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 term for cooking in hot fat?
change over a period
fry
blanch
Patissier

2. What is the deminsion for paysanne?

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

3. What is mirepoix?
Temperature danger zone
no choice
Aboyeur
50% onions - 25% carrots - 25% celery

4. What is the term for a person in charge of a particular area of production?
brown stock
Chef de partie
sweat
Assumes you have knowledge and that you understand terminology and you know how to measure.

5. Who invented grande cuisine?
portion control
Auguste Escoffier
poultry
Marie-Antoine Careme

6. What is a prix fixe menu?
no choice
grill
measuring cups - measuring spoons - and ladles
Fernand Point

7. What is the term for cooking with radiant heat from above?
1/2' x 1/2' x 1/8'
1/8' x 1/8' x 2-2 1/2'
Chef de partie
broil

8. When you are in a large operation with several kitchens Who is in charge of each kitchen?
Le Frire
Le Sauter
Viruses - bacteria - parasites - and fungi
Chef de cuisine

9. Cost of ingredients divided by number of portions is?
20-30 minutes
tsp
portion cost
kg

10. What is the ratio of mirepoix to stock?
Le Pocher
set thermostat at 250 degrees until fat has melted enough to cover the heating element
1 Ib -. of mirepoix to 1 gallon of stock
1/8' x 1/8' x 1-2'

11. What is the fish cook called?
Poissonier
equal parts cooked flour and fat
tomatoes and reduction
bechemel - espangal - tomato sauce - holliandase - and veloute

12. What is the abbreviation for kilogram?
kg
Chef de partie
a short broth used for a cooking liquid for fish or vegetables
Gather food

13. What is used to measure volume?
Sous chef
chasseur
measuring cups - measuring spoons - and ladles
Teaspoon - tablespoon - fluid ounce

14. What is the liquid and thickening agent for holliandaise sauce?
butter and egg yolks
white stock
brown stock
glaze

15. What is the only cuisson with large amount of liquid for heat method?
butter and egg yolks
deglaze
washing and trimming food
Le Pocher

16. What guards your hand?
deep-fry
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
ibs. (or) #
heel

17. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
deep-fry
white - brown - and fumet (or) essence
papillotte
Le Frire

18. What is the term for cooking foods were heat is conducted without moisture?
weight
dry-heat cooking methods
drain liquids through a relatively small opening
1-3 minutes

19. Who created nouvelle cuisine?
Fernand Point
Garde manager
3/4' x 3/4' x 3/4'
Le Pocher

20. What kind of bones are in a broth?
adult bones
mornay
flour and water
portion cost

21. Who opened the first restaurant?
portion cost
butter and flour uncooked
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Monsieur Boulanger

22. What is the measurement of portions that ensure that the correct amount of an item is served?
milk and white roux
portion control
weight - volume and count
white - blond - and brown

23. What is the roast cook called; prepares roasted and braised meats and there gravies?
standardized recipes
Recipe
Rotisseur
Auguste Escoffier

24. What is the term for cooking slowly in fat without browning - sometimes under a cover?
sweat
using all edible trim
volume
41-135 degrees

25. What is the liquid and thickening agent for bechemel?
milk and white roux
kg
equal parts cooked flour and fat
to the fill line

26. What is a reduction by 90-95%?
glace
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
food prepared at the table
ounce - pound - gram - and kilogram

27. How do you check the fat temperature of a deep fryer (or) kettle?
thermometer
funets (essence)
fl. oz.
ibs. (or) #

28. When doing mise en place What do you do 3rd?
brown stock
Auguste Escoffier
adult bones
washing and trimming food

29. What is a tasting menu?
milk and white roux
the type of restaurant you operate
white - blond - and brown
small portions of several items

30. How full should the deep fryer (or) kettle be?
butter and flour uncooked
stew
to the fill line
food prepared at the table

31. What is the cuisine for lighter - naturally flavored foods?
Nouvelle Cuisine
layout & design
sweat
funets (essence)

32. Who is incharge of the kitchen?
Executive Chef
20-30 minutes
small animal bones
tomatoes and reduction

33. What is used to measure weight?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
ounce - pound - gram - and kilogram
saute
clay & metal vessels

34. What is the term for station chef?
Chef de partie
oz.
Le Pocher
Le Poeler & sous vide

35. What should suit the characteristics and style of the restaurant?
Le Braiser
Auguste Escoffier
layout & design
kg

36. What are the limitations of using a recipe?
variety
reduce
1/4' x 1/4' x 1/4'
Assumes you have knowledge and that you understand terminology and you know how to measure.

37. Never add salt to?
chasseur
Aboyeur
stock
Auguste Escoffier

38. What is the liquid and thickening agent for tomato sauce?
tomatoes and reduction
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
for sifting flour and other dry ingredients
fry

39. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
Set-up equipment
roast
used to thicken meatloaf or stuffing
equal parts cooked flour and fat

40. 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

41. How long do you cook white roux for?
grill
EP weight
Le Pocher
1-3 minutes

42. What are the five knife components?
everything sold and served individually
Monsieur Boulanger
blade - tang - handle - rivets - and heel
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

43. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
Le Sauter
descriptive language
egg yolks and cream
produces different coarseness and fineness - used for pureeing foods

44. 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?
glace
thermometer
Saucier
Le Poeler

45. What do you need to capture the largest target audience?
papillotte
tsp
fl. oz.
variety

46. What does cooking flour do?
clay & metal vessels
count
gives it a toasty and nutty flavor
dry-heat cooking methods

47. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
oz.
menu
mornay
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

48. Why use young animal bones for stock?
portion cost
variety
high percentage of cartilage and other connective tissue
mornay

49. What are the five mother sauces
same menu everyday
bechemel - espangal - tomato sauce - holliandase - and veloute
Auguste Escoffier
Are those that are used in one or two items on your menu

50. 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
Recipe
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
deglaze