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. Who opened the first restaurant?
Monsieur Boulanger
white - brown - and fumet (or) essence
Pre-heat euipment
bake

2. What are the five mother sauces
tsp
roast
tang
bechemel - espangal - tomato sauce - holliandase - and veloute

3. What is the deminsion for paysanne?

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4. What is the grill cook called?
simmer
Grillardin
dry-heat cooking methods
white stock

5. Never add salt to?
poach
Le Frire
minimum-use ingredients
stock

6. What is it called when you add liquid to the bottom of a pan to release the fond?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
roast
deglaze
sweat

7. What is the term for browning the surface of a food quickly at a high temperature?
creole
sear
the type of restaurant you operate
bechemel - espangal - tomato sauce - holliandase - and veloute

8. What is the term for cooking by direct contact with steam?
heel
steam
Poissonier
broil

9. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
heel
tsp
remouillage
food cost percentage

10. What is the deminsion for allumet?

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11. What is the term for cooking on a flat - solid cooking surface?
meat
griddle
simmer
white - blond - and brown

12. What is the only cuissonwith small amount of liquid for heat method?
funets (essence)
item arrangement
oz.
Le Braiser

13. How long do you cook brown roux for?
Le Braiser
20-30 minutes
Auguste Escoffier
grill

14. What should suit the characteristics and style of the restaurant?
deglaze
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
layout & design
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

15. What is the cuisson for vacuum packed cooking?
meals with dozens of courses
no clear priorities for tasks
sous vide
brown stock

16. When was the first restaurant opened?
when cooled should be gelatinous - have body - good taste - good color
1765
stock
white stock and blond roux

17. What is the fish cook called?
Poissonier
meat or fish bones that are fresh or purchased exclusively for stock production
variety
weight

18. What is the term for simmering or broiling until the quantity of liquid is decreased?
Aboyeur
a list of dishes served or available to be served at a meal
reduce
Auguste Escoffier

19. What is the small sauce for behemel?
white stock
grill
mornay
Saucier

20. Food cost diveded by menu price is?
drain liquids through a relatively small opening
food cost percentage
flour and water
weight

21. What is the term for a person in charge of a particular area of production?
high percentage of cartilage and other connective tissue
Chef de partie
washing and trimming food
Electric/gas stoves allowed controlled temperatures

22. What is the liquid and thickening agent for tomato sauce?
tomatoes and reduction
Bragade system
smoke-roasting
Biological - chemical - and physical

23. What is the abbreviation for grams?
g
when great clarity smoothness is required in a liquid
creole
gives it a toasty and nutty flavor

24. What is the term for station chef?
measuring cups - measuring spoons - and ladles
Le Pocher
cornstarch and cold water
Chef de partie

25. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
white stock
fl. oz.
1/2' x 1/2' x 1/2'
layout & design

26. What is the roast cook called; prepares roasted and braised meats and there gravies?
straightens the blade of the knife
Rotisseur
meat or fish bones that are fresh or purchased exclusively for stock production
instructional recipes

27. What is a cycle menu?
change over a period
portion control
poor organization
moist-heat cooking methods

28. What kind of bones are in a broth?
adult bones
Nouvelle Cuisine
Les cuisson
deep-fry

29. When doing mise en place What do you do 2nd?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Recipe
Set-up equipment
chasseur

30. What is the Temperature danger zone (T.D.Z.)?
parboil
blade - tang - handle - rivets - and heel
food prepared at the table
41-135 degrees

31. What is the term for simmering or braising in a small amount of liquid?
stew
to the fill line
butter and flour uncooked
sugar and vinegar

32. Who is incharge of production and assistant to the executive chef or chef de cuisine?
Nouvelle Cuisine
Auguste Escoffier
Sous chef
deep-fry

33. What is the offical name of the organization of the kitchen?
drain liquids through a relatively small opening
Bragade system
sugar and vinegar
food prepared at the table

34. When doing mise en place What do you do 1st?
Gather food
cornstarch and cold water
aromatic vegetables - herbs - acid - and water
Viruses - bacteria - parasites - and fungi

35. What are the three measuring conventions of a recipe?
Le Frire
weight - volume and count
when great clarity smoothness is required in a liquid
deglaze

36. What is the term for cooking partially in a boiling or simmering liquid?
poor communication
bones - water - aromatics - mirepoix - acid
fry
parboil

37. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
Auguste Escoffier
standardized recipes
Saucier
brown stock and brown roux

38. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
4-6 minutes
Le Braiser
the type of restaurant you operate
braise

39. What is court boullian?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
a short broth used for a cooking liquid for fish or vegetables
pan-broil
roast

40. What are the types of menus?

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41. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
sugar and vinegar
simmer
gelatin
for washed or cooked vegetables - salad greens - pasta - and other foods

42. What is the term for cooking gently in liquid that is hot but not actually bubbling?
no choice
poach
g
bones - water - aromatics - mirepoix - acid

43. What should your foods appearance have?
a list of dishes served or available to be served at a meal
variety
portion cost
Assumes you have knowledge and that you understand terminology and you know how to measure.

44. How do you judge the quality of stocks?
deglaze
when cooled should be gelatinous - have body - good taste - good color
tang
375 degrees

45. What guards your hand?
funets (essence)
straightens the blade of the knife
Nouvelle Cuisine
heel

46. What are the three stages of roux?
brown stock
allemande
white - blond - and brown
menu

47. What is the measurement of portions that ensure that the correct amount of an item is served?
instructional recipes
layout & design
Gather food
portion control

48. What does T.D.Z. mean?
Temperature danger zone
when great clarity smoothness is required in a liquid
Set-up equipment
sear

49. What is a reduction by 90-95%?
glace
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Auguste Escoffier
no clear priorities for tasks

50. What is the only cuisson to be a blanc and (or) a brun?
white - brown - and fumet (or) essence
Grillardin
Le Braiser
brown stock and brown roux