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Test your basic knowledge |
Cooking Basics
Start Test
Study First
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 holds the knife together - made of steel?
Bragade system
Le Braiser
portion cost
rivets
2. What is the liquid and thickening agent for espagnole?
brown stock and brown roux
funets (essence)
electric or digital scale - mechanical - triple beam
41-135 degrees
3. What are the four disease causing organisms?
fry
variety
Viruses - bacteria - parasites - and fungi
broil
4. What is a beurre manie?
1/2' x 1/2' x 1/8'
roast
butter and flour uncooked
descriptive language
5. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
Le Pocher
Temperature danger zone
remouillage
Le Pocher
6. What is a roux?
parboil
equal parts cooked flour and fat
Temperature danger zone
Restaurer
7. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
Recipe
griddle
Bragade system
Saucier
8. What is glace de volaille?
when great clarity smoothness is required in a liquid
poultry
Mise en place
375 degrees
9. What is the term for a person in charge of a particular area of production?
4-6 minutes
boiling
Chef de partie
food prepared at the table
10. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
Le Pocher
mornay
oz.
fl. oz.
11. What is a static menu?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Electric/gas stoves allowed controlled temperatures
rivets
same menu everyday
12. What are the two types of recipes?
equal parts cooked flour and fat
drain liquids through a relatively small opening
instructional and standardized
handle
13. What is the term for simmering or braising in a small amount of liquid?
same menu everyday
stew
chasseur
Auguste Escoffier
14. What is the small sauce for veloute?
allemande
butter and flour uncooked
Set-up equipment
instructional recipes
15. What is a liaison?
1784-1833
egg yolks and cream
Le Frire
the type of restaurant you operate
16. What is the liquid and thickening agent for veloute?
grill
375 degrees
white stock and blond roux
Chef de partie
17. What is the term for cooking with radiant heat from above?
griddle
Le Poeler & sous vide
ounce - pound - gram - and kilogram
broil
18. What is the term for cooking with dry heat in the presence of smoke?
Viruses - bacteria - parasites - and fungi
each - bunch - and dozen
Le Poeler & sous vide
smoke-roasting
19. How do you judge the quality of stocks?
sugar and vinegar
when cooled should be gelatinous - have body - good taste - good color
AP weight
1765
20. What is the term for giving a shine to the surface of a food?
1-3 minutes
egg yolks and cream
glaze
1/8' x 1/8' x 1/8'
21. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
funets (essence)
Mise en place
Fernand Point
variety
22. What is the term for cooking on an open grid over a heat source?
minimum-use ingredients
grill
Cutting and garnishing
straightens the blade of the knife
23. What is a A la carte menu?
Potentially hazardous foods
everything sold and served individually
flour and water
reduce
24. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
Sous chef
allemande
Le Griller
roast
25. What kind of bones are in a broth?
adult bones
instructional recipes
50% onions - 25% carrots - 25% celery
Set-up equipment
26. What is the liquid and thickening agent for tomato sauce?
tomatoes and reduction
Saucier
Le Pocher
1/2' x 1/2' x 1/2'
27. What is mirepoix?
steam
4-6 minutes
50% onions - 25% carrots - 25% celery
straightens the blade of the knife
28. When doing mise en place What do you do 2nd?
brown stock and brown roux
gives it a toasty and nutty flavor
flour and water
Set-up equipment
29. Who reorganized the kitchen?
Auguste Escoffier
papillotte
chasseur
same menu everyday
30. What is in a bouquet garni?
volume
equal parts cooked flour and fat
sear
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
31. What is a steel used for?
thermometer
straightens the blade of the knife
saute
1/8' x 1/8' x 1/8'
32. How do you get good flavor and body from a stock?
high carbon stainless steel
standardized recipes
menu
meat or fish bones that are fresh or purchased exclusively for stock production
33. What is the roast cook called; prepares roasted and braised meats and there gravies?
butter and flour uncooked
Static - cycle - a la carte - table d'hote - prix fixe - tasting
mornay
Rotisseur
34. When doing mise en place What do you do 3rd?
small animal bones
washing and trimming food
to dedge in flour
papillotte
35. What is the abbreviation for kilogram?
chasseur
parcook
kg
pan-fry
36. What is a menu?
Le Griller
a list of dishes served or available to be served at a meal
gelatin
clay & metal vessels
37. What should you do before adding fat to an empty deep fryer (or) kettle?
make sure the drain valve is shut
everything sold and served individually
rivets
tbsp
38. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
grill
EP weight
regularly
kg
39. What is the small sauce for hollandaise?
Rotisseur
bones - water - aromatics - mirepoix - acid
Auguste Escoffier
bernaise and choron
40. Who was respondsable for simolifying classicl cuisine and the classical menu?
straightens the blade of the knife
same menu everyday
Auguste Escoffier
thermometer
41. Who invented grande cuisine?
weight
1765
Marie-Antoine Careme
milk and white roux
42. What is the term for cooking covered in a small amount of fat?
braise
regularly
to dedge in flour
papillotte
43. What is made from bones?
gelatin
used to thicken meatloaf or stuffing
meat
deep-fry
44. What type of ingredients should you avoid?
minimum-use ingredients
poor organization
poor communication
dry-heat cooking methods
45. How long do you cook brown roux for?
EP weight
roast
Le Sauter
20-30 minutes
46. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
chasseur
Potentially hazardous foods
Le Sauter
Le Braiser
47. What are the limitations of using a recipe?
Fernand Point
variety
AP weight
Assumes you have knowledge and that you understand terminology and you know how to measure.
48. How full should the deep fryer (or) kettle be?
broth
to the fill line
steam
same menu everyday
49. What is a measurement of the space occupied by a liquid - solid - or gas?
portion cost
when great clarity smoothness is required in a liquid
cornstarch and cold water
volume
50. When managing time What is the 2nd time waster?
broth
poor staff training
funets (essence)
be true to your menu desriptions