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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 a food mill used for?
used to thicken meatloaf or stuffing
high carbon stainless steel
1/4' x 1/4' x 2-2 1/2'
produces different coarseness and fineness - used for pureeing foods

2. Never add salt to?
sweat
for sifting flour and other dry ingredients
Rotisseur
stock

3. Who opened the first restaurant?
Monsieur Boulanger
parboil
375 degrees
Entremetier

4. What is the only cuissonwith small amount of liquid for heat method?
white stock and blond roux
Auguste Escoffier
Le Braiser
saute

5. What recipe teaches basic cooking techinques?
Chef de partie
instructional recipes
deglaze
white stock and blond roux

6. What is table d'hote?
no choice
bernaise and choron
food prepared at the table
tang

7. What is fariner?
variety
to dedge in flour
grill
straightens the blade of the knife

8. What is court boullian?
a short broth used for a cooking liquid for fish or vegetables
Restaurer
1765
broil

9. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
creole
Saucier
poor staff training
Temperature danger zone

10. What is the offical name of the organization of the kitchen?
Bragade system
portion cost
weight
when cooled should be gelatinous - have body - good taste - good color

11. What is the weight of an as purchased - before any trimming is done?
produces different coarseness and fineness - used for pureeing foods
AP weight
Set-up equipment
Nouvelle Cuisine

12. Who created nouvelle cuisine?
descriptive language
Fernand Point
deglaze
adult bones

13. What is the french term for restaurant? (to restore)
layout & design
Rotisseur
Restaurer
Potentially hazardous foods

14. What is a sieve used for?
for sifting flour and other dry ingredients
measuring cups - measuring spoons - and ladles
Auguste Escoffier
for staining pasta - vegetables - and so on

15. What is the small sauce for espagnole?
chasseur
the type of restaurant you operate
meat
Chef de cuisine

16. What is the first technology for modern developments?
poor organization
Potentially hazardous foods
clay & metal vessels
rivets

17. What is the term for cooking partially by any method?
1/8' x 1/8' x 2-2 1/2'
parcook
oz.
Saucier

18. What is the term for cooking uncovered in pan of moderate amount of fat?
pan-fry
Nouvelle Cuisine
brown stock and brown roux
item arrangement

19. How long do you cook white roux for?
Le Frire
1-3 minutes
Set-up equipment
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

20. What is the standard pre-heating temperature?
Gather food
Garde manager
ounce - pound - gram - and kilogram
375 degrees

21. 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?
Le Sauter
1/8' x 1/8' x 2-2 1/2'
Le Poeler
drain liquids through a relatively small opening

22. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
count
deep-fry
reduce
Entremetier

23. What is the abbreviation for grams?
Les cuisson
sear
electric or digital scale - mechanical - triple beam
g

24. What a bread crums used for?
instructional and standardized
fry
used to thicken meatloaf or stuffing
Le Sauter

25. What is the term for everything in it's place?
no clear priorities for tasks
1/4' x 1/4' x 2-2 1/2'
Mise en place
AP weight

26. How long do you cook brown roux for?
mornay
Bragade system
20-30 minutes
used to thicken meatloaf or stuffing

27. What is a measurement of the space occupied by a liquid - solid - or gas?
count
1/2' x 1/2' x 1/2'
volume
Are those that are used in one or two items on your menu

28. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
Recipe
Le Sauter
meals with dozens of courses
tang

29. Stocks are made with what five items?
bones - water - aromatics - mirepoix - acid
descriptive language
1765
Biological - chemical - and physical

30. What is a measurement of whole items as one would purchase them?
Le Frire
Patissier
count
allemande

31. What is full half of quarter of the knife?
food prepared at the table
set thermostat at 250 degrees until fat has melted enough to cover the heating element
tang
deep-fry

32. What is the ratio of mirepoix to stock?
1 Ib -. of mirepoix to 1 gallon of stock
EP weight
descriptive language
Marie-Antoine Careme

33. Who invented grande cuisine?
creole
electric or digital scale - mechanical - triple beam
Marie-Antoine Careme
1/8' x 1/8' x 1/8'

34. What are the three scales used for weight?
white - blond - and brown
white - brown - and fumet (or) essence
reduce
electric or digital scale - mechanical - triple beam

35. What are the three terms for volume measurement?
regularly
for sifting flour and other dry ingredients
Teaspoon - tablespoon - fluid ounce
small animal bones

36. What is a menu?
Executive Chef
a list of dishes served or available to be served at a meal
glace
Monsieur Boulanger

37. What is the grill cook called?
Grillardin
egg yolks and cream
no choice
braise

38. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
poach
tsp
standardized recipes
Fernand Point

39. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
used to thicken meatloaf or stuffing
blanch
Le Pocher
Set-up equipment

40. What is glace de poisson?
when cooled should be gelatinous - have body - good taste - good color
volume
fish
weight

41. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
Teaspoon - tablespoon - fluid ounce
Le Braiser
standardized recipes
volume

42. When doing mise en place What do you do 2nd?
Set-up equipment
ibs. (or) #
poultry
regularly

43. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
remouillage
glace
using all edible trim
ounce - pound - gram - and kilogram

44. What is the term for station chef?
Chef de partie
3/4' x 3/4' x 3/4'
set thermostat at 250 degrees until fat has melted enough to cover the heating element
poor organization

45. Cost of ingredients divided by number of portions is?
Pre-heat euipment
portion cost
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
when great clarity smoothness is required in a liquid

46. What is the small sauce for hollandaise?
high carbon stainless steel
Le Braiser
each - bunch - and dozen
bernaise and choron

47. What is the pastry chef called; prapares pastries and desserts?
boiling
portion cost
Assumes you have knowledge and that you understand terminology and you know how to measure.
Patissier

48. What is the deminsion for batonnet?

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49. What is the second new technology for modern developments?
Electric/gas stoves allowed controlled temperatures
remouillage
Nouvelle Cuisine
Monsieur Boulanger

50. What is the liquid and thickening agent for espagnole?
1 Ib -. of mirepoix to 1 gallon of stock
rivets
egg yolks and cream
brown stock and brown roux