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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. Food cost diveded by menu price is?
Le Pocher
poultry
food cost percentage
butter and flour uncooked

2. What is the term for cooking uncovered in pan of moderate amount of fat?
pan-fry
regularly
brown stock
1-3 minutes

3. What kind of bones are used in a stock?
change over a period
bechemel - espangal - tomato sauce - holliandase - and veloute
weight - volume and count
small animal bones

4. What is in a bouquet garni?
Restaurer
tang
poultry
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

5. What is the term for cooking submerged in fat?
1/2' x 1/2' x 1/2'
Static - cycle - a la carte - table d'hote - prix fixe - tasting
butter and flour uncooked
deep-fry

6. Stocks are made with what five items?
gelatin
blade - tang - handle - rivets - and heel
deep-fry
bones - water - aromatics - mirepoix - acid

7. What is the fish cook called?
Executive Chef
bones - water - aromatics - mirepoix - acid
Poissonier
stock

8. What is menu utilization
using all edible trim
Viruses - bacteria - parasites - and fungi
allemande
variety

9. What recipe teaches basic cooking techinques?
straightens the blade of the knife
produces different coarseness and fineness - used for pureeing foods
griddle
instructional recipes

10. What is a slurry?
rivets
pan-broil
EP weight
cornstarch and cold water

11. What is the small sauce for hollandaise?
used to thicken meatloaf or stuffing
bernaise and choron
food prepared at the table
bechemel - espangal - tomato sauce - holliandase - and veloute

12. What is the term for browning the surface of a food quickly at a high temperature?
sear
g
food cost percentage
Poissonier

13. What is the deminsion for paysanne?

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14. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
tbsp
dry-heat cooking methods
Entremetier

15. When managing time What is the 3th time waster?
poor staff training
poor communication
Are those that are used in one or two items on your menu
Le Griller

16. What is the term for cooking on a flat - solid cooking surface?
white stock and blond roux
griddle
flour and water
set thermostat at 250 degrees until fat has melted enough to cover the heating element

17. What is the deminsion for julienne?

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18. What is the term for cooking uncovered in a skillet or saute pan without fat?
Les cuisson
deglaze
a short broth used for a cooking liquid for fish or vegetables
pan-broil

19. How long do you cook white roux for?
stew
Recipe
clay & metal vessels
1-3 minutes

20. What is the abbreviation for fluid ounce?
tang
fl. oz.
ibs. (or) #
Saucier

21. What are the three terms for volume measurement?
simmer
Fernand Point
poor communication
Teaspoon - tablespoon - fluid ounce

22. What is the small sauce for behemel?
mornay
when cooled should be gelatinous - have body - good taste - good color
for sifting flour and other dry ingredients
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

23. What are the two types of recipes?
volume
Recipe
instructional and standardized
stock

24. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
Grillardin
Chef de cuisine
standardized recipes
funets (essence)

25. What kind of bones are in a broth?
Poissonier
adult bones
white - brown - and fumet (or) essence
Viruses - bacteria - parasites - and fungi

26. What is the abbreviation for ounce?
Monsieur Boulanger
oz.
Temperature danger zone
Saucier

27. What is the only cuissonwith small amount of liquid for heat method?
brown stock
Le Braiser
Rotisseur
Recipe

28. What is a tasting menu?
1/2' x 1/2' x 1/2'
Marie-Antoine Careme
small portions of several items
electric or digital scale - mechanical - triple beam

29. What are the three scales used for weight?
pan-fry
used to thicken meatloaf or stuffing
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
electric or digital scale - mechanical - triple beam

30. What does cooking flour do?
gives it a toasty and nutty flavor
Gather food
Fernand Point
no clear priorities for tasks

31. What are the 3 types of stock?
50% onions - 25% carrots - 25% celery
white - brown - and fumet (or) essence
creole
Viruses - bacteria - parasites - and fungi

32. What is the liquid and thickening agent for espagnole?
meals with dozens of courses
brown stock and brown roux
20-30 minutes
stock

33. What type of ingredients should you avoid?
Saucier
bones - water - aromatics - mirepoix - acid
minimum-use ingredients
Gather food

34. What is the term for cooking an item partially and very breifly in boiling water?
make sure the drain valve is shut
to the fill line
blanch
when cooled should be gelatinous - have body - good taste - good color

35. What is the term for cooking in hot fat?
Biological - chemical - and physical
Teaspoon - tablespoon - fluid ounce
standardized recipes
fry

36. How do you check the fat temperature of a deep fryer (or) kettle?
Potentially hazardous foods
thermometer
straightens the blade of the knife
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

37. How do you judge the quality of stocks?
Executive Chef
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
AP weight
when cooled should be gelatinous - have body - good taste - good color

38. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
Le Griller
steam
a list of dishes served or available to be served at a meal
sous vide

39. What is in a court bouillon?
aromatic vegetables - herbs - acid - and water
Auguste Escoffier
bones - water - aromatics - mirepoix - acid
oz.

40. What is a chinois used for?
Le Braiser
when great clarity smoothness is required in a liquid
variety
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

41. What is the abbreviation for kilogram?
for washed or cooked vegetables - salad greens - pasta - and other foods
Les cuisson
kg
brown stock

42. What must be planned for your guest? (the people eating the food)
menu
small portions of several items
the type of restaurant you operate
item arrangement

43. What are the three stages of roux?
minimum-use ingredients
white - blond - and brown
change over a period
same menu everyday

44. What is the term for swirling a liquid in a saute pan?
deglaze
Chef de partie
Pre-heat euipment
Cutting and garnishing

45. What holds the knife together - made of steel?
rivets
cornstarch and cold water
milk and white roux
poor staff training

46. What is the term for cooking partially in a boiling or simmering liquid?
remouillage
parboil
milk and white roux
small animal bones

47. What is a steel used for?
bones - water - aromatics - mirepoix - acid
steam
straightens the blade of the knife
measuring cups - measuring spoons - and ladles

48. What is the first technology for modern developments?
clay & metal vessels
using all edible trim
each - bunch - and dozen
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing

49. What is a strainer used for?
meat
deglaze
white - blond - and brown
for staining pasta - vegetables - and so on

50. What is the weight after all inedible or nonservable parts are trimmed off?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Le Pocher
when great clarity smoothness is required in a liquid
EP weight