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 vegetable cook called; prepares vegetables - soups - starches - and eggs.
Teaspoon - tablespoon - fluid ounce
deep-fry
produces different coarseness and fineness - used for pureeing foods
Entremetier

2. What is the abbreviation for pound?
Chef de cuisine
ibs. (or) #
clay & metal vessels
flour and water

3. What is the term for cooking wrapped in paper to steam in it own moisture?
papillotte
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
1/4' x 1/4' x 2-2 1/2'
poor staff training

4. When doing mise en place What do you do 1st?
Gather food
menu
missing or inadequate tools
3/4' x 3/4' x 3/4'

5. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
41-135 degrees
simmer
sugar and vinegar
Executive Chef

6. What should suit the characteristics and style of the restaurant?
food cost percentage
moist-heat cooking methods
layout & design
stock

7. What is the deminsion for batonnet?

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8. What is a menu?
EP weight
a list of dishes served or available to be served at a meal
Cutting and garnishing
Executive Chef

9. What is the small sauce for veloute?
allemande
griddle
Auguste Escoffier
ibs. (or) #

10. What is a measurement of the space occupied by a liquid - solid - or gas?
Chef de partie
menu
volume
1/4' x 1/4' x 1/4'

11. What are the three stages of roux?
moist-heat cooking methods
variety
white - blond - and brown
Saucier

12. What is the deminsion for large dice?

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13. What is the most important/significant manu making principle?
smoke-roasting
roast
sear
item arrangement

14. What are the three measuring conventions of a recipe?
Entremetier
weight - volume and count
stew
Marie-Antoine Careme

15. When managing time What is the 1st time waster?
Rotisseur
bake
when great clarity smoothness is required in a liquid
no clear priorities for tasks

16. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
missing or inadequate tools
Are those that are used in one or two items on your menu
when cooled should be gelatinous - have body - good taste - good color
brown stock

17. How long do you cook brown roux for?
20-30 minutes
tomatoes and reduction
Patissier
Temperature danger zone

18. What are the elements of a menu structure?
meat
variety
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
papillotte

19. What are the three terms for count measurement?
Poissonier
missing or inadequate tools
each - bunch - and dozen
using all edible trim

20. What is mirepoix?
deep-fry
Patissier
50% onions - 25% carrots - 25% celery
reduce

21. When was the first restaurant opened?
bake
1765
Fernand Point
Recipe

22. What is a prix fixe menu?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
no choice
Garde manager
Executive Chef

23. What is the term for cooking gently in liquid that is hot but not actually bubbling?
count
poach
Potentially hazardous foods
papillotte

24. What kind of bones are in a broth?
aromatic vegetables - herbs - acid - and water
item arrangement
Rotisseur
adult bones

25. What is the term for cooking partially in a boiling or simmering liquid?
steam
g
parboil
Auguste Escoffier

26. What is the term for swirling a liquid in a saute pan?
dry-heat cooking methods
Executive Chef
Saucier
deglaze

27. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
broil
when great clarity smoothness is required in a liquid
Potentially hazardous foods
saute

28. What is the liquid and thickening agent for tomato sauce?
tomatoes and reduction
deep-fry
same menu everyday
for washed or cooked vegetables - salad greens - pasta - and other foods

29. What is the fish cook called?
butter and egg yolks
high carbon stainless steel
heel
Poissonier

30. What is the term for cooking with radiant heat from above?
tomatoes and reduction
broil
Le Poeler & sous vide
measuring cups - measuring spoons - and ladles

31. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
used to thicken meatloaf or stuffing
1/4' x 1/4' x 1/4'
Le Braiser
Set-up equipment

32. What is the term for cooking foods were heat is conducted without moisture?
375 degrees
1 Ib -. of mirepoix to 1 gallon of stock
Le Braiser
dry-heat cooking methods

33. What must be planned for your guest? (the people eating the food)
milk and white roux
Viruses - bacteria - parasites - and fungi
20-30 minutes
menu

34. What is the offical name of the organization of the kitchen?
Patissier
Bragade system
food prepared at the table
sugar and vinegar

35. Who created nouvelle cuisine?
Rotisseur
Fernand Point
equal parts cooked flour and fat
oz.

36. What should you do when filling a deep fryer (or) kettle with solid fat?
braise
set thermostat at 250 degrees until fat has melted enough to cover the heating element
simmer
1/4' x 1/4' x 2-2 1/2'

37. What is the abbreviation for fluid ounce?
Temperature danger zone
fl. oz.
variety
Rotisseur

38. What is a written record of the ingredients and preparation steps needed to make a particular dish?
1784-1833
Recipe
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
Cutting and garnishing

39. What is in a sachet?
Cutting and garnishing
regularly
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
weight

40. What is a beurre manie?
no clear priorities for tasks
poor communication
butter and flour uncooked
bones - water - aromatics - mirepoix - acid

41. What is the only cuisson to be a blanc and (or) a brun?
bake
egg yolks and cream
Le Braiser
Auguste Escoffier

42. What is the term for everything in it's place?
no choice
Mise en place
Le Poeler
butter and egg yolks

43. What should you do before adding fat to an empty deep fryer (or) kettle?
descriptive language
papillotte
Static - cycle - a la carte - table d'hote - prix fixe - tasting
make sure the drain valve is shut

44. What kind of bones are used in a stock?
Viruses - bacteria - parasites - and fungi
bake
small animal bones
1-3 minutes

45. How long do you cook white roux for?
white stock
1-3 minutes
volume
reduce

46. What is the abbreviation for tablespoon?
1/4' x 1/4' x 2-2 1/2'
deglaze
tbsp
ounce - pound - gram - and kilogram

47. What is the abbreviation for grams?
no choice
g
for staining pasta - vegetables - and so on
Le Frire

48. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
missing or inadequate tools
white stock
blanch
Monsieur Boulanger

49. What is in a court bouillon?
Chef de partie
aromatic vegetables - herbs - acid - and water
sear
brown stock and brown roux

50. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
missing or inadequate tools
measuring cups - measuring spoons - and ladles
count
menu