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 steel used for?
straightens the blade of the knife
menu
Static - cycle - a la carte - table d'hote - prix fixe - tasting
1/8' x 1/8' x 2-2 1/2'

2. What do you hold the knife with? ( made of rosewood - plastic - etc.)
Chef de partie
change over a period
1/4' x 1/4' x 1/4'
handle

3. What is table d'hote?
Le Braiser
Static - cycle - a la carte - table d'hote - prix fixe - tasting
Gather food
food prepared at the table

4. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
a list of dishes served or available to be served at a meal
glace
Biological - chemical - and physical
Le Griller

5. What guards your hand?
produces different coarseness and fineness - used for pureeing foods
white stock
heel
griddle

6. What is the term for everything in it's place?
Mise en place
deep-fry
3/4' x 3/4' x 3/4'
Le Pocher

7. What is the grill cook called?
EP weight
Garde manager
Grillardin
20-30 minutes

8. What kind of bones are used in a stock?
stew
Electric/gas stoves allowed controlled temperatures
small animal bones
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

9. What is the liquid and thickening agent for veloute?
white stock and blond roux
same menu everyday
Entremetier
moist-heat cooking methods

10. What should your foods appearance have?
used to thicken meatloaf or stuffing
bones - water - aromatics - mirepoix - acid
variety
Electric/gas stoves allowed controlled temperatures

11. How do you check the fat temperature of a deep fryer (or) kettle?
equal parts cooked flour and fat
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
thermometer
brown stock and brown roux

12. Stocks are made with what five items?
Are those that are used in one or two items on your menu
reduce
Chef de cuisine
bones - water - aromatics - mirepoix - acid

13. What should suit the characteristics and style of the restaurant?
glaze
weight
layout & design
a list of dishes served or available to be served at a meal

14. What is the term for cooking uncovered in pan of moderate amount of fat?
oz.
simmer
pan-fry
cornstarch and cold water

15. What is fariner?
to dedge in flour
Temperature danger zone
portion cost
for staining pasta - vegetables - and so on

16. What is the first technology for modern developments?
same menu everyday
sweat
clay & metal vessels
braise

17. What is the abbreviation for kilogram?
kg
Le Poeler & sous vide
menu
butter and flour uncooked

18. What are the three scales used for weight?
electric or digital scale - mechanical - triple beam
volume
Assumes you have knowledge and that you understand terminology and you know how to measure.
Potentially hazardous foods

19. What is the french term for restaurant? (to restore)
instructional recipes
Le Frire
Restaurer
cornstarch and cold water

20. What does T.D.Z. mean?
flour and water
minimum-use ingredients
menu
Temperature danger zone

21. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
AP weight
standardized recipes
menu
grill

22. Cost of ingredients divided by number of portions is?
portion cost
tomatoes and reduction
flour and water
Le Pocher

23. What do you need to capture the largest target audience?
white stock
sweat
variety
gives it a toasty and nutty flavor

24. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
saute
food prepared at the table
funets (essence)
tomatoes and reduction

25. What is the birth and death dates of Careme?
1784-1833
1 Ib -. of mirepoix to 1 gallon of stock
41-135 degrees
stock

26. What is glace de viande?
meat
broth
heel
gives it a toasty and nutty flavor

27. What is the weight after all inedible or nonservable parts are trimmed off?
weight
glaze
EP weight
Patissier

28. What is the abbreviation for teaspoon?
Auguste Escoffier
1/8' x 1/8' x 1/8'
Rotisseur
tsp

29. What is a roux?
electric or digital scale - mechanical - triple beam
allemande
equal parts cooked flour and fat
ibs. (or) #

30. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
Le Sauter
poach
white stock and blond roux
sweat

31. What is the term for cooking gently in liquid that is hot but not actually bubbling?
Viruses - bacteria - parasites - and fungi
Le Braiser
when great clarity smoothness is required in a liquid
poach

32. What are the three terms for count measurement?
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
layout & design
sugar and vinegar
each - bunch - and dozen

33. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
bake
roast
meat or fish bones that are fresh or purchased exclusively for stock production
poor organization

34. What is glace de volaille?
poultry
small portions of several items
everything sold and served individually
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing

35. What are the two types of recipes?
poor staff training
instructional and standardized
bernaise and choron
change over a period

36. Food cost diveded by menu price is?
food cost percentage
Executive Chef
thermometer
Le Poeler

37. What is it called when you add liquid to the bottom of a pan to release the fond?
parboil
deglaze
clay & metal vessels
minimum-use ingredients

38. How long do you cook white roux for?
electric or digital scale - mechanical - triple beam
missing or inadequate tools
1-3 minutes
meat

39. What is the classic cooking techniques used in french cuisine?
Les cuisson
item arrangement
regularly
ibs. (or) #

40. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
weight - volume and count
chasseur
Garde manager
brown stock and brown roux

41. What is a menu?
sweat
kg
used to thicken meatloaf or stuffing
a list of dishes served or available to be served at a meal

42. What are the three terms for volume measurement?
Les cuisson
Teaspoon - tablespoon - fluid ounce
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Aboyeur

43. Who was respondsable for simolifying classicl cuisine and the classical menu?
Restaurer
for washed or cooked vegetables - salad greens - pasta - and other foods
weight - volume and count
Auguste Escoffier

44. What is in a bouquet garni?
gelatin
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
fry
Les cuisson

45. What is menu accuracy?
3/4' x 3/4' x 3/4'
ibs. (or) #
smoke-roasting
be true to your menu desriptions

46. What is the term for browning the surface of a food quickly at a high temperature?
poor communication
blanch
everything sold and served individually
sear

47. What is the term for cooking partially by any method?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
heel
parcook
steam

48. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
for sifting flour and other dry ingredients
meals with dozens of courses
simmer
Sous chef

49. What are the five mother sauces
bechemel - espangal - tomato sauce - holliandase - and veloute
no choice
menu
Auguste Escoffier

50. When doing mise en place What do you do 3rd?
Mise en place
aromatic vegetables - herbs - acid - and water
washing and trimming food
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.