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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 are the three terms for volume measurement?
handle
funets (essence)
Teaspoon - tablespoon - fluid ounce
boiling

2. What is a written record of the ingredients and preparation steps needed to make a particular dish?
oz.
broil
variety
Recipe

3. What are the 3 types of stock?
white - brown - and fumet (or) essence
smoke-roasting
measuring cups - measuring spoons - and ladles
Set-up equipment

4. What is the term for cooking quickly in small amount of fat?
count
saute
no choice
ounce - pound - gram - and kilogram

5. What is a A la carte menu?
for sifting flour and other dry ingredients
griddle
everything sold and served individually
sear

6. What should you do when filling a deep fryer (or) kettle with solid fat?
instructional recipes
Pre-heat euipment
set thermostat at 250 degrees until fat has melted enough to cover the heating element
stew

7. Who is incharge of the kitchen?
Executive Chef
stew
Le Braiser
high percentage of cartilage and other connective tissue

8. What is the weight of an as purchased - before any trimming is done?
stock
small animal bones
AP weight
cornstarch and cold water

9. What are the four disease causing organisms?
Marie-Antoine Careme
Le Griller
tang
Viruses - bacteria - parasites - and fungi

10. What a bread crums used for?
blade - tang - handle - rivets - and heel
gives it a toasty and nutty flavor
used to thicken meatloaf or stuffing
for washed or cooked vegetables - salad greens - pasta - and other foods

11. What is the deminsion for paysanne?

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12. What are the other thickening agents besides roux?
Electric/gas stoves allowed controlled temperatures
steam
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Viruses - bacteria - parasites - and fungi

13. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
Auguste Escoffier
remouillage
Electric/gas stoves allowed controlled temperatures
Chef de partie

14. What is full half of quarter of the knife?
layout & design
each - bunch - and dozen
tang
gives it a toasty and nutty flavor

15. What is the abbreviation for pound?
1/8' x 1/8' x 2-2 1/2'
sugar and vinegar
poor organization
ibs. (or) #

16. When doing mise en place What do you do 5th?
small portions of several items
Cutting and garnishing
no clear priorities for tasks
griddle

17. When you are in a large operation with several kitchens Who is in charge of each kitchen?
butter and egg yolks
Chef de cuisine
1/8' x 1/8' x 1-2'
Auguste Escoffier

18. What is the term for cooking covered in a small amount of fat?
braise
Biological - chemical - and physical
kg
no choice

19. What is the term for swirling a liquid in a saute pan?
cornstarch and cold water
brown stock
menu
deglaze

20. Who reorganized the kitchen?
glaze
Auguste Escoffier
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
1784-1833

21. Why use young animal bones for stock?
fry
deglaze
high percentage of cartilage and other connective tissue
375 degrees

22. What is stock?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
cornstarch and cold water
Le Braiser
when cooled should be gelatinous - have body - good taste - good color

23. What is the abbreviation for fluid ounce?
Patissier
fl. oz.
41-135 degrees
1/8' x 1/8' x 1/8'

24. What is the small sauce for veloute?
glaze
allemande
Set-up equipment
Nouvelle Cuisine

25. What is the Temperature danger zone (T.D.Z.)?
broil
creole
Le Braiser
41-135 degrees

26. What is a measurement of the space occupied by a liquid - solid - or gas?
Restaurer
volume
Marie-Antoine Careme
adult bones

27. What is the small sauce for tomato?
blanch
aromatic vegetables - herbs - acid - and water
make sure the drain valve is shut
creole

28. What is a white wash?
smoke-roasting
Chef de partie
bechemel - espangal - tomato sauce - holliandase - and veloute
flour and water

29. How do you judge the quality of stocks?
electric or digital scale - mechanical - triple beam
when cooled should be gelatinous - have body - good taste - good color
poor communication
grill

30. What is a strainer used for?
for staining pasta - vegetables - and so on
dry-heat cooking methods
layout & design
1/8' x 1/8' x 1/8'

31. What is the deminsion for allumet?

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32. What is the roast cook called; prepares roasted and braised meats and there gravies?
Rotisseur
meals with dozens of courses
Are those that are used in one or two items on your menu
Monsieur Boulanger

33. What is the only cuisson with large amount of liquid for heat method?
heel
Chef de partie
3/4' x 3/4' x 3/4'
Le Pocher

34. What is court boullian?
pan-broil
white stock and blond roux
a short broth used for a cooking liquid for fish or vegetables
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

35. What is the term for everything in it's place?
Pre-heat euipment
used to thicken meatloaf or stuffing
Mise en place
bernaise and choron

36. What is a colander used for?
3/4' x 3/4' x 3/4'
for washed or cooked vegetables - salad greens - pasta - and other foods
Biological - chemical - and physical
41-135 degrees

37. When doing mise en place What do you do 1st?
menu
Gather food
sugar and vinegar
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

38. What is a prix fixe menu?
1784-1833
instructional recipes
no choice
bones - water - aromatics - mirepoix - acid

39. What is the deminsion for julienne?

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40. What should suit the characteristics and style of the restaurant?
layout & design
white stock
drain liquids through a relatively small opening
each - bunch - and dozen

41. What holds the knife together - made of steel?
Electric/gas stoves allowed controlled temperatures
rivets
each - bunch - and dozen
to dedge in flour

42. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
papillotte
41-135 degrees
1/2' x 1/2' x 1/8'
Le Griller

43. What is the abbreviation for ounce?
Mise en place
parcook
Rotisseur
oz.

44. Who was respondsable for simolifying classicl cuisine and the classical menu?
equal parts cooked flour and fat
Auguste Escoffier
portion cost
bechemel - espangal - tomato sauce - holliandase - and veloute

45. What is in a bouquet garni?
funets (essence)
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Garde manager
sweat

46. What is the term for simmering or braising in a small amount of liquid?
to the fill line
blanch
stew
layout & design

47. What is a measurement of whole items as one would purchase them?
count
Recipe
for sifting flour and other dry ingredients
parcook

48. What should you do before adding fat to an empty deep fryer (or) kettle?
make sure the drain valve is shut
variety
poor organization
Chef de partie

49. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
Grillardin
regularly
smoke-roasting
instructional recipes

50. What is a liaison?
egg yolks and cream
deep-fry
Assumes you have knowledge and that you understand terminology and you know how to measure.
for washed or cooked vegetables - salad greens - pasta - and other foods