Cooking Basics

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 cuisson for vacuum packed cooking?
sous vide
remouillage
stew
reduce


2. What kind of bones are used in a stock?
braise
meat
food cost percentage
small animal bones


3. What is the weight after all inedible or nonservable parts are trimmed off?
broth
EP weight
Le Braiser
creole


4. What does T.D.Z. mean?
brown stock
Temperature danger zone
Chef de cuisine
gelatin


5. What is the small sauce for hollandaise?
Le Poeler & sous vide
1/4' x 1/4' x 1/4'
bernaise and choron
mornay


6. What are the elements of a menu structure?
missing or inadequate tools
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
g
1784-1833


7. What should you do before adding fat to an empty deep fryer (or) kettle?
Entremetier
smoke-roasting
make sure the drain valve is shut
Le Braiser


8. What kind of bones are in a broth?
bones - water - aromatics - mirepoix - acid
washing and trimming food
adult bones
Executive Chef


9. What are the limitations of using a recipe?
Assumes you have knowledge and that you understand terminology and you know how to measure.
drain liquids through a relatively small opening
pan-fry
Cutting and garnishing


10. What is the deminsion for medium dice?

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11. Who was respondsable for simolifying classicl cuisine and the classical menu?
instructional and standardized
Auguste Escoffier
no choice
roast


12. What is a chinois used for?
when great clarity smoothness is required in a liquid
moist-heat cooking methods
sous vide
stock


13. When managing time What is the 4th time waster?
kg
Poissonier
poor organization
1/4' x 1/4' x 1/4'


14. What is the liquid and thickening agent for espagnole?
1-3 minutes
brown stock and brown roux
Sous chef
meat


15. How do you check the fat temperature of a deep fryer (or) kettle?
Le Braiser
gelatin
Chef de cuisine
thermometer


16. How long do you cook white roux for?
Le Pocher
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
griddle
1-3 minutes


17. What is used to measure weight?
1/8' x 1/8' x 1-2'
Bragade system
funets (essence)
ounce - pound - gram - and kilogram


18. What is a measurement of the mass or heavimess of a solidliquid or gas?
weight
blade - tang - handle - rivets - and heel
4-6 minutes
food cost percentage


19. What is a sieve used for?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
equal parts cooked flour and fat
for sifting flour and other dry ingredients
bones - water - aromatics - mirepoix - acid


20. What is the term for cooking uncovered in pan of moderate amount of fat?
pan-fry
Chef de partie
pan-broil
portion cost


21. What holds the knife together - made of steel?
rivets
variety
heel
using all edible trim


22. What is a liaison?
egg yolks and cream
stew
milk and white roux
using all edible trim


23. What is the term for cooking in water or other liquid that is bubbling rapidly?
produces different coarseness and fineness - used for pureeing foods
boiling
egg yolks and cream
broil


24. What is the abbreviation for ounce?
bernaise and choron
blade - tang - handle - rivets - and heel
remouillage
oz.


25. What is a tasting menu?
small portions of several items
20-30 minutes
g
poultry


26. What is glace de poisson?
fish
set thermostat at 250 degrees until fat has melted enough to cover the heating element
instructional and standardized
tbsp


27. What is the liquid and thickening agent for tomato sauce?
white stock and blond roux
washing and trimming food
tomatoes and reduction
1784-1833


28. What are the two types of recipes?
instructional and standardized
remouillage
standardized recipes
Le Poeler


29. What is a food mill used for?
produces different coarseness and fineness - used for pureeing foods
Electric/gas stoves allowed controlled temperatures
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
oz.


30. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
Le Pocher
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Le Poeler & sous vide
Static - cycle - a la carte - table d'hote - prix fixe - tasting


31. What is the small sauce for behemel?
Grillardin
white stock and blond roux
used to thicken meatloaf or stuffing
mornay


32. What is the abbreviation for grams?
bernaise and choron
dry-heat cooking methods
steam
g


33. When doing mise en place What do you do 5th?
4-6 minutes
when great clarity smoothness is required in a liquid
Cutting and garnishing
missing or inadequate tools


34. Who is incharge of the kitchen?
thermometer
Auguste Escoffier
Executive Chef
no clear priorities for tasks


35. What is the term for cooking on an open grid over a heat source?
sweat
grill
deep-fry
menu


36. What are the four disease causing organisms?
food cost percentage
Chef de partie
Viruses - bacteria - parasites - and fungi
Biological - chemical - and physical


37. What is a beurre manie?
to the fill line
butter and flour uncooked
clay & metal vessels
cornstarch and cold water


38. Why is a recipe necessary?

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39. What is the deminsion for batonnet?

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40. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
simmer
butter and flour uncooked
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
menu


41. What is the term for cooking uncovered in a skillet or saute pan without fat?
white - brown - and fumet (or) essence
pan-broil
1784-1833
portion control


42. How full should the deep fryer (or) kettle be?
Garde manager
50% onions - 25% carrots - 25% celery
to the fill line
aromatic vegetables - herbs - acid - and water


43. What is the only cuisson with large amount of liquid for heat method?
heel
steam
volume
Le Pocher


44. What is the gastric basic mehtod?
roast
sugar and vinegar
fl. oz.
saute


45. What is the term for cooking partially in a boiling or simmering liquid?
make sure the drain valve is shut
Recipe
parboil
Le Poeler


46. What is the deminsion for julienne?

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47. What are the types of menus?

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48. What should your foods appearance have?
washing and trimming food
Recipe
mornay
variety


49. What is the term for cooking foods by surrounding them with hot - dry air?
butter and flour uncooked
funets (essence)
Recipe
bake


50. How do you judge the quality of stocks?
descriptive language
papillotte
when cooled should be gelatinous - have body - good taste - good color
1/4' x 1/4' x 2-2 1/2'