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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 blond roux for?
Electric/gas stoves allowed controlled temperatures
4-6 minutes
Auguste Escoffier
tang

2. What is the term for cooking partially in a boiling or simmering liquid?
creole
parboil
egg yolks and cream
tomatoes and reduction

3. Who invented grande cuisine?
sweat
poach
Marie-Antoine Careme
Temperature danger zone

4. What are the three stages of roux?
Les cuisson
1765
white - blond - and brown
Grillardin

5. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
1/4' x 1/4' x 1/4'
Recipe
standardized recipes
Le Griller

6. What are the other thickening agents besides roux?
stock
portion cost
butter and egg yolks
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing

7. What is the term for cooking on an open grid over a heat source?
grill
blade - tang - handle - rivets - and heel
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
blanch

8. What is the standard pre-heating temperature?
375 degrees
brown stock and brown roux
moist-heat cooking methods
food prepared at the table

9. What is stock?
chasseur
1/4' x 1/4' x 2-2 1/2'
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Restaurer

10. What do you need to capture the largest target audience?
variety
when great clarity smoothness is required in a liquid
count
white stock

11. What is the cuisson for vacuum packed cooking?
used to thicken meatloaf or stuffing
Aboyeur
Are those that are used in one or two items on your menu
sous vide

12. What is the deminsion for paysanne?

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13. How do you get good flavor and body from a stock?
blanch
20-30 minutes
Sous chef
meat or fish bones that are fresh or purchased exclusively for stock production

14. What is a steel used for?
white stock
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
straightens the blade of the knife
each - bunch - and dozen

15. What is the second new technology for modern developments?
minimum-use ingredients
Electric/gas stoves allowed controlled temperatures
simmer
milk and white roux

16. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
AP weight
roast
set thermostat at 250 degrees until fat has melted enough to cover the heating element
bake

17. What is the term for cooking foods by surrounding them with hot - dry air?
for sifting flour and other dry ingredients
bake
Monsieur Boulanger
poach

18. What is court boullian?
no clear priorities for tasks
a short broth used for a cooking liquid for fish or vegetables
3/4' x 3/4' x 3/4'
parcook

19. Cost of ingredients divided by number of portions is?
portion cost
poor communication
used to thicken meatloaf or stuffing
set thermostat at 250 degrees until fat has melted enough to cover the heating element

20. What are the 3 types of stock?
white - brown - and fumet (or) essence
Entremetier
chasseur
poor organization

21. What do you hold the knife with? ( made of rosewood - plastic - etc.)
Grillardin
Auguste Escoffier
handle
tomatoes and reduction

22. What is grande cuisine?
meals with dozens of courses
portion control
Chef de cuisine
Auguste Escoffier

23. What is a sieve used for?
remouillage
Le Pocher
Le Pocher
for sifting flour and other dry ingredients

24. What is the highest psition of all station chefs (or) chef de partie?
no choice
Le Poeler
Le Braiser
Saucier

25. Why use young animal bones for stock?
high percentage of cartilage and other connective tissue
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
pan-broil
count

26. What are the three scales used for weight?
Rotisseur
gelatin
electric or digital scale - mechanical - triple beam
bones - water - aromatics - mirepoix - acid

27. What is the abbreviation for fluid ounce?
fl. oz.
deep-fry
blanch
sear

28. What is the deminsion for large dice?

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29. What is a colander used for?
for washed or cooked vegetables - salad greens - pasta - and other foods
butter and flour uncooked
Gather food
poultry

30. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
Chef de partie
allemande
Fernand Point
20-30 minutes

31. What is the only cuisson to be a blanc?
gives it a toasty and nutty flavor
instructional and standardized
Le Pocher
thermometer

32. What is the term for cooking in hot fat?
missing or inadequate tools
1/2' x 1/2' x 1/2'
brown stock
fry

33. What is the expediter called; accepts orders from the server and gives them to the line?
smoke-roasting
Aboyeur
1/8' x 1/8' x 1/8'
used to thicken meatloaf or stuffing

34. What is the abbreviation for kilogram?
Saucier
kg
Cutting and garnishing
broth

35. What is a A la carte menu?
tbsp
white - blond - and brown
bechemel - espangal - tomato sauce - holliandase - and veloute
everything sold and served individually

36. What is glace de viande?
item arrangement
broil
Saucier
meat

37. What does cooking flour do?
sear
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
gives it a toasty and nutty flavor
same menu everyday

38. Layout and design should reflect what about your resaurant?
parcook
the type of restaurant you operate
used to thicken meatloaf or stuffing
1784-1833

39. What guards your hand?
tsp
food cost percentage
to the fill line
heel

40. What is the term for everything in it's place?
deep-fry
Mise en place
no clear priorities for tasks
Saucier

41. What is a strainer used for?
for staining pasta - vegetables - and so on
1/8' x 1/8' x 1-2'
Fernand Point
meat or fish bones that are fresh or purchased exclusively for stock production

42. When managing time What is the 3th time waster?
poor communication
high percentage of cartilage and other connective tissue
butter and egg yolks
Le Braiser

43. Who opened the first restaurant?
thermometer
roast
Monsieur Boulanger
small animal bones

44. What are the limitations of using a recipe?
used to thicken meatloaf or stuffing
Auguste Escoffier
be true to your menu desriptions
Assumes you have knowledge and that you understand terminology and you know how to measure.

45. What is table d'hote?
food prepared at the table
deglaze
stock
Viruses - bacteria - parasites - and fungi

46. What is the weight of an as purchased - before any trimming is done?
AP weight
griddle
Auguste Escoffier
Chef de partie

47. What is the abbreviation for ounce?
Saucier
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
oz.
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

48. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
Restaurer
Viruses - bacteria - parasites - and fungi
Le Frire
small portions of several items

49. What is the small sauce for veloute?
Pre-heat euipment
rivets
allemande
to the fill line

50. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
3/4' x 3/4' x 3/4'
Viruses - bacteria - parasites - and fungi
stew
funets (essence)