Cooking Basics

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. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
bones - water - aromatics - mirepoix - acid
Chef de cuisine
layout & design
white stock


2. What is the deminsion for small dice?

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3. What is the deminsion for julienne?

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4. What is in a bouquet garni?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
remouillage
Mise en place
Auguste Escoffier


5. What is the term for cooking partially by any method?
sweat
drain liquids through a relatively small opening
50% onions - 25% carrots - 25% celery
parcook


6. What do you need to capture the largest target audience?
milk and white roux
variety
smoke-roasting
moist-heat cooking methods


7. 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 Poeler
poor organization
using all edible trim
volume


8. What is the weight of an as purchased - before any trimming is done?
when great clarity smoothness is required in a liquid
1765
Rotisseur
AP weight


9. What is a beurre manie?
electric or digital scale - mechanical - triple beam
butter and flour uncooked
papillotte
roast


10. What are the three terms for volume measurement?
Teaspoon - tablespoon - fluid ounce
1/8' x 1/8' x 1/8'
Le Pocher
1/2' x 1/2' x 1/2'


11. What is the two cuissons with humid heat?
menu
Le Poeler & sous vide
AP weight
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing


12. When you are in a large operation with several kitchens Who is in charge of each kitchen?
Le Braiser
Chef de cuisine
using all edible trim
Le Poeler & sous vide


13. How do you judge the quality of stocks?
smoke-roasting
heel
when cooled should be gelatinous - have body - good taste - good color
Set-up equipment


14. What is the classic cooking techniques used in french cuisine?
same menu everyday
Are those that are used in one or two items on your menu
Les cuisson
Biological - chemical - and physical


15. What is the term for cooking wrapped in paper to steam in it own moisture?
papillotte
1/4' x 1/4' x 2-2 1/2'
everything sold and served individually
ounce - pound - gram - and kilogram


16. What is the cuisine for lighter - naturally flavored foods?
using all edible trim
Nouvelle Cuisine
instructional recipes
funets (essence)


17. What is the term for cooking an item partially and very breifly in boiling water?
Poissonier
thermometer
Teaspoon - tablespoon - fluid ounce
blanch


18. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
remouillage
Le Braiser
Biological - chemical - and physical
portion control


19. What is a slurry?
pan-broil
bones - water - aromatics - mirepoix - acid
moist-heat cooking methods
cornstarch and cold water


20. What is the deminsion for brunoise?

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21. Why is a recipe necessary?

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22. What is the deminsion for allumet?

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23. What should your foods appearance have?
steam
straightens the blade of the knife
variety
Potentially hazardous foods


24. What are the elements of a menu structure?
steam
handle
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
dry-heat cooking methods


25. What is the measurement of portions that ensure that the correct amount of an item is served?
poultry
poach
Fernand Point
portion control


26. What kind of bones are used in a stock?
small animal bones
1/8' x 1/8' x 2-2 1/2'
Auguste Escoffier
glace


27. What is a china cap used for?
drain liquids through a relatively small opening
butter and egg yolks
Le Poeler
Poissonier


28. What are the three measuring conventions of a recipe?
weight - volume and count
Le Poeler & sous vide
portion control
tbsp


29. How do you check the fat temperature of a deep fryer (or) kettle?
rivets
thermometer
Biological - chemical - and physical
Sous chef


30. What are the five knife components?
blade - tang - handle - rivets - and heel
for staining pasta - vegetables - and so on
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Entremetier


31. What is the term for cooking covered in a small amount of fat?
braise
deep-fry
variety
1/8' x 1/8' x 2-2 1/2'


32. What is fariner?
washing and trimming food
to dedge in flour
1-3 minutes
meat


33. Why use young animal bones for stock?
poor staff training
high percentage of cartilage and other connective tissue
meat
for staining pasta - vegetables - and so on


34. What is a liaison?
sear
Recipe
egg yolks and cream
4-6 minutes


35. What are the three stages of roux?
white - blond - and brown
weight - volume and count
3/4' x 3/4' x 3/4'
1/4' x 1/4' x 2-2 1/2'


36. What is the term for everything in it's place?
Le Sauter
broil
Mise en place
griddle


37. What is the term for a person in charge of a particular area of production?
Chef de partie
Le Braiser
Le Sauter
Fernand Point


38. What is a reduction by 90-95%?
instructional recipes
Le Griller
glace
layout & design


39. When managing time What is the 5th time waster?
missing or inadequate tools
Le Frire
roast
Electric/gas stoves allowed controlled temperatures


40. What is the abbreviation for ounce?
Le Poeler & sous vide
1784-1833
oz.
small portions of several items


41. What is the french term for restaurant? (to restore)
Restaurer
stew
Viruses - bacteria - parasites - and fungi
1/8' x 1/8' x 1/8'


42. What is the highest psition of all station chefs (or) chef de partie?
adult bones
braise
Saucier
tomatoes and reduction


43. Who opened the first restaurant?
for sifting flour and other dry ingredients
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Monsieur Boulanger
parcook


44. What is the second new technology for modern developments?
Electric/gas stoves allowed controlled temperatures
descriptive language
everything sold and served individually
to dedge in flour


45. What is in a sachet?
dry-heat cooking methods
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
item arrangement


46. What is a strainer used for?
kg
handle
make sure the drain valve is shut
for staining pasta - vegetables - and so on


47. What is the abbreviation for tablespoon?
tbsp
Chef de cuisine
allemande
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk


48. What is full half of quarter of the knife?
heel
brown stock
sous vide
tang


49. Who was responsible for the uniforms worn in the kitchen?
Auguste Escoffier
sweat
adult bones
white - brown - and fumet (or) essence


50. Who invented grande cuisine?
glace
no clear priorities for tasks
Bragade system
Marie-Antoine Careme