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 the cuisine for lighter - naturally flavored foods?
Nouvelle Cuisine
1784-1833
broil
handle

2. What should you use in your menu to describe food items that will entice the guest to buy it?
gelatin
portion cost
descriptive language
measuring cups - measuring spoons - and ladles

3. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
meat or fish bones that are fresh or purchased exclusively for stock production
Entremetier
electric or digital scale - mechanical - triple beam
regularly

4. What are the three stages of roux?
Marie-Antoine Careme
drain liquids through a relatively small opening
when cooled should be gelatinous - have body - good taste - good color
white - blond - and brown

5. What is stock?
handle
layout & design
1/2' x 1/2' x 1/8'
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

6. What is the french term for restaurant? (to restore)
white stock
Restaurer
Le Pocher
drain liquids through a relatively small opening

7. What is the term for cooking covered in a small amount of fat?
braise
the type of restaurant you operate
stew
brown stock

8. What are the limitations of using a recipe?
roast
chasseur
Assumes you have knowledge and that you understand terminology and you know how to measure.
white stock and blond roux

9. What is the small sauce for behemel?
using all edible trim
high carbon stainless steel
mornay
aromatic vegetables - herbs - acid - and water

10. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
Entremetier
poor organization
Le Griller
the type of restaurant you operate

11. What is a measurement of whole items as one would purchase them?
Pre-heat euipment
count
oz.
1/4' x 1/4' x 1/4'

12. What is the deminsion for medium dice?

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13. What is the deminsion for large dice?

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14. What is the only cuissonwith small amount of liquid for heat method?
Le Braiser
be true to your menu desriptions
parcook
glaze

15. How do you check the fat temperature of a deep fryer (or) kettle?
each - bunch - and dozen
braise
thermometer
remouillage

16. What is the birth and death dates of Careme?
Le Pocher
1784-1833
1/2' x 1/2' x 1/8'
standardized recipes

17. What is the most important/significant manu making principle?
Teaspoon - tablespoon - fluid ounce
375 degrees
deep-fry
item arrangement

18. What is a prix fixe menu?
no choice
meals with dozens of courses
Le Poeler & sous vide
gives it a toasty and nutty flavor

19. What is the liquid and thickening agent for veloute?
white stock and blond roux
remouillage
Pre-heat euipment
fl. oz.

20. What recipe teaches basic cooking techinques?
item arrangement
Le Frire
instructional recipes
1 Ib -. of mirepoix to 1 gallon of stock

21. What is glace de viande?
1765
menu
meat
reduce

22. What is the abbreviation for kilogram?
pan-broil
milk and white roux
a list of dishes served or available to be served at a meal
kg

23. What does cooking flour do?
Garde manager
gives it a toasty and nutty flavor
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Viruses - bacteria - parasites - and fungi

24. What is the deminsion for paysanne?

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25. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
Recipe
ibs. (or) #
everything sold and served individually
Fernand Point

26. What are minimum-use ingredients?
Le Pocher
Are those that are used in one or two items on your menu
straightens the blade of the knife
Set-up equipment

27. What is the pastry chef called; prapares pastries and desserts?
gives it a toasty and nutty flavor
Patissier
saute
variety

28. What is the first technology for modern developments?
electric or digital scale - mechanical - triple beam
1-3 minutes
clay & metal vessels
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

29. What is a chinois used for?
produces different coarseness and fineness - used for pureeing foods
thermometer
when great clarity smoothness is required in a liquid
Are those that are used in one or two items on your menu

30. What is the expediter called; accepts orders from the server and gives them to the line?
reduce
Aboyeur
moist-heat cooking methods
funets (essence)

31. What is a strainer used for?
each - bunch - and dozen
Grillardin
for staining pasta - vegetables - and so on
tbsp

32. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
standardized recipes
Cutting and garnishing
a list of dishes served or available to be served at a meal
white stock

33. What is the term for cooking with dry heat in the presence of smoke?
Le Pocher
smoke-roasting
weight
kg

34. What is the term for cooking foods were heat is conducted without moisture?
remouillage
Temperature danger zone
dry-heat cooking methods
sear

35. When doing mise en place What do you do 1st?
small animal bones
Rotisseur
Gather food
Le Poeler

36. What is the liquid and thickening agent for holliandaise sauce?
1/8' x 1/8' x 1-2'
butter and egg yolks
Biological - chemical - and physical
Auguste Escoffier

37. How do you judge the quality of stocks?
standardized recipes
same menu everyday
when cooled should be gelatinous - have body - good taste - good color
to dedge in flour

38. What is the term for cooking on an open grid over a heat source?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
Set-up equipment
Executive Chef
grill

39. How do you get good flavor and body from a stock?
Monsieur Boulanger
glaze
meat or fish bones that are fresh or purchased exclusively for stock production
Aboyeur

40. What is a china cap used for?
drain liquids through a relatively small opening
for sifting flour and other dry ingredients
1 Ib -. of mirepoix to 1 gallon of stock
to dedge in flour

41. What is a food mill used for?
produces different coarseness and fineness - used for pureeing foods
Aboyeur
g
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

42. What is full half of quarter of the knife?
deglaze
tang
butter and egg yolks
Fernand Point

43. What is a white wash?
Aboyeur
flour and water
Assumes you have knowledge and that you understand terminology and you know how to measure.
griddle

44. When managing time What is the 5th time waster?
Pre-heat euipment
sweat
missing or inadequate tools
bernaise and choron

45. What is the term for cooking by direct contact with steam?
instructional and standardized
tbsp
poach
steam

46. What is the term for giving a shine to the surface of a food?
heel
brown stock
glaze
moist-heat cooking methods

47. What is a colander used for?
parcook
for washed or cooked vegetables - salad greens - pasta - and other foods
375 degrees
Temperature danger zone

48. What is the small sauce for tomato?
reduce
volume
1/8' x 1/8' x 1/8'
creole

49. What is in a bouquet garni?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Marie-Antoine Careme
griddle
Static - cycle - a la carte - table d'hote - prix fixe - tasting

50. What is the term for cooking in water or other liquid that is bubbling rapidly?
standardized recipes
food prepared at the table
boiling
Chef de cuisine