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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 the term for cooking gently in liquid that is hot but not actually bubbling?
20-30 minutes
adult bones
poach
bones - water - aromatics - mirepoix - acid
2. When you are in a large operation with several kitchens Who is in charge of each kitchen?
Chef de cuisine
high carbon stainless steel
Chef de partie
Le Pocher
3. What is fariner?
to dedge in flour
volume
poor communication
brown stock
4. What is the only cuisson to be a blanc?
Le Pocher
missing or inadequate tools
Set-up equipment
sous vide
5. What is a measurement of whole items as one would purchase them?
count
Set-up equipment
grill
boiling
6. Who invented grande cuisine?
Marie-Antoine Careme
1/4' x 1/4' x 2-2 1/2'
steam
Restaurer
7. What does T.D.Z. mean?
layout & design
bechemel - espangal - tomato sauce - holliandase - and veloute
Temperature danger zone
Electric/gas stoves allowed controlled temperatures
8. What is the term for cooking in water or other liquid that is bubbling rapidly?
boiling
poach
no clear priorities for tasks
Fernand Point
9. What is the deminsion for allumet?
10. What are minimum-use ingredients?
Le Poeler & sous vide
Patissier
1-3 minutes
Are those that are used in one or two items on your menu
11. What are the five knife components?
blade - tang - handle - rivets - and heel
Fernand Point
weight
small animal bones
12. What is the roast cook called; prepares roasted and braised meats and there gravies?
poor communication
gelatin
measuring cups - measuring spoons - and ladles
Rotisseur
13. When managing time What is the 2nd time waster?
Bragade system
produces different coarseness and fineness - used for pureeing foods
poor staff training
pan-broil
14. What is a sieve used for?
for sifting flour and other dry ingredients
white stock
no clear priorities for tasks
Le Pocher
15. Who opened the first restaurant?
Monsieur Boulanger
poor communication
menu
Le Braiser
16. What is a white wash?
flour and water
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
sous vide
Fernand Point
17. What is the term for cooking uncovered in a skillet or saute pan without fat?
Cutting and garnishing
each - bunch - and dozen
pan-broil
sweat
18. What recipe teaches basic cooking techinques?
Le Braiser
griddle
instructional recipes
butter and egg yolks
19. What is the offical name of the organization of the kitchen?
Bragade system
menu
Le Braiser
1/2' x 1/2' x 1/2'
20. What is the term for cooking using heat conducted to food from water - liquid - or steam?
deep-fry
Auguste Escoffier
Nouvelle Cuisine
moist-heat cooking methods
21. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
washing and trimming food
smoke-roasting
remouillage
moist-heat cooking methods
22. What is the deminsion for batonnet?
23. What is the term for cooking an item partially and very breifly in boiling water?
blanch
3/4' x 3/4' x 3/4'
Le Pocher
smoke-roasting
24. What is the term for cooking uncovered in pan of moderate amount of fat?
brown stock and brown roux
pan-fry
allemande
measuring cups - measuring spoons - and ladles
25. What is full half of quarter of the knife?
high carbon stainless steel
tang
item arrangement
Auguste Escoffier
26. What is the term for cooking partially by any method?
Auguste Escoffier
parcook
1-3 minutes
high carbon stainless steel
27. What is the term for cooking on an open grid over a heat source?
grill
41-135 degrees
for sifting flour and other dry ingredients
meals with dozens of courses
28. What are the three scales used for weight?
broth
Le Braiser
electric or digital scale - mechanical - triple beam
instructional and standardized
29. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
electric or digital scale - mechanical - triple beam
regularly
reduce
dry-heat cooking methods
30. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
tomatoes and reduction
roast
white stock
Garde manager
31. When doing mise en place What do you do 1st?
Saucier
Gather food
parcook
measuring cups - measuring spoons - and ladles
32. When was the first restaurant opened?
standardized recipes
regularly
1765
white - brown - and fumet (or) essence
33. How long do you cook white roux for?
meat
Aboyeur
1-3 minutes
used to thicken meatloaf or stuffing
34. What is the term for a person in charge of a particular area of production?
butter and flour uncooked
white - brown - and fumet (or) essence
steam
Chef de partie
35. What does cooking flour do?
Chef de cuisine
Le Griller
each - bunch - and dozen
gives it a toasty and nutty flavor
36. What is a chinois used for?
when great clarity smoothness is required in a liquid
Potentially hazardous foods
Les cuisson
sweat
37. What is stock?
Rotisseur
Recipe
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
deglaze
38. What is a china cap used for?
high percentage of cartilage and other connective tissue
same menu everyday
Monsieur Boulanger
drain liquids through a relatively small opening
39. What is glace de poisson?
fish
1-3 minutes
handle
broth
40. What is a menu?
4-6 minutes
Auguste Escoffier
a list of dishes served or available to be served at a meal
1765
41. What is the term for cooking partially in a boiling or simmering liquid?
parboil
375 degrees
no choice
when great clarity smoothness is required in a liquid
42. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
Entremetier
menu
brown stock
moist-heat cooking methods
43. What is the liquid and thickening agent for espagnole?
change over a period
creole
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
brown stock and brown roux
44. What is the measurement of portions that ensure that the correct amount of an item is served?
portion control
oz.
3/4' x 3/4' x 3/4'
tomatoes and reduction
45. What is the small sauce for hollandaise?
1765
bernaise and choron
poor organization
butter and egg yolks
46. What guards your hand?
Le Pocher
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
heel
poor staff training
47. What is glace de volaille?
tsp
Chef de partie
poultry
adult bones
48. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
375 degrees
1/4' x 1/4' x 2-2 1/2'
Aboyeur
Le Frire
49. What is the term for cooking with dry heat in the presence of smoke?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
remouillage
smoke-roasting
glace
50. What is made from bones?
mornay
gelatin
white - blond - and brown
pan-fry