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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. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
make sure the drain valve is shut
when cooled should be gelatinous - have body - good taste - good color
clay & metal vessels
white stock

2. What are minimum-use ingredients?
smoke-roasting
Are those that are used in one or two items on your menu
Gather food
Aboyeur

3. Cost of ingredients divided by number of portions is?
stock
Gather food
portion cost
AP weight

4. What is full half of quarter of the knife?
tang
blanch
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Teaspoon - tablespoon - fluid ounce

5. What is the grill cook called?
butter and egg yolks
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
bernaise and choron
Grillardin

6. What is the term for cooking an item partially and very breifly in boiling water?
blanch
1/4' x 1/4' x 2-2 1/2'
Le Braiser
tsp

7. What are the types of menus?

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8. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
3/4' x 3/4' x 3/4'
Auguste Escoffier
steam
standardized recipes

9. When doing mise en place What do you do 5th?
high carbon stainless steel
handle
regularly
Cutting and garnishing

10. What does T.D.Z. mean?
AP weight
1/2' x 1/2' x 1/2'
thermometer
Temperature danger zone

11. What is the fish cook called?
fry
Poissonier
EP weight
Nouvelle Cuisine

12. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
dry-heat cooking methods
remouillage
oz.
Bragade system

13. What is the abbreviation for pound?
ibs. (or) #
food prepared at the table
20-30 minutes
boiling

14. What is the liquid and thickening agent for espagnole?
brown stock and brown roux
roast
instructional and standardized
rivets

15. What is in a sachet?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
simmer
white - brown - and fumet (or) essence
adult bones

16. Food cost diveded by menu price is?
food cost percentage
Assumes you have knowledge and that you understand terminology and you know how to measure.
stock
same menu everyday

17. What is the classic cooking techniques used in french cuisine?
Les cuisson
missing or inadequate tools
no clear priorities for tasks
volume

18. When managing time What is the 1st time waster?
no clear priorities for tasks
oz.
item arrangement
ibs. (or) #

19. What is the abbreviation for grams?
minimum-use ingredients
Grillardin
menu
g

20. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
poor staff training
meat
bones - water - aromatics - mirepoix - acid
Potentially hazardous foods

21. What is the term for cooking with radiant heat from above?
broil
saute
funets (essence)
grill

22. What should you do when filling a deep fryer (or) kettle with solid fat?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
chasseur
1 Ib -. of mirepoix to 1 gallon of stock
Sous chef

23. Who is incharge of the kitchen?
parcook
stock
Executive Chef
variety

24. What is the offical name of the organization of the kitchen?
Bragade system
Garde manager
20-30 minutes
Are those that are used in one or two items on your menu

25. What is grande cuisine?
kg
meals with dozens of courses
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
4-6 minutes

26. Who was respondsable for simolifying classicl cuisine and the classical menu?
Gather food
Le Poeler
Auguste Escoffier
for washed or cooked vegetables - salad greens - pasta - and other foods

27. Who created nouvelle cuisine?
gives it a toasty and nutty flavor
glaze
using all edible trim
Fernand Point

28. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
Garde manager
creole
50% onions - 25% carrots - 25% celery
change over a period

29. What is the french term for restaurant? (to restore)
1/4' x 1/4' x 2-2 1/2'
1/8' x 1/8' x 2-2 1/2'
Restaurer
deep-fry

30. What is the measurement of portions that ensure that the correct amount of an item is served?
regularly
portion control
sweat
Bragade system

31. 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?
g
Le Poeler
dry-heat cooking methods
4-6 minutes

32. What is the term for browning the surface of a food quickly at a high temperature?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
drain liquids through a relatively small opening
parcook
sear

33. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
brown stock
Electric/gas stoves allowed controlled temperatures
simmer
Biological - chemical - and physical

34. What is the term for simmering or broiling until the quantity of liquid is decreased?
reduce
gelatin
Static - cycle - a la carte - table d'hote - prix fixe - tasting
brown stock and brown roux

35. What is the term for giving a shine to the surface of a food?
meat
glaze
white - blond - and brown
Le Braiser

36. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
Aboyeur
item arrangement
Chef de partie
Le Braiser

37. Stocks are made with what five items?
used to thicken meatloaf or stuffing
bones - water - aromatics - mirepoix - acid
gelatin
1/8' x 1/8' x 1/8'

38. What is the term for cooking gently in liquid that is hot but not actually bubbling?
mornay
poach
using all edible trim
deglaze

39. When managing time What is the 2nd time waster?
oz.
poor staff training
parcook
set thermostat at 250 degrees until fat has melted enough to cover the heating element

40. What do you hold the knife with? ( made of rosewood - plastic - etc.)
glace
handle
food cost percentage
adult bones

41. Layout and design should reflect what about your resaurant?
Chef de cuisine
the type of restaurant you operate
fl. oz.
papillotte

42. What a bread crums used for?
produces different coarseness and fineness - used for pureeing foods
Aboyeur
used to thicken meatloaf or stuffing
when great clarity smoothness is required in a liquid

43. What should you do before adding fat to an empty deep fryer (or) kettle?
menu
portion control
make sure the drain valve is shut
Potentially hazardous foods

44. When doing mise en place What do you do 3rd?
tbsp
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
poach
washing and trimming food

45. What is in a court bouillon?
pan-fry
aromatic vegetables - herbs - acid - and water
flour and water
roast

46. What is the ratio of mirepoix to stock?
bake
1 Ib -. of mirepoix to 1 gallon of stock
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
handle

47. How long do you cook brown roux for?
food prepared at the table
20-30 minutes
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Le Sauter

48. What is glace de viande?
meat
Bragade system
thermometer
steam

49. When managing time What is the 4th time waster?
papillotte
change over a period
poor organization
Entremetier

50. What are the four disease causing organisms?
Viruses - bacteria - parasites - and fungi
blanch
rivets
thermometer