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. Cost of ingredients divided by number of portions is?
portion cost
Temperature danger zone
Le Braiser
deep-fry

2. What is a china cap used for?
drain liquids through a relatively small opening
g
food prepared at the table
for washed or cooked vegetables - salad greens - pasta - and other foods

3. When managing time What is the 1st time waster?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
aromatic vegetables - herbs - acid - and water
blanch
no clear priorities for tasks

4. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
creole
regularly
Chef de partie
variety

5. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
Grillardin
Fernand Point
moist-heat cooking methods
3/4' x 3/4' x 3/4'

6. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
poor staff training
small animal bones
Le Pocher
deep-fry

7. What must be planned for your guest? (the people eating the food)
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
1/2' x 1/2' x 1/2'
menu
deep-fry

8. 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?
Le Poeler
dry-heat cooking methods
funets (essence)
braise

9. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
glace
portion control
brown stock
Poissonier

10. What is menu accuracy?
meals with dozens of courses
Grillardin
weight - volume and count
be true to your menu desriptions

11. What a bread crums used for?
used to thicken meatloaf or stuffing
papillotte
Le Pocher
1784-1833

12. What is the abbreviation for kilogram?
Executive Chef
Fernand Point
kg
Saucier

13. What is the abbreviation for ounce?
Gather food
Executive Chef
Fernand Point
oz.

14. What is a white wash?
milk and white roux
blade - tang - handle - rivets - and heel
flour and water
a list of dishes served or available to be served at a meal

15. What should suit the characteristics and style of the restaurant?
layout & design
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
menu
milk and white roux

16. What is glace de volaille?
Mise en place
variety
poultry
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

17. What is the term for cooking slowly in fat without browning - sometimes under a cover?
sweat
roast
small portions of several items
portion cost

18. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
used to thicken meatloaf or stuffing
brown stock
broth
drain liquids through a relatively small opening

19. How do you get good flavor and body from a stock?
1 Ib -. of mirepoix to 1 gallon of stock
brown stock and brown roux
meat or fish bones that are fresh or purchased exclusively for stock production
pan-broil

20. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
standardized recipes
EP weight
weight - volume and count
poor organization

21. What is a menu?
a list of dishes served or available to be served at a meal
washing and trimming food
instructional and standardized
1-3 minutes

22. Layout and design should reflect what about your resaurant?
the type of restaurant you operate
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Rotisseur
3/4' x 3/4' x 3/4'

23. When managing time What is the 5th time waster?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
small portions of several items
missing or inadequate tools
descriptive language

24. What is the small sauce for veloute?
allemande
Le Braiser
Grillardin
oz.

25. What should your foods appearance have?
variety
flour and water
poach
1/8' x 1/8' x 2-2 1/2'

26. What is the deminsion for brunoise?

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27. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
white stock
1-3 minutes
egg yolks and cream

28. Why is a recipe necessary?

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29. What is the deminsion for paysanne?

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30. What are the types of menus?

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31. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
heel
Le Sauter
Le Griller
Auguste Escoffier

32. What is the only cuisson to be a blanc?
Poissonier
rivets
measuring cups - measuring spoons - and ladles
Le Pocher

33. What is a food mill used for?
produces different coarseness and fineness - used for pureeing foods
Bragade system
Poissonier
deglaze

34. What is table d'hote?
Chef de partie
everything sold and served individually
food prepared at the table
Electric/gas stoves allowed controlled temperatures

35. What is a colander used for?
roast
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
Marie-Antoine Careme
for washed or cooked vegetables - salad greens - pasta - and other foods

36. What is the term for cooking by direct contact with steam?
egg yolks and cream
steam
Auguste Escoffier
be true to your menu desriptions

37. What is the term for cooking gently in liquid that is hot but not actually bubbling?
poach
Mise en place
1/8' x 1/8' x 1/8'
1/2' x 1/2' x 1/2'

38. What is the term for swirling a liquid in a saute pan?
brown stock and brown roux
deglaze
variety
item arrangement

39. When managing time What is the 3th time waster?
poor communication
1/8' x 1/8' x 1-2'
missing or inadequate tools
roast

40. What are the limitations of using a recipe?
heel
Chef de partie
Saucier
Assumes you have knowledge and that you understand terminology and you know how to measure.

41. What is the only cuisson with large amount of liquid for heat method?
instructional and standardized
Le Pocher
small portions of several items
menu

42. Who created nouvelle cuisine?
poor organization
Fernand Point
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
dry-heat cooking methods

43. What is the term for station chef?
food cost percentage
Patissier
1/8' x 1/8' x 1/8'
Chef de partie

44. What is a roux?
equal parts cooked flour and fat
simmer
for sifting flour and other dry ingredients
variety

45. What is stock?
Gather food
Pre-heat euipment
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
1/2' x 1/2' x 1/2'

46. When managing time What is the 2nd time waster?
parcook
poor staff training
missing or inadequate tools
blanch

47. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
a short broth used for a cooking liquid for fish or vegetables
Saucier
smoke-roasting

48. What is the abbreviation for tablespoon?
dry-heat cooking methods
Saucier
tbsp
Teaspoon - tablespoon - fluid ounce

49. What kind of bones are used in a stock?
Biological - chemical - and physical
small animal bones
drain liquids through a relatively small opening
layout & design

50. When you are in a large operation with several kitchens Who is in charge of each kitchen?
Viruses - bacteria - parasites - and fungi
missing or inadequate tools
Chef de cuisine
Le Poeler & sous vide