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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 second new technology for modern developments?
Electric/gas stoves allowed controlled temperatures
item arrangement
same menu everyday
Viruses - bacteria - parasites - and fungi

2. Who was responsible for the uniforms worn in the kitchen?
variety
Auguste Escoffier
Mise en place
drain liquids through a relatively small opening

3. What is the gastric basic mehtod?
20-30 minutes
Garde manager
grill
sugar and vinegar

4. What is the deminsion for paysanne?

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5. 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.
a short broth used for a cooking liquid for fish or vegetables
reduce
41-135 degrees

6. What is the abbreviation for pound?
Chef de cuisine
Marie-Antoine Careme
ibs. (or) #
1/8' x 1/8' x 2-2 1/2'

7. How long do you cook brown roux for?
glaze
1/2' x 1/2' x 1/2'
20-30 minutes
oz.

8. What is the term for swirling a liquid in a saute pan?
Potentially hazardous foods
adult bones
1/8' x 1/8' x 2-2 1/2'
deglaze

9. When managing time What is the 5th time waster?
missing or inadequate tools
bake
smoke-roasting
1/4' x 1/4' x 1/4'

10. What is the term for cooking uncovered in a skillet or saute pan without fat?
pan-broil
a short broth used for a cooking liquid for fish or vegetables
Chef de partie
sous vide

11. What is the term for everything in it's place?
change over a period
Le Frire
Mise en place
1/4' x 1/4' x 2-2 1/2'

12. What is a white wash?
volume
flour and water
Le Frire
Potentially hazardous foods

13. What is a tasting menu?
standardized recipes
small portions of several items
Teaspoon - tablespoon - fluid ounce
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

14. What is a colander used for?
Saucier
50% onions - 25% carrots - 25% celery
be true to your menu desriptions
for washed or cooked vegetables - salad greens - pasta - and other foods

15. What is the abbreviation for kilogram?
Le Braiser
flour and water
papillotte
kg

16. What is the abbreviation for ounce?
Assumes you have knowledge and that you understand terminology and you know how to measure.
straightens the blade of the knife
butter and flour uncooked
oz.

17. What is a measurement of the mass or heavimess of a solidliquid or gas?
remouillage
weight
stew
butter and egg yolks

18. What is glace de volaille?
poultry
Poissonier
Executive Chef
gelatin

19. What is a chinois used for?
when great clarity smoothness is required in a liquid
parcook
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Saucier

20. What is court boullian?
bones - water - aromatics - mirepoix - acid
grill
blade - tang - handle - rivets - and heel
a short broth used for a cooking liquid for fish or vegetables

21. What guards your hand?
heel
everything sold and served individually
1/4' x 1/4' x 1/4'
egg yolks and cream

22. Why use young animal bones for stock?
Le Braiser
g
Chef de partie
high percentage of cartilage and other connective tissue

23. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
Le Frire
Teaspoon - tablespoon - fluid ounce
roast
Pre-heat euipment

24. Who invented grande cuisine?
white - brown - and fumet (or) essence
Marie-Antoine Careme
3/4' x 3/4' x 3/4'
descriptive language

25. Why is a recipe necessary?

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26. What is the term for cooking quickly in small amount of fat?
smoke-roasting
Cutting and garnishing
saute
bones - water - aromatics - mirepoix - acid

27. What is the expediter called; accepts orders from the server and gives them to the line?
1-3 minutes
tsp
electric or digital scale - mechanical - triple beam
Aboyeur

28. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
EP weight
Le Braiser
menu
white stock

29. What should you do before adding fat to an empty deep fryer (or) kettle?
Executive Chef
be true to your menu desriptions
make sure the drain valve is shut
gelatin

30. What should you use in your menu to describe food items that will entice the guest to buy it?
pan-fry
Rotisseur
descriptive language
Le Sauter

31. What kind of bones are in a broth?
50% onions - 25% carrots - 25% celery
broth
weight
adult bones

32. What is a sieve used for?
for sifting flour and other dry ingredients
butter and flour uncooked
1/8' x 1/8' x 2-2 1/2'
aromatic vegetables - herbs - acid - and water

33. What is the highest psition of all station chefs (or) chef de partie?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
using all edible trim
1/2' x 1/2' x 1/8'
Saucier

34. What are the three types of food hazard?
Le Poeler & sous vide
Biological - chemical - and physical
Grillardin
Teaspoon - tablespoon - fluid ounce

35. When managing time What is the 3th time waster?
1784-1833
g
3/4' x 3/4' x 3/4'
poor communication

36. What is the cuisine for lighter - naturally flavored foods?
Nouvelle Cuisine
Le Braiser
tang
EP weight

37. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
food prepared at the table
Potentially hazardous foods
Le Pocher
Sous chef

38. What should you do when filling a deep fryer (or) kettle with solid fat?
glaze
be true to your menu desriptions
set thermostat at 250 degrees until fat has melted enough to cover the heating element
deglaze

39. What is the term for cooking by direct contact with steam?
Le Braiser
griddle
steam
layout & design

40. What is the first technology for modern developments?
clay & metal vessels
dry-heat cooking methods
Le Frire
smoke-roasting

41. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
poor communication
1/4' x 1/4' x 1/4'
Fernand Point
stock

42. Who was respondsable for simolifying classicl cuisine and the classical menu?
volume
Auguste Escoffier
Le Braiser
adult bones

43. What are the two types of recipes?
sous vide
Le Poeler & sous vide
instructional and standardized
pan-fry

44. What is the only cuisson with large amount of liquid for heat method?
Le Pocher
food cost percentage
Bragade system
cornstarch and cold water

45. What is the term for cooking submerged in fat?
simmer
be true to your menu desriptions
deep-fry
aromatic vegetables - herbs - acid - and water

46. What is the deminsion for julienne?

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47. What is the blade made of?
Poissonier
high carbon stainless steel
meat or fish bones that are fresh or purchased exclusively for stock production
dry-heat cooking methods

48. How do you check the fat temperature of a deep fryer (or) kettle?
1/8' x 1/8' x 1-2'
Garde manager
thermometer
measuring cups - measuring spoons - and ladles

49. Stocks are made with what five items?
bones - water - aromatics - mirepoix - acid
3/4' x 3/4' x 3/4'
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Potentially hazardous foods

50. What are the five knife components?
blade - tang - handle - rivets - and heel
measuring cups - measuring spoons - and ladles
butter and flour uncooked
variety