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 are the five knife components?
blade - tang - handle - rivets - and heel
each - bunch - and dozen
braise
Sous chef

2. Layout and design should reflect what about your resaurant?
Electric/gas stoves allowed controlled temperatures
the type of restaurant you operate
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Recipe

3. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
deglaze
simmer
parboil
drain liquids through a relatively small opening

4. What is a written record of the ingredients and preparation steps needed to make a particular dish?
Executive Chef
small portions of several items
Recipe
for washed or cooked vegetables - salad greens - pasta - and other foods

5. Who is incharge of the kitchen?
Le Poeler
straightens the blade of the knife
menu
Executive Chef

6. What is the deminsion for julienne?

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7. What is full half of quarter of the knife?
mornay
tang
Les cuisson
1/4' x 1/4' x 2-2 1/2'

8. What recipe teaches basic cooking techinques?
a list of dishes served or available to be served at a meal
instructional recipes
handle
using all edible trim

9. What is used to measure weight?
weight - volume and count
to the fill line
Fernand Point
ounce - pound - gram - and kilogram

10. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
bernaise and choron
white stock
meat
Pre-heat euipment

11. What is a sieve used for?
washing and trimming food
for sifting flour and other dry ingredients
Assumes you have knowledge and that you understand terminology and you know how to measure.
equal parts cooked flour and fat

12. What are the four disease causing organisms?
allemande
gives it a toasty and nutty flavor
Viruses - bacteria - parasites - and fungi
1/8' x 1/8' x 1-2'

13. What are the three scales used for weight?
electric or digital scale - mechanical - triple beam
Cutting and garnishing
bones - water - aromatics - mirepoix - acid
deep-fry

14. What is the liquid and thickening agent for tomato sauce?
1784-1833
tomatoes and reduction
regularly
white - brown - and fumet (or) essence

15. What is the abbreviation for ounce?
Le Poeler & sous vide
using all edible trim
poultry
oz.

16. What is glace de poisson?
poor organization
fish
high carbon stainless steel
meat

17. What is the term for cooking in water or other liquid that is bubbling rapidly?
1784-1833
boiling
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
when great clarity smoothness is required in a liquid

18. What is the two cuissons with humid heat?
Marie-Antoine Careme
Le Poeler & sous vide
stock
sugar and vinegar

19. What is the abbreviation for tablespoon?
tbsp
heel
Le Braiser
clay & metal vessels

20. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
Le Griller
tsp
everything sold and served individually
sous vide

21. What is the term for cooking uncovered in a skillet or saute pan without fat?
Le Pocher
pan-broil
Recipe
white - blond - and brown

22. What should you do when filling a deep fryer (or) kettle with solid fat?
Le Griller
1/2' x 1/2' x 1/8'
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Le Sauter

23. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
chasseur
the type of restaurant you operate
change over a period
Saucier

24. What is a steel used for?
Nouvelle Cuisine
AP weight
straightens the blade of the knife
brown stock

25. When managing time What is the 3th time waster?
fl. oz.
brown stock
poor communication
1/4' x 1/4' x 2-2 1/2'

26. What is the first technology for modern developments?
blade - tang - handle - rivets - and heel
clay & metal vessels
Sous chef
aromatic vegetables - herbs - acid - and water

27. What does cooking flour do?
Le Pocher
gives it a toasty and nutty flavor
smoke-roasting
change over a period

28. 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?
Le Poeler
same menu everyday
pan-broil
Le Poeler & sous vide

29. How long do you cook white roux for?
Le Pocher
Temperature danger zone
chasseur
1-3 minutes

30. What is in a sachet?
tang
same menu everyday
Restaurer
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

31. What should suit the characteristics and style of the restaurant?
Le Poeler & sous vide
layout & design
Mise en place
weight

32. What is the deminsion for allumet?

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33. What is the term for cooking foods by surrounding them with hot - dry air?
Le Pocher
regularly
Electric/gas stoves allowed controlled temperatures
bake

34. What is the term for station chef?
equal parts cooked flour and fat
Chef de partie
Le Braiser
Le Braiser

35. What is a strainer used for?
smoke-roasting
for staining pasta - vegetables - and so on
stock
instructional recipes

36. When managing time What is the 2nd time waster?
poor staff training
fry
Le Griller
brown stock and brown roux

37. When managing time What is the 4th time waster?
poor organization
Executive Chef
simmer
Recipe

38. Who is incharge of production and assistant to the executive chef or chef de cuisine?
Sous chef
variety
handle
using all edible trim

39. How long do you cook brown roux for?
Les cuisson
brown stock
allemande
20-30 minutes

40. What is grande cuisine?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
meals with dozens of courses
1/2' x 1/2' x 1/8'
tsp

41. What are the three stages of roux?
white - blond - and brown
blanch
menu
Les cuisson

42. What do you need to capture the largest target audience?
Biological - chemical - and physical
a short broth used for a cooking liquid for fish or vegetables
variety
Nouvelle Cuisine

43. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
used to thicken meatloaf or stuffing
Le Braiser
funets (essence)
Bragade system

44. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
flour and water
standardized recipes
using all edible trim
sear

45. What is the french term for restaurant? (to restore)
Saucier
Monsieur Boulanger
Restaurer
smoke-roasting

46. What are the other thickening agents besides roux?
white - blond - and brown
clay & metal vessels
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
deep-fry

47. What is the small sauce for espagnole?
missing or inadequate tools
Les cuisson
chasseur
Saucier

48. What is a white wash?
Set-up equipment
flour and water
a short broth used for a cooking liquid for fish or vegetables
weight

49. What is a reduction by 90-95%?
1/8' x 1/8' x 1-2'
tbsp
glace
using all edible trim

50. When you are in a large operation with several kitchens Who is in charge of each kitchen?
drain liquids through a relatively small opening
Are those that are used in one or two items on your menu
Chef de cuisine
measuring cups - measuring spoons - and ladles