Test your basic knowledge |

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. Never add salt to?
sous vide
ibs. (or) #
fish
stock

2. What is the term for cooking slowly in fat without browning - sometimes under a cover?
volume
poor communication
heel
sweat

3. Who was respondsable for simolifying classicl cuisine and the classical menu?
pan-fry
menu
stock
Auguste Escoffier

4. When doing mise en place What do you do 5th?
1/4' x 1/4' x 2-2 1/2'
375 degrees
Cutting and garnishing
ounce - pound - gram - and kilogram

5. What is the deminsion for large dice?

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6. When doing mise en place What do you do 1st?
for sifting flour and other dry ingredients
Recipe
Gather food
Restaurer

7. Why is a recipe necessary?

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8. What is the term for a person in charge of a particular area of production?
heel
poach
Chef de partie
41-135 degrees

9. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
Auguste Escoffier
menu
used to thicken meatloaf or stuffing
regularly

10. What guards your hand?
blade - tang - handle - rivets - and heel
Chef de partie
heel
portion control

11. What is a prix fixe menu?
missing or inadequate tools
broth
Auguste Escoffier
no choice

12. What is mirepoix?
heel
Le Poeler
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
50% onions - 25% carrots - 25% celery

13. What are the types of menus?

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14. What is the deminsion for brunoise?

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15. What is the standard pre-heating temperature?
the type of restaurant you operate
375 degrees
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
1 Ib -. of mirepoix to 1 gallon of stock

16. What is a slurry?
sugar and vinegar
cornstarch and cold water
Nouvelle Cuisine
high percentage of cartilage and other connective tissue

17. What is the term for cooking by direct contact with steam?
weight
used to thicken meatloaf or stuffing
steam
3/4' x 3/4' x 3/4'

18. What are the three terms for count measurement?
layout & design
each - bunch - and dozen
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
dry-heat cooking methods

19. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
adult bones
Le Frire
20-30 minutes
Nouvelle Cuisine

20. What is the term for cooking foods by surrounding them with hot - dry air?
instructional recipes
grill
for staining pasta - vegetables - and so on
bake

21. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
boiling
tbsp
when cooled should be gelatinous - have body - good taste - good color
white stock

22. What is table d'hote?
food prepared at the table
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
each - bunch - and dozen
white - brown - and fumet (or) essence

23. What is the term for giving a shine to the surface of a food?
washing and trimming food
glaze
menu
Executive Chef

24. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
Entremetier
Fernand Point
grill
milk and white roux

25. How full should the deep fryer (or) kettle be?
Le Braiser
kg
a short broth used for a cooking liquid for fish or vegetables
to the fill line

26. What must be planned for your guest? (the people eating the food)
broth
menu
variety
20-30 minutes

27. What is stock?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Rotisseur
reduce
the type of restaurant you operate

28. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
variety
butter and egg yolks
remouillage
Mise en place

29. What is the small sauce for veloute?
Set-up equipment
set thermostat at 250 degrees until fat has melted enough to cover the heating element
gives it a toasty and nutty flavor
allemande

30. What is the cuisson for vacuum packed cooking?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
thermometer
small portions of several items
sous vide

31. How long do you cook white roux for?
for staining pasta - vegetables - and so on
1-3 minutes
reduce
Biological - chemical - and physical

32. What is the weight of an as purchased - before any trimming is done?
Auguste Escoffier
AP weight
ounce - pound - gram - and kilogram
cornstarch and cold water

33. Food cost diveded by menu price is?
Grillardin
reduce
food cost percentage
Aboyeur

34. Who is incharge of production and assistant to the executive chef or chef de cuisine?
Patissier
ibs. (or) #
Sous chef
tbsp

35. What should you use in your menu to describe food items that will entice the guest to buy it?
50% onions - 25% carrots - 25% celery
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
regularly
descriptive language

36. What is the highest psition of all station chefs (or) chef de partie?
Saucier
poor staff training
everything sold and served individually
Are those that are used in one or two items on your menu

37. What is the second new technology for modern developments?
Chef de cuisine
Electric/gas stoves allowed controlled temperatures
glaze
1 Ib -. of mirepoix to 1 gallon of stock

38. What are minimum-use ingredients?
Are those that are used in one or two items on your menu
variety
glaze
Pre-heat euipment

39. What holds the knife together - made of steel?
white stock
stew
rivets
small portions of several items

40. What a bread crums used for?
Set-up equipment
used to thicken meatloaf or stuffing
creole
41-135 degrees

41. When managing time What is the 1st time waster?
broth
no clear priorities for tasks
1/8' x 1/8' x 2-2 1/2'
descriptive language

42. What is the Temperature danger zone (T.D.Z.)?
41-135 degrees
each - bunch - and dozen
Potentially hazardous foods
minimum-use ingredients

43. How do you judge the quality of stocks?
clay & metal vessels
Entremetier
when cooled should be gelatinous - have body - good taste - good color
tbsp

44. Who created nouvelle cuisine?
flour and water
for staining pasta - vegetables - and so on
Fernand Point
small portions of several items

45. What is the term for cooking foods were heat is conducted without moisture?
dry-heat cooking methods
Chef de partie
poor staff training
standardized recipes

46. What is the only cuissonwith small amount of liquid for heat method?
blade - tang - handle - rivets - and heel
Le Braiser
Executive Chef
tbsp

47. What should you do when filling a deep fryer (or) kettle with solid fat?
no choice
Chef de partie
set thermostat at 250 degrees until fat has melted enough to cover the heating element
1 Ib -. of mirepoix to 1 gallon of stock

48. What is the term for cooking on a flat - solid cooking surface?
Le Braiser
white - blond - and brown
parcook
griddle

49. What does T.D.Z. mean?
minimum-use ingredients
Temperature danger zone
sear
Potentially hazardous foods

50. What is the term for cooking partially in a boiling or simmering liquid?
parboil
white stock
white - blond - and brown
layout & design