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 brown roux for?
no clear priorities for tasks
20-30 minutes
drain liquids through a relatively small opening
funets (essence)

2. What is a A la carte menu?
everything sold and served individually
white stock
allemande
make sure the drain valve is shut

3. How long do you cook white roux for?
1-3 minutes
deep-fry
bechemel - espangal - tomato sauce - holliandase - and veloute
Fernand Point

4. What is used to measure weight?
simmer
produces different coarseness and fineness - used for pureeing foods
ounce - pound - gram - and kilogram
measuring cups - measuring spoons - and ladles

5. What is the abbreviation for fluid ounce?
Pre-heat euipment
everything sold and served individually
fl. oz.
1765

6. Who is incharge of production and assistant to the executive chef or chef de cuisine?
Sous chef
Pre-heat euipment
EP weight
AP weight

7. What is the standard pre-heating temperature?
Les cuisson
375 degrees
Assumes you have knowledge and that you understand terminology and you know how to measure.
chasseur

8. What is the ratio of mirepoix to stock?
fish
parcook
parboil
1 Ib -. of mirepoix to 1 gallon of stock

9. What is glace de poisson?
fish
1/2' x 1/2' x 1/8'
Rotisseur
g

10. What are the five mother sauces
when cooled should be gelatinous - have body - good taste - good color
bechemel - espangal - tomato sauce - holliandase - and veloute
Executive Chef
layout & design

11. What is the most important/significant manu making principle?
EP weight
Grillardin
Monsieur Boulanger
item arrangement

12. What is the term for cooking on a flat - solid cooking surface?
parboil
glace
griddle
bernaise and choron

13. What should suit the characteristics and style of the restaurant?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
washing and trimming food
layout & design
Le Poeler & sous vide

14. What are minimum-use ingredients?
poach
Le Braiser
Are those that are used in one or two items on your menu
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing

15. What do you hold the knife with? ( made of rosewood - plastic - etc.)
Fernand Point
food prepared at the table
set thermostat at 250 degrees until fat has melted enough to cover the heating element
handle

16. What is a measurement of the space occupied by a liquid - solid - or gas?
1784-1833
tang
volume
fl. oz.

17. What is the term for cooking slowly in fat without browning - sometimes under a cover?
20-30 minutes
Le Braiser
instructional recipes
sweat

18. What is a measurement of whole items as one would purchase them?
count
produces different coarseness and fineness - used for pureeing foods
measuring cups - measuring spoons - and ladles
meals with dozens of courses

19. What type of ingredients should you avoid?
375 degrees
minimum-use ingredients
high carbon stainless steel
bechemel - espangal - tomato sauce - holliandase - and veloute

20. What is the term for cooking quickly in small amount of fat?
saute
blanch
instructional recipes
brown stock

21. What is the small sauce for espagnole?
blanch
chasseur
papillotte
set thermostat at 250 degrees until fat has melted enough to cover the heating element

22. What is a menu?
a list of dishes served or available to be served at a meal
grill
reduce
fl. oz.

23. What guards your hand?
high carbon stainless steel
reduce
to the fill line
heel

24. What is the deminsion for brunoise?

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25. What are the three terms for count measurement?
Set-up equipment
each - bunch - and dozen
1765
high carbon stainless steel

26. What is mirepoix?
50% onions - 25% carrots - 25% celery
broil
Sous chef
portion control

27. Cost of ingredients divided by number of portions is?
portion cost
poor organization
for sifting flour and other dry ingredients
funets (essence)

28. What is the Temperature danger zone (T.D.Z.)?
41-135 degrees
Set-up equipment
measuring cups - measuring spoons - and ladles
1/4' x 1/4' x 1/4'

29. What is the deminsion for small dice?

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30. What is glace de viande?
meat
1/2' x 1/2' x 1/8'
white - brown - and fumet (or) essence
a short broth used for a cooking liquid for fish or vegetables

31. What kind of bones are used in a stock?
Chef de partie
375 degrees
white stock
small animal bones

32. What are the three terms for volume measurement?
boiling
meat or fish bones that are fresh or purchased exclusively for stock production
Teaspoon - tablespoon - fluid ounce
dry-heat cooking methods

33. Who was responsible for the uniforms worn in the kitchen?
Mise en place
thermometer
parcook
Auguste Escoffier

34. What is the fish cook called?
simmer
stock
Poissonier
funets (essence)

35. What do you need to capture the largest target audience?
variety
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
milk and white roux
Recipe

36. When you are in a large operation with several kitchens Who is in charge of each kitchen?
Le Poeler & sous vide
minimum-use ingredients
Chef de cuisine
Fernand Point

37. Who invented grande cuisine?
tomatoes and reduction
Auguste Escoffier
Marie-Antoine Careme
Le Pocher

38. Food cost diveded by menu price is?
Recipe
stew
food cost percentage
poultry

39. How long do you cook blond roux for?
boiling
allemande
4-6 minutes
Bragade system

40. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
Le Sauter
funets (essence)
griddle
Gather food

41. What is the small sauce for tomato?
bechemel - espangal - tomato sauce - holliandase - and veloute
Marie-Antoine Careme
creole
regularly

42. What are the two types of recipes?
used to thicken meatloaf or stuffing
to the fill line
Are those that are used in one or two items on your menu
instructional and standardized

43. What is a roux?
Le Sauter
equal parts cooked flour and fat
Auguste Escoffier
aromatic vegetables - herbs - acid - and water

44. What is the abbreviation for grams?
g
small animal bones
set thermostat at 250 degrees until fat has melted enough to cover the heating element
meat or fish bones that are fresh or purchased exclusively for stock production

45. What is a cycle menu?
1/2' x 1/2' x 1/8'
change over a period
grill
1/8' x 1/8' x 1-2'

46. What is the small sauce for veloute?
Saucier
sous vide
broil
allemande

47. What is the expediter called; accepts orders from the server and gives them to the line?
Aboyeur
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
bones - water - aromatics - mirepoix - acid
Teaspoon - tablespoon - fluid ounce

48. What is the term for cooking with radiant heat from above?
Executive Chef
broil
1/8' x 1/8' x 1/8'
Set-up equipment

49. What are the types of menus?

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50. What are the five knife components?
Les cuisson
equal parts cooked flour and fat
sweat
blade - tang - handle - rivets - and heel