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 are the two types of recipes?
handle
instructional and standardized
1/8' x 1/8' x 1-2'
Mise en place

2. When doing mise en place What do you do 3rd?
milk and white roux
washing and trimming food
Fernand Point
poach

3. What is the term for cooking uncovered in a skillet or saute pan without fat?
produces different coarseness and fineness - used for pureeing foods
pan-broil
Executive Chef
small animal bones

4. What should you do when filling a deep fryer (or) kettle with solid fat?
no clear priorities for tasks
Le Braiser
1/8' x 1/8' x 1-2'
set thermostat at 250 degrees until fat has melted enough to cover the heating element

5. When you are in a large operation with several kitchens Who is in charge of each kitchen?
reduce
Chef de cuisine
1/4' x 1/4' x 2-2 1/2'
Fernand Point

6. Never add salt to?
4-6 minutes
Le Braiser
bechemel - espangal - tomato sauce - holliandase - and veloute
stock

7. What are the three measuring conventions of a recipe?
weight - volume and count
descriptive language
braise
bake

8. What is the term for cooking foods were heat is conducted without moisture?
weight - volume and count
Le Frire
heel
dry-heat cooking methods

9. What guards your hand?
simmer
be true to your menu desriptions
egg yolks and cream
heel

10. Who was respondsable for simolifying classicl cuisine and the classical menu?
thermometer
variety
Le Frire
Auguste Escoffier

11. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
Aboyeur
missing or inadequate tools
Le Pocher
stew

12. What is the abbreviation for tablespoon?
poor staff training
rivets
tbsp
dry-heat cooking methods

13. What is the small sauce for tomato?
bernaise and choron
poultry
pan-fry
creole

14. What is menu accuracy?
be true to your menu desriptions
1-3 minutes
meat
Potentially hazardous foods

15. What is fariner?
to dedge in flour
each - bunch - and dozen
equal parts cooked flour and fat
count

16. What is the small sauce for hollandaise?
meat
set thermostat at 250 degrees until fat has melted enough to cover the heating element
bernaise and choron
Teaspoon - tablespoon - fluid ounce

17. What is menu utilization
using all edible trim
weight - volume and count
fry
oz.

18. What is the second new technology for modern developments?
using all edible trim
gives it a toasty and nutty flavor
Electric/gas stoves allowed controlled temperatures
Assumes you have knowledge and that you understand terminology and you know how to measure.

19. What is the deminsion for brunoise?

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20. When managing time What is the 4th time waster?
meat
bernaise and choron
aromatic vegetables - herbs - acid - and water
poor organization

21. What is the deminsion for medium dice?

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22. What is the term for cooking by direct contact with steam?
steam
straightens the blade of the knife
brown stock and brown roux
Mise en place

23. How long do you cook brown roux for?
20-30 minutes
regularly
1/8' x 1/8' x 2-2 1/2'
the type of restaurant you operate

24. What is glace de viande?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
regularly
Le Griller
meat

25. What is a A la carte menu?
a short broth used for a cooking liquid for fish or vegetables
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
parboil
everything sold and served individually

26. What is the classic cooking techniques used in french cuisine?
Les cuisson
layout & design
deglaze
instructional and standardized

27. What is mirepoix?
3/4' x 3/4' x 3/4'
50% onions - 25% carrots - 25% celery
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Le Poeler

28. What is a reduction by 90-95%?
sugar and vinegar
glace
braise
gelatin

29. What are the three types of food hazard?
Executive Chef
change over a period
Biological - chemical - and physical
Pre-heat euipment

30. What should you do before adding fat to an empty deep fryer (or) kettle?
make sure the drain valve is shut
41-135 degrees
to the fill line
washing and trimming food

31. What is a measurement of the mass or heavimess of a solidliquid or gas?
drain liquids through a relatively small opening
Rotisseur
weight
griddle

32. Cost of ingredients divided by number of portions is?
Le Poeler
Le Pocher
Auguste Escoffier
portion cost

33. What is the highest psition of all station chefs (or) chef de partie?
Saucier
no choice
Le Pocher
funets (essence)

34. What are the three stages of roux?
Garde manager
white - blond - and brown
Electric/gas stoves allowed controlled temperatures
fry

35. Who invented grande cuisine?
Marie-Antoine Careme
Entremetier
41-135 degrees
minimum-use ingredients

36. What is the deminsion for paysanne?

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37. What is the birth and death dates of Careme?
same menu everyday
1 Ib -. of mirepoix to 1 gallon of stock
1784-1833
Viruses - bacteria - parasites - and fungi

38. What are the five knife components?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
blade - tang - handle - rivets - and heel
weight - volume and count
creole

39. What is the term for giving a shine to the surface of a food?
glaze
each - bunch - and dozen
white stock and blond roux
stock

40. What is a liaison?
Chef de partie
Poissonier
Le Frire
egg yolks and cream

41. What is the term for cooking submerged in fat?
deep-fry
griddle
item arrangement
Entremetier

42. What is the term for cooking quickly in small amount of fat?
Chef de partie
Teaspoon - tablespoon - fluid ounce
saute
meat or fish bones that are fresh or purchased exclusively for stock production

43. When managing time What is the 2nd time waster?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Fernand Point
portion control
poor staff training

44. What is the abbreviation for pound?
ibs. (or) #
measuring cups - measuring spoons - and ladles
to the fill line
1/2' x 1/2' x 1/2'

45. What is the abbreviation for teaspoon?
deglaze
butter and flour uncooked
tsp
portion cost

46. What is glace de poisson?
Auguste Escoffier
fish
each - bunch - and dozen
papillotte

47. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
steam
broth
for washed or cooked vegetables - salad greens - pasta - and other foods
Marie-Antoine Careme

48. When managing time What is the 1st time waster?
no clear priorities for tasks
white stock
electric or digital scale - mechanical - triple beam
1/8' x 1/8' x 1/8'

49. What is a measurement of the space occupied by a liquid - solid - or gas?
Assumes you have knowledge and that you understand terminology and you know how to measure.
Chef de cuisine
grill
volume

50. Who opened the first restaurant?
broth
1-3 minutes
Monsieur Boulanger
standardized recipes