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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 first technology for modern developments?
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
clay & metal vessels
funets (essence)
using all edible trim

2. What is the term for cooking in water or other liquid that is bubbling rapidly?
blade - tang - handle - rivets - and heel
boiling
Auguste Escoffier
Chef de partie

3. What is the blade made of?
change over a period
stew
high carbon stainless steel
reduce

4. What is in a sachet?
oz.
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Auguste Escoffier
Biological - chemical - and physical

5. How long do you cook brown roux for?
boiling
menu
20-30 minutes
ibs. (or) #

6. What is the abbreviation for kilogram?
adult bones
funets (essence)
Le Poeler & sous vide
kg

7. When managing time What is the 2nd time waster?
count
to the fill line
butter and flour uncooked
poor staff training

8. What must be planned for your guest? (the people eating the food)
menu
for staining pasta - vegetables - and so on
bake
tsp

9. When managing time What is the 3th time waster?
creole
Temperature danger zone
poor communication
1/4' x 1/4' x 2-2 1/2'

10. When managing time What is the 1st time waster?
allemande
weight - volume and count
no clear priorities for tasks
Gather food

11. Who invented grande cuisine?
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
Marie-Antoine Careme
Recipe
for sifting flour and other dry ingredients

12. What is grande cuisine?
meals with dozens of courses
Le Pocher
dry-heat cooking methods
change over a period

13. What is the most important/significant manu making principle?
Le Pocher
oz.
food prepared at the table
item arrangement

14. What type of ingredients should you avoid?
Garde manager
handle
minimum-use ingredients
used to thicken meatloaf or stuffing

15. What is the only cuisson with large amount of liquid for heat method?
bones - water - aromatics - mirepoix - acid
sous vide
Le Pocher
EP weight

16. What is used to measure weight?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
to dedge in flour
Auguste Escoffier
ounce - pound - gram - and kilogram

17. What are the three terms for volume measurement?
1/8' x 1/8' x 1-2'
Pre-heat euipment
Cutting and garnishing
Teaspoon - tablespoon - fluid ounce

18. What is the term for everything in it's place?
EP weight
Mise en place
butter and flour uncooked
deep-fry

19. What are minimum-use ingredients?
tomatoes and reduction
braise
Are those that are used in one or two items on your menu
Le Sauter

20. What is the fish cook called?
sugar and vinegar
weight - volume and count
Poissonier
4-6 minutes

21. What is the deminsion for paysanne?

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22. What recipe teaches basic cooking techinques?
butter and egg yolks
Fernand Point
instructional recipes
Assumes you have knowledge and that you understand terminology and you know how to measure.

23. What is the term for cooking in hot fat?
Nouvelle Cuisine
fry
flour and water
1 Ib -. of mirepoix to 1 gallon of stock

24. When you are in a large operation with several kitchens Who is in charge of each kitchen?
Chef de cuisine
Mise en place
dry-heat cooking methods
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

25. What are the four disease causing organisms?
Viruses - bacteria - parasites - and fungi
1 Ib -. of mirepoix to 1 gallon of stock
remouillage
pan-broil

26. What is a white wash?
Bragade system
cornstarch and cold water
flour and water
pan-broil

27. What is the term for cooking partially by any method?
parcook
remouillage
deep-fry
regularly

28. What is the birth and death dates of Careme?
electric or digital scale - mechanical - triple beam
handle
1784-1833
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

29. What is the small sauce for tomato?
glaze
food prepared at the table
creole
Teaspoon - tablespoon - fluid ounce

30. What kind of bones are used in a stock?
deglaze
pan-fry
missing or inadequate tools
small animal bones

31. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
pan-broil
Le Griller
white - blond - and brown
1 Ib -. of mirepoix to 1 gallon of stock

32. When managing time What is the 4th time waster?
white stock and blond roux
washing and trimming food
poor organization
pan-fry

33. Who is incharge of production and assistant to the executive chef or chef de cuisine?
Sous chef
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
brown stock and brown roux
missing or inadequate tools

34. What is the two cuissons with humid heat?
Le Poeler & sous vide
weight - volume and count
50% onions - 25% carrots - 25% celery
Le Frire

35. What is a china cap used for?
drain liquids through a relatively small opening
Are those that are used in one or two items on your menu
variety
milk and white roux

36. What is a written record of the ingredients and preparation steps needed to make a particular dish?
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
Recipe
papillotte
parboil

37. What is a measurement of the mass or heavimess of a solidliquid or gas?
Bragade system
weight
remouillage
Viruses - bacteria - parasites - and fungi

38. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
fish
blade - tang - handle - rivets - and heel
regularly
simmer

39. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
4-6 minutes
Set-up equipment
weight - volume and count
simmer

40. What is a measurement of the space occupied by a liquid - solid - or gas?
everything sold and served individually
volume
tsp
pan-fry

41. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
poor organization
volume
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
menu

42. When doing mise en place What do you do 1st?
everything sold and served individually
deglaze
small portions of several items
Gather food

43. What is in a court bouillon?
mornay
item arrangement
aromatic vegetables - herbs - acid - and water
Poissonier

44. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
Potentially hazardous foods
brown stock and brown roux
butter and flour uncooked
Le Poeler

45. What is the term for cooking with dry heat in the presence of smoke?
deglaze
bake
smoke-roasting
standardized recipes

46. What is glace de viande?
Monsieur Boulanger
rivets
bernaise and choron
meat

47. What is the term for cooking gently in liquid that is hot but not actually bubbling?
everything sold and served individually
poach
Chef de cuisine
handle

48. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
brown stock
1/4' x 1/4' x 1/4'
g
Le Pocher

49. What is it called when you add liquid to the bottom of a pan to release the fond?
Restaurer
deglaze
Sous chef
1-3 minutes

50. Who created nouvelle cuisine?
deep-fry
fry
Fernand Point
electric or digital scale - mechanical - triple beam