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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 deminsion for batonnet?

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2. What is a slurry?
Teaspoon - tablespoon - fluid ounce
standardized recipes
high carbon stainless steel
cornstarch and cold water

3. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
regularly
when cooled should be gelatinous - have body - good taste - good color
Le Sauter
fl. oz.

4. What is used to measure weight?
Le Frire
Aboyeur
gives it a toasty and nutty flavor
ounce - pound - gram - and kilogram

5. What is the small sauce for espagnole?
used to thicken meatloaf or stuffing
tbsp
parboil
chasseur

6. What are the five knife components?
remouillage
EP weight
deep-fry
blade - tang - handle - rivets - and heel

7. What is a measurement of the mass or heavimess of a solidliquid or gas?
stew
for washed or cooked vegetables - salad greens - pasta - and other foods
weight
sous vide

8. What is the term for giving a shine to the surface of a food?
creole
straightens the blade of the knife
glaze
Cutting and garnishing

9. What is the expediter called; accepts orders from the server and gives them to the line?
cornstarch and cold water
deglaze
grill
Aboyeur

10. What is the two cuissons with humid heat?
Le Poeler & sous vide
moist-heat cooking methods
1/8' x 1/8' x 1/8'
when cooled should be gelatinous - have body - good taste - good color

11. Who opened the first restaurant?
50% onions - 25% carrots - 25% celery
Monsieur Boulanger
Le Frire
Bragade system

12. What should you do when filling a deep fryer (or) kettle with solid fat?
Aboyeur
braise
minimum-use ingredients
set thermostat at 250 degrees until fat has melted enough to cover the heating element

13. What is the fish cook called?
Poissonier
for washed or cooked vegetables - salad greens - pasta - and other foods
griddle
Le Braiser

14. What is the ratio of mirepoix to stock?
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
1 Ib -. of mirepoix to 1 gallon of stock
1-3 minutes

15. Cost of ingredients divided by number of portions is?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
portion cost
funets (essence)
produces different coarseness and fineness - used for pureeing foods

16. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
remouillage
ibs. (or) #
Static - cycle - a la carte - table d'hote - prix fixe - tasting

17. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
deep-fry
funets (essence)
parboil
Chef de partie

18. What should you use in your menu to describe food items that will entice the guest to buy it?
papillotte
heel
descriptive language
portion control

19. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
Saucier
oz.
the type of restaurant you operate
Le Griller

20. What is the term for cooking uncovered in pan of moderate amount of fat?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
parcook
menu
pan-fry

21. What is the only cuisson to be a blanc and (or) a brun?
clay & metal vessels
instructional and standardized
portion control
Le Braiser

22. What is the liquid and thickening agent for tomato sauce?
tomatoes and reduction
everything sold and served individually
deglaze
a list of dishes served or available to be served at a meal

23. What is menu accuracy?
Cutting and garnishing
Le Frire
be true to your menu desriptions
chasseur

24. What are the three terms for volume measurement?
Auguste Escoffier
Teaspoon - tablespoon - fluid ounce
glaze
straightens the blade of the knife

25. What is the weight after all inedible or nonservable parts are trimmed off?
EP weight
Le Pocher
for sifting flour and other dry ingredients
deglaze

26. What is the small sauce for behemel?
1/2' x 1/2' x 1/2'
mornay
fry
Mise en place

27. What is the cuisson for the sub of saute; special roast - has to be done in the oven - covered. some aromatics garniture will be added near the end of cooking time?
white - blond - and brown
1784-1833
make sure the drain valve is shut
Le Poeler

28. When doing mise en place What do you do 5th?
1/2' x 1/2' x 1/2'
Le Braiser
everything sold and served individually
Cutting and garnishing

29. What is the deminsion for medium dice?

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30. What is a static menu?
same menu everyday
butter and egg yolks
instructional and standardized
ibs. (or) #

31. What is the birth and death dates of Careme?
Le Braiser
1784-1833
Auguste Escoffier
parboil

32. What is the term for simmering or braising in a small amount of liquid?
stew
poor organization
tsp
ounce - pound - gram - and kilogram

33. Who created nouvelle cuisine?
meals with dozens of courses
Fernand Point
fry
menu

34. What do you need to capture the largest target audience?
1/2' x 1/2' x 1/8'
Gather food
variety
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing

35. How long do you cook blond roux for?
Les cuisson
Le Pocher
4-6 minutes
poultry

36. What are the three scales used for weight?
1 Ib -. of mirepoix to 1 gallon of stock
1/2' x 1/2' x 1/8'
portion cost
electric or digital scale - mechanical - triple beam

37. What is it called when you add liquid to the bottom of a pan to release the fond?
Auguste Escoffier
deglaze
count
the type of restaurant you operate

38. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
Le Braiser
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
minimum-use ingredients
produces different coarseness and fineness - used for pureeing foods

39. What is the french term for restaurant? (to restore)
Static - cycle - a la carte - table d'hote - prix fixe - tasting
Restaurer
electric or digital scale - mechanical - triple beam
Monsieur Boulanger

40. What is table d'hote?
oz.
instructional and standardized
grill
food prepared at the table

41. What is menu utilization
using all edible trim
variety
Entremetier
tang

42. What is glace de poisson?
small animal bones
same menu everyday
fish
deglaze

43. How do you get good flavor and body from a stock?
weight
menu
meat or fish bones that are fresh or purchased exclusively for stock production
Le Pocher

44. What is the term for cooking an item partially and very breifly in boiling water?
blanch
electric or digital scale - mechanical - triple beam
adult bones
chasseur

45. What is the term for cooking on a flat - solid cooking surface?
tbsp
griddle
Le Pocher
1784-1833

46. What is the term for cooking wrapped in paper to steam in it own moisture?
ounce - pound - gram - and kilogram
papillotte
butter and flour uncooked
white stock

47. Who is incharge of production and assistant to the executive chef or chef de cuisine?
change over a period
drain liquids through a relatively small opening
Sous chef
menu

48. What is the liquid and thickening agent for veloute?
Le Poeler
Cutting and garnishing
using all edible trim
white stock and blond roux

49. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
Fernand Point
Saucier
gives it a toasty and nutty flavor
Le Braiser

50. What is the term for cooking with dry heat in the presence of smoke?
smoke-roasting
be true to your menu desriptions
deep-fry
broth