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 in a court bouillon?
Le Pocher
aromatic vegetables - herbs - acid - and water
white - blond - and brown
measuring cups - measuring spoons - and ladles

2. Who was respondsable for simolifying classicl cuisine and the classical menu?
bernaise and choron
bechemel - espangal - tomato sauce - holliandase - and veloute
weight
Auguste Escoffier

3. What is the second new technology for modern developments?
pan-fry
Electric/gas stoves allowed controlled temperatures
boiling
volume

4. What is a china cap used for?
descriptive language
clay & metal vessels
drain liquids through a relatively small opening
bernaise and choron

5. What is the blade made of?
high carbon stainless steel
Patissier
weight
Poissonier

6. What is glace de volaille?
pan-fry
poultry
50% onions - 25% carrots - 25% celery
portion cost

7. How do you check the fat temperature of a deep fryer (or) kettle?
Auguste Escoffier
bechemel - espangal - tomato sauce - holliandase - and veloute
deep-fry
thermometer

8. What is a measurement of whole items as one would purchase them?
gives it a toasty and nutty flavor
count
parcook
glaze

9. What is the weight after all inedible or nonservable parts are trimmed off?
EP weight
Poissonier
Potentially hazardous foods
Cutting and garnishing

10. What is the term for cooking with dry heat in the presence of smoke?
Auguste Escoffier
small portions of several items
dry-heat cooking methods
smoke-roasting

11. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
for sifting flour and other dry ingredients
remouillage
Le Poeler & sous vide
fl. oz.

12. What is a white wash?
when great clarity smoothness is required in a liquid
flour and water
set thermostat at 250 degrees until fat has melted enough to cover the heating element
layout & design

13. What is the small sauce for veloute?
oz.
Le Pocher
allemande
Chef de partie

14. How long do you cook blond roux for?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
steam
4-6 minutes
no clear priorities for tasks

15. What is the classic cooking techniques used in french cuisine?
be true to your menu desriptions
rivets
ounce - pound - gram - and kilogram
Les cuisson

16. What does cooking flour do?
kg
Gather food
gives it a toasty and nutty flavor
same menu everyday

17. What should you do before adding fat to an empty deep fryer (or) kettle?
Gather food
1/2' x 1/2' x 1/2'
stew
make sure the drain valve is shut

18. Who is incharge of the kitchen?
Executive Chef
high percentage of cartilage and other connective tissue
Gather food
bechemel - espangal - tomato sauce - holliandase - and veloute

19. Cost of ingredients divided by number of portions is?
dry-heat cooking methods
Fernand Point
layout & design
portion cost

20. What should your foods appearance have?
weight - volume and count
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
50% onions - 25% carrots - 25% celery
variety

21. What is the small sauce for behemel?
allemande
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
poor organization
mornay

22. What is the abbreviation for grams?
the type of restaurant you operate
g
portion control
1 Ib -. of mirepoix to 1 gallon of stock

23. What is a measurement of the mass or heavimess of a solidliquid or gas?
small portions of several items
poor staff training
weight
heel

24. What is a sieve used for?
broth
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Mise en place
for sifting flour and other dry ingredients

25. What is the two cuissons with humid heat?
Le Poeler & sous vide
Set-up equipment
when cooled should be gelatinous - have body - good taste - good color
adult bones

26. Who opened the first restaurant?
Le Frire
glace
everything sold and served individually
Monsieur Boulanger

27. What type of ingredients should you avoid?
minimum-use ingredients
sous vide
1/2' x 1/2' x 1/2'
Auguste Escoffier

28. What is the only cuissonwith small amount of liquid for heat method?
Le Griller
Le Braiser
bake
using all edible trim

29. What are the three terms for count measurement?
brown stock
weight - volume and count
pan-broil
each - bunch - and dozen

30. What is used to measure weight?
volume
Le Poeler
ounce - pound - gram - and kilogram
portion cost

31. What is the term for cooking by direct contact with steam?
change over a period
Marie-Antoine Careme
steam
Temperature danger zone

32. What is it called when you add liquid to the bottom of a pan to release the fond?
sous vide
funets (essence)
deglaze
food prepared at the table

33. What is stock?
Restaurer
Are those that are used in one or two items on your menu
1/2' x 1/2' x 1/2'
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

34. What is the weight of an as purchased - before any trimming is done?
1/8' x 1/8' x 1/8'
griddle
AP weight
washing and trimming food

35. When managing time What is the 1st time waster?
bechemel - espangal - tomato sauce - holliandase - and veloute
deglaze
no clear priorities for tasks
reduce

36. What is the Temperature danger zone (T.D.Z.)?
when cooled should be gelatinous - have body - good taste - good color
sous vide
41-135 degrees
roast

37. Layout and design should reflect what about your resaurant?
gelatin
the type of restaurant you operate
handle
tang

38. What is a written record of the ingredients and preparation steps needed to make a particular dish?
food prepared at the table
pan-fry
clay & metal vessels
Recipe

39. What is the term for cooking in water or other liquid that is bubbling rapidly?
poultry
for washed or cooked vegetables - salad greens - pasta - and other foods
remouillage
boiling

40. What are the three types of food hazard?
Cutting and garnishing
produces different coarseness and fineness - used for pureeing foods
Biological - chemical - and physical
chasseur

41. Who was responsible for the uniforms worn in the kitchen?
Monsieur Boulanger
instructional and standardized
Auguste Escoffier
Fernand Point

42. What is a strainer used for?
Viruses - bacteria - parasites - and fungi
Gather food
for staining pasta - vegetables - and so on
descriptive language

43. What is the term for cooking an item partially and very breifly in boiling water?
item arrangement
make sure the drain valve is shut
blanch
electric or digital scale - mechanical - triple beam

44. What is the term for cooking uncovered in a skillet or saute pan without fat?
bake
1/8' x 1/8' x 1-2'
pan-broil
Executive Chef

45. What is fariner?
menu
to dedge in flour
volume
braise

46. What is the only cuisson to be a blanc?
Le Pocher
deep-fry
Garde manager
measuring cups - measuring spoons - and ladles

47. What is the liquid and thickening agent for tomato sauce?
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
tomatoes and reduction
bechemel - espangal - tomato sauce - holliandase - and veloute
dry-heat cooking methods

48. What is court boullian?
remouillage
Auguste Escoffier
a short broth used for a cooking liquid for fish or vegetables
roast

49. What is the term for cooking uncovered in pan of moderate amount of fat?
Le Pocher
dry-heat cooking methods
brown stock and brown roux
pan-fry

50. What is the roast cook called; prepares roasted and braised meats and there gravies?
1 Ib -. of mirepoix to 1 gallon of stock
portion cost
using all edible trim
Rotisseur