Test your basic knowledge |

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 liquid and thickening agent for tomato sauce?
Potentially hazardous foods
tomatoes and reduction
steam
be true to your menu desriptions

2. What is a roux?
Potentially hazardous foods
equal parts cooked flour and fat
Le Poeler
tbsp

3. What is the measurement of portions that ensure that the correct amount of an item is served?
portion control
meals with dozens of courses
high carbon stainless steel
creole

4. What is the deminsion for medium dice?

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5. What is the term for cooking using heat conducted to food from water - liquid - or steam?
moist-heat cooking methods
each - bunch - and dozen
tang
Gather food

6. How do you get good flavor and body from a stock?
meat or fish bones that are fresh or purchased exclusively for stock production
3/4' x 3/4' x 3/4'
deglaze
sous vide

7. What is the term for cooking in water or other liquid that is bubbling rapidly?
boiling
a short broth used for a cooking liquid for fish or vegetables
when great clarity smoothness is required in a liquid
broth

8. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
brown stock
funets (essence)
Patissier
broth

9. What is the only cuissonwith small amount of liquid for heat method?
parcook
high carbon stainless steel
Le Braiser
regularly

10. What holds the knife together - made of steel?
rivets
smoke-roasting
Le Poeler
g

11. What are the limitations of using a recipe?
Assumes you have knowledge and that you understand terminology and you know how to measure.
mornay
Le Pocher
50% onions - 25% carrots - 25% celery

12. What is the abbreviation for grams?
tang
g
variety
sous vide

13. What are the elements of a menu structure?
3/4' x 3/4' x 3/4'
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
steam
funets (essence)

14. Who created nouvelle cuisine?
poach
thermometer
1/8' x 1/8' x 1/8'
Fernand Point

15. What is the deminsion for paysanne?

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16. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
Le Braiser
for washed or cooked vegetables - salad greens - pasta - and other foods
remouillage
creole

17. What should you do before adding fat to an empty deep fryer (or) kettle?
standardized recipes
make sure the drain valve is shut
when cooled should be gelatinous - have body - good taste - good color
volume

18. What is the small sauce for hollandaise?
bernaise and choron
Biological - chemical - and physical
item arrangement
Grillardin

19. What is the term for station chef?
Chef de partie
no choice
funets (essence)
Aboyeur

20. What is made from bones?
gelatin
Le Sauter
stock
Le Frire

21. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
1/8' x 1/8' x 1-2'
375 degrees
Chef de cuisine
Le Frire

22. Who opened the first restaurant?
sugar and vinegar
Fernand Point
minimum-use ingredients
Monsieur Boulanger

23. What is a strainer used for?
Le Braiser
for staining pasta - vegetables - and so on
egg yolks and cream
Bragade system

24. What is the term for browning the surface of a food quickly at a high temperature?
1/8' x 1/8' x 2-2 1/2'
sear
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
parboil

25. What is the term for cooking an item partially and very breifly in boiling water?
saute
blanch
Restaurer
Pre-heat euipment

26. Who invented grande cuisine?
Auguste Escoffier
Marie-Antoine Careme
make sure the drain valve is shut
1/2' x 1/2' x 1/2'

27. When doing mise en place What do you do 1st?
Restaurer
Les cuisson
Gather food
reduce

28. What is the term for cooking submerged in fat?
electric or digital scale - mechanical - triple beam
deep-fry
grill
be true to your menu desriptions

29. How full should the deep fryer (or) kettle be?
blade - tang - handle - rivets - and heel
AP weight
variety
to the fill line

30. Why use young animal bones for stock?
using all edible trim
descriptive language
count
high percentage of cartilage and other connective tissue

31. What should your foods appearance have?
50% onions - 25% carrots - 25% celery
1/4' x 1/4' x 2-2 1/2'
Nouvelle Cuisine
variety

32. What is a colander used for?
poultry
for washed or cooked vegetables - salad greens - pasta - and other foods
brown stock and brown roux
adult bones

33. What is the liquid and thickening agent for espagnole?
Rotisseur
brown stock and brown roux
poor staff training
g

34. When doing mise en place What do you do 5th?
Cutting and garnishing
simmer
pan-fry
chasseur

35. What are the 3 types of stock?
white - brown - and fumet (or) essence
instructional and standardized
1765
milk and white roux

36. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
variety
Le Braiser
Saucier
Patissier

37. What is the term for cooking with radiant heat from above?
1/8' x 1/8' x 1-2'
measuring cups - measuring spoons - and ladles
Auguste Escoffier
broil

38. What is the term for swirling a liquid in a saute pan?
minimum-use ingredients
Restaurer
change over a period
deglaze

39. Food cost diveded by menu price is?
Le Pocher
food cost percentage
variety
375 degrees

40. When managing time What is the 5th time waster?
Gather food
missing or inadequate tools
standardized recipes
weight

41. What is a china cap used for?
high carbon stainless steel
Le Braiser
drain liquids through a relatively small opening
Saucier

42. What is the small sauce for veloute?
Grillardin
allemande
a list of dishes served or available to be served at a meal
layout & design

43. How do you judge the quality of stocks?
pan-fry
when cooled should be gelatinous - have body - good taste - good color
broil
used to thicken meatloaf or stuffing

44. What is the weight of an as purchased - before any trimming is done?
375 degrees
AP weight
drain liquids through a relatively small opening
white - blond - and brown

45. What is the term for simmering or broiling until the quantity of liquid is decreased?
poor organization
portion cost
sear
reduce

46. What is the birth and death dates of Careme?
1784-1833
small animal bones
heel
fl. oz.

47. Why is a recipe necessary?

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48. What is the liquid and thickening agent for bechemel?
brown stock and brown roux
rivets
meals with dozens of courses
milk and white roux

49. What is the term for cooking by direct contact with steam?
boiling
smoke-roasting
steam
for washed or cooked vegetables - salad greens - pasta - and other foods

50. What is mirepoix?
using all edible trim
variety
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
50% onions - 25% carrots - 25% celery