capture the largest target audience?
drain liquids through a relatively small opening
descriptive language
variety
Aboyeur

41. What is the weight of an as purchased - before any trimming is done?
change over a period
stew
simmer
AP weight

42. What is a static menu?
glace
same menu everyday
50% onions - 25% carrots - 25% celery
poach

43. What is the abbreviation for pound?
oz.
Le Poeler
bernaise and choron
ibs. (or) #

44. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
brown stock
fl. oz.
blade - tang - handle - rivets - and heel
bones - water - aromatics - mirepoix - acid

45. What is the liquid and thickening agent for espagnole?
Executive Chef
brown stock and brown roux
simmer
each - bunch - and dozen

46. When you are in a large operation with several kitchens Who is in charge of each kitchen?
Grillardin
Chef de cuisine
1765
instructional and standardized

47. What is the small sauce for veloute?
Poissonier
make sure the drain valve is shut
allemande
small animal bones

48. What is a menu?
stock
a list of dishes served or available to be served at a meal
Auguste Escoffier
Set-up equipment

49. When doing mise en place What do you do 5th?
item arrangement
Cutting and garnishing
menu
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

50. What is the term for cooking uncovered in a skillet or saute pan without fat?
Monsieur Boulanger
food cost percentage
pan-broil
Aboyeur

Test your basic knowledge |

Cooking Basics

Top Scores

Link to This Test

Related Subjects