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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 menu?
brown stock
change over a period
tbsp
a list of dishes served or available to be served at a meal

2. What is the only cuissonwith small amount of liquid for heat method?
Le Braiser
tomatoes and reduction
used to thicken meatloaf or stuffing
cornstarch and cold water

3. How long do you cook brown roux for?
cornstarch and cold water
Poissonier
20-30 minutes
Cutting and garnishing

4. What is the term for cooking submerged in fat?
deep-fry
20-30 minutes
funets (essence)
Fernand Point

5. What are the three stages of roux?
missing or inadequate tools
Auguste Escoffier
same menu everyday
white - blond - and brown

6. Stocks are made with what five items?
be true to your menu desriptions
bones - water - aromatics - mirepoix - acid
volume
poor communication

7. What is the deminsion for paysanne?

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8. What is the term for swirling a liquid in a saute pan?
deglaze
weight - volume and count
for staining pasta - vegetables - and so on
menu

9. What is a china cap used for?
saute
1-3 minutes
a list of dishes served or available to be served at a meal
drain liquids through a relatively small opening

10. What is the deminsion for small dice?

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11. What is menu accuracy?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
broil
be true to your menu desriptions
parboil

12. How do you get good flavor and body from a stock?
allemande
white - blond - and brown
when great clarity smoothness is required in a liquid
meat or fish bones that are fresh or purchased exclusively for stock production

13. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
for sifting flour and other dry ingredients
Auguste Escoffier
Electric/gas stoves allowed controlled temperatures
funets (essence)

14. What are the four disease causing organisms?
Viruses - bacteria - parasites - and fungi
Le Sauter
drain liquids through a relatively small opening
41-135 degrees

15. When managing time What is the 2nd time waster?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
poor staff training
Grillardin
standardized recipes

16. What is the term for cooking an item partially and very breifly in boiling water?
minimum-use ingredients
each - bunch - and dozen
thermometer
blanch

17. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
meals with dozens of courses
everything sold and served individually
for sifting flour and other dry ingredients
Fernand Point

18. How long do you cook white roux for?
cornstarch and cold water
1-3 minutes
weight - volume and count
Le Braiser

19. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
ounce - pound - gram - and kilogram
butter and flour uncooked
brown stock
to dedge in flour

20. What is the term for cooking foods were heat is conducted without moisture?
Aboyeur
Pre-heat euipment
missing or inadequate tools
dry-heat cooking methods

21. What is the only cuisson to be a blanc?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
glaze
menu
Le Pocher

22. What is the term for cooking quickly in small amount of fat?
white - blond - and brown
1/2' x 1/2' x 1/8'
same menu everyday
saute

23. What is the term for giving a shine to the surface of a food?
Set-up equipment
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
glaze
same menu everyday

24. What is a food mill used for?
1 Ib -. of mirepoix to 1 gallon of stock
produces different coarseness and fineness - used for pureeing foods
Biological - chemical - and physical
Le Poeler

25. What is stock?
Fernand Point
Saucier
moist-heat cooking methods
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

26. Who created nouvelle cuisine?
poach
Fernand Point
Auguste Escoffier
Chef de cuisine

27. What is menu utilization
sear
using all edible trim
washing and trimming food
a list of dishes served or available to be served at a meal

28. What is the blade made of?
tbsp
high carbon stainless steel
meat
gelatin

29. What is the grill cook called?
tomatoes and reduction
Grillardin
Auguste Escoffier
stock

30. What is in a court bouillon?
volume
Le Pocher
aromatic vegetables - herbs - acid - and water
everything sold and served individually

31. When doing mise en place What do you do 1st?
sweat
Sous chef
glaze
Gather food

32. What is the abbreviation for teaspoon?
same menu everyday
tang
Potentially hazardous foods
tsp

33. What is the term for cooking with dry heat in the presence of smoke?
portion control
Recipe
Set-up equipment
smoke-roasting

34. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
broth
Bragade system
aromatic vegetables - herbs - acid - and water
a list of dishes served or available to be served at a meal

35. What is the roast cook called; prepares roasted and braised meats and there gravies?
for sifting flour and other dry ingredients
menu
Rotisseur
Restaurer

36. What is the term for cooking gently in liquid that is hot but not actually bubbling?
brown stock
fry
Mise en place
poach

37. What is full half of quarter of the knife?
Aboyeur
kg
tang
pan-fry

38. What is the abbreviation for pound?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Entremetier
ibs. (or) #
Les cuisson

39. What is the term for cooking on a flat - solid cooking surface?
1/8' x 1/8' x 1-2'
gives it a toasty and nutty flavor
griddle
layout & design

40. What is the small sauce for veloute?
straightens the blade of the knife
volume
allemande
the type of restaurant you operate

41. Who invented grande cuisine?
Marie-Antoine Careme
Potentially hazardous foods
Le Braiser
everything sold and served individually

42. What kind of bones are used in a stock?
AP weight
bernaise and choron
small animal bones
Chef de cuisine

43. What guards your hand?
heel
Saucier
for washed or cooked vegetables - salad greens - pasta - and other foods
standardized recipes

44. What is the term for station chef?
mornay
poor organization
Chef de partie
Le Pocher

45. What is in a sachet?
41-135 degrees
change over a period
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Chef de cuisine

46. What is the first technology for modern developments?
clay & metal vessels
Pre-heat euipment
sous vide
funets (essence)

47. What is the weight of an as purchased - before any trimming is done?
AP weight
fry
white stock
Auguste Escoffier

48. 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
clay & metal vessels
poor organization
standardized recipes

49. What is a measurement of the space occupied by a liquid - solid - or gas?
allemande
ibs. (or) #
sweat
volume

50. What is a steel used for?
the type of restaurant you operate
produces different coarseness and fineness - used for pureeing foods
straightens the blade of the knife
remouillage