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 are the 3 types of stock?
when cooled should be gelatinous - have body - good taste - good color
poach
white - brown - and fumet (or) essence
gives it a toasty and nutty flavor

2. What is the classic cooking techniques used in french cuisine?
Les cuisson
meals with dozens of courses
butter and flour uncooked
Le Braiser

3. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
layout & design
Le Pocher
a short broth used for a cooking liquid for fish or vegetables
drain liquids through a relatively small opening

4. What is a sieve used for?
kg
for sifting flour and other dry ingredients
AP weight
meat

5. What is table d'hote?
flour and water
1/2' x 1/2' x 1/2'
electric or digital scale - mechanical - triple beam
food prepared at the table

6. Cost of ingredients divided by number of portions is?
portion cost
papillotte
fish
when cooled should be gelatinous - have body - good taste - good color

7. What should you use in your menu to describe food items that will entice the guest to buy it?
change over a period
descriptive language
oz.
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing

8. What is a reduction by 90-95%?
blanch
gives it a toasty and nutty flavor
glace
handle

9. What is a colander used for?
papillotte
pan-fry
tang
for washed or cooked vegetables - salad greens - pasta - and other foods

10. How long do you cook blond roux for?
Pre-heat euipment
stock
4-6 minutes
glaze

11. When doing mise en place What do you do 3rd?
washing and trimming food
volume
a short broth used for a cooking liquid for fish or vegetables
everything sold and served individually

12. What is the liquid and thickening agent for tomato sauce?
deep-fry
tomatoes and reduction
Sous chef
blanch

13. When managing time What is the 4th time waster?
poor organization
menu
AP weight
Le Griller

14. What is the term for cooking covered in a small amount of fat?
braise
allemande
a short broth used for a cooking liquid for fish or vegetables
1784-1833

15. What is the deminsion for large dice?

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16. What is the term for cooking on a flat - solid cooking surface?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
meat
parcook
griddle

17. What is court boullian?
Executive Chef
1/8' x 1/8' x 2-2 1/2'
375 degrees
a short broth used for a cooking liquid for fish or vegetables

18. Who was respondsable for simolifying classicl cuisine and the classical menu?
Auguste Escoffier
Le Sauter
Cutting and garnishing
gelatin

19. Who created nouvelle cuisine?
Fernand Point
bechemel - espangal - tomato sauce - holliandase - and veloute
4-6 minutes
Le Braiser

20. What is the gastric basic mehtod?
aromatic vegetables - herbs - acid - and water
1-3 minutes
sugar and vinegar
fl. oz.

21. What guards your hand?
heel
3/4' x 3/4' x 3/4'
Auguste Escoffier
1 Ib -. of mirepoix to 1 gallon of stock

22. What is the liquid and thickening agent for holliandaise sauce?
stock
poor organization
saute
butter and egg yolks

23. What is the small sauce for behemel?
Le Pocher
Assumes you have knowledge and that you understand terminology and you know how to measure.
mornay
poor organization

24. Who invented grande cuisine?
Auguste Escoffier
Marie-Antoine Careme
1/4' x 1/4' x 2-2 1/2'
no clear priorities for tasks

25. What is menu accuracy?
measuring cups - measuring spoons - and ladles
electric or digital scale - mechanical - triple beam
menu
be true to your menu desriptions

26. When managing time What is the 1st time waster?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
measuring cups - measuring spoons - and ladles
1/8' x 1/8' x 1-2'
no clear priorities for tasks

27. What is the blade made of?
descriptive language
tomatoes and reduction
high carbon stainless steel
Le Poeler & sous vide

28. What is the term for cooking in water or other liquid that is bubbling rapidly?
poor communication
boiling
stock
Biological - chemical - and physical

29. What is the first technology for modern developments?
Saucier
Poissonier
1784-1833
clay & metal vessels

30. What is a tasting menu?
Potentially hazardous foods
fish
1765
small portions of several items

31. What is glace de poisson?
descriptive language
deep-fry
washing and trimming food
fish

32. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
glaze
the type of restaurant you operate
Saucier
set thermostat at 250 degrees until fat has melted enough to cover the heating element

33. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
griddle
Le Pocher
simmer
steam

34. What should you do when filling a deep fryer (or) kettle with solid fat?
variety
Viruses - bacteria - parasites - and fungi
set thermostat at 250 degrees until fat has melted enough to cover the heating element
EP weight

35. What is made from bones?
Grillardin
gelatin
brown stock and brown roux
ounce - pound - gram - and kilogram

36. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
funets (essence)
Potentially hazardous foods
Saucier
Chef de partie

37. What should your foods appearance have?
variety
stock
clay & metal vessels
Saucier

38. What is a measurement of the mass or heavimess of a solidliquid or gas?
pan-fry
no choice
weight
1/4' x 1/4' x 1/4'

39. What is stock?
no choice
Set-up equipment
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
descriptive language

40. What does cooking flour do?
roast
washing and trimming food
gives it a toasty and nutty flavor
dry-heat cooking methods

41. What is a food mill used for?
produces different coarseness and fineness - used for pureeing foods
the type of restaurant you operate
heel
chasseur

42. What is the small sauce for tomato?
Teaspoon - tablespoon - fluid ounce
steam
creole
1784-1833

43. Never add salt to?
stock
papillotte
Static - cycle - a la carte - table d'hote - prix fixe - tasting
sweat

44. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
Aboyeur
Mise en place
Potentially hazardous foods
simmer

45. Why is a recipe necessary?

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46. What is the abbreviation for pound?
tang
ibs. (or) #
1-3 minutes
Gather food

47. What is a written record of the ingredients and preparation steps needed to make a particular dish?
funets (essence)
Recipe
Auguste Escoffier
Le Frire

48. What are the three terms for count measurement?
each - bunch - and dozen
1/4' x 1/4' x 2-2 1/2'
Le Poeler & sous vide
1-3 minutes

49. What is the term for cooking partially by any method?
blanch
parcook
missing or inadequate tools
sugar and vinegar

50. What is the term for cooking gently in liquid that is hot but not actually bubbling?
poach
Auguste Escoffier
Grillardin
parboil