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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 sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
Saucier
Viruses - bacteria - parasites - and fungi
Le Braiser
Le Pocher

2. What is the term for cooking foods were heat is conducted without moisture?
griddle
dry-heat cooking methods
poor staff training
EP weight

3. What is the term for cooking in water or other liquid that is bubbling rapidly?
make sure the drain valve is shut
stew
boiling
electric or digital scale - mechanical - triple beam

4. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
parcook
parboil
Le Sauter
poach

5. What is the term for swirling a liquid in a saute pan?
deglaze
chasseur
moist-heat cooking methods
Le Poeler & sous vide

6. What is glace de viande?
Pre-heat euipment
blanch
Temperature danger zone
meat

7. Cost of ingredients divided by number of portions is?
portion cost
clay & metal vessels
a list of dishes served or available to be served at a meal
sugar and vinegar

8. What is the birth and death dates of Careme?
EP weight
1784-1833
grill
set thermostat at 250 degrees until fat has melted enough to cover the heating element

9. What is the deminsion for allumet?

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10. What is a sieve used for?
Potentially hazardous foods
regularly
for sifting flour and other dry ingredients
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.

11. What are the three terms for volume measurement?
Teaspoon - tablespoon - fluid ounce
milk and white roux
blade - tang - handle - rivets - and heel
deglaze

12. What are the three types of food hazard?
clay & metal vessels
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Biological - chemical - and physical
aromatic vegetables - herbs - acid - and water

13. What is the term for cooking with dry heat in the presence of smoke?
instructional and standardized
smoke-roasting
change over a period
Electric/gas stoves allowed controlled temperatures

14. What should your foods appearance have?
Fernand Point
variety
to the fill line
weight

15. When doing mise en place What do you do 5th?
meals with dozens of courses
Cutting and garnishing
funets (essence)
41-135 degrees

16. What is used to measure volume?
measuring cups - measuring spoons - and ladles
griddle
parcook
Teaspoon - tablespoon - fluid ounce

17. What is a roux?
using all edible trim
when cooled should be gelatinous - have body - good taste - good color
equal parts cooked flour and fat
simmer

18. What is the gastric basic mehtod?
using all edible trim
sugar and vinegar
Gather food
Viruses - bacteria - parasites - and fungi

19. Who is incharge of the kitchen?
1765
meat or fish bones that are fresh or purchased exclusively for stock production
Executive Chef
change over a period

20. What is the term for cooking using heat conducted to food from water - liquid - or steam?
moist-heat cooking methods
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Sous chef
volume

21. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
Chef de cuisine
steam
Le Griller
produces different coarseness and fineness - used for pureeing foods

22. What is a colander used for?
remouillage
electric or digital scale - mechanical - triple beam
instructional recipes
for washed or cooked vegetables - salad greens - pasta - and other foods

23. What is the french term for restaurant? (to restore)
straightens the blade of the knife
Restaurer
Static - cycle - a la carte - table d'hote - prix fixe - tasting
roast

24. How long do you cook brown roux for?
meat
weight
white stock and blond roux
20-30 minutes

25. When doing mise en place What do you do 3rd?
bechemel - espangal - tomato sauce - holliandase - and veloute
fl. oz.
Recipe
washing and trimming food

26. Who invented grande cuisine?
count
Le Poeler & sous vide
1/8' x 1/8' x 1-2'
Marie-Antoine Careme

27. What is fariner?
to dedge in flour
Set-up equipment
each - bunch - and dozen
Fernand Point

28. What is in a sachet?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Nouvelle Cuisine
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
tomatoes and reduction

29. What is a beurre manie?
butter and flour uncooked
Le Pocher
Le Braiser
pan-fry

30. How long do you cook blond roux for?
4-6 minutes
Mise en place
equal parts cooked flour and fat
egg yolks and cream

31. What is the abbreviation for pound?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
EP weight
Le Braiser
ibs. (or) #

32. What is the small sauce for veloute?
to dedge in flour
allemande
Chef de cuisine
saute

33. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
standardized recipes
aromatic vegetables - herbs - acid - and water
when cooled should be gelatinous - have body - good taste - good color
AP weight

34. What is the term for cooking on an open grid over a heat source?
grill
Les cuisson
Le Braiser
Saucier

35. What is the term for cooking quickly in small amount of fat?
Restaurer
saute
white stock
portion cost

36. What are the three measuring conventions of a recipe?
20-30 minutes
tang
EP weight
weight - volume and count

37. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
when great clarity smoothness is required in a liquid
Executive Chef
simmer
deep-fry

38. What is the term for cooking foods by surrounding them with hot - dry air?
portion control
bake
Le Frire
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

39. What are the elements of a menu structure?
cornstarch and cold water
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
1/8' x 1/8' x 2-2 1/2'
steam

40. What is the grill cook called?
1/2' x 1/2' x 1/2'
pan-broil
weight
Grillardin

41. What is a written record of the ingredients and preparation steps needed to make a particular dish?
g
Rotisseur
Recipe
Restaurer

42. What are the 3 types of stock?
glaze
straightens the blade of the knife
Temperature danger zone
white - brown - and fumet (or) essence

43. How long do you cook white roux for?
adult bones
broth
Sous chef
1-3 minutes

44. How do you judge the quality of stocks?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
when cooled should be gelatinous - have body - good taste - good color
Auguste Escoffier
no choice

45. What is a static menu?
regularly
same menu everyday
Auguste Escoffier
Chef de cuisine

46. What is the liquid and thickening agent for veloute?
Sous chef
Saucier
white stock and blond roux
poultry

47. Layout and design should reflect what about your resaurant?
1/4' x 1/4' x 1/4'
the type of restaurant you operate
stock
50% onions - 25% carrots - 25% celery

48. When doing mise en place What do you do 2nd?
menu
griddle
Set-up equipment
1/4' x 1/4' x 2-2 1/2'

49. What is a china cap used for?
drain liquids through a relatively small opening
poach
Aboyeur
set thermostat at 250 degrees until fat has melted enough to cover the heating element

50. What are the two types of recipes?
Le Pocher
reduce
instructional and standardized
EP weight