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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 measurement of whole items as one would purchase them?
count
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
weight
Teaspoon - tablespoon - fluid ounce

2. When managing time What is the 1st time waster?
no clear priorities for tasks
griddle
milk and white roux
creole

3. 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?
Viruses - bacteria - parasites - and fungi
Saucier
Auguste Escoffier
Le Poeler

4. What is in a bouquet garni?
descriptive language
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
sous vide
egg yolks and cream

5. What is the term for simmering or broiling until the quantity of liquid is decreased?
papillotte
steam
meat
reduce

6. What is the roast cook called; prepares roasted and braised meats and there gravies?
moist-heat cooking methods
Recipe
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Rotisseur

7. What is a written record of the ingredients and preparation steps needed to make a particular dish?
broil
sugar and vinegar
Recipe
instructional and standardized

8. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
1-3 minutes
handle
Le Braiser
tang

9. When managing time What is the 2nd time waster?
poor staff training
no clear priorities for tasks
boiling
20-30 minutes

10. What is glace de viande?
high percentage of cartilage and other connective tissue
Auguste Escoffier
meat
no clear priorities for tasks

11. What is menu utilization
using all edible trim
reduce
menu
Assumes you have knowledge and that you understand terminology and you know how to measure.

12. What should you use in your menu to describe food items that will entice the guest to buy it?
1 Ib -. of mirepoix to 1 gallon of stock
variety
Viruses - bacteria - parasites - and fungi
descriptive language

13. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
used to thicken meatloaf or stuffing
descriptive language
standardized recipes
small portions of several items

14. What is a colander used for?
Gather food
menu
for washed or cooked vegetables - salad greens - pasta - and other foods
allemande

15. What is a measurement of the mass or heavimess of a solidliquid or gas?
Gather food
1/2' x 1/2' x 1/2'
20-30 minutes
weight

16. What is the term for cooking uncovered in a skillet or saute pan without fat?
thermometer
Static - cycle - a la carte - table d'hote - prix fixe - tasting
pan-broil
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

17. What is a china cap used for?
heel
1 Ib -. of mirepoix to 1 gallon of stock
kg
drain liquids through a relatively small opening

18. What is a beurre manie?
bechemel - espangal - tomato sauce - holliandase - and veloute
stock
1/2' x 1/2' x 1/8'
butter and flour uncooked

19. Who is incharge of production and assistant to the executive chef or chef de cuisine?
descriptive language
milk and white roux
Sous chef
stock

20. Who was respondsable for simolifying classicl cuisine and the classical menu?
washing and trimming food
Auguste Escoffier
butter and flour uncooked
Aboyeur

21. What is a measurement of the space occupied by a liquid - solid - or gas?
be true to your menu desriptions
food cost percentage
volume
glace

22. What is the pastry chef called; prapares pastries and desserts?
gives it a toasty and nutty flavor
Patissier
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Grillardin

23. What should you do when filling a deep fryer (or) kettle with solid fat?
bechemel - espangal - tomato sauce - holliandase - and veloute
1/4' x 1/4' x 2-2 1/2'
Nouvelle Cuisine
set thermostat at 250 degrees until fat has melted enough to cover the heating element

24. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
Fernand Point
Temperature danger zone
handle
Potentially hazardous foods

25. What a bread crums used for?
count
used to thicken meatloaf or stuffing
ounce - pound - gram - and kilogram
deglaze

26. What is the most important/significant manu making principle?
item arrangement
Chef de partie
Le Griller
Saucier

27. When doing mise en place What do you do 3rd?
Le Braiser
oz.
washing and trimming food
Bragade system

28. When doing mise en place What do you do 5th?
Restaurer
meat or fish bones that are fresh or purchased exclusively for stock production
Cutting and garnishing
each - bunch - and dozen

29. What is the small sauce for espagnole?
layout & design
chasseur
kg
parcook

30. What is the term for cooking in hot fat?
volume
fry
375 degrees
be true to your menu desriptions

31. What is used to measure weight?
ounce - pound - gram - and kilogram
mornay
Le Braiser
blanch

32. What are the four disease causing organisms?
smoke-roasting
1784-1833
portion cost
Viruses - bacteria - parasites - and fungi

33. Why use young animal bones for stock?
chasseur
a list of dishes served or available to be served at a meal
no clear priorities for tasks
high percentage of cartilage and other connective tissue

34. What type of ingredients should you avoid?
glace
minimum-use ingredients
milk and white roux
chasseur

35. What is the abbreviation for grams?
Recipe
Les cuisson
Chef de cuisine
g

36. Layout and design should reflect what about your resaurant?
variety
for sifting flour and other dry ingredients
Chef de partie
the type of restaurant you operate

37. What guards your hand?
using all edible trim
moist-heat cooking methods
heel
Chef de cuisine

38. What is the deminsion for brunoise?

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39. What is a tasting menu?
Temperature danger zone
to dedge in flour
small portions of several items
equal parts cooked flour and fat

40. What is the two cuissons with humid heat?
poor communication
white stock and blond roux
Le Poeler & sous vide
rivets

41. What is the liquid and thickening agent for espagnole?
Le Sauter
Sous chef
brown stock and brown roux
Le Braiser

42. What is the term for swirling a liquid in a saute pan?
milk and white roux
deglaze
1/4' x 1/4' x 2-2 1/2'
sugar and vinegar

43. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
50% onions - 25% carrots - 25% celery
be true to your menu desriptions
Entremetier
Saucier

44. What should you do before adding fat to an empty deep fryer (or) kettle?
high percentage of cartilage and other connective tissue
Garde manager
make sure the drain valve is shut
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

45. What is a static menu?
menu
when great clarity smoothness is required in a liquid
same menu everyday
make sure the drain valve is shut

46. What is the liquid and thickening agent for veloute?
Patissier
deep-fry
gives it a toasty and nutty flavor
white stock and blond roux

47. What is the liquid and thickening agent for holliandaise sauce?
produces different coarseness and fineness - used for pureeing foods
Saucier
butter and egg yolks
instructional recipes

48. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
regularly
tang
375 degrees
Monsieur Boulanger

49. When managing time What is the 3th time waster?
poor communication
broil
portion control
portion cost

50. What is a reduction by 90-95%?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
glace
griddle
Le Pocher