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 offical name of the organization of the kitchen?
Bragade system
Le Braiser
white - brown - and fumet (or) essence
small portions of several items

2. What recipe teaches basic cooking techinques?
everything sold and served individually
reduce
instructional recipes
Temperature danger zone

3. What is a chinois used for?
g
white - brown - and fumet (or) essence
when great clarity smoothness is required in a liquid
Pre-heat euipment

4. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
Potentially hazardous foods
rivets
parcook
Executive Chef

5. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
poultry
Le Griller
kg
Electric/gas stoves allowed controlled temperatures

6. Why use young animal bones for stock?
Le Pocher
for washed or cooked vegetables - salad greens - pasta - and other foods
high percentage of cartilage and other connective tissue
parboil

7. What does cooking flour do?
menu
make sure the drain valve is shut
gives it a toasty and nutty flavor
standardized recipes

8. When you are in a large operation with several kitchens Who is in charge of each kitchen?
menu
broil
Chef de cuisine
Chef de partie

9. What is the deminsion for julienne?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

10. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
Le Braiser
no clear priorities for tasks
Le Frire
a short broth used for a cooking liquid for fish or vegetables

11. What is mirepoix?
minimum-use ingredients
simmer
50% onions - 25% carrots - 25% celery
tsp

12. What is the term for cooking in water or other liquid that is bubbling rapidly?
fish
boiling
1/2' x 1/2' x 1/2'
Saucier

13. What is a roux?
boiling
Assumes you have knowledge and that you understand terminology and you know how to measure.
equal parts cooked flour and fat
Garde manager

14. What is a reduction by 90-95%?
glace
blanch
Auguste Escoffier
cornstarch and cold water

15. What is the term for cooking by direct contact with steam?
Chef de partie
steam
Mise en place
chasseur

16. What is the fish cook called?
papillotte
Saucier
Poissonier
electric or digital scale - mechanical - triple beam

17. What is the deminsion for small dice?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

18. What is the deminsion for batonnet?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

19. What kind of bones are in a broth?
adult bones
Auguste Escoffier
set thermostat at 250 degrees until fat has melted enough to cover the heating element
bones - water - aromatics - mirepoix - acid

20. What is the Temperature danger zone (T.D.Z.)?
tomatoes and reduction
Le Pocher
meat or fish bones that are fresh or purchased exclusively for stock production
41-135 degrees

21. What is a strainer used for?
portion control
Chef de cuisine
high carbon stainless steel
for staining pasta - vegetables - and so on

22. What is the small sauce for espagnole?
stew
chasseur
measuring cups - measuring spoons - and ladles
count

23. What is glace de volaille?
Le Braiser
deep-fry
poultry
to the fill line

24. What is the term for cooking wrapped in paper to steam in it own moisture?
handle
smoke-roasting
boiling
papillotte

25. What is the deminsion for paysanne?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

26. What is the small sauce for tomato?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
glace
creole
Biological - chemical - and physical

27. What is the term for cooking foods were heat is conducted without moisture?
dry-heat cooking methods
same menu everyday
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
Chef de partie

28. What is the term for cooking on a flat - solid cooking surface?
menu
griddle
to dedge in flour
3/4' x 3/4' x 3/4'

29. What is the term for simmering or broiling until the quantity of liquid is decreased?
reduce
Gather food
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Mise en place

30. 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
be true to your menu desriptions
chasseur
fry

31. What is a prix fixe menu?
meat
bernaise and choron
no choice
minimum-use ingredients

32. What is the gastric basic mehtod?
sugar and vinegar
Le Pocher
creole
when great clarity smoothness is required in a liquid

33. When doing mise en place What do you do 1st?
papillotte
no choice
Le Frire
Gather food

34. What is the term for cooking with dry heat in the presence of smoke?
smoke-roasting
a short broth used for a cooking liquid for fish or vegetables
Fernand Point
Rotisseur

35. What must be planned for your guest? (the people eating the food)
menu
Auguste Escoffier
Static - cycle - a la carte - table d'hote - prix fixe - tasting
no choice

36. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
white stock and blond roux
Le Pocher
sear
drain liquids through a relatively small opening

37. What is in a court bouillon?
20-30 minutes
be true to your menu desriptions
broil
aromatic vegetables - herbs - acid - and water

38. What is the weight after all inedible or nonservable parts are trimmed off?
Le Braiser
Are those that are used in one or two items on your menu
EP weight
used to thicken meatloaf or stuffing

39. How do you get good flavor and body from a stock?
meat or fish bones that are fresh or purchased exclusively for stock production
Entremetier
funets (essence)
white - blond - and brown

40. What is the liquid and thickening agent for espagnole?
1/8' x 1/8' x 1/8'
washing and trimming food
sugar and vinegar
brown stock and brown roux

41. What is a A la carte menu?
brown stock and brown roux
straightens the blade of the knife
everything sold and served individually
saute

42. What is the highest psition of all station chefs (or) chef de partie?
sous vide
Saucier
the type of restaurant you operate
1/8' x 1/8' x 2-2 1/2'

43. When doing mise en place What do you do 4th?
using all edible trim
flour and water
1 Ib -. of mirepoix to 1 gallon of stock
Pre-heat euipment

44. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
Nouvelle Cuisine
Viruses - bacteria - parasites - and fungi
fish
remouillage

45. What is full half of quarter of the knife?
Auguste Escoffier
meals with dozens of courses
1/2' x 1/2' x 1/8'
tang

46. What is the cuisson for vacuum packed cooking?
food prepared at the table
volume
sous vide
Le Pocher

47. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
Set-up equipment
standardized recipes
cornstarch and cold water
no clear priorities for tasks

48. What is the abbreviation for grams?
bones - water - aromatics - mirepoix - acid
1/4' x 1/4' x 2-2 1/2'
count
g

49. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
everything sold and served individually
1/8' x 1/8' x 1/8'
broth
Viruses - bacteria - parasites - and fungi

50. What is the term for everything in it's place?
deep-fry
Saucier
grill
Mise en place