Cooking Basics

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 with dry heat in the presence of smoke?
meat or fish bones that are fresh or purchased exclusively for stock production
Teaspoon - tablespoon - fluid ounce
smoke-roasting
kg


2. When doing mise en place What do you do 2nd?
menu
Set-up equipment
gives it a toasty and nutty flavor
weight


3. What are the three scales used for weight?
parcook
electric or digital scale - mechanical - triple beam
same menu everyday
variety


4. What is the abbreviation for kilogram?
straightens the blade of the knife
kg
1/2' x 1/2' x 1/2'
white - brown - and fumet (or) essence


5. What should you do when filling a deep fryer (or) kettle with solid fat?
Sous chef
parboil
butter and egg yolks
set thermostat at 250 degrees until fat has melted enough to cover the heating element


6. What is the term for cooking partially in a boiling or simmering liquid?
the type of restaurant you operate
parboil
aromatic vegetables - herbs - acid - and water
sous vide


7. What is the term for cooking wrapped in paper to steam in it own moisture?
food prepared at the table
funets (essence)
Le Frire
papillotte


8. What is the deminsion for medium dice?

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9. What is the term for cooking uncovered in pan of moderate amount of fat?
regularly
measuring cups - measuring spoons - and ladles
pan-fry
tsp


10. What is a white wash?
mornay
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
flour and water
bones - water - aromatics - mirepoix - acid


11. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
white stock and blond roux
fry
weight
Saucier


12. Who was responsible for the uniforms worn in the kitchen?
Auguste Escoffier
roast
sweat
to dedge in flour


13. What is the term for cooking partially by any method?
Biological - chemical - and physical
egg yolks and cream
Monsieur Boulanger
parcook


14. What is the term for cooking uncovered in a skillet or saute pan without fat?
pan-broil
brown stock
a list of dishes served or available to be served at a meal
glaze


15. What is the second new technology for modern developments?
food cost percentage
Static - cycle - a la carte - table d'hote - prix fixe - tasting
Electric/gas stoves allowed controlled temperatures
bake


16. What is the term for cooking foods were heat is conducted without moisture?
high carbon stainless steel
bake
Chef de partie
dry-heat cooking methods


17. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
Le Braiser
tsp
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Entremetier


18. What is a roux?
regularly
Le Pocher
equal parts cooked flour and fat
tbsp


19. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
Saucier
Teaspoon - tablespoon - fluid ounce
Fernand Point
set thermostat at 250 degrees until fat has melted enough to cover the heating element


20. What is the deminsion for paysanne?

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21. What is the deminsion for julienne?

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22. What is the term for cooking submerged in fat?
a short broth used for a cooking liquid for fish or vegetables
high carbon stainless steel
deep-fry
weight - volume and count


23. What is the most important/significant manu making principle?
moist-heat cooking methods
Gather food
Le Braiser
item arrangement


24. When doing mise en place What do you do 3rd?
item arrangement
Executive Chef
washing and trimming food
Pre-heat euipment


25. Cost of ingredients divided by number of portions is?
portion cost
everything sold and served individually
descriptive language
milk and white roux


26. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
high percentage of cartilage and other connective tissue
Executive Chef
1/8' x 1/8' x 1-2'
broth


27. Who opened the first restaurant?
Monsieur Boulanger
when cooled should be gelatinous - have body - good taste - good color
standardized recipes
Pre-heat euipment


28. What is the term for everything in it's place?
to dedge in flour
when cooled should be gelatinous - have body - good taste - good color
Le Braiser
Mise en place


29. What is a colander used for?
Le Sauter
Saucier
volume
for washed or cooked vegetables - salad greens - pasta - and other foods


30. What is the deminsion for allumet?

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31. What is menu utilization
Nouvelle Cuisine
using all edible trim
washing and trimming food
Le Griller


32. What is the term for cooking gently in liquid that is hot but not actually bubbling?
Sous chef
poach
Chef de partie
milk and white roux


33. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
EP weight
Le Sauter
same menu everyday
Teaspoon - tablespoon - fluid ounce


34. What is the term for cooking covered in a small amount of fat?
thermometer
braise
deglaze
Are those that are used in one or two items on your menu


35. What is the weight after all inedible or nonservable parts are trimmed off?
EP weight
volume
reduce
Chef de cuisine


36. What does cooking flour do?
gives it a toasty and nutty flavor
Le Poeler
tsp
blade - tang - handle - rivets - and heel


37. What is the term for cooking slowly in fat without browning - sometimes under a cover?
gelatin
sweat
a short broth used for a cooking liquid for fish or vegetables
Le Frire


38. When managing time What is the 3th time waster?
Bragade system
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
meat or fish bones that are fresh or purchased exclusively for stock production
poor communication


39. What is the abbreviation for pound?
ibs. (or) #
parboil
pan-broil
variety


40. What is the term for cooking on a flat - solid cooking surface?
Rotisseur
descriptive language
cornstarch and cold water
griddle


41. What are the 3 types of stock?
white - brown - and fumet (or) essence
remouillage
to the fill line
change over a period


42. What is the term for cooking quickly in small amount of fat?
saute
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
meals with dozens of courses
menu


43. What is the deminsion for brunoise?

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44. What is the Temperature danger zone (T.D.Z.)?
high percentage of cartilage and other connective tissue
41-135 degrees
layout & design
Electric/gas stoves allowed controlled temperatures


45. What is the gastric basic mehtod?
Le Frire
clay & metal vessels
sugar and vinegar
3/4' x 3/4' x 3/4'


46. What should you do before adding fat to an empty deep fryer (or) kettle?
Executive Chef
deglaze
when great clarity smoothness is required in a liquid
make sure the drain valve is shut


47. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
set thermostat at 250 degrees until fat has melted enough to cover the heating element
menu
washing and trimming food


48. What is a beurre manie?
boiling
butter and flour uncooked
heel
roast


49. What is full half of quarter 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.
broil
tang
steam


50. How long do you cook white roux for?
1-3 minutes
simmer
a short broth used for a cooking liquid for fish or vegetables
Le Griller