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 full half of quarter of the knife?
tang
41-135 degrees
Aboyeur
adult bones

2. What is a cycle menu?
same menu everyday
change over a period
sugar and vinegar
parboil

3. When you are in a large operation with several kitchens Who is in charge of each kitchen?
Chef de cuisine
20-30 minutes
white stock
Sous chef

4. What is the cuisson for the sub of saute; special roast - has to be done in the oven - covered. some aromatics garniture will be added near the end of cooking time?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
fry
kg
Le Poeler

5. What is grande cuisine?
fl. oz.
Monsieur Boulanger
fry
meals with dozens of courses

6. What is the term for a person in charge of a particular area of production?
Chef de partie
glace
Auguste Escoffier
Potentially hazardous foods

7. What should suit the characteristics and style of the restaurant?
food cost percentage
Chef de partie
layout & design
meat or fish bones that are fresh or purchased exclusively for stock production

8. What is a chinois used for?
when great clarity smoothness is required in a liquid
tsp
1/2' x 1/2' x 1/8'
41-135 degrees

9. What are the limitations of using a recipe?
Assumes you have knowledge and that you understand terminology and you know how to measure.
simmer
same menu everyday
Rotisseur

10. What is the deminsion for small dice?

11. What is the only cuisson to be a blanc and (or) a brun?
Le Braiser
no choice
braise
1/8' x 1/8' x 1/8'

12. What is the term for cooking submerged in fat?
bernaise and choron
Les cuisson
deep-fry
Patissier

13. What are minimum-use ingredients?
50% onions - 25% carrots - 25% celery
375 degrees
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
Are those that are used in one or two items on your menu

14. What is a menu?
heel
a list of dishes served or available to be served at a meal
pan-fry
1784-1833

15. What is a reduction by 90-95%?
glace
a short broth used for a cooking liquid for fish or vegetables
menu
Pre-heat euipment

16. What is the second new technology for modern developments?
portion control
reduce
Electric/gas stoves allowed controlled temperatures
AP weight

17. What is the blade made of?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
high carbon stainless steel
when cooled should be gelatinous - have body - good taste - good color

18. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
variety
brown stock
Entremetier
for staining pasta - vegetables - and so on

19. What is the term for cooking foods by surrounding them with hot - dry air?
tang
butter and flour uncooked
bake
simmer

20. What should you use in your menu to describe food items that will entice the guest to buy it?
Les cuisson
50% onions - 25% carrots - 25% celery
Assumes you have knowledge and that you understand terminology and you know how to measure.
descriptive language

21. What is used to measure weight?
to the fill line
tsp
ounce - pound - gram - and kilogram
1 Ib -. of mirepoix to 1 gallon of stock

22. What is the highest psition of all station chefs (or) chef de partie?
parboil
used to thicken meatloaf or stuffing
Saucier
butter and flour uncooked

23. What are the five knife components?
blade - tang - handle - rivets - and heel
Teaspoon - tablespoon - fluid ounce
Le Pocher
produces different coarseness and fineness - used for pureeing foods

24. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
Le Pocher
regularly
parcook
no clear priorities for tasks

25. What is the abbreviation for kilogram?
bechemel - espangal - tomato sauce - holliandase - and veloute
menu
Chef de cuisine
kg

26. Stocks are made with what five items?
a short broth used for a cooking liquid for fish or vegetables
EP weight
Are those that are used in one or two items on your menu
bones - water - aromatics - mirepoix - acid

27. How long do you cook blond roux for?
375 degrees
when cooled should be gelatinous - have body - good taste - good color
4-6 minutes
Chef de cuisine

28. What is the term for cooking with dry heat in the presence of smoke?
Poissonier
descriptive language
variety
smoke-roasting

29. When doing mise en place What do you do 5th?
Cutting and garnishing
high percentage of cartilage and other connective tissue
meals with dozens of courses
Le Griller

30. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
brown stock and brown roux
tang
Pre-heat euipment
menu

31. Who was responsible for the uniforms worn in the kitchen?
everything sold and served individually
butter and flour uncooked
Auguste Escoffier
Le Pocher

32. What is the term for simmering or broiling until the quantity of liquid is decreased?
1/4' x 1/4' x 1/4'
glaze
parboil
reduce

33. What is the only cuisson to be a blanc?
Le Pocher
for sifting flour and other dry ingredients
sugar and vinegar
cornstarch and cold water

34. Food cost diveded by menu price is?
regularly
Restaurer
Le Pocher
food cost percentage

35. What is the term for cooking an item partially and very breifly in boiling water?
standardized recipes
blanch
Electric/gas stoves allowed controlled temperatures
1-3 minutes

36. What is glace de volaille?
griddle
portion cost
menu
poultry

37. What is the birth and death dates of Careme?
Grillardin
1784-1833
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
missing or inadequate tools

38. When managing time What is the 3th time waster?
electric or digital scale - mechanical - triple beam
steam
high percentage of cartilage and other connective tissue
poor communication

39. What is a roux?
equal parts cooked flour and fat
Executive Chef
1/4' x 1/4' x 2-2 1/2'
butter and flour uncooked

40. What is the french term for restaurant? (to restore)
butter and flour uncooked
Teaspoon - tablespoon - fluid ounce
Restaurer
Grillardin

41. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
high percentage of cartilage and other connective tissue
parcook
1-3 minutes
Le Sauter

42. What is a liaison?
20-30 minutes
menu
1-3 minutes
egg yolks and cream

43. What is the cuisson for vacuum packed cooking?
sous vide
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
brown stock and brown roux
Chef de partie

44. What are the types of menus?

45. What is a slurry?
brown stock
cornstarch and cold water
gives it a toasty and nutty flavor
descriptive language

46. Layout and design should reflect what about your resaurant?
the type of restaurant you operate
white stock and blond roux
1 Ib -. of mirepoix to 1 gallon of stock
dry-heat cooking methods

47. When doing mise en place What do you do 2nd?
simmer
small animal bones
Set-up equipment
drain liquids through a relatively small opening

48. Who created nouvelle cuisine?
mornay
sous vide
white - blond - and brown
Fernand Point

49. What is the term for everything in it's place?
Mise en place
Executive Chef
Le Frire
Le Poeler

50. What is the abbreviation for grams?
meat or fish bones that are fresh or purchased exclusively for stock production
electric or digital scale - mechanical - triple beam
g
tang