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 should your foods appearance have?
variety
Biological - chemical - and physical
menu
Static - cycle - a la carte - table d'hote - prix fixe - tasting

2. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
gelatin
Saucier
Fernand Point
butter and egg yolks

3. What is the blade made of?
be true to your menu desriptions
instructional and standardized
high carbon stainless steel
when great clarity smoothness is required in a liquid

4. Cost of ingredients divided by number of portions is?
milk and white roux
Static - cycle - a la carte - table d'hote - prix fixe - tasting
tbsp
portion cost

5. What is the expediter called; accepts orders from the server and gives them to the line?
Aboyeur
be true to your menu desriptions
Chef de partie
gives it a toasty and nutty flavor

6. What is the term for cooking with dry heat in the presence of smoke?
weight
smoke-roasting
1/2' x 1/2' x 1/2'
a list of dishes served or available to be served at a meal

7. What is the only cuissonwith small amount of liquid for heat method?
EP weight
reduce
Le Braiser
menu

8. What are the types of menus?

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9. What is the fish cook called?
Poissonier
same menu everyday
fl. oz.
deglaze

10. How long do you cook brown roux for?
1/8' x 1/8' x 2-2 1/2'
sweat
Nouvelle Cuisine
20-30 minutes

11. What is a reduction by 90-95%?
glace
1/4' x 1/4' x 2-2 1/2'
Saucier
ounce - pound - gram - and kilogram

12. What is the term for cooking partially in a boiling or simmering liquid?
parboil
boiling
Nouvelle Cuisine
funets (essence)

13. 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?
steam
Le Poeler
sear
volume

14. Who created nouvelle cuisine?
Fernand Point
Set-up equipment
a list of dishes served or available to be served at a meal
meals with dozens of courses

15. What does T.D.Z. mean?
Mise en place
Temperature danger zone
AP weight
fl. oz.

16. What is a china cap used for?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
stock
drain liquids through a relatively small opening
g

17. What is the term for cooking gently in liquid that is hot but not actually bubbling?
variety
volume
poach
Sous chef

18. How do you judge the quality of stocks?
gives it a toasty and nutty flavor
poor communication
when cooled should be gelatinous - have body - good taste - good color
Electric/gas stoves allowed controlled temperatures

19. How long do you cook white roux for?
Marie-Antoine Careme
change over a period
1-3 minutes
bernaise and choron

20. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
roast
Garde manager
regularly
Mise en place

21. What should you do before adding fat to an empty deep fryer (or) kettle?
Les cuisson
make sure the drain valve is shut
deep-fry
bones - water - aromatics - mirepoix - acid

22. Who was respondsable for simolifying classicl cuisine and the classical menu?
grill
Auguste Escoffier
Chef de partie
cornstarch and cold water

23. What is the term for cooking quickly in small amount of fat?
saute
count
roast
allemande

24. What is the deminsion for julienne?

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25. What is the weight after all inedible or nonservable parts are trimmed off?
small animal bones
Le Poeler
EP weight
sous vide

26. What is the term for cooking submerged in fat?
Poissonier
1/4' x 1/4' x 1/4'
Nouvelle Cuisine
deep-fry

27. What is the term for everything in it's place?
bones - water - aromatics - mirepoix - acid
white - blond - and brown
when cooled should be gelatinous - have body - good taste - good color
Mise en place

28. What is the deminsion for batonnet?

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29. What is the first technology for modern developments?
tbsp
clay & metal vessels
when cooled should be gelatinous - have body - good taste - good color
Executive Chef

30. What are the three types of food hazard?
boiling
produces different coarseness and fineness - used for pureeing foods
Biological - chemical - and physical
20-30 minutes

31. What is the abbreviation for fluid ounce?
fl. oz.
deglaze
Recipe
when great clarity smoothness is required in a liquid

32. What is the deminsion for medium dice?

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33. What is the liquid and thickening agent for espagnole?
electric or digital scale - mechanical - triple beam
brown stock and brown roux
1-3 minutes
Le Pocher

34. What a bread crums used for?
used to thicken meatloaf or stuffing
Patissier
parcook
Viruses - bacteria - parasites - and fungi

35. When was the first restaurant opened?
Cutting and garnishing
rivets
1765
using all edible trim

36. What is made from bones?
gelatin
change over a period
Le Braiser
Sous chef

37. What is a static menu?
375 degrees
Assumes you have knowledge and that you understand terminology and you know how to measure.
be true to your menu desriptions
same menu everyday

38. What is the term for cooking slowly in fat without browning - sometimes under a cover?
item arrangement
poach
1/4' x 1/4' x 1/4'
sweat

39. What is the term for cooking on an open grid over a heat source?
grill
glaze
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
be true to your menu desriptions

40. What is the liquid and thickening agent for veloute?
item arrangement
white stock and blond roux
regularly
milk and white roux

41. What is the term for simmering or braising in a small amount of liquid?
layout & design
descriptive language
Le Braiser
stew

42. What is mirepoix?
weight - volume and count
50% onions - 25% carrots - 25% celery
sear
grill

43. What is the small sauce for behemel?
allemande
equal parts cooked flour and fat
count
mornay

44. What is a A la carte menu?
Le Braiser
everything sold and served individually
minimum-use ingredients
Gather food

45. What is the term for cooking using heat conducted to food from water - liquid - or steam?
oz.
handle
when great clarity smoothness is required in a liquid
moist-heat cooking methods

46. What is a prix fixe menu?
meat or fish bones that are fresh or purchased exclusively for stock production
make sure the drain valve is shut
Nouvelle Cuisine
no choice

47. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
Entremetier
1765
broth
4-6 minutes

48. What is court boullian?
rivets
Marie-Antoine Careme
a short broth used for a cooking liquid for fish or vegetables
sous vide

49. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
regularly
missing or inadequate tools
item arrangement
change over a period

50. What should you use in your menu to describe food items that will entice the guest to buy it?
glaze
Aboyeur
descriptive language
Pre-heat euipment