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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. What is the expediter called; accepts orders from the server and gives them to the line?
fry
Fernand Point
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Aboyeur

2. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
glaze
Le Poeler
Potentially hazardous foods
Auguste Escoffier

3. What is the fish cook called?
Rotisseur
allemande
no clear priorities for tasks
Poissonier

4. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
Fernand Point
sugar and vinegar
3/4' x 3/4' x 3/4'
the type of restaurant you operate

5. What is in a bouquet garni?
for sifting flour and other dry ingredients
small portions of several items
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
straightens the blade of the knife

6. Why use young animal bones for stock?
high percentage of cartilage and other connective tissue
ounce - pound - gram - and kilogram
sugar and vinegar
poultry

7. What is stock?
Electric/gas stoves allowed controlled temperatures
Grillardin
EP weight
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

8. What is the pastry chef called; prapares pastries and desserts?
food prepared at the table
1/4' x 1/4' x 2-2 1/2'
Patissier
Mise en place

9. What is the term for giving a shine to the surface of a food?
glaze
20-30 minutes
sear
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing

10. What is a sieve used for?
Chef de partie
change over a period
for sifting flour and other dry ingredients
dry-heat cooking methods

11. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
AP weight
Saucier
remouillage
Cutting and garnishing

12. What is a food mill used for?
layout & design
Fernand Point
produces different coarseness and fineness - used for pureeing foods
Are those that are used in one or two items on your menu

13. What are the three scales used for weight?
electric or digital scale - mechanical - triple beam
parboil
Viruses - bacteria - parasites - and fungi
for sifting flour and other dry ingredients

14. Who reorganized the kitchen?
Auguste Escoffier
Le Pocher
Sous chef
bake

15. What is a chinois used for?
allemande
standardized recipes
Monsieur Boulanger
when great clarity smoothness is required in a liquid

16. What is mirepoix?
milk and white roux
aromatic vegetables - herbs - acid - and water
butter and flour uncooked
50% onions - 25% carrots - 25% celery

17. What is used to measure volume?
bechemel - espangal - tomato sauce - holliandase - and veloute
measuring cups - measuring spoons - and ladles
Potentially hazardous foods
Aboyeur

18. What is the term for swirling a liquid in a saute pan?
deglaze
white stock and blond roux
variety
brown stock

19. How long do you cook white roux for?
funets (essence)
same menu everyday
1-3 minutes
stew

20. What is the liquid and thickening agent for espagnole?
1/4' x 1/4' x 2-2 1/2'
each - bunch - and dozen
brown stock and brown roux
no clear priorities for tasks

21. What is menu utilization
descriptive language
using all edible trim
variety
Le Braiser

22. What is the french term for restaurant? (to restore)
Restaurer
1/8' x 1/8' x 1/8'
poor organization
g

23. What are the four disease causing organisms?
1/4' x 1/4' x 2-2 1/2'
Chef de partie
blade - tang - handle - rivets - and heel
Viruses - bacteria - parasites - and fungi

24. What is the deminsion for paysanne?

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25. What is the small sauce for veloute?
the type of restaurant you operate
Electric/gas stoves allowed controlled temperatures
Aboyeur
allemande

26. Why is a recipe necessary?

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27. What is the term for browning the surface of a food quickly at a high temperature?
sear
dry-heat cooking methods
Recipe
broil

28. What is used to measure weight?
minimum-use ingredients
Le Braiser
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
ounce - pound - gram - and kilogram

29. What is the term for cooking with dry heat in the presence of smoke?
make sure the drain valve is shut
smoke-roasting
deep-fry
moist-heat cooking methods

30. What are the three terms for volume measurement?
Teaspoon - tablespoon - fluid ounce
minimum-use ingredients
for sifting flour and other dry ingredients
cornstarch and cold water

31. What is the term for cooking on a flat - solid cooking surface?
griddle
creole
1/8' x 1/8' x 1-2'
Chef de cuisine

32. What is the measurement of portions that ensure that the correct amount of an item is served?
same menu everyday
for washed or cooked vegetables - salad greens - pasta - and other foods
Le Pocher
portion control

33. What are the limitations of using a recipe?
broth
for staining pasta - vegetables - and so on
when great clarity smoothness is required in a liquid
Assumes you have knowledge and that you understand terminology and you know how to measure.

34. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
Potentially hazardous foods
Entremetier
when cooled should be gelatinous - have body - good taste - good color
for staining pasta - vegetables - and so on

35. Food cost diveded by menu price is?
deglaze
tbsp
Le Braiser
food cost percentage

36. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
butter and egg yolks
food cost percentage
broth
straightens the blade of the knife

37. What is the abbreviation for tablespoon?
creole
Patissier
tbsp
food cost percentage

38. What is the grill cook called?
Grillardin
41-135 degrees
tomatoes and reduction
parcook

39. What must be planned for your guest? (the people eating the food)
menu
Garde manager
oz.
braise

40. What are the 3 types of stock?
Assumes you have knowledge and that you understand terminology and you know how to measure.
white - brown - and fumet (or) essence
high carbon stainless steel
a short broth used for a cooking liquid for fish or vegetables

41. When you are in a large operation with several kitchens Who is in charge of each kitchen?
Chef de cuisine
each - bunch - and dozen
weight - volume and count
ibs. (or) #

42. What is the abbreviation for ounce?
missing or inadequate tools
descriptive language
Auguste Escoffier
oz.

43. What are the two types of recipes?
creole
sear
item arrangement
instructional and standardized

44. What is the only cuisson to be a blanc and (or) a brun?
sous vide
Le Braiser
for staining pasta - vegetables - and so on
descriptive language

45. What is the term for cooking submerged in fat?
clay & metal vessels
Le Poeler
deep-fry
white - brown - and fumet (or) essence

46. What is the term for cooking uncovered in pan of moderate amount of fat?
1784-1833
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
pan-fry
everything sold and served individually

47. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
Pre-heat euipment
funets (essence)
portion control
Nouvelle Cuisine

48. What is the only cuisson to be a blanc?
for washed or cooked vegetables - salad greens - pasta - and other foods
1-3 minutes
Le Pocher
EP weight

49. What is the term for station chef?
heel
Le Pocher
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Chef de partie

50. What is a strainer used for?
cornstarch and cold water
moist-heat cooking methods
Bragade system
for staining pasta - vegetables - and so on