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 a static menu?
Marie-Antoine Careme
roast
Monsieur Boulanger
same menu everyday

2. What are the elements of a menu structure?
blanch
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
flour and water
Monsieur Boulanger

3. What recipe teaches basic cooking techinques?
375 degrees
Executive Chef
instructional recipes
gives it a toasty and nutty flavor

4. What are the types of menus?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

5. What is the term for cooking on an open grid over a heat source?
milk and white roux
grill
egg yolks and cream
regularly

6. What is the term for cooking partially in a boiling or simmering liquid?
1784-1833
chasseur
parboil
bechemel - espangal - tomato sauce - holliandase - and veloute

7. What guards your hand?
heel
broil
chasseur
poach

8. What is a reduction by 90-95%?
to dedge in flour
brown stock and brown roux
everything sold and served individually
glace

9. When managing time What is the 4th time waster?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
small animal bones
poor organization
Chef de cuisine

10. When doing mise en place What do you do 5th?
Cutting and garnishing
volume
thermometer
descriptive language

11. What is the gastric basic mehtod?
portion control
blanch
sugar and vinegar
measuring cups - measuring spoons - and ladles

12. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
a short broth used for a cooking liquid for fish or vegetables
41-135 degrees
Entremetier
instructional and standardized

13. What is in a court bouillon?
Le Griller
aromatic vegetables - herbs - acid - and water
food prepared at the table
tomatoes and reduction

14. Who was respondsable for simolifying classicl cuisine and the classical menu?
simmer
egg yolks and cream
boiling
Auguste Escoffier

15. What is menu utilization
food cost percentage
pan-fry
for sifting flour and other dry ingredients
using all edible trim

16. Who reorganized the kitchen?
Auguste Escoffier
Gather food
boiling
no clear priorities for tasks

17. What must be planned for your guest? (the people eating the food)
a short broth used for a cooking liquid for fish or vegetables
menu
Recipe
Auguste Escoffier

18. What is the ratio of mirepoix to stock?
to dedge in flour
parcook
no clear priorities for tasks
1 Ib -. of mirepoix to 1 gallon of stock

19. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
Le Sauter
white stock
Garde manager
heel

20. What is the deminsion for small dice?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

21. What are the three stages of roux?
standardized recipes
white - blond - and brown
fl. oz.
Le Griller

22. When was the first restaurant opened?
Cutting and garnishing
Fernand Point
Le Sauter
1765

23. What is a measurement of the mass or heavimess of a solidliquid or gas?
weight
Chef de cuisine
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
papillotte

24. What is the Temperature danger zone (T.D.Z.)?
variety
clay & metal vessels
sear
41-135 degrees

25. What is the term for cooking in hot fat?
fry
portion cost
Sous chef
Saucier

26. What is the term for cooking by direct contact with steam?
white stock and blond roux
butter and egg yolks
Rotisseur
steam

27. How do you get good flavor and body from a stock?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Recipe
white stock
meat or fish bones that are fresh or purchased exclusively for stock production

28. What is the term for cooking covered in a small amount of fat?
handle
braise
regularly
tbsp

29. Why is a recipe necessary?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

30. What is made from bones?
brown stock and brown roux
1/8' x 1/8' x 1/8'
gelatin
egg yolks and cream

31. What is the liquid and thickening agent for tomato sauce?
be true to your menu desriptions
Le Poeler
tomatoes and reduction
for washed or cooked vegetables - salad greens - pasta - and other foods

32. What is in a bouquet garni?
Les cuisson
broil
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
gives it a toasty and nutty flavor

33. What is a food mill used for?
equal parts cooked flour and fat
Le Braiser
produces different coarseness and fineness - used for pureeing foods
remouillage

34. What do you need to capture the largest target audience?
blanch
variety
cornstarch and cold water
bones - water - aromatics - mirepoix - acid

35. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
chasseur
simmer
poor organization
white stock

36. When managing time What is the 2nd time waster?
Le Poeler
broth
equal parts cooked flour and fat
poor staff training

37. What is a liaison?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
1/8' x 1/8' x 1-2'
egg yolks and cream
variety

38. What is the deminsion for brunoise?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

39. What is the abbreviation for teaspoon?
tsp
aromatic vegetables - herbs - acid - and water
bake
Patissier

40. What is the abbreviation for tablespoon?
gives it a toasty and nutty flavor
braise
fish
tbsp

41. What is the measurement of portions that ensure that the correct amount of an item is served?
blanch
meat or fish bones that are fresh or purchased exclusively for stock production
using all edible trim
portion control

42. What are the three measuring conventions of a recipe?
meat
weight - volume and count
Restaurer
1/8' x 1/8' x 2-2 1/2'

43. What is the term for a person in charge of a particular area of production?
1784-1833
Chef de partie
Pre-heat euipment
Auguste Escoffier

44. What is the most important/significant manu making principle?
item arrangement
for staining pasta - vegetables - and so on
high carbon stainless steel
butter and egg yolks

45. What is the small sauce for espagnole?
Biological - chemical - and physical
Bragade system
layout & design
chasseur

46. What is the standard pre-heating temperature?
Teaspoon - tablespoon - fluid ounce
375 degrees
cornstarch and cold water
Chef de partie

47. When doing mise en place What do you do 2nd?
blade - tang - handle - rivets - and heel
pan-broil
Set-up equipment
parcook

48. What are the three types of food hazard?
Biological - chemical - and physical
weight
1784-1833
parcook

49. What are the other thickening agents besides roux?
EP weight
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
g
stew

50. What is the abbreviation for kilogram?
Le Braiser
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
funets (essence)
kg