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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 abbreviation for tablespoon?
Nouvelle Cuisine
tbsp
to dedge in flour
meat or fish bones that are fresh or purchased exclusively for stock production

2. What is glace de volaille?
glaze
poultry
1/8' x 1/8' x 2-2 1/2'
1-3 minutes

3. What is the term for cooking partially by any method?
parcook
sear
set thermostat at 250 degrees until fat has melted enough to cover the heating element
for staining pasta - vegetables - and so on

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
change over a period
everything sold and served individually
layout & design

5. What is a food mill used for?
descriptive language
produces different coarseness and fineness - used for pureeing foods
reduce
AP weight

6. What is a beurre manie?
butter and flour uncooked
Patissier
gelatin
variety

7. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
menu
Auguste Escoffier
Le Frire
Bragade system

8. What is in a sachet?
no clear priorities for tasks
50% onions - 25% carrots - 25% celery
Le Braiser
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

9. What is a cycle menu?
small portions of several items
change over a period
produces different coarseness and fineness - used for pureeing foods
ibs. (or) #

10. What is the small sauce for behemel?
mornay
menu
Le Poeler
grill

11. What are the elements of a menu structure?
Le Griller
white - brown - and fumet (or) essence
reduce
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

12. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
Potentially hazardous foods
brown stock
Temperature danger zone
meat

13. What is the term for station chef?
fl. oz.
Chef de partie
Rotisseur
funets (essence)

14. What is the most important/significant manu making principle?
Le Braiser
1/2' x 1/2' x 1/2'
Saucier
item arrangement

15. What is the classic cooking techniques used in french cuisine?
Les cuisson
ounce - pound - gram - and kilogram
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
broil

16. When managing time What is the 3th time waster?
deglaze
poor communication
used to thicken meatloaf or stuffing
Le Poeler

17. What is the Temperature danger zone (T.D.Z.)?
poach
pan-fry
item arrangement
41-135 degrees

18. What are the four disease causing organisms?
allemande
Viruses - bacteria - parasites - and fungi
meat
minimum-use ingredients

19. When doing mise en place What do you do 5th?
fry
Cutting and garnishing
white - brown - and fumet (or) essence
sugar and vinegar

20. How do you get good flavor and body from a stock?
boiling
high carbon stainless steel
tang
meat or fish bones that are fresh or purchased exclusively for stock production

21. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
saute
1/2' x 1/2' x 1/8'
menu
tbsp

22. How long do you cook brown roux for?
Mise en place
washing and trimming food
20-30 minutes
tomatoes and reduction

23. How long do you cook white roux for?
variety
papillotte
Executive Chef
1-3 minutes

24. What is in a court bouillon?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
the type of restaurant you operate
aromatic vegetables - herbs - acid - and water
portion control

25. What is the small sauce for espagnole?
Poissonier
chasseur
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.

26. What is the term for cooking slowly in fat without browning - sometimes under a cover?
boiling
sweat
Le Poeler
missing or inadequate tools

27. What is the term for cooking foods by surrounding them with hot - dry air?
tang
bake
flour and water
Monsieur Boulanger

28. What is the abbreviation for fluid ounce?
small animal bones
Nouvelle Cuisine
fl. oz.
tang

29. What is the term for cooking using heat conducted to food from water - liquid - or steam?
moist-heat cooking methods
small portions of several items
variety
Le Braiser

30. What are the five mother sauces
milk and white roux
for washed or cooked vegetables - salad greens - pasta - and other foods
descriptive language
bechemel - espangal - tomato sauce - holliandase - and veloute

31. What is the only cuisson with large amount of liquid for heat method?
grill
to the fill line
tsp
Le Pocher

32. What is the offical name of the organization of the kitchen?
Bragade system
griddle
meat or fish bones that are fresh or purchased exclusively for stock production
broth

33. What is a roux?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
fl. oz.
equal parts cooked flour and fat
deep-fry

34. What is the grill cook called?
Le Pocher
1765
washing and trimming food
Grillardin

35. What is the term for cooking foods were heat is conducted without moisture?
dry-heat cooking methods
Saucier
bones - water - aromatics - mirepoix - acid
Le Braiser

36. What kind of bones are in a broth?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
meat or fish bones that are fresh or purchased exclusively for stock production
fry
adult bones

37. What are the types of menus?

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38. What is the deminsion for medium dice?

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39. What is menu accuracy?
be true to your menu desriptions
Garde manager
variety
each - bunch - and dozen

40. What is the expediter called; accepts orders from the server and gives them to the line?
Aboyeur
pan-fry
1/2' x 1/2' x 1/8'
each - bunch - and dozen

41. What is a slurry?
Potentially hazardous foods
cornstarch and cold water
gives it a toasty and nutty flavor
Chef de cuisine

42. When managing time What is the 2nd time waster?
Set-up equipment
Poissonier
griddle
poor staff training

43. Cost of ingredients divided by number of portions is?
Les cuisson
portion cost
smoke-roasting
Auguste Escoffier

44. What are the three terms for volume measurement?
Teaspoon - tablespoon - fluid ounce
menu
Auguste Escoffier
Set-up equipment

45. What is the fish cook called?
kg
Poissonier
Le Frire
menu

46. What is the cuisine for lighter - naturally flavored foods?
Nouvelle Cuisine
1 Ib -. of mirepoix to 1 gallon of stock
white stock
straightens the blade of the knife

47. What is the deminsion for batonnet?

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48. Never add salt to?
portion control
Recipe
count
stock

49. What are the three terms for count measurement?
deglaze
Sous chef
equal parts cooked flour and fat
each - bunch - and dozen

50. What should suit the characteristics and style of the restaurant?
meat
each - bunch - and dozen
layout & design
Rotisseur