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. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
Le Griller
white stock
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Auguste Escoffier

2. What should you use in your menu to describe food items that will entice the guest to buy it?
descriptive language
Le Pocher
Auguste Escoffier
cornstarch and cold water

3. What recipe teaches basic cooking techinques?
instructional recipes
braise
white stock and blond roux
standardized recipes

4. Stocks are made with what five items?
Bragade system
oz.
measuring cups - measuring spoons - and ladles
bones - water - aromatics - mirepoix - acid

5. What do you hold the knife with? ( made of rosewood - plastic - etc.)
handle
measuring cups - measuring spoons - and ladles
Set-up equipment
stew

6. What is the term for everything in it's place?
Mise en place
bones - water - aromatics - mirepoix - acid
variety
deep-fry

7. What is the term for cooking partially by any method?
parcook
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
griddle
meat or fish bones that are fresh or purchased exclusively for stock production

8. What is the term for cooking in hot fat?
Fernand Point
1/4' x 1/4' x 2-2 1/2'
fry
1/8' x 1/8' x 1-2'

9. What is a reduction by 90-95%?
flour and water
glace
milk and white roux
Viruses - bacteria - parasites - and fungi

10. What is the small sauce for espagnole?
standardized recipes
chasseur
smoke-roasting
Patissier

11. What kind of bones are used in a stock?
Le Poeler
small animal bones
remouillage
when cooled should be gelatinous - have body - good taste - good color

12. How do you judge the quality of stocks?
standardized recipes
when cooled should be gelatinous - have body - good taste - good color
layout & design
Entremetier

13. What is the term for giving a shine to the surface of a food?
Pre-heat euipment
Auguste Escoffier
glaze
Are those that are used in one or two items on your menu

14. What is a colander used for?
for washed or cooked vegetables - salad greens - pasta - and other foods
brown stock and brown roux
aromatic vegetables - herbs - acid - and water
rivets

15. What is the deminsion for small dice?

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16. What is a measurement of the space occupied by a liquid - solid - or gas?
meals with dozens of courses
volume
the type of restaurant you operate
food prepared at the table

17. What is a liaison?
bechemel - espangal - tomato sauce - holliandase - and veloute
egg yolks and cream
EP weight
Auguste Escoffier

18. What is a china cap used for?
used to thicken meatloaf or stuffing
drain liquids through a relatively small opening
weight - volume and count
3/4' x 3/4' x 3/4'

19. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
Teaspoon - tablespoon - fluid ounce
Executive Chef
Le Sauter
electric or digital scale - mechanical - triple beam

20. What is the abbreviation for fluid ounce?
fry
broil
fl. oz.
meat

21. What should you do before adding fat to an empty deep fryer (or) kettle?
1765
simmer
make sure the drain valve is shut
tang

22. What is a A la carte menu?
white - brown - and fumet (or) essence
everything sold and served individually
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
change over a period

23. When doing mise en place What do you do 3rd?
washing and trimming food
Le Poeler & sous vide
tomatoes and reduction
portion control

24. What is the abbreviation for pound?
ibs. (or) #
for washed or cooked vegetables - salad greens - pasta - and other foods
1784-1833
oz.

25. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
broth
steam
variety
pan-broil

26. When managing time What is the 3th time waster?
broth
Les cuisson
blanch
poor communication

27. What is the cuisine for lighter - naturally flavored foods?
brown stock and brown roux
rivets
1 Ib -. of mirepoix to 1 gallon of stock
Nouvelle Cuisine

28. What is the only cuisson to be a blanc and (or) a brun?
high percentage of cartilage and other connective tissue
Le Braiser
brown stock
when cooled should be gelatinous - have body - good taste - good color

29. What is a steel used for?
small portions of several items
no choice
Fernand Point
straightens the blade of the knife

30. What is the term for cooking on a flat - solid cooking surface?
griddle
bechemel - espangal - tomato sauce - holliandase - and veloute
no choice
food prepared at the table

31. What is the weight after all inedible or nonservable parts are trimmed off?
EP weight
papillotte
50% onions - 25% carrots - 25% celery
375 degrees

32. What are the three terms for count measurement?
each - bunch - and dozen
Are those that are used in one or two items on your menu
deglaze
1/8' x 1/8' x 1/8'

33. What a bread crums used for?
butter and flour uncooked
used to thicken meatloaf or stuffing
EP weight
using all edible trim

34. What is full half of quarter of the knife?
tang
stew
egg yolks and cream
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing

35. Who reorganized the kitchen?
papillotte
tang
Auguste Escoffier
to dedge in flour

36. What are the elements of a menu structure?
Le Poeler
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
blade - tang - handle - rivets - and heel
Chef de partie

37. What is the liquid and thickening agent for tomato sauce?
meat or fish bones that are fresh or purchased exclusively for stock production
weight - volume and count
Gather food
tomatoes and reduction

38. What is the roast cook called; prepares roasted and braised meats and there gravies?
Rotisseur
Chef de partie
Bragade system
a short broth used for a cooking liquid for fish or vegetables

39. Who created nouvelle cuisine?
Auguste Escoffier
1/4' x 1/4' x 2-2 1/2'
Fernand Point
Teaspoon - tablespoon - fluid ounce

40. What is a sieve used for?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
for sifting flour and other dry ingredients
Chef de partie
Fernand Point

41. What do you need to capture the largest target audience?
Patissier
small animal bones
variety
Entremetier

42. What is the term for cooking wrapped in paper to steam in it own moisture?
papillotte
butter and egg yolks
to dedge in flour
Auguste Escoffier

43. What is the abbreviation for kilogram?
kg
item arrangement
set thermostat at 250 degrees until fat has melted enough to cover the heating element
bake

44. What is the term for cooking foods by surrounding them with hot - dry air?
broil
bake
AP weight
pan-broil

45. What must be planned for your guest? (the people eating the food)
ounce - pound - gram - and kilogram
deglaze
meat
menu

46. What are the four disease causing organisms?
Le Braiser
1/4' x 1/4' x 1/4'
Viruses - bacteria - parasites - and fungi
deglaze

47. How do you check the fat temperature of a deep fryer (or) kettle?
Auguste Escoffier
missing or inadequate tools
thermometer
Nouvelle Cuisine

48. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
steam
Saucier
stew
Le Pocher

49. Never add salt to?
stock
menu
chasseur
to dedge in flour

50. How long do you cook brown roux for?
griddle
weight
20-30 minutes
fish