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Cooking Basics

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
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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. Food cost diveded by menu price is?
regularly
1/4' x 1/4' x 2-2 1/2'
food cost percentage
tomatoes and reduction

2. When managing time What is the 2nd time waster?
1/2' x 1/2' x 1/2'
poor staff training
simmer
when great clarity smoothness is required in a liquid

3. What is the term for cooking using heat conducted to food from water - liquid - or steam?
moist-heat cooking methods
Gather food
straightens the blade of the knife
everything sold and served individually

4. What type of ingredients should you avoid?
Fernand Point
minimum-use ingredients
high carbon stainless steel
reduce

5. What is the deminsion for small dice?
smoke-roasting
ounce - pound - gram - and kilogram
set thermostat at 250 degrees until fat has melted enough to cover the heating element
1/4' x 1/4' x 1/4'

6. What is the term for cooking gently in liquid that is hot but not actually bubbling?
meals with dozens of courses
Le Poeler
a short broth used for a cooking liquid for fish or vegetables
poach

7. What is the roast cook called; prepares roasted and braised meats and there gravies?
Rotisseur
tang
Executive Chef
Nouvelle Cuisine

8. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
each - bunch - and dozen
Le Braiser
pan-broil
roast

9. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
1/2' x 1/2' x 1/8'
for staining pasta - vegetables - and so on
Fernand Point
tbsp

10. What are the four disease causing organisms?
no choice
Viruses - bacteria - parasites - and fungi
Assumes you have knowledge and that you understand terminology and you know how to measure.
grill

11. What are the three types of food hazard?
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
Gather food
Biological - chemical - and physical
dry-heat cooking methods

12. What is the term for swirling a liquid in a saute pan?
deglaze
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
item arrangement
rivets

13. What is the small sauce for veloute?
sous vide
chasseur
allemande
electric or digital scale - mechanical - triple beam

14. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
Mise en place
egg yolks and cream
glaze
Le Pocher

15. Never add salt to?
brown stock and brown roux
deglaze
stock
handle

16. What are the elements of a menu structure?
Le Braiser
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
used to thicken meatloaf or stuffing
Restaurer

17. What is the term for giving a shine to the surface of a food?
glaze
bake
Chef de partie
used to thicken meatloaf or stuffing

18. What is the deminsion for medium dice?
1/2' x 1/2' x 1/2'
1/8' x 1/8' x 2-2 1/2'
meat or fish bones that are fresh or purchased exclusively for stock production
instructional recipes

19. What kind of bones are used in a stock?
sous vide
dry-heat cooking methods
small animal bones
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing

20. When doing mise en place What do you do 5th?
dry-heat cooking methods
Cutting and garnishing
Fernand Point
white stock

21. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
be true to your menu desriptions
change over a period
funets (essence)
regularly

22. What is a steel used for?
blanch
grill
straightens the blade of the knife
milk and white roux

23. What is table d'hote?
food prepared at the table
Bragade system
missing or inadequate tools
Rotisseur

24. What is a colander used for?
washing and trimming food
for washed or cooked vegetables - salad greens - pasta - and other foods
Executive Chef
sweat

25. What is the term for station chef?
blade - tang - handle - rivets - and heel
Chef de partie
Gather food
straightens the blade of the knife

26. Who reorganized the kitchen?
instructional and standardized
Auguste Escoffier
deglaze
1/8' x 1/8' x 2-2 1/2'

27. When doing mise en place What do you do 1st?
broth
Le Braiser
meat
Gather food

28. What is the liquid and thickening agent for espagnole?
Restaurer
brown stock and brown roux
small portions of several items
egg yolks and cream

29. What holds the knife together - made of steel?
Chef de partie
Fernand Point
rivets
Gather food

30. When doing mise en place What do you do 2nd?
Set-up equipment
deglaze
glace
to the fill line

31. What is the deminsion for batonnet?
braise
Static - cycle - a la carte - table d'hote - prix fixe - tasting
ibs. (or) #
1/4' x 1/4' x 2-2 1/2'

32. What is full half of quarter of the knife?
tang
Gather food
41-135 degrees
1/2' x 1/2' x 1/2'

33. What are the three stages of roux?
to dedge in flour
a short broth used for a cooking liquid for fish or vegetables
gives it a toasty and nutty flavor
white - blond - and brown

34. What is in a sachet?
poor communication
Grillardin
regularly
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

35. What is the classic cooking techniques used in french cuisine?
white - blond - and brown
Assumes you have knowledge and that you understand terminology and you know how to measure.
Les cuisson
same menu everyday

36. What is the two cuissons with humid heat?
Le Poeler
no choice
Le Poeler & sous vide
poor organization

37. What is the term for cooking with radiant heat from above?
broil
tbsp
3/4' x 3/4' x 3/4'
Entremetier

38. What is the deminsion for allumet?
1/8' x 1/8' x 1-2'
braise
1-3 minutes
Nouvelle Cuisine

39. What is made from bones?
high carbon stainless steel
Gather food
funets (essence)
gelatin

40. What is the only cuisson with large amount of liquid for heat method?
Le Pocher
bones - water - aromatics - mirepoix - acid
small animal bones
parboil

41. What is a static menu?
same menu everyday
Electric/gas stoves allowed controlled temperatures
bernaise and choron
Le Braiser

42. What should you do when filling a deep fryer (or) kettle with solid fat?
Assumes you have knowledge and that you understand terminology and you know how to measure.
Teaspoon - tablespoon - fluid ounce
1/2' x 1/2' x 1/2'
set thermostat at 250 degrees until fat has melted enough to cover the heating element

43. What is the term for cooking covered in a small amount of fat?
make sure the drain valve is shut
oz.
braise
food prepared at the table

44. What is the liquid and thickening agent for tomato sauce?
tomatoes and reduction
meat
AP weight
portion control

45. What is the small sauce for tomato?
boiling
volume
creole
variety

46. What is a menu?
3/4' x 3/4' x 3/4'
a list of dishes served or available to be served at a meal
Le Pocher
Marie-Antoine Careme

47. What is used to measure weight?
smoke-roasting
white stock
clay & metal vessels
ounce - pound - gram - and kilogram

48. What are minimum-use ingredients?
high percentage of cartilage and other connective tissue
Are those that are used in one or two items on your menu
butter and egg yolks
each - bunch - and dozen

49. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
1-3 minutes
Saucier
regularly
Static - cycle - a la carte - table d'hote - prix fixe - tasting

50. What is a A la carte menu?
deglaze
when great clarity smoothness is required in a liquid
everything sold and served individually
portion cost

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Cooking Basics

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