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Test your basic knowledge |
Cooking Basics
Start Test
Study First
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 deminsion for paysanne?
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2. What is the term for station chef?
item arrangement
menu
Chef de partie
for staining pasta - vegetables - and so on
3. What is used to measure weight?
Les cuisson
Auguste Escoffier
ounce - pound - gram - and kilogram
Electric/gas stoves allowed controlled temperatures
4. What is the term for cooking on a flat - solid cooking surface?
griddle
41-135 degrees
Le Braiser
Chef de cuisine
5. What is the small sauce for tomato?
saute
Aboyeur
papillotte
creole
6. What should suit the characteristics and style of the restaurant?
count
layout & design
Sous chef
deglaze
7. Who was responsible for the uniforms worn in the kitchen?
Auguste Escoffier
adult bones
meat
gives it a toasty and nutty flavor
8. What is the abbreviation for grams?
chasseur
blade - tang - handle - rivets - and heel
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
g
9. What is the term for cooking in water or other liquid that is bubbling rapidly?
boiling
Le Poeler & sous vide
broth
white - blond - and brown
10. What is the most important/significant manu making principle?
item arrangement
electric or digital scale - mechanical - triple beam
for staining pasta - vegetables - and so on
Monsieur Boulanger
11. What is the fish cook called?
poultry
funets (essence)
remouillage
Poissonier
12. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
Patissier
weight - volume and count
Nouvelle Cuisine
Le Sauter
13. What is a measurement of the mass or heavimess of a solidliquid or gas?
a list of dishes served or available to be served at a meal
weight
creole
clay & metal vessels
14. What is the term for giving a shine to the surface of a food?
oz.
Le Braiser
descriptive language
glaze
15. What is the term for a person in charge of a particular area of production?
remouillage
Chef de partie
Chef de cuisine
ibs. (or) #
16. Why is a recipe necessary?
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17. What is the cuisson for vacuum packed cooking?
milk and white roux
variety
1/8' x 1/8' x 2-2 1/2'
sous vide
18. What is the ratio of mirepoix to stock?
straightens the blade of the knife
1 Ib -. of mirepoix to 1 gallon of stock
fish
Auguste Escoffier
19. What is the term for cooking quickly in small amount of fat?
poor communication
saute
flour and water
chasseur
20. What is the term for cooking in hot fat?
smoke-roasting
fry
Les cuisson
kg
21. Why use young animal bones for stock?
kg
mornay
menu
high percentage of cartilage and other connective tissue
22. When managing time What is the 4th time waster?
poor organization
Nouvelle Cuisine
weight
1 Ib -. of mirepoix to 1 gallon of stock
23. What is the two cuissons with humid heat?
ibs. (or) #
Le Poeler & sous vide
parcook
instructional recipes
24. What is a liaison?
egg yolks and cream
white - brown - and fumet (or) essence
Le Pocher
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
25. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
Fernand Point
Poissonier
papillotte
4-6 minutes
26. When you are in a large operation with several kitchens Who is in charge of each kitchen?
1/2' x 1/2' x 1/2'
Entremetier
Chef de cuisine
Viruses - bacteria - parasites - and fungi
27. What is the term for cooking wrapped in paper to steam in it own moisture?
papillotte
each - bunch - and dozen
count
thermometer
28. What is the small sauce for behemel?
Monsieur Boulanger
1/4' x 1/4' x 2-2 1/2'
mornay
poultry
29. What is made from bones?
measuring cups - measuring spoons - and ladles
gelatin
1/4' x 1/4' x 2-2 1/2'
Chef de cuisine
30. What is mirepoix?
50% onions - 25% carrots - 25% celery
Electric/gas stoves allowed controlled temperatures
broth
change over a period
31. What are the four disease causing organisms?
4-6 minutes
grill
Viruses - bacteria - parasites - and fungi
when great clarity smoothness is required in a liquid
32. What is the term for cooking with dry heat in the presence of smoke?
50% onions - 25% carrots - 25% celery
roast
smoke-roasting
creole
33. What is the term for cooking foods were heat is conducted without moisture?
instructional recipes
sugar and vinegar
dry-heat cooking methods
Chef de partie
34. What are the three stages of roux?
1765
white - blond - and brown
grill
small animal bones
35. What is it called when you add liquid to the bottom of a pan to release the fond?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Grillardin
deglaze
Bragade system
36. What is a cycle menu?
bones - water - aromatics - mirepoix - acid
allemande
change over a period
small animal bones
37. What is the term for cooking uncovered in pan of moderate amount of fat?
ibs. (or) #
pan-fry
white - blond - and brown
everything sold and served individually
38. When doing mise en place What do you do 5th?
Le Pocher
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
allemande
Cutting and garnishing
39. What is the term for cooking partially in a boiling or simmering liquid?
instructional recipes
parboil
allemande
straightens the blade of the knife
40. What is glace de poisson?
fish
when cooled should be gelatinous - have body - good taste - good color
gelatin
roast
41. Who reorganized the kitchen?
Auguste Escoffier
Nouvelle Cuisine
when cooled should be gelatinous - have body - good taste - good color
thermometer
42. What is the standard pre-heating temperature?
change over a period
375 degrees
for sifting flour and other dry ingredients
be true to your menu desriptions
43. What is the grill cook called?
when cooled should be gelatinous - have body - good taste - good color
Grillardin
stock
Saucier
44. What is the highest psition of all station chefs (or) chef de partie?
Saucier
broth
to dedge in flour
moist-heat cooking methods
45. What is a measurement of whole items as one would purchase them?
braise
count
Potentially hazardous foods
be true to your menu desriptions
46. What is the term for cooking uncovered in a skillet or saute pan without fat?
boiling
for staining pasta - vegetables - and so on
pan-broil
Bragade system
47. What are the other thickening agents besides roux?
Les cuisson
Le Pocher
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
variety
48. What are the three measuring conventions of a recipe?
weight - volume and count
1-3 minutes
meals with dozens of courses
bake
49. What are the three scales used for weight?
white - blond - and brown
electric or digital scale - mechanical - triple beam
sear
tomatoes and reduction
50. What are the three types of food hazard?
Biological - chemical - and physical
Pre-heat euipment
for sifting flour and other dry ingredients
adult bones