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 long do you cook blond roux for?
4-6 minutes
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
simmer
Gather food

2. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
white stock
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
parboil
funets (essence)

3. What is the term for cooking foods by surrounding them with hot - dry air?
bake
Static - cycle - a la carte - table d'hote - prix fixe - tasting
everything sold and served individually
Chef de partie

4. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
no choice
Chef de cuisine
Le Frire
descriptive language

5. What is a china cap used for?
standardized recipes
Teaspoon - tablespoon - fluid ounce
drain liquids through a relatively small opening
funets (essence)

6. What is the cuisson for the sub of saute; special roast - has to be done in the oven - covered. some aromatics garniture will be added near the end of cooking time?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
white - brown - and fumet (or) essence
Le Poeler
1/8' x 1/8' x 1/8'

7. When doing mise en place What do you do 2nd?
fl. oz.
equal parts cooked flour and fat
Patissier
Set-up equipment

8. What is a liaison?
boiling
Temperature danger zone
egg yolks and cream
ounce - pound - gram - and kilogram

9. What is the term for cooking partially by any method?
flour and water
papillotte
bake
parcook

10. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
1765
Fernand Point
Electric/gas stoves allowed controlled temperatures
Poissonier

11. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
simmer
used to thicken meatloaf or stuffing
Cutting and garnishing
moist-heat cooking methods

12. What does T.D.Z. mean?
Le Braiser
Le Griller
Temperature danger zone
sugar and vinegar

13. What is grande cuisine?
meals with dozens of courses
variety
1 Ib -. of mirepoix to 1 gallon of stock
sous vide

14. What is a measurement of the space occupied by a liquid - solid - or gas?
for staining pasta - vegetables - and so on
Le Braiser
sous vide
volume

15. What is the term for cooking using heat conducted to food from water - liquid - or steam?
moist-heat cooking methods
item arrangement
sugar and vinegar
ounce - pound - gram - and kilogram

16. What are the three stages of roux?
meat or fish bones that are fresh or purchased exclusively for stock production
white - blond - and brown
simmer
tang

17. What is a strainer used for?
aromatic vegetables - herbs - acid - and water
for staining pasta - vegetables - and so on
to the fill line
Marie-Antoine Careme

18. How long do you cook white roux for?
1-3 minutes
tsp
change over a period
sweat

19. What are the 3 types of stock?
Restaurer
Les cuisson
high percentage of cartilage and other connective tissue
white - brown - and fumet (or) essence

20. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
menu
Le Pocher
Saucier
poor organization

21. What do you need to capture the largest target audience?
variety
heel
for washed or cooked vegetables - salad greens - pasta - and other foods
boiling

22. What is a A la carte menu?
everything sold and served individually
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.
blanch

23. What is the french term for restaurant? (to restore)
deglaze
Marie-Antoine Careme
oz.
Restaurer

24. What is the pastry chef called; prapares pastries and desserts?
to dedge in flour
Le Poeler
Patissier
Le Poeler & sous vide

25. Who was respondsable for simolifying classicl cuisine and the classical menu?
Auguste Escoffier
instructional and standardized
Restaurer
pan-broil

26. What is a reduction by 90-95%?
tsp
glace
Fernand Point
for washed or cooked vegetables - salad greens - pasta - and other foods

27. What is a beurre manie?
sear
glace
Auguste Escoffier
butter and flour uncooked

28. What is a white wash?
oz.
Chef de cuisine
flour and water
smoke-roasting

29. What is court boullian?
a short broth used for a cooking liquid for fish or vegetables
1765
drain liquids through a relatively small opening
blade - tang - handle - rivets - and heel

30. What is the two cuissons with humid heat?
bake
sweat
Le Braiser
Le Poeler & sous vide

31. What is a colander used for?
heel
for washed or cooked vegetables - salad greens - pasta - and other foods
straightens the blade of the knife
using all edible trim

32. What is the small sauce for hollandaise?
bernaise and choron
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
1/8' x 1/8' x 2-2 1/2'
set thermostat at 250 degrees until fat has melted enough to cover the heating element

33. Stocks are made with what five items?
missing or inadequate tools
poor staff training
bones - water - aromatics - mirepoix - acid
poultry

34. What is in a bouquet garni?
milk and white roux
menu
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
for staining pasta - vegetables - and so on

35. What is the term for cooking uncovered in pan of moderate amount of fat?
Saucier
Teaspoon - tablespoon - fluid ounce
thermometer
pan-fry

36. What is a prix fixe menu?
sugar and vinegar
no choice
bake
rivets

37. What is the term for cooking an item partially and very breifly in boiling water?
glace
blanch
produces different coarseness and fineness - used for pureeing foods
Restaurer

38. What kind of bones are in a broth?
1/8' x 1/8' x 2-2 1/2'
white stock and blond roux
Fernand Point
adult bones

39. What is a steel used for?
food cost percentage
poor staff training
straightens the blade of the knife
Marie-Antoine Careme

40. When doing mise en place What do you do 1st?
white stock
Les cuisson
gives it a toasty and nutty flavor
Gather food

41. What are the types of menus?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

42. What are the three terms for volume measurement?
variety
sous vide
fry
Teaspoon - tablespoon - fluid ounce

43. What is the term for cooking in hot fat?
weight - volume and count
Bragade system
bake
fry

44. What a bread crums used for?
weight
allemande
used to thicken meatloaf or stuffing
heel

45. What is full half of quarter of the knife?
20-30 minutes
flour and water
tang
small animal bones

46. What is the term for cooking wrapped in paper to steam in it own moisture?
1 Ib -. of mirepoix to 1 gallon of stock
papillotte
1/8' x 1/8' x 1-2'
be true to your menu desriptions

47. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
cornstarch and cold water
Le Sauter
Sous chef
using all edible trim

48. What is menu utilization
mornay
using all edible trim
Fernand Point
griddle

49. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
instructional recipes
Garde manager
broth
Auguste Escoffier

50. What is the only cuisson to be a blanc?
Le Pocher
1/4' x 1/4' x 2-2 1/2'
standardized recipes
descriptive language