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. How full should the deep fryer (or) kettle be?
to the fill line
20-30 minutes
Le Braiser
Pre-heat euipment

2. What is the standard pre-heating temperature?
Auguste Escoffier
375 degrees
adult bones
to the fill line

3. What is the abbreviation for kilogram?
kg
meals with dozens of courses
measuring cups - measuring spoons - and ladles
deglaze

4. What is in a bouquet garni?
poach
cornstarch and cold water
Fernand Point
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

5. What is the liquid and thickening agent for veloute?
Garde manager
change over a period
white stock and blond roux
moist-heat cooking methods

6. What are the two types of recipes?
instructional and standardized
handle
count
steam

7. Why use young animal bones for stock?
high percentage of cartilage and other connective tissue
blade - tang - handle - rivets - and heel
allemande
sous vide

8. What is the abbreviation for pound?
Temperature danger zone
steam
Electric/gas stoves allowed controlled temperatures
ibs. (or) #

9. What is the expediter called; accepts orders from the server and gives them to the line?
menu
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
small portions of several items
Aboyeur

10. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
Fernand Point
Le Sauter
item arrangement
brown stock

11. What is a liaison?
egg yolks and cream
allemande
Teaspoon - tablespoon - fluid ounce
Chef de partie

12. What are minimum-use ingredients?
poor communication
20-30 minutes
Are those that are used in one or two items on your menu
Garde manager

13. What are the types of menus?

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14. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
sugar and vinegar
funets (essence)
make sure the drain valve is shut
tsp

15. What is the liquid and thickening agent for holliandaise sauce?
when cooled should be gelatinous - have body - good taste - good color
butter and egg yolks
poor communication
Teaspoon - tablespoon - fluid ounce

16. What is the abbreviation for tablespoon?
egg yolks and cream
tbsp
no choice
variety

17. What is glace de viande?
1/8' x 1/8' x 2-2 1/2'
41-135 degrees
produces different coarseness and fineness - used for pureeing foods
meat

18. What are the limitations of using a recipe?
1/2' x 1/2' x 1/2'
Entremetier
creole
Assumes you have knowledge and that you understand terminology and you know how to measure.

19. What is the weight after all inedible or nonservable parts are trimmed off?
Set-up equipment
EP weight
Gather food
sugar and vinegar

20. What is the term for swirling a liquid in a saute pan?
bechemel - espangal - tomato sauce - holliandase - and veloute
straightens the blade of the knife
deglaze
food cost percentage

21. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
tsp
produces different coarseness and fineness - used for pureeing foods
Garde manager
pan-broil

22. What is a static menu?
kg
same menu everyday
Les cuisson
Monsieur Boulanger

23. What is fariner?
1/8' x 1/8' x 1/8'
clay & metal vessels
to dedge in flour
Le Braiser

24. When was the first restaurant opened?
parcook
1765
meat
1/8' x 1/8' x 1-2'

25. What are the 3 types of stock?
Rotisseur
broth
Saucier
white - brown - and fumet (or) essence

26. When managing time What is the 5th time waster?
Auguste Escoffier
funets (essence)
gives it a toasty and nutty flavor
missing or inadequate tools

27. What a bread crums used for?
used to thicken meatloaf or stuffing
electric or digital scale - mechanical - triple beam
Le Griller
Viruses - bacteria - parasites - and fungi

28. What is full half of quarter of the knife?
meat
tang
stock
layout & design

29. What is the term for simmering or braising in a small amount of liquid?
stew
Teaspoon - tablespoon - fluid ounce
chasseur
cornstarch and cold water

30. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
when cooled should be gelatinous - have body - good taste - good color
Potentially hazardous foods
1/2' x 1/2' x 1/8'
count

31. What is the deminsion for large dice?

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32. What is the term for cooking gently in liquid that is hot but not actually bubbling?
Auguste Escoffier
poach
brown stock and brown roux
for washed or cooked vegetables - salad greens - pasta - and other foods

33. What are the five knife components?
blade - tang - handle - rivets - and heel
poor organization
item arrangement
Chef de partie

34. Who reorganized the kitchen?
meals with dozens of courses
Auguste Escoffier
Le Poeler & sous vide
rivets

35. What is the term for cooking covered in a small amount of fat?
moist-heat cooking methods
braise
poor communication
electric or digital scale - mechanical - triple beam

36. What is the term for giving a shine to the surface of a food?
Le Sauter
glaze
blade - tang - handle - rivets - and heel
1/4' x 1/4' x 2-2 1/2'

37. Stocks are made with what five items?
poor communication
make sure the drain valve is shut
50% onions - 25% carrots - 25% celery
bones - water - aromatics - mirepoix - acid

38. What is a sieve used for?
for sifting flour and other dry ingredients
sugar and vinegar
each - bunch - and dozen
poor staff training

39. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
Aboyeur
standardized recipes
everything sold and served individually
thermometer

40. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
fl. oz.
Fernand Point
variety
menu

41. How long do you cook blond roux for?
when cooled should be gelatinous - have body - good taste - good color
4-6 minutes
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
poor staff training

42. What is the only cuissonwith small amount of liquid for heat method?
Le Braiser
instructional and standardized
Sous chef
poultry

43. When doing mise en place What do you do 5th?
Garde manager
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
1/8' x 1/8' x 1-2'
Cutting and garnishing

44. What are the three measuring conventions of a recipe?
Garde manager
weight - volume and count
volume
Grillardin

45. What is the term for a person in charge of a particular area of production?
portion cost
fry
1-3 minutes
Chef de partie

46. What is a measurement of whole items as one would purchase them?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Les cuisson
Grillardin
count

47. What is a written record of the ingredients and preparation steps needed to make a particular dish?
egg yolks and cream
instructional recipes
milk and white roux
Recipe

48. What kind of bones are used in a stock?
sear
saute
small animal bones
AP weight

49. What is the term for cooking quickly in small amount of fat?
butter and egg yolks
Saucier
weight
saute

50. What is the term for cooking with radiant heat from above?
Le Pocher
boiling
grill
broil