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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 abbreviation for tablespoon?
tbsp
descriptive language
1 Ib -. of mirepoix to 1 gallon of stock
Assumes you have knowledge and that you understand terminology and you know how to measure.

2. What is the term for cooking submerged in fat?
deep-fry
Le Sauter
Entremetier
blanch

3. What is the ratio of mirepoix to stock?
1 Ib -. of mirepoix to 1 gallon of stock
AP weight
menu
butter and flour uncooked

4. What are the three types of food hazard?
20-30 minutes
Teaspoon - tablespoon - fluid ounce
Biological - chemical - and physical
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.

5. What guards your hand?
no choice
white - brown - and fumet (or) essence
bones - water - aromatics - mirepoix - acid
heel

6. What should you do when filling a deep fryer (or) kettle with solid fat?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
clay & metal vessels
heel
broil

7. What is the deminsion for small dice?

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8. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
fry
1/8' x 1/8' x 1-2'
layout & design
simmer

9. How long do you cook white roux for?
1-3 minutes
a list of dishes served or available to be served at a meal
food prepared at the table
1 Ib -. of mirepoix to 1 gallon of stock

10. What is in a sachet?
tsp
Chef de cuisine
glaze
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

11. What is the term for cooking covered in a small amount of fat?
griddle
1784-1833
Auguste Escoffier
braise

12. How long do you cook blond roux for?
Biological - chemical - and physical
handle
rivets
4-6 minutes

13. What is the deminsion for paysanne?

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14. What is fariner?
to dedge in flour
aromatic vegetables - herbs - acid - and water
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
broil

15. Food cost diveded by menu price is?
equal parts cooked flour and fat
food cost percentage
descriptive language
1/8' x 1/8' x 1/8'

16. How do you get good flavor and body from a stock?
Sous chef
deep-fry
menu
meat or fish bones that are fresh or purchased exclusively for stock production

17. What is a roux?
Monsieur Boulanger
standardized recipes
equal parts cooked flour and fat
Electric/gas stoves allowed controlled temperatures

18. What is the term for cooking by direct contact with steam?
smoke-roasting
for sifting flour and other dry ingredients
steam
change over a period

19. What is the term for swirling a liquid in a saute pan?
deglaze
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
menu
Marie-Antoine Careme

20. What is the deminsion for brunoise?

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21. What is a steel used for?
white stock
375 degrees
layout & design
straightens the blade of the knife

22. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
ounce - pound - gram - and kilogram
Auguste Escoffier
glaze
broth

23. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
Le Frire
flour and water
regularly
milk and white roux

24. What do you need to capture the largest target audience?
Monsieur Boulanger
for staining pasta - vegetables - and so on
1/8' x 1/8' x 1-2'
variety

25. When managing time What is the 3th time waster?
adult bones
poor communication
equal parts cooked flour and fat
Patissier

26. What is the Temperature danger zone (T.D.Z.)?
small animal bones
1/8' x 1/8' x 1/8'
41-135 degrees
handle

27. What is the abbreviation for kilogram?
creole
Le Griller
kg
no choice

28. What is a tasting menu?
white stock and blond roux
parcook
Viruses - bacteria - parasites - and fungi
small portions of several items

29. When managing time What is the 4th time waster?
Le Sauter
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
poor organization
item arrangement

30. What must be planned for your guest? (the people eating the food)
equal parts cooked flour and fat
menu
handle
butter and flour uncooked

31. What is the only cuisson to be a blanc and (or) a brun?
Le Braiser
count
sear
fish

32. What a bread crums used for?
high percentage of cartilage and other connective tissue
for staining pasta - vegetables - and so on
used to thicken meatloaf or stuffing
menu

33. Who was respondsable for simolifying classicl cuisine and the classical menu?
EP weight
portion cost
standardized recipes
Auguste Escoffier

34. How long do you cook brown roux for?
mornay
20-30 minutes
Restaurer
Aboyeur

35. What is the french term for restaurant? (to restore)
Le Pocher
steam
Restaurer
1/4' x 1/4' x 2-2 1/2'

36. What is the deminsion for batonnet?

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37. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
mornay
Marie-Antoine Careme
Garde manager
small animal bones

38. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
tomatoes and reduction
brown stock
layout & design
Teaspoon - tablespoon - fluid ounce

39. What are the three stages of roux?
white - blond - and brown
adult bones
missing or inadequate tools
EP weight

40. What is a chinois used for?
when great clarity smoothness is required in a liquid
steam
1/2' x 1/2' x 1/2'
white stock

41. What is a written record of the ingredients and preparation steps needed to make a particular dish?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Recipe
Le Poeler
deep-fry

42. What is the grill cook called?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Grillardin
variety
poach

43. What is court boullian?
griddle
poach
a short broth used for a cooking liquid for fish or vegetables
stock

44. What is the term for cooking in water or other liquid that is bubbling rapidly?
using all edible trim
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
flour and water
boiling

45. What does T.D.Z. mean?
poor organization
Temperature danger zone
chasseur
1/2' x 1/2' x 1/8'

46. When doing mise en place What do you do 5th?
make sure the drain valve is shut
a short broth used for a cooking liquid for fish or vegetables
volume
Cutting and garnishing

47. What are the elements of a menu structure?
1/8' x 1/8' x 1-2'
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
meals with dozens of courses
20-30 minutes

48. What are the 3 types of stock?
poor staff training
egg yolks and cream
white - brown - and fumet (or) essence
to dedge in flour

49. What is the pastry chef called; prapares pastries and desserts?
electric or digital scale - mechanical - triple beam
thermometer
Patissier
the type of restaurant you operate

50. What is a prix fixe menu?
1 Ib -. of mirepoix to 1 gallon of stock
Aboyeur
no choice
brown stock and brown roux