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Test your basic knowledge |
Cooking Basics
Start Test
Study First
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?
parboil
a list of dishes served or available to be served at a meal
Gather food
Viruses - bacteria - parasites - and fungi
2. What are the two types of recipes?
grill
smoke-roasting
instructional and standardized
deglaze
3. What is a beurre manie?
white - blond - and brown
poor staff training
butter and flour uncooked
high carbon stainless steel
4. When managing time What is the 4th time waster?
poor organization
glace
same menu everyday
Le Griller
5. What is the term for cooking partially in a boiling or simmering liquid?
parboil
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
white - brown - and fumet (or) essence
Chef de partie
6. What are the three scales used for weight?
tbsp
handle
weight - volume and count
electric or digital scale - mechanical - triple beam
7. What is the grill cook called?
1/4' x 1/4' x 2-2 1/2'
parcook
weight
Grillardin
8. What is the term for station chef?
tbsp
Chef de partie
mornay
gives it a toasty and nutty flavor
9. What is the cuisine for lighter - naturally flavored foods?
pan-broil
Nouvelle Cuisine
Grillardin
1/2' x 1/2' x 1/2'
10. What is the term for everything in it's place?
funets (essence)
gelatin
blanch
Mise en place
11. What is the liquid and thickening agent for veloute?
Le Pocher
kg
Are those that are used in one or two items on your menu
white stock and blond roux
12. What is a food mill used for?
produces different coarseness and fineness - used for pureeing foods
Viruses - bacteria - parasites - and fungi
deglaze
Le Frire
13. What is the only cuisson with large amount of liquid for heat method?
Le Pocher
Chef de partie
milk and white roux
bernaise and choron
14. What is the ratio of mirepoix to stock?
no choice
1 Ib -. of mirepoix to 1 gallon of stock
stew
3/4' x 3/4' x 3/4'
15. What is the abbreviation for pound?
Les cuisson
broth
weight - volume and count
ibs. (or) #
16. What kind of bones are in a broth?
braise
stew
adult bones
tbsp
17. What is the term for a person in charge of a particular area of production?
blanch
Set-up equipment
thermometer
Chef de partie
18. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
Fernand Point
simmer
Set-up equipment
same menu everyday
19. Who opened the first restaurant?
Potentially hazardous foods
broil
Monsieur Boulanger
ibs. (or) #
20. What a bread crums used for?
reduce
Static - cycle - a la carte - table d'hote - prix fixe - tasting
dry-heat cooking methods
used to thicken meatloaf or stuffing
21. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
flour and water
small portions of several items
poultry
menu
22. What is stock?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
papillotte
standardized recipes
23. What is the small sauce for hollandaise?
20-30 minutes
sweat
bernaise and choron
white - brown - and fumet (or) essence
24. What is table d'hote?
bake
food prepared at the table
Potentially hazardous foods
Chef de partie
25. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
Saucier
same menu everyday
regularly
Le Poeler
26. What is a A la carte menu?
portion control
white stock
everything sold and served individually
standardized recipes
27. What does cooking flour do?
1 Ib -. of mirepoix to 1 gallon of stock
gives it a toasty and nutty flavor
regularly
brown stock
28. When you are in a large operation with several kitchens Who is in charge of each kitchen?
Chef de cuisine
griddle
Saucier
white stock
29. What is a static menu?
same menu everyday
Chef de partie
Gather food
thermometer
30. How long do you cook brown roux for?
meals with dozens of courses
meat or fish bones that are fresh or purchased exclusively for stock production
Chef de partie
20-30 minutes
31. What are the three measuring conventions of a recipe?
weight - volume and count
fish
Poissonier
parboil
32. Stocks are made with what five items?
20-30 minutes
white - blond - and brown
bones - water - aromatics - mirepoix - acid
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
33. What is a china cap used for?
regularly
grill
Le Sauter
drain liquids through a relatively small opening
34. What is a measurement of whole items as one would purchase them?
portion cost
weight - volume and count
count
Le Pocher
35. What is the liquid and thickening agent for holliandaise sauce?
allemande
deglaze
Are those that are used in one or two items on your menu
butter and egg yolks
36. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
no clear priorities for tasks
simmer
Garde manager
glace
37. What is the classic cooking techniques used in french cuisine?
meat
high carbon stainless steel
Les cuisson
using all edible trim
38. What are the 3 types of stock?
Grillardin
white - brown - and fumet (or) essence
gives it a toasty and nutty flavor
Le Braiser
39. What is the term for cooking foods by surrounding them with hot - dry air?
bake
1765
Fernand Point
the type of restaurant you operate
40. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
steam
white stock
heel
papillotte
41. What should you do when filling a deep fryer (or) kettle with solid fat?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
creole
3/4' x 3/4' x 3/4'
make sure the drain valve is shut
42. What is the term for simmering or braising in a small amount of liquid?
the type of restaurant you operate
stew
sear
Mise en place
43. What is the term for cooking partially by any method?
standardized recipes
Le Pocher
remouillage
parcook
44. What is the Temperature danger zone (T.D.Z.)?
41-135 degrees
minimum-use ingredients
stock
stew
45. What is grande cuisine?
portion cost
Set-up equipment
fl. oz.
meals with dozens of courses
46. What is glace de poisson?
1/8' x 1/8' x 2-2 1/2'
sear
fish
1/8' x 1/8' x 1-2'
47. What is the measurement of portions that ensure that the correct amount of an item is served?
portion control
brown stock and brown roux
small animal bones
Le Braiser
48. What is in a court bouillon?
sous vide
creole
aromatic vegetables - herbs - acid - and water
poach
49. What is the term for simmering or broiling until the quantity of liquid is decreased?
Entremetier
Bragade system
bechemel - espangal - tomato sauce - holliandase - and veloute
reduce
50. When was the first restaurant opened?
missing or inadequate tools
sugar and vinegar
1765
blanch
Can you answer 50 questions in 15 minutes?
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