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Test your basic knowledge |
Cooking Basics
Start Test
Study First
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 term for cooking covered in a small amount of fat?
same menu everyday
Mise en place
item arrangement
braise
2. What is in a sachet?
heel
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
no choice
braise
3. What is the deminsion for paysanne?
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4. What is a strainer used for?
high percentage of cartilage and other connective tissue
for staining pasta - vegetables - and so on
deglaze
small portions of several items
5. What is the abbreviation for kilogram?
kg
meals with dozens of courses
poor communication
1/2' x 1/2' x 1/8'
6. What should you do before adding fat to an empty deep fryer (or) kettle?
Saucier
boiling
make sure the drain valve is shut
poultry
7. What is the offical name of the organization of the kitchen?
deglaze
no clear priorities for tasks
Bragade system
Marie-Antoine Careme
8. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
Le Sauter
Saucier
parcook
bake
9. Who is incharge of the kitchen?
parcook
1/4' x 1/4' x 1/4'
Executive Chef
chasseur
10. What is the roast cook called; prepares roasted and braised meats and there gravies?
pan-fry
Monsieur Boulanger
Le Pocher
Rotisseur
11. What is the term for giving a shine to the surface of a food?
high percentage of cartilage and other connective tissue
aromatic vegetables - herbs - acid - and water
deglaze
glaze
12. When doing mise en place What do you do 5th?
AP weight
straightens the blade of the knife
saute
Cutting and garnishing
13. What is a measurement of the space occupied by a liquid - solid - or gas?
volume
descriptive language
Le Griller
sugar and vinegar
14. What is a tasting menu?
small portions of several items
when cooled should be gelatinous - have body - good taste - good color
bernaise and choron
drain liquids through a relatively small opening
15. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
Set-up equipment
375 degrees
41-135 degrees
remouillage
16. What are the two types of recipes?
change over a period
moist-heat cooking methods
instructional and standardized
41-135 degrees
17. What is the cuisson for vacuum packed cooking?
when great clarity smoothness is required in a liquid
sous vide
1-3 minutes
Nouvelle Cuisine
18. What is glace de poisson?
brown stock
Chef de partie
each - bunch - and dozen
fish
19. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
smoke-roasting
white stock
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
food cost percentage
20. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
bernaise and choron
Aboyeur
broth
regularly
21. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
Set-up equipment
Grillardin
broth
1/2' x 1/2' x 1/8'
22. What are the three terms for volume measurement?
Teaspoon - tablespoon - fluid ounce
electric or digital scale - mechanical - triple beam
braise
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
23. What is the term for cooking by direct contact with steam?
to the fill line
meat
steam
using all edible trim
24. What is the abbreviation for grams?
regularly
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Auguste Escoffier
g
25. What are the limitations of using a recipe?
each - bunch - and dozen
papillotte
Assumes you have knowledge and that you understand terminology and you know how to measure.
50% onions - 25% carrots - 25% celery
26. What is the term for cooking gently in liquid that is hot but not actually bubbling?
simmer
bechemel - espangal - tomato sauce - holliandase - and veloute
poach
Are those that are used in one or two items on your menu
27. What is the term for cooking on a flat - solid cooking surface?
griddle
1 Ib -. of mirepoix to 1 gallon of stock
gelatin
deep-fry
28. What is the french term for restaurant? (to restore)
when cooled should be gelatinous - have body - good taste - good color
Restaurer
for staining pasta - vegetables - and so on
Marie-Antoine Careme
29. What is the liquid and thickening agent for veloute?
menu
Le Frire
fl. oz.
white stock and blond roux
30. When doing mise en place What do you do 1st?
variety
small animal bones
Gather food
41-135 degrees
31. When was the first restaurant opened?
1765
Nouvelle Cuisine
meat
parcook
32. What kind of bones are used in a stock?
Teaspoon - tablespoon - fluid ounce
Fernand Point
bake
small animal bones
33. What is the term for everything in it's place?
Mise en place
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
everything sold and served individually
1 Ib -. of mirepoix to 1 gallon of stock
34. When managing time What is the 3th time waster?
3/4' x 3/4' x 3/4'
Aboyeur
pan-broil
poor communication
35. What is the small sauce for behemel?
Le Pocher
bechemel - espangal - tomato sauce - holliandase - and veloute
mornay
Aboyeur
36. What is the classic cooking techniques used in french cuisine?
for sifting flour and other dry ingredients
poach
simmer
Les cuisson
37. What is the term for cooking uncovered in pan of moderate amount of fat?
small portions of several items
pan-fry
high carbon stainless steel
parboil
38. What is the only cuisson to be a blanc and (or) a brun?
Le Braiser
missing or inadequate tools
Auguste Escoffier
sugar and vinegar
39. What is the term for cooking slowly in fat without browning - sometimes under a cover?
drain liquids through a relatively small opening
weight - volume and count
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
sweat
40. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
minimum-use ingredients
Entremetier
flour and water
allemande
41. What is the weight of an as purchased - before any trimming is done?
AP weight
tbsp
a short broth used for a cooking liquid for fish or vegetables
ibs. (or) #
42. What is the term for browning the surface of a food quickly at a high temperature?
bones - water - aromatics - mirepoix - acid
reduce
white stock
sear
43. What is full half of quarter of the knife?
high carbon stainless steel
layout & design
tang
gelatin
44. What is a steel used for?
Potentially hazardous foods
Le Braiser
4-6 minutes
straightens the blade of the knife
45. What is the liquid and thickening agent for holliandaise sauce?
butter and egg yolks
flour and water
sugar and vinegar
poach
46. What should you use in your menu to describe food items that will entice the guest to buy it?
bechemel - espangal - tomato sauce - holliandase - and veloute
poor communication
Le Sauter
descriptive language
47. When managing time What is the 5th time waster?
ibs. (or) #
rivets
item arrangement
missing or inadequate tools
48. What is the gastric basic mehtod?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
butter and egg yolks
sugar and vinegar
weight - volume and count
49. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
Le Sauter
white stock and blond roux
to dedge in flour
layout & design
50. What is a roux?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
equal parts cooked flour and fat
Fernand Point
white stock