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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 small sauce for hollandaise?
bernaise and choron
menu
Garde manager
Chef de partie

2. What is the deminsion for allumet?

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3. What is the small sauce for veloute?
count
allemande
handle
1/8' x 1/8' x 2-2 1/2'

4. What is a roux?
no choice
parcook
dry-heat cooking methods
equal parts cooked flour and fat

5. What is the standard pre-heating temperature?
electric or digital scale - mechanical - triple beam
deep-fry
375 degrees
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing

6. What is the term for cooking submerged in fat?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
brown stock and brown roux
20-30 minutes
deep-fry

7. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
simmer
Le Griller
Static - cycle - a la carte - table d'hote - prix fixe - tasting
drain liquids through a relatively small opening

8. What is the term for cooking using heat conducted to food from water - liquid - or steam?
minimum-use ingredients
butter and flour uncooked
moist-heat cooking methods
tbsp

9. What is in a court bouillon?
measuring cups - measuring spoons - and ladles
aromatic vegetables - herbs - acid - and water
for sifting flour and other dry ingredients
blade - tang - handle - rivets - and heel

10. What is fariner?
Cutting and garnishing
to dedge in flour
for sifting flour and other dry ingredients
poor organization

11. What is the term for cooking with radiant heat from above?
broil
washing and trimming food
poor organization
broth

12. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
variety
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Le Sauter
missing or inadequate tools

13. What are the four disease causing organisms?
Le Braiser
for washed or cooked vegetables - salad greens - pasta - and other foods
Viruses - bacteria - parasites - and fungi
glaze

14. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
1/4' x 1/4' x 1/4'
steam
menu
Le Frire

15. What do you need to capture the largest target audience?
layout & design
sous vide
variety
Mise en place

16. When managing time What is the 3th time waster?
aromatic vegetables - herbs - acid - and water
poor communication
AP weight
g

17. What is the abbreviation for pound?
ibs. (or) #
oz.
handle
1/2' x 1/2' x 1/8'

18. 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?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
small portions of several items
no choice
Le Poeler

19. Who reorganized the kitchen?
gelatin
poor staff training
funets (essence)
Auguste Escoffier

20. What is the small sauce for behemel?
make sure the drain valve is shut
mornay
Saucier
when cooled should be gelatinous - have body - good taste - good color

21. What is the second new technology for modern developments?
pan-broil
adult bones
Electric/gas stoves allowed controlled temperatures
Le Braiser

22. How do you judge the quality of stocks?
3/4' x 3/4' x 3/4'
butter and egg yolks
when cooled should be gelatinous - have body - good taste - good color
white - blond - and brown

23. What is a cycle menu?
1/8' x 1/8' x 1-2'
change over a period
Le Braiser
Gather food

24. What is the liquid and thickening agent for holliandaise sauce?
butter and egg yolks
for staining pasta - vegetables - and so on
poach
menu

25. What is a slurry?
cornstarch and cold water
parcook
high carbon stainless steel
Fernand Point

26. What is the classic cooking techniques used in french cuisine?
steam
Cutting and garnishing
Les cuisson
moist-heat cooking methods

27. When managing time What is the 1st time waster?
Chef de cuisine
no clear priorities for tasks
deep-fry
Le Frire

28. What type of ingredients should you avoid?
minimum-use ingredients
boiling
poor staff training
missing or inadequate tools

29. What is a measurement of the space occupied by a liquid - solid - or gas?
volume
Le Pocher
instructional recipes
blade - tang - handle - rivets - and heel

30. What is the term for cooking gently in liquid that is hot but not actually bubbling?
remouillage
poach
be true to your menu desriptions
variety

31. What is stock?
Garde manager
butter and egg yolks
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Le Frire

32. What is the birth and death dates of Careme?
menu
for staining pasta - vegetables - and so on
1784-1833
Monsieur Boulanger

33. What is the deminsion for large dice?

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34. What is the term for cooking quickly in small amount of fat?
sous vide
Biological - chemical - and physical
saute
1/2' x 1/2' x 1/2'

35. Stocks are made with what five items?
Entremetier
bernaise and choron
bones - water - aromatics - mirepoix - acid
Pre-heat euipment

36. What is the offical name of the organization of the kitchen?
missing or inadequate tools
heel
Bragade system
roast

37. What are the three stages of roux?
Chef de partie
each - bunch - and dozen
high carbon stainless steel
white - blond - and brown

38. What is a china cap used for?
poultry
washing and trimming food
Marie-Antoine Careme
drain liquids through a relatively small opening

39. What is the ratio of mirepoix to stock?
Nouvelle Cuisine
Saucier
1 Ib -. of mirepoix to 1 gallon of stock
instructional recipes

40. When doing mise en place What do you do 3rd?
washing and trimming food
Mise en place
3/4' x 3/4' x 3/4'
Marie-Antoine Careme

41. What is the abbreviation for ounce?
tang
1-3 minutes
oz.
be true to your menu desriptions

42. What is a menu?
food prepared at the table
a list of dishes served or available to be served at a meal
for staining pasta - vegetables - and so on
Rotisseur

43. What is menu accuracy?
Recipe
everything sold and served individually
be true to your menu desriptions
egg yolks and cream

44. How long do you cook blond roux for?
4-6 minutes
tbsp
deglaze
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.

45. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
dry-heat cooking methods
Le Pocher
electric or digital scale - mechanical - triple beam
the type of restaurant you operate

46. What is the most important/significant manu making principle?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
item arrangement
layout & design
variety

47. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
Le Braiser
simmer
weight
50% onions - 25% carrots - 25% celery

48. What is the term for cooking on an open grid over a heat source?
reduce
grill
high carbon stainless steel
Le Pocher

49. What is the term for cooking by direct contact with steam?
steam
rivets
blade - tang - handle - rivets - and heel
volume

50. What kind of bones are in a broth?
Chef de cuisine
each - bunch - and dozen
adult bones
aromatic vegetables - herbs - acid - and water