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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. How long do you cook white roux for?
when cooled should be gelatinous - have body - good taste - good color
creole
parboil
1-3 minutes

2. Who opened the first restaurant?
1-3 minutes
Monsieur Boulanger
weight
set thermostat at 250 degrees until fat has melted enough to cover the heating element

3. Cost of ingredients divided by number of portions is?
tbsp
Les cuisson
portion cost
Rotisseur

4. Why is a recipe necessary?

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5. When doing mise en place What do you do 4th?
Electric/gas stoves allowed controlled temperatures
heel
Le Pocher
Pre-heat euipment

6. What is made from bones?
gelatin
Pre-heat euipment
small portions of several items
menu

7. What is a china cap used for?
ibs. (or) #
drain liquids through a relatively small opening
1-3 minutes
smoke-roasting

8. What a bread crums used for?
portion cost
used to thicken meatloaf or stuffing
Electric/gas stoves allowed controlled temperatures
1/4' x 1/4' x 1/4'

9. What is the cuisson for vacuum packed cooking?
white stock and blond roux
brown stock and brown roux
reduce
sous vide

10. What is the term for swirling a liquid in a saute pan?
1784-1833
Auguste Escoffier
braise
deglaze

11. What is the deminsion for medium dice?

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12. What is the cuisine for lighter - naturally flavored foods?
high carbon stainless steel
meat or fish bones that are fresh or purchased exclusively for stock production
Nouvelle Cuisine
Executive Chef

13. Who created nouvelle cuisine?
a short broth used for a cooking liquid for fish or vegetables
stew
Biological - chemical - and physical
Fernand Point

14. What is the small sauce for hollandaise?
bernaise and choron
1-3 minutes
1/2' x 1/2' x 1/2'
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

15. What is the only cuisson to be a blanc?
each - bunch - and dozen
everything sold and served individually
Le Pocher
poach

16. What is the birth and death dates of Careme?
thermometer
20-30 minutes
item arrangement
1784-1833

17. What is the liquid and thickening agent for tomato sauce?
chasseur
meat or fish bones that are fresh or purchased exclusively for stock production
bernaise and choron
tomatoes and reduction

18. What is a measurement of the mass or heavimess of a solidliquid or gas?
make sure the drain valve is shut
fry
weight
white - blond - and brown

19. How full should the deep fryer (or) kettle be?
to the fill line
glaze
1/2' x 1/2' x 1/8'
Le Pocher

20. What is a cycle menu?
handle
Static - cycle - a la carte - table d'hote - prix fixe - tasting
change over a period
Le Frire

21. Food cost diveded by menu price is?
straightens the blade of the knife
sear
clay & metal vessels
food cost percentage

22. What is it called when you add liquid to the bottom of a pan to release the fond?
Le Poeler & sous vide
to dedge in flour
deglaze
standardized recipes

23. What is the abbreviation for fluid ounce?
fl. oz.
a short broth used for a cooking liquid for fish or vegetables
g
change over a period

24. What is the two cuissons with humid heat?
Le Poeler & sous vide
thermometer
Recipe
dry-heat cooking methods

25. What should your foods appearance have?
dry-heat cooking methods
instructional recipes
variety
butter and flour uncooked

26. What is a slurry?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Saucier
cornstarch and cold water
equal parts cooked flour and fat

27. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
each - bunch - and dozen
bones - water - aromatics - mirepoix - acid
handle
regularly

28. What do you need to capture the largest target audience?
variety
Auguste Escoffier
tsp
portion control

29. What is the first technology for modern developments?
clay & metal vessels
cornstarch and cold water
grill
50% onions - 25% carrots - 25% celery

30. Who reorganized the kitchen?
Auguste Escoffier
Nouvelle Cuisine
brown stock and brown roux
white - blond - and brown

31. What is a menu?
parboil
a list of dishes served or available to be served at a meal
milk and white roux
food prepared at the table

32. What is the liquid and thickening agent for veloute?
Chef de partie
a list of dishes served or available to be served at a meal
white stock and blond roux
white - blond - and brown

33. When managing time What is the 2nd time waster?
pan-fry
butter and flour uncooked
deglaze
poor staff training

34. What should suit the characteristics and style of the restaurant?
Patissier
egg yolks and cream
butter and egg yolks
layout & design

35. Who was responsible for the uniforms worn in the kitchen?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Auguste Escoffier
drain liquids through a relatively small opening
tsp

36. When managing time What is the 5th time waster?
missing or inadequate tools
glaze
50% onions - 25% carrots - 25% celery
Electric/gas stoves allowed controlled temperatures

37. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
20-30 minutes
roast
small animal bones
blade - tang - handle - rivets - and heel

38. What is the deminsion for paysanne?

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39. What is a colander used for?
1784-1833
when great clarity smoothness is required in a liquid
for washed or cooked vegetables - salad greens - pasta - and other foods
sous vide

40. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
no choice
braise
Le Pocher
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

41. What should you use in your menu to describe food items that will entice the guest to buy it?
descriptive language
20-30 minutes
Recipe
fry

42. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
moist-heat cooking methods
Garde manager
reduce
volume

43. What is a tasting menu?
Potentially hazardous foods
meat
small portions of several items
menu

44. What is the small sauce for tomato?
Le Braiser
Viruses - bacteria - parasites - and fungi
white stock
creole

45. What is a white wash?
reduce
flour and water
creole
allemande

46. What are the 3 types of stock?
Cutting and garnishing
white - brown - and fumet (or) essence
cornstarch and cold water
375 degrees

47. What are the types of menus?

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48. What is in a bouquet garni?
funets (essence)
tomatoes and reduction
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
pan-broil

49. What is the offical name of the organization of the kitchen?
1/8' x 1/8' x 2-2 1/2'
1-3 minutes
Bragade system
kg

50. What is a A la carte menu?
everything sold and served individually
no choice
ounce - pound - gram - and kilogram
count