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. What is the deminsion for medium dice?

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2. What are the three terms for count measurement?
tsp
weight - volume and count
each - bunch - and dozen
Poissonier


3. What is a sieve used for?
Auguste Escoffier
for sifting flour and other dry ingredients
menu
50% onions - 25% carrots - 25% celery


4. What is the deminsion for paysanne?

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5. What is a strainer used for?
Rotisseur
Le Poeler
for staining pasta - vegetables - and so on
handle


6. Stocks are made with what five items?
parboil
when great clarity smoothness is required in a liquid
bones - water - aromatics - mirepoix - acid
Potentially hazardous foods


7. What is the term for station chef?
Chef de partie
variety
white stock and blond roux
1/2' x 1/2' x 1/2'


8. What is the small sauce for espagnole?
thermometer
chasseur
blade - tang - handle - rivets - and heel
grill


9. When managing time What is the 3th time waster?
deep-fry
poor communication
stew
4-6 minutes


10. What is the term for cooking in hot fat?
fry
4-6 minutes
Chef de partie
glace


11. What is the small sauce for veloute?
dry-heat cooking methods
allemande
ounce - pound - gram - and kilogram
menu


12. Why is a recipe necessary?

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13. What is a slurry?
Poissonier
Assumes you have knowledge and that you understand terminology and you know how to measure.
cornstarch and cold water
for washed or cooked vegetables - salad greens - pasta - and other foods


14. What is the measurement of portions that ensure that the correct amount of an item is served?
allemande
equal parts cooked flour and fat
Le Pocher
portion control


15. When you are in a large operation with several kitchens Who is in charge of each kitchen?
tang
Fernand Point
Chef de cuisine
Le Poeler


16. What is the expediter called; accepts orders from the server and gives them to the line?
for sifting flour and other dry ingredients
variety
Aboyeur
small animal bones


17. What are the other thickening agents besides roux?
Saucier
parcook
Le Braiser
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing


18. What is table d'hote?
1-3 minutes
missing or inadequate tools
food prepared at the table
meals with dozens of courses


19. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
gives it a toasty and nutty flavor
to dedge in flour
brown stock
poor staff training


20. What is court boullian?
a short broth used for a cooking liquid for fish or vegetables
regularly
bechemel - espangal - tomato sauce - holliandase - and veloute
Temperature danger zone


21. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
Le Frire
gelatin
Potentially hazardous foods
menu


22. What is the term for cooking gently in liquid that is hot but not actually bubbling?
tsp
poach
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
EP weight


23. When managing time What is the 4th time waster?
drain liquids through a relatively small opening
poor organization
Recipe
bake


24. What must be planned for your guest? (the people eating the food)
Le Pocher
Mise en place
menu
grill


25. What is the deminsion for julienne?

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26. What are the three measuring conventions of a recipe?
Assumes you have knowledge and that you understand terminology and you know how to measure.
weight - volume and count
Gather food
1765


27. What is the term for cooking on a flat - solid cooking surface?
electric or digital scale - mechanical - triple beam
white stock
griddle
a list of dishes served or available to be served at a meal


28. What is the fish cook called?
thermometer
Poissonier
poor staff training
tsp


29. What is the highest psition of all station chefs (or) chef de partie?
poach
Saucier
1/8' x 1/8' x 1-2'
the type of restaurant you operate


30. What is the term for cooking uncovered in pan of moderate amount of fat?
pan-fry
menu
glace
1/4' x 1/4' x 1/4'


31. How do you judge the quality of stocks?
Rotisseur
1/4' x 1/4' x 1/4'
when cooled should be gelatinous - have body - good taste - good color
Chef de partie


32. When doing mise en place What do you do 5th?
oz.
Cutting and garnishing
bernaise and choron
variety


33. What do you hold the knife with? ( made of rosewood - plastic - etc.)
Marie-Antoine Careme
meat or fish bones that are fresh or purchased exclusively for stock production
handle
Chef de partie


34. What is the weight of an as purchased - before any trimming is done?
adult bones
minimum-use ingredients
AP weight
white stock


35. What is the cuisson for vacuum packed cooking?
heel
blanch
same menu everyday
sous vide


36. What are the types of menus?

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37. What are the three scales used for weight?
small animal bones
electric or digital scale - mechanical - triple beam
be true to your menu desriptions
tbsp


38. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
Garde manager
Poissonier
blade - tang - handle - rivets - and heel
Auguste Escoffier


39. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
Entremetier
when great clarity smoothness is required in a liquid
Le Braiser
Saucier


40. What are the 3 types of stock?
descriptive language
clay & metal vessels
white - brown - and fumet (or) essence
glace


41. How full should the deep fryer (or) kettle be?
Saucier
to the fill line
50% onions - 25% carrots - 25% celery
clay & metal vessels


42. What is the term for cooking an item partially and very breifly in boiling water?
bake
1765
blanch
chasseur


43. What is a prix fixe menu?
Electric/gas stoves allowed controlled temperatures
no choice
Assumes you have knowledge and that you understand terminology and you know how to measure.
steam


44. What is full half of quarter of the knife?
Le Pocher
tang
layout & design
flour and water


45. What is a reduction by 90-95%?
Teaspoon - tablespoon - fluid ounce
Chef de partie
Le Braiser
glace


46. What is the abbreviation for kilogram?
thermometer
kg
minimum-use ingredients
1765


47. When doing mise en place What do you do 2nd?
Auguste Escoffier
Fernand Point
Set-up equipment
boiling


48. What holds the knife together - made of steel?
weight - volume and count
roast
rivets
Mise en place


49. 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?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
g
heel
Le Poeler


50. What is glace de viande?
drain liquids through a relatively small opening
straightens the blade of the knife
meat
when great clarity smoothness is required in a liquid