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 full half of quarter of the knife?
each - bunch - and dozen
Recipe
washing and trimming food
tang

2. What is a colander used for?
saute
for washed or cooked vegetables - salad greens - pasta - and other foods
griddle
1 Ib -. of mirepoix to 1 gallon of stock

3. What is the term for cooking gently in liquid that is hot but not actually bubbling?
poach
regularly
no clear priorities for tasks
deep-fry

4. What is the term for cooking with radiant heat from above?
broil
a short broth used for a cooking liquid for fish or vegetables
Restaurer
Le Pocher

5. What is a A la carte menu?
parboil
everything sold and served individually
mornay
50% onions - 25% carrots - 25% celery

6. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
Fernand Point
pan-broil
menu
reduce

7. What are the two types of recipes?
instructional and standardized
gelatin
ounce - pound - gram - and kilogram
egg yolks and cream

8. What is in a sachet?
4-6 minutes
menu
Teaspoon - tablespoon - fluid ounce
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

9. What is the term for cooking wrapped in paper to steam in it own moisture?
weight
the type of restaurant you operate
roast
papillotte

10. What kind of bones are in a broth?
fish
griddle
adult bones
set thermostat at 250 degrees until fat has melted enough to cover the heating element

11. What are the 3 types of stock?
white - brown - and fumet (or) essence
papillotte
when great clarity smoothness is required in a liquid
food cost percentage

12. What are the types of menus?

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13. What is the deminsion for medium dice?

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14. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
stock
menu
adult bones
flour and water

15. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
steam
regularly
4-6 minutes
minimum-use ingredients

16. How do you get good flavor and body from a stock?
food prepared at the table
fish
meat or fish bones that are fresh or purchased exclusively for stock production
Restaurer

17. What is the highest psition of all station chefs (or) chef de partie?
Saucier
parcook
1/2' x 1/2' x 1/8'
missing or inadequate tools

18. What are the three terms for count measurement?
minimum-use ingredients
Are those that are used in one or two items on your menu
each - bunch - and dozen
a list of dishes served or available to be served at a meal

19. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
adult bones
fish
Le Braiser
papillotte

20. What is the ratio of mirepoix to stock?
broil
grill
chasseur
1 Ib -. of mirepoix to 1 gallon of stock

21. What is the cuisine for lighter - naturally flavored foods?
Nouvelle Cuisine
no choice
thermometer
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.

22. What is the liquid and thickening agent for espagnole?
Teaspoon - tablespoon - fluid ounce
braise
flour and water
brown stock and brown roux

23. What is the term for simmering or broiling until the quantity of liquid is decreased?
reduce
portion cost
1/8' x 1/8' x 1-2'
sugar and vinegar

24. What is the deminsion for large dice?

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25. What do you hold the knife with? ( made of rosewood - plastic - etc.)
handle
Le Braiser
menu
1 Ib -. of mirepoix to 1 gallon of stock

26. What is a reduction by 90-95%?
reduce
sous vide
glace
remouillage

27. What is the only cuisson with large amount of liquid for heat method?
Le Pocher
cornstarch and cold water
remouillage
Assumes you have knowledge and that you understand terminology and you know how to measure.

28. Who opened the first restaurant?
Monsieur Boulanger
reduce
Le Frire
portion control

29. What is the measurement of portions that ensure that the correct amount of an item is served?
portion control
poor organization
minimum-use ingredients
Le Braiser

30. What are the five knife components?
same menu everyday
EP weight
blade - tang - handle - rivets - and heel
food cost percentage

31. What is the classic cooking techniques used in french cuisine?
Les cuisson
be true to your menu desriptions
butter and egg yolks
parcook

32. What is the small sauce for hollandaise?
milk and white roux
to the fill line
steam
bernaise and choron

33. Who was respondsable for simolifying classicl cuisine and the classical menu?
1/8' x 1/8' x 1/8'
Auguste Escoffier
poultry
drain liquids through a relatively small opening

34. What is court boullian?
Grillardin
a short broth used for a cooking liquid for fish or vegetables
Chef de cuisine
saute

35. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
white stock
tomatoes and reduction
pan-broil
set thermostat at 250 degrees until fat has melted enough to cover the heating element

36. What are the three stages of roux?
grill
Static - cycle - a la carte - table d'hote - prix fixe - tasting
volume
white - blond - and brown

37. What is the standard pre-heating temperature?
poor organization
375 degrees
pan-broil
Chef de partie

38. What is used to measure weight?
measuring cups - measuring spoons - and ladles
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
ounce - pound - gram - and kilogram
when great clarity smoothness is required in a liquid

39. What is the liquid and thickening agent for holliandaise sauce?
Cutting and garnishing
fl. oz.
butter and egg yolks
1/8' x 1/8' x 1/8'

40. What does T.D.Z. mean?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Grillardin
Le Frire
Temperature danger zone

41. What is it called when you add liquid to the bottom of a pan to release the fond?
deglaze
Le Poeler & sous vide
meat
portion control

42. When doing mise en place What do you do 3rd?
make sure the drain valve is shut
pan-broil
when great clarity smoothness is required in a liquid
washing and trimming food

43. What is mirepoix?
bechemel - espangal - tomato sauce - holliandase - and veloute
50% onions - 25% carrots - 25% celery
to the fill line
butter and flour uncooked

44. What is a sieve used for?
butter and egg yolks
tomatoes and reduction
for sifting flour and other dry ingredients
Le Frire

45. What are the three terms for volume measurement?
food cost percentage
tbsp
Teaspoon - tablespoon - fluid ounce
Are those that are used in one or two items on your menu

46. What should you use in your menu to describe food items that will entice the guest to buy it?
descriptive language
pan-fry
Grillardin
high carbon stainless steel

47. What is the term for cooking by direct contact with steam?
steam
reduce
instructional and standardized
bake

48. What is the abbreviation for tablespoon?
tbsp
fl. oz.
change over a period
Le Griller

49. What are the limitations of using a recipe?
braise
count
Assumes you have knowledge and that you understand terminology and you know how to measure.
fish

50. What is the abbreviation for fluid ounce?
white stock and blond roux
deglaze
fl. oz.
menu