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 a food mill used for?
reduce
produces different coarseness and fineness - used for pureeing foods
be true to your menu desriptions
1765

2. What is the liquid and thickening agent for espagnole?
high carbon stainless steel
sear
brown stock and brown roux
adult bones

3. When doing mise en place What do you do 1st?
heel
tbsp
Gather food
Biological - chemical - and physical

4. What is the term for cooking partially in a boiling or simmering liquid?
Aboyeur
parboil
Le Pocher
AP weight

5. What kind of bones are used in a stock?
poach
small animal bones
stew
Rotisseur

6. What is a measurement of the mass or heavimess of a solidliquid or gas?
weight
small portions of several items
white stock and blond roux
thermometer

7. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
Le Braiser
standardized recipes
sous vide
41-135 degrees

8. When managing time What is the 4th time waster?
Set-up equipment
portion control
poor organization
1/2' x 1/2' x 1/2'

9. What must be planned for your guest? (the people eating the food)
menu
the type of restaurant you operate
equal parts cooked flour and fat
gelatin

10. What is grande cuisine?
Patissier
meals with dozens of courses
EP weight
Restaurer

11. What holds the knife together - made of steel?
each - bunch - and dozen
Static - cycle - a la carte - table d'hote - prix fixe - tasting
rivets
Le Poeler & sous vide

12. What is the grill cook called?
Grillardin
a short broth used for a cooking liquid for fish or vegetables
Temperature danger zone
50% onions - 25% carrots - 25% celery

13. When doing mise en place What do you do 5th?
41-135 degrees
Cutting and garnishing
Le Braiser
high carbon stainless steel

14. What is a prix fixe menu?
no choice
Are those that are used in one or two items on your menu
Biological - chemical - and physical
instructional recipes

15. What is the deminsion for batonnet?

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

16. How long do you cook white roux for?
Le Braiser
1-3 minutes
white - brown - and fumet (or) essence
standardized recipes

17. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
minimum-use ingredients
AP weight
simmer
chasseur

18. When you are in a large operation with several kitchens Who is in charge of each kitchen?
Marie-Antoine Careme
stew
for staining pasta - vegetables - and so on
Chef de cuisine

19. Food cost diveded by menu price is?
Le Pocher
to the fill line
food cost percentage
for sifting flour and other dry ingredients

20. What is the abbreviation for grams?
Le Sauter
g
Les cuisson
Le Poeler

21. Who reorganized the kitchen?
Sous chef
Le Braiser
Auguste Escoffier
funets (essence)

22. What is the term for everything in it's place?
descriptive language
1/8' x 1/8' x 1-2'
fry
Mise en place

23. Who is incharge of the kitchen?
parcook
braise
layout & design
Executive Chef

24. What kind of bones are in a broth?
gelatin
3/4' x 3/4' x 3/4'
the type of restaurant you operate
adult bones

25. What should your foods appearance have?
variety
Nouvelle Cuisine
Le Braiser
milk and white roux

26. What is the term for simmering or braising in a small amount of liquid?
deep-fry
stew
aromatic vegetables - herbs - acid - and water
pan-broil

27. What is the term for cooking uncovered in pan of moderate amount of fat?
tsp
Auguste Escoffier
for sifting flour and other dry ingredients
pan-fry

28. What are the limitations of using a recipe?
Teaspoon - tablespoon - fluid ounce
Assumes you have knowledge and that you understand terminology and you know how to measure.
Temperature danger zone
heel

29. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
1765
Garde manager
Pre-heat euipment
brown stock and brown roux

30. What is a measurement of the space occupied by a liquid - solid - or gas?
steam
papillotte
volume
food cost percentage

31. What is a colander used for?
Recipe
for washed or cooked vegetables - salad greens - pasta - and other foods
when great clarity smoothness is required in a liquid
Monsieur Boulanger

32. Stocks are made with what five items?
Les cuisson
meat
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
bones - water - aromatics - mirepoix - acid

33. Who invented grande cuisine?
375 degrees
fry
AP weight
Marie-Antoine Careme

34. When managing time What is the 3th time waster?
white stock
Le Braiser
poor communication
glace

35. What is the standard pre-heating temperature?
375 degrees
Le Braiser
Sous chef
steam

36. What should you do before adding fat to an empty deep fryer (or) kettle?
1/4' x 1/4' x 2-2 1/2'
Fernand Point
make sure the drain valve is shut
griddle

37. What is the cuisine for lighter - naturally flavored foods?
Nouvelle Cuisine
tsp
sear
instructional recipes

38. What should suit the characteristics and style of the restaurant?
1784-1833
bake
butter and flour uncooked
layout & design

39. What is menu accuracy?
be true to your menu desriptions
a list of dishes served or available to be served at a meal
gelatin
Le Pocher

40. What is the classic cooking techniques used in french cuisine?
stew
for sifting flour and other dry ingredients
Les cuisson
dry-heat cooking methods

41. What is the weight after all inedible or nonservable parts are trimmed off?
1/8' x 1/8' x 1/8'
EP weight
remouillage
ibs. (or) #

42. What is stock?
a short broth used for a cooking liquid for fish or vegetables
clay & metal vessels
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
oz.

43. What type of ingredients should you avoid?
egg yolks and cream
Fernand Point
no choice
minimum-use ingredients

44. What is the term for cooking with radiant heat from above?
broil
standardized recipes
sous vide
ibs. (or) #

45. What is the deminsion for large dice?

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

46. Layout and design should reflect what about your resaurant?
everything sold and served individually
food cost percentage
the type of restaurant you operate
food prepared at the table

47. What are the five mother sauces
saute
Teaspoon - tablespoon - fluid ounce
regularly
bechemel - espangal - tomato sauce - holliandase - and veloute

48. What are the elements of a menu structure?
thermometer
variety
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
weight

49. What is a reduction by 90-95%?
clay & metal vessels
41-135 degrees
glace
ibs. (or) #

50. What is the weight of an as purchased - before any trimming is done?
each - bunch - and dozen
1/8' x 1/8' x 2-2 1/2'
AP weight
deglaze