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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. What is a menu?
tang
3/4' x 3/4' x 3/4'
a list of dishes served or available to be served at a meal
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

2. What is the Temperature danger zone (T.D.Z.)?
white stock and blond roux
regularly
Le Griller
41-135 degrees

3. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
food cost percentage
Le Braiser
Le Pocher
set thermostat at 250 degrees until fat has melted enough to cover the heating element

4. What is the standard pre-heating temperature?
375 degrees
Chef de partie
layout & design
menu

5. What does cooking flour do?
weight
1/8' x 1/8' x 1-2'
gives it a toasty and nutty flavor
Le Pocher

6. What is a china cap used for?
Restaurer
Les cuisson
volume
drain liquids through a relatively small opening

7. What is a tasting menu?
Auguste Escoffier
menu
small portions of several items
high carbon stainless steel

8. What are the three types of food hazard?
Pre-heat euipment
Biological - chemical - and physical
for staining pasta - vegetables - and so on
tomatoes and reduction

9. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
gelatin
to dedge in flour
deglaze
remouillage

10. What do you need to capture the largest target audience?
mornay
variety
AP weight
1-3 minutes

11. What is the deminsion for paysanne?

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12. What is a food mill used for?
instructional recipes
for sifting flour and other dry ingredients
produces different coarseness and fineness - used for pureeing foods
1/2' x 1/2' x 1/2'

13. What is the small sauce for behemel?
mornay
simmer
deglaze
Auguste Escoffier

14. What is the term for cooking partially in a boiling or simmering liquid?
smoke-roasting
parboil
poor staff training
boiling

15. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
Fernand Point
mornay
AP weight
bake

16. What is the term for a person in charge of a particular area of production?
Chef de partie
parcook
small animal bones
bechemel - espangal - tomato sauce - holliandase - and veloute

17. What is a written record of the ingredients and preparation steps needed to make a particular dish?
Recipe
Grillardin
Restaurer
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing

18. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
Potentially hazardous foods
menu
rivets
dry-heat cooking methods

19. What should you do before adding fat to an empty deep fryer (or) kettle?
make sure the drain valve is shut
Saucier
portion cost
griddle

20. What is the abbreviation for fluid ounce?
gelatin
straightens the blade of the knife
Fernand Point
fl. oz.

21. What is the term for giving a shine to the surface of a food?
for washed or cooked vegetables - salad greens - pasta - and other foods
glaze
20-30 minutes
Assumes you have knowledge and that you understand terminology and you know how to measure.

22. What is in a sachet?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
oz.
each - bunch - and dozen
poor communication

23. What is the term for cooking submerged in fat?
gives it a toasty and nutty flavor
deep-fry
saute
instructional recipes

24. What are the other thickening agents besides roux?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
moist-heat cooking methods
Auguste Escoffier

25. What are the five mother sauces
food prepared at the table
Poissonier
high carbon stainless steel
bechemel - espangal - tomato sauce - holliandase - and veloute

26. What is the abbreviation for ounce?
1/2' x 1/2' x 1/2'
oz.
parcook
AP weight

27. What is the liquid and thickening agent for veloute?
1784-1833
bones - water - aromatics - mirepoix - acid
braise
white stock and blond roux

28. What is the deminsion for medium dice?

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29. What is the only cuisson with large amount of liquid for heat method?
Auguste Escoffier
instructional and standardized
high carbon stainless steel
Le Pocher

30. How do you judge the quality of stocks?
20-30 minutes
Saucier
poach
when cooled should be gelatinous - have body - good taste - good color

31. What is made from bones?
deglaze
gelatin
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
50% onions - 25% carrots - 25% celery

32. What is the abbreviation for kilogram?
roast
kg
Executive Chef
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

33. What is a prix fixe menu?
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
butter and egg yolks
no choice

34. What is stock?
rivets
1/2' x 1/2' x 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.
volume

35. What is the term for cooking gently in liquid that is hot but not actually bubbling?
change over a period
glace
Saucier
poach

36. What is it called when you add liquid to the bottom of a pan to release the fond?
deglaze
brown stock and brown roux
creole
remouillage

37. What are the three terms for count measurement?
375 degrees
moist-heat cooking methods
set thermostat at 250 degrees until fat has melted enough to cover the heating element
each - bunch - and dozen

38. What is the abbreviation for tablespoon?
1-3 minutes
Recipe
tbsp
fry

39. Why is a recipe necessary?

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40. What is fariner?
EP weight
produces different coarseness and fineness - used for pureeing foods
to dedge in flour
poor communication

41. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
Potentially hazardous foods
drain liquids through a relatively small opening
measuring cups - measuring spoons - and ladles
meat or fish bones that are fresh or purchased exclusively for stock production

42. What should your foods appearance have?
variety
Le Pocher
griddle
steam

43. What is the birth and death dates of Careme?
1784-1833
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
sear
1/4' x 1/4' x 1/4'

44. When managing time What is the 2nd time waster?
stew
poor staff training
Potentially hazardous foods
measuring cups - measuring spoons - and ladles

45. What is the liquid and thickening agent for bechemel?
milk and white roux
Aboyeur
food prepared at the table
41-135 degrees

46. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
grill
mornay
regularly
Saucier

47. What is the term for cooking foods were heat is conducted without moisture?
Grillardin
Mise en place
Marie-Antoine Careme
dry-heat cooking methods

48. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
broth
Chef de cuisine
gelatin
1/8' x 1/8' x 2-2 1/2'

49. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
brown stock
simmer
white - blond - and brown
dry-heat cooking methods

50. What is table d'hote?
no clear priorities for tasks
everything sold and served individually
food prepared at the table
Biological - chemical - and physical