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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 is a measurement of whole items as one would purchase them?
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
count
bones - water - aromatics - mirepoix - acid
chasseur

2. What is a written record of the ingredients and preparation steps needed to make a particular dish?
Aboyeur
Recipe
pan-fry
small portions of several items

3. What is the term for cooking by direct contact with steam?
weight - volume and count
tsp
steam
deglaze

4. What is the ratio of mirepoix to stock?
change over a period
papillotte
1 Ib -. of mirepoix to 1 gallon of stock
Fernand Point

5. What is a roux?
portion cost
kg
change over a period
equal parts cooked flour and fat

6. What is the term for cooking submerged in fat?
kg
deep-fry
Temperature danger zone
Le Frire

7. What are the types of menus?

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8. What is the liquid and thickening agent for espagnole?
1/8' x 1/8' x 1/8'
weight
Executive Chef
brown stock and brown roux

9. What is the term for cooking foods by surrounding them with hot - dry air?
Mise en place
washing and trimming food
thermometer
bake

10. When was the first restaurant opened?
glace
1765
blade - tang - handle - rivets - and heel
butter and flour uncooked

11. What is the term for cooking wrapped in paper to steam in it own moisture?
Le Pocher
papillotte
washing and trimming food
creole

12. What is the roast cook called; prepares roasted and braised meats and there gravies?
Le Pocher
milk and white roux
Rotisseur
volume

13. What is menu utilization
EP weight
Le Sauter
using all edible trim
boiling

14. What guards your hand?
missing or inadequate tools
1/8' x 1/8' x 1/8'
Entremetier
heel

15. Who is incharge of production and assistant to the executive chef or chef de cuisine?
boiling
Sous chef
Auguste Escoffier
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

16. Who is incharge of the kitchen?
allemande
1-3 minutes
Executive Chef
Chef de partie

17. What is glace de viande?
adult bones
deglaze
meat
1765

18. What are the two types of recipes?
Grillardin
EP weight
boiling
instructional and standardized

19. 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.
meals with dozens of courses
make sure the drain valve is shut
using all edible trim

20. How full should the deep fryer (or) kettle be?
item arrangement
Static - cycle - a la carte - table d'hote - prix fixe - tasting
to the fill line
measuring cups - measuring spoons - and ladles

21. What is a menu?
Biological - chemical - and physical
a list of dishes served or available to be served at a meal
1784-1833
Mise en place

22. What is a food mill used for?
for staining pasta - vegetables - and so on
produces different coarseness and fineness - used for pureeing foods
Electric/gas stoves allowed controlled temperatures
Auguste Escoffier

23. What is the term for cooking with radiant heat from above?
simmer
handle
variety
broil

24. What is a china cap used for?
Teaspoon - tablespoon - fluid ounce
make sure the drain valve is shut
drain liquids through a relatively small opening
descriptive language

25. How long do you cook brown roux for?
20-30 minutes
braise
blanch
parcook

26. What is the liquid and thickening agent for bechemel?
1/8' x 1/8' x 2-2 1/2'
Auguste Escoffier
instructional recipes
milk and white roux

27. What is used to measure weight?
creole
Aboyeur
ounce - pound - gram - and kilogram
gives it a toasty and nutty flavor

28. What is court boullian?
heel
a short broth used for a cooking liquid for fish or vegetables
1/2' x 1/2' x 1/8'
layout & design

29. What is the two cuissons with humid heat?
Le Poeler & sous vide
volume
pan-fry
tomatoes and reduction

30. What is the term for cooking covered in a small amount of fat?
braise
portion control
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Gather food

31. What are the four disease causing organisms?
Potentially hazardous foods
Viruses - bacteria - parasites - and fungi
flour and water
tbsp

32. What is the term for simmering or braising in a small amount of liquid?
Patissier
stew
3/4' x 3/4' x 3/4'
Le Poeler & sous vide

33. What is the term for cooking on an open grid over a heat source?
tbsp
cornstarch and cold water
1/2' x 1/2' x 1/8'
grill

34. What does cooking flour do?
steam
portion cost
gives it a toasty and nutty flavor
electric or digital scale - mechanical - triple beam

35. What is a colander used for?
for washed or cooked vegetables - salad greens - pasta - and other foods
1/8' x 1/8' x 1/8'
Assumes you have knowledge and that you understand terminology and you know how to measure.
1765

36. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
menu
Le Frire
produces different coarseness and fineness - used for pureeing foods
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

37. What is the standard pre-heating temperature?
chasseur
blade - tang - handle - rivets - and heel
375 degrees
Mise en place

38. What is the only cuisson with large amount of liquid for heat method?
Gather food
layout & design
Le Pocher
instructional and standardized

39. When doing mise en place What do you do 1st?
a list of dishes served or available to be served at a meal
volume
Gather food
Executive Chef

40. When doing mise en place What do you do 2nd?
bones - water - aromatics - mirepoix - acid
Set-up equipment
when cooled should be gelatinous - have body - good taste - good color
no choice

41. What is a A la carte menu?
sugar and vinegar
Le Griller
Le Pocher
everything sold and served individually

42. What kind of bones are used in a stock?
Monsieur Boulanger
1/4' x 1/4' x 2-2 1/2'
to the fill line
small animal bones

43. What are the three scales used for weight?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Le Poeler
electric or digital scale - mechanical - triple beam
Bragade system

44. What is the term for simmering or broiling until the quantity of liquid is decreased?
Le Braiser
reduce
no choice
broil

45. What is the first technology for modern developments?
parcook
clay & metal vessels
boiling
for washed or cooked vegetables - salad greens - pasta - and other foods

46. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
Le Pocher
the type of restaurant you operate
set thermostat at 250 degrees until fat has melted enough to cover the heating element
20-30 minutes

47. What are the three types of food hazard?
descriptive language
blanch
Biological - chemical - and physical
butter and egg yolks

48. What is a sieve used for?
Viruses - bacteria - parasites - and fungi
for sifting flour and other dry ingredients
portion control
adult bones

49. Who was responsible for the uniforms worn in the kitchen?
Auguste Escoffier
instructional recipes
produces different coarseness and fineness - used for pureeing foods
regularly

50. When you are in a large operation with several kitchens Who is in charge of each kitchen?
Chef de cuisine
broil
20-30 minutes
handle