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 a slurry?
cornstarch and cold water
Gather food
Fernand Point
bake

2. What is the term for browning the surface of a food quickly at a high temperature?
Temperature danger zone
steam
sear
moist-heat cooking methods

3. What is the term for cooking covered in a small amount of fat?
glace
braise
Recipe
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

4. What is the term for simmering or braising in a small amount of liquid?
change over a period
stew
Marie-Antoine Careme
Cutting and garnishing

5. What is the weight of an as purchased - before any trimming is done?
AP weight
for staining pasta - vegetables - and so on
fry
glaze

6. What is the measurement of portions that ensure that the correct amount of an item is served?
blanch
a short broth used for a cooking liquid for fish or vegetables
portion control
butter and egg yolks

7. What is the liquid and thickening agent for espagnole?
Le Pocher
produces different coarseness and fineness - used for pureeing foods
simmer
brown stock and brown roux

8. What is a menu?
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
a list of dishes served or available to be served at a meal
handle
mornay

9. What is the ratio of mirepoix to stock?
to dedge in flour
Le Braiser
1 Ib -. of mirepoix to 1 gallon of stock
tang

10. What is the only cuisson to be a blanc and (or) a brun?
tbsp
Le Braiser
clay & metal vessels
Auguste Escoffier

11. Who was responsible for the uniforms worn in the kitchen?
Patissier
a short broth used for a cooking liquid for fish or vegetables
Auguste Escoffier
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.

12. What is a liaison?
Saucier
fry
egg yolks and cream
volume

13. What is in a bouquet garni?
Saucier
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Chef de cuisine
sweat

14. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
simmer
Le Braiser
missing or inadequate tools
Assumes you have knowledge and that you understand terminology and you know how to measure.

15. What is the gastric basic mehtod?
handle
1/2' x 1/2' x 1/8'
Assumes you have knowledge and that you understand terminology and you know how to measure.
sugar and vinegar

16. What is a reduction by 90-95%?
glace
1784-1833
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
braise

17. When managing time What is the 3th time waster?
allemande
1/4' x 1/4' x 2-2 1/2'
poor communication
adult bones

18. What is the term for cooking with radiant heat from above?
high carbon stainless steel
weight - volume and count
broil
Mise en place

19. What is the liquid and thickening agent for bechemel?
milk and white roux
Garde manager
Marie-Antoine Careme
smoke-roasting

20. What is table d'hote?
papillotte
to dedge in flour
food prepared at the table
broth

21. What is the only cuisson to be a blanc?
allemande
Fernand Point
variety
Le Pocher

22. How long do you cook blond roux for?
egg yolks and cream
Executive Chef
4-6 minutes
oz.

23. What is a cycle menu?
variety
stew
change over a period
weight

24. What is the small sauce for tomato?
variety
creole
dry-heat cooking methods
using all edible trim

25. What are the five mother sauces
deglaze
regularly
bechemel - espangal - tomato sauce - holliandase - and veloute
pan-fry

26. What is made from bones?
Auguste Escoffier
Le Poeler
Patissier
gelatin

27. What is a chinois used for?
when great clarity smoothness is required in a liquid
1765
steam
Viruses - bacteria - parasites - and fungi

28. What guards your hand?
heel
Marie-Antoine Careme
blade - tang - handle - rivets - and heel
Auguste Escoffier

29. What is the fish cook called?
1 Ib -. of mirepoix to 1 gallon of stock
Electric/gas stoves allowed controlled temperatures
Poissonier
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.

30. What is the only cuissonwith small amount of liquid for heat method?
meals with dozens of courses
allemande
Le Braiser
no choice

31. What is the small sauce for hollandaise?
bernaise and choron
instructional recipes
papillotte
poor organization

32. What is the term for cooking using heat conducted to food from water - liquid - or steam?
volume
Rotisseur
moist-heat cooking methods
Poissonier

33. What is the blade made of?
high carbon stainless steel
Viruses - bacteria - parasites - and fungi
regularly
rivets

34. What is menu utilization
g
1765
high carbon stainless steel
using all edible trim

35. What is a measurement of the mass or heavimess of a solidliquid or gas?
broth
weight
Auguste Escoffier
1/8' x 1/8' x 1-2'

36. What is the expediter called; accepts orders from the server and gives them to the line?
everything sold and served individually
Auguste Escoffier
high carbon stainless steel
Aboyeur

37. Cost of ingredients divided by number of portions is?
fry
portion cost
1765
fish

38. What is the liquid and thickening agent for holliandaise sauce?
Patissier
be true to your menu desriptions
Bragade system
butter and egg yolks

39. What is the weight after all inedible or nonservable parts are trimmed off?
Auguste Escoffier
reduce
EP weight
poor organization

40. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
Biological - chemical - and physical
remouillage
Le Braiser
count

41. Who is incharge of production and assistant to the executive chef or chef de cuisine?
deglaze
Sous chef
meals with dozens of courses
Are those that are used in one or two items on your menu

42. What is a steel used for?
weight - volume and count
bones - water - aromatics - mirepoix - acid
straightens the blade of the knife
Poissonier

43. What is the first technology for modern developments?
Chef de cuisine
clay & metal vessels
brown stock and brown roux
no clear priorities for tasks

44. What is a food mill used for?
produces different coarseness and fineness - used for pureeing foods
boiling
Le Braiser
handle

45. What is the birth and death dates of Careme?
make sure the drain valve is shut
washing and trimming food
boiling
1784-1833

46. What are the three terms for count measurement?
regularly
bechemel - espangal - tomato sauce - holliandase - and veloute
each - bunch - and dozen
375 degrees

47. What is a static menu?
volume
sweat
Pre-heat euipment
same menu everyday

48. What is stock?
poor organization
sous vide
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Chef de partie

49. Who opened the first restaurant?
Monsieur Boulanger
bernaise and choron
a short broth used for a cooking liquid for fish or vegetables
41-135 degrees

50. What recipe teaches basic cooking techinques?
Poissonier
kg
blade - tang - handle - rivets - and heel
instructional recipes