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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 are the three types of food hazard?
cornstarch and cold water
straightens the blade of the knife
Le Griller
Biological - chemical - and physical

2. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
remouillage
instructional recipes
Saucier
same menu everyday

3. What is the only cuissonwith small amount of liquid for heat method?
measuring cups - measuring spoons - and ladles
Grillardin
Le Braiser
drain liquids through a relatively small opening

4. What is the Temperature danger zone (T.D.Z.)?
41-135 degrees
Le Poeler & sous vide
1765
3/4' x 3/4' x 3/4'

5. What is a prix fixe menu?
no choice
boiling
sugar and vinegar
Static - cycle - a la carte - table d'hote - prix fixe - tasting

6. What is the fish cook called?
Poissonier
Pre-heat euipment
small animal bones
meals with dozens of courses

7. When doing mise en place What do you do 2nd?
count
Set-up equipment
item arrangement
1/2' x 1/2' x 1/8'

8. What is a food mill used for?
Le Poeler
boiling
produces different coarseness and fineness - used for pureeing foods
Rotisseur

9. What guards your hand?
heel
Auguste Escoffier
deep-fry
papillotte

10. What is the abbreviation for grams?
g
steam
simmer
saute

11. What is the term for cooking an item partially and very breifly in boiling water?
blanch
Le Poeler
Executive Chef
heel

12. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
Le Braiser
high carbon stainless steel
4-6 minutes
Saucier

13. Who was responsible for the uniforms worn in the kitchen?
Auguste Escoffier
boiling
Rotisseur
Le Poeler & sous vide

14. What is the small sauce for espagnole?
chasseur
stock
bake
Chef de cuisine

15. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
a list of dishes served or available to be served at a meal
funets (essence)
simmer
clay & metal vessels

16. What is the grill cook called?
Saucier
menu
blanch
Grillardin

17. What is the deminsion for julienne?

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18. What is the term for simmering or braising in a small amount of liquid?
bake
stew
everything sold and served individually
sugar and vinegar

19. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
fish
Le Pocher
3/4' x 3/4' x 3/4'
simmer

20. What is the term for cooking using heat conducted to food from water - liquid - or steam?
Patissier
moist-heat cooking methods
boiling
g

21. What is the ratio of mirepoix to stock?
sear
instructional and standardized
the type of restaurant you operate
1 Ib -. of mirepoix to 1 gallon of stock

22. What is the first technology for modern developments?
a short broth used for a cooking liquid for fish or vegetables
weight
clay & metal vessels
Are those that are used in one or two items on your menu

23. What is a steel used for?
straightens the blade of the knife
glace
griddle
Biological - chemical - and physical

24. What is the liquid and thickening agent for bechemel?
change over a period
milk and white roux
chasseur
Fernand Point

25. What is the highest psition of all station chefs (or) chef de partie?
aromatic vegetables - herbs - acid - and water
Saucier
broil
butter and egg yolks

26. What are the two types of recipes?
make sure the drain valve is shut
a list of dishes served or available to be served at a meal
instructional and standardized
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

27. What is a tasting menu?
small portions of several items
meat
sugar and vinegar
bernaise and choron

28. What type of ingredients should you avoid?
small animal bones
minimum-use ingredients
Viruses - bacteria - parasites - and fungi
Mise en place

29. What are the three measuring conventions of a recipe?
weight - volume and count
Le Frire
no clear priorities for tasks
each - bunch - and dozen

30. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
Le Frire
standardized recipes
cornstarch and cold water
tomatoes and reduction

31. Cost of ingredients divided by number of portions is?
portion cost
deep-fry
adult bones
egg yolks and cream

32. What is the term for cooking foods by surrounding them with hot - dry air?
bake
Le Griller
used to thicken meatloaf or stuffing
g

33. What are the three terms for count measurement?
Entremetier
poach
Potentially hazardous foods
each - bunch - and dozen

34. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
cornstarch and cold water
Le Pocher
variety
for sifting flour and other dry ingredients

35. What is the term for browning the surface of a food quickly at a high temperature?
Cutting and garnishing
sear
gelatin
Le Sauter

36. What is the liquid and thickening agent for holliandaise sauce?
butter and egg yolks
missing or inadequate tools
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

37. What should you do when filling a deep fryer (or) kettle with solid fat?
Set-up equipment
parcook
set thermostat at 250 degrees until fat has melted enough to cover the heating element
adult bones

38. What is in a court bouillon?
AP weight
straightens the blade of the knife
Le Pocher
aromatic vegetables - herbs - acid - and water

39. What is glace de viande?
bechemel - espangal - tomato sauce - holliandase - and veloute
bones - water - aromatics - mirepoix - acid
41-135 degrees
meat

40. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
Saucier
weight
variety
AP weight

41. What is a chinois used for?
layout & design
electric or digital scale - mechanical - triple beam
when great clarity smoothness is required in a liquid
1-3 minutes

42. What is the abbreviation for tablespoon?
simmer
white stock
menu
tbsp

43. What is the term for cooking partially in a boiling or simmering liquid?
produces different coarseness and fineness - used for pureeing foods
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
375 degrees
parboil

44. What should your foods appearance have?
volume
variety
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Viruses - bacteria - parasites - and fungi

45. When you are in a large operation with several kitchens Who is in charge of each kitchen?
white - blond - and brown
count
poach
Chef de cuisine

46. What is the term for cooking on an open grid over a heat source?
grill
Viruses - bacteria - parasites - and fungi
deep-fry
menu

47. What is the pastry chef called; prapares pastries and desserts?
tbsp
straightens the blade of the knife
same menu everyday
Patissier

48. What are minimum-use ingredients?
3/4' x 3/4' x 3/4'
Bragade system
Are those that are used in one or two items on your menu
cornstarch and cold water

49. What is the term for cooking in hot fat?
fry
when cooled should be gelatinous - have body - good taste - good color
adult bones
weight

50. What is the classic cooking techniques used in french cuisine?
Les cuisson
regularly
grill
Garde manager