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 gastric basic mehtod?
Le Sauter
sous vide
sugar and vinegar
Sous chef

2. What is the highest psition of all station chefs (or) chef de partie?
pan-broil
using all edible trim
tomatoes and reduction
Saucier

3. What is the roast cook called; prepares roasted and braised meats and there gravies?
weight - volume and count
food cost percentage
Rotisseur
remouillage

4. What is the term for cooking covered in a small amount of fat?
Nouvelle Cuisine
minimum-use ingredients
Teaspoon - tablespoon - fluid ounce
braise

5. What is the abbreviation for kilogram?
kg
poor organization
instructional recipes
parboil

6. What is a colander used for?
for washed or cooked vegetables - salad greens - pasta - and other foods
small animal bones
sous vide
Le Poeler & sous vide

7. Who opened the first restaurant?
butter and flour uncooked
1/8' x 1/8' x 1/8'
Monsieur Boulanger
bake

8. What is the cuisine for lighter - naturally flavored foods?
white - brown - and fumet (or) essence
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
deep-fry
Nouvelle Cuisine

9. What are minimum-use ingredients?
Are those that are used in one or two items on your menu
50% onions - 25% carrots - 25% celery
fry
Cutting and garnishing

10. What is the measurement of portions that ensure that the correct amount of an item is served?
tbsp
Le Braiser
portion control
instructional recipes

11. What is it called when you add liquid to the bottom of a pan to release the fond?
deglaze
deep-fry
broil
1784-1833

12. What is the offical name of the organization of the kitchen?
Bragade system
Biological - chemical - and physical
portion control
Auguste Escoffier

13. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
Mise en place
broth
aromatic vegetables - herbs - acid - and water
drain liquids through a relatively small opening

14. What is the first technology for modern developments?
Saucier
for staining pasta - vegetables - and so on
clay & metal vessels
smoke-roasting

15. What is the most important/significant manu making principle?
item arrangement
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
saute
Le Poeler & sous vide

16. What is a chinois used for?
Poissonier
sous vide
when great clarity smoothness is required in a liquid
stew

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

18. What is table d'hote?
high carbon stainless steel
Chef de cuisine
Auguste Escoffier
food prepared at the table

19. What are the two types of recipes?
1/8' x 1/8' x 2-2 1/2'
instructional and standardized
fl. oz.
stock

20. What is the term for cooking partially in a boiling or simmering liquid?
chasseur
parboil
Rotisseur
20-30 minutes

21. What do you hold the knife with? ( made of rosewood - plastic - etc.)
when great clarity smoothness is required in a liquid
Gather food
handle
1 Ib -. of mirepoix to 1 gallon of stock

22. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
1/8' x 1/8' x 2-2 1/2'
braise
missing or inadequate tools
Le Pocher

23. What is the term for cooking by direct contact with steam?
steam
1/4' x 1/4' x 2-2 1/2'
high carbon stainless steel
Executive Chef

24. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
set thermostat at 250 degrees until fat has melted enough to cover the heating element
simmer
Le Pocher
4-6 minutes

25. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
roast
item arrangement
Mise en place
grill

26. What should your foods appearance have?
variety
Monsieur Boulanger
Chef de cuisine
layout & design

27. What is the term for swirling a liquid in a saute pan?
reduce
deglaze
Patissier
change over a period

28. Who is incharge of production and assistant to the executive chef or chef de cuisine?
thermometer
Sous chef
ounce - pound - gram - and kilogram
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

29. What is the weight of an as purchased - before any trimming is done?
AP weight
stock
electric or digital scale - mechanical - triple beam
Executive Chef

30. What is a menu?
Auguste Escoffier
measuring cups - measuring spoons - and ladles
a list of dishes served or available to be served at a meal
each - bunch - and dozen

31. 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?
poor staff training
drain liquids through a relatively small opening
bones - water - aromatics - mirepoix - acid
Le Poeler

32. What is the abbreviation for teaspoon?
tsp
descriptive language
rivets
1 Ib -. of mirepoix to 1 gallon of stock

33. What is a A la carte menu?
everything sold and served individually
Le Griller
glaze
Le Frire

34. What is full half of quarter of the knife?
flour and water
stock
white stock and blond roux
tang

35. How long do you cook white roux for?
broil
weight - volume and count
weight
1-3 minutes

36. What is the expediter called; accepts orders from the server and gives them to the line?
Aboyeur
menu
produces different coarseness and fineness - used for pureeing foods
fl. oz.

37. What is the term for cooking uncovered in pan of moderate amount of fat?
pan-fry
a short broth used for a cooking liquid for fish or vegetables
count
20-30 minutes

38. Who reorganized the kitchen?
Auguste Escoffier
food cost percentage
funets (essence)
g

39. What are the five mother sauces
bechemel - espangal - tomato sauce - holliandase - and veloute
Monsieur Boulanger
tomatoes and reduction
Le Pocher

40. What is used to measure weight?
ounce - pound - gram - and kilogram
straightens the blade of the knife
Chef de cuisine
1/8' x 1/8' x 1/8'

41. What is the birth and death dates of Careme?
broil
butter and flour uncooked
for sifting flour and other dry ingredients
1784-1833

42. What is the liquid and thickening agent for veloute?
white stock and blond roux
1/8' x 1/8' x 1-2'
1765
variety

43. What is fariner?
4-6 minutes
blade - tang - handle - rivets - and heel
variety
to dedge in flour

44. What is the pastry chef called; prapares pastries and desserts?
adult bones
no clear priorities for tasks
Patissier
small animal bones

45. What is the term for cooking foods by surrounding them with hot - dry air?
sweat
bake
Poissonier
simmer

46. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
Teaspoon - tablespoon - fluid ounce
Potentially hazardous foods
brown stock
sear

47. When doing mise en place What do you do 5th?
Cutting and garnishing
menu
moist-heat cooking methods
1784-1833

48. What is a tasting menu?
small portions of several items
small animal bones
item arrangement
equal parts cooked flour and fat

49. What is a steel used for?
meat
tbsp
straightens the blade of the knife
roast

50. What is a strainer used for?
missing or inadequate tools
for staining pasta - vegetables - and so on
gives it a toasty and nutty flavor
minimum-use ingredients