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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 in a sachet?
Bragade system
1-3 minutes
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
dry-heat cooking methods

2. What is the term for a person in charge of a particular area of production?
Chef de partie
for sifting flour and other dry ingredients
funets (essence)
moist-heat cooking methods

3. What is the liquid and thickening agent for tomato sauce?
mornay
a list of dishes served or available to be served at a meal
small animal bones
tomatoes and reduction

4. What should you do when filling a deep fryer (or) kettle with solid fat?
Chef de cuisine
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Are those that are used in one or two items on your menu
when great clarity smoothness is required in a liquid

5. What is the Temperature danger zone (T.D.Z.)?
41-135 degrees
1/4' x 1/4' x 2-2 1/2'
Potentially hazardous foods
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

6. 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?
food prepared at the table
Le Poeler
flour and water
poor staff training

7. When doing mise en place What do you do 1st?
Gather food
boiling
using all edible trim
broil

8. What is the term for cooking wrapped in paper to steam in it own moisture?
poach
bones - water - aromatics - mirepoix - acid
papillotte
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

9. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
standardized recipes
Le Poeler & sous vide
1784-1833
Viruses - bacteria - parasites - and fungi

10. What is a cycle menu?
change over a period
deglaze
deglaze
brown stock and brown roux

11. When you are in a large operation with several kitchens Who is in charge of each kitchen?
Chef de cuisine
variety
Chef de partie
Cutting and garnishing

12. What are the limitations of using a recipe?
Le Griller
bones - water - aromatics - mirepoix - acid
papillotte
Assumes you have knowledge and that you understand terminology and you know how to measure.

13. What is a sieve used for?
ibs. (or) #
white - brown - and fumet (or) essence
brown stock and brown roux
for sifting flour and other dry ingredients

14. What is the grill cook called?
thermometer
1 Ib -. of mirepoix to 1 gallon of stock
gives it a toasty and nutty flavor
Grillardin

15. What is made from bones?
volume
gelatin
measuring cups - measuring spoons - and ladles
change over a period

16. Who was responsible for the uniforms worn in the kitchen?
kg
Auguste Escoffier
missing or inadequate tools
blanch

17. What is a liaison?
broil
egg yolks and cream
layout & design
Cutting and garnishing

18. What is a menu?
Poissonier
Teaspoon - tablespoon - fluid ounce
a list of dishes served or available to be served at a meal
food cost percentage

19. What are the three types of food hazard?
Mise en place
dry-heat cooking methods
deglaze
Biological - chemical - and physical

20. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
Cutting and garnishing
Le Sauter
Entremetier
variety

21. When managing time What is the 5th time waster?
1 Ib -. of mirepoix to 1 gallon of stock
missing or inadequate tools
50% onions - 25% carrots - 25% celery
no choice

22. What is the expediter called; accepts orders from the server and gives them to the line?
Restaurer
Aboyeur
glaze
g

23. What is fariner?
4-6 minutes
g
glace
to dedge in flour

24. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
simmer
glace
EP weight
Les cuisson

25. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
tsp
Le Frire
weight
washing and trimming food

26. What is the term for browning the surface of a food quickly at a high temperature?
high percentage of cartilage and other connective tissue
sear
griddle
kg

27. What is the deminsion for medium dice?

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28. What is a static menu?
tbsp
set thermostat at 250 degrees until fat has melted enough to cover the heating element
for washed or cooked vegetables - salad greens - pasta - and other foods
same menu everyday

29. What are the five knife components?
Chef de partie
remouillage
blade - tang - handle - rivets - and heel
Grillardin

30. When doing mise en place What do you do 5th?
Cutting and garnishing
weight
Le Sauter
descriptive language

31. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
1 Ib -. of mirepoix to 1 gallon of stock
Le Pocher
Garde manager
flour and water

32. What is the only cuissonwith small amount of liquid for heat method?
Le Braiser
Nouvelle Cuisine
Poissonier
glaze

33. What is in a bouquet garni?
food prepared at the table
brown stock
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
fl. oz.

34. What is the term for cooking gently in liquid that is hot but not actually bubbling?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
Le Braiser
poach
remouillage

35. What are the four disease causing organisms?
50% onions - 25% carrots - 25% celery
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.
Viruses - bacteria - parasites - and fungi

36. What is the term for cooking using heat conducted to food from water - liquid - or steam?
weight
Gather food
poultry
moist-heat cooking methods

37. What are the 3 types of stock?
Temperature danger zone
white - brown - and fumet (or) essence
Le Pocher
electric or digital scale - mechanical - triple beam

38. What type of ingredients should you avoid?
to the fill line
straightens the blade of the knife
washing and trimming food
minimum-use ingredients

39. What is the term for simmering or braising in a small amount of liquid?
weight - volume and count
stew
1/8' x 1/8' x 2-2 1/2'
Chef de partie

40. What should your foods appearance have?
Patissier
variety
cornstarch and cold water
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

41. What is menu utilization
using all edible trim
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Electric/gas stoves allowed controlled temperatures
Monsieur Boulanger

42. What is the term for cooking an item partially and very breifly in boiling water?
brown stock and brown roux
tomatoes and reduction
blanch
AP weight

43. What is the small sauce for tomato?
glace
ounce - pound - gram - and kilogram
count
creole

44. When managing time What is the 2nd time waster?
instructional recipes
Auguste Escoffier
Auguste Escoffier
poor staff training

45. What is a tasting menu?
small portions of several items
flour and water
meat or fish bones that are fresh or purchased exclusively for stock production
white stock

46. What is the term for station chef?
aromatic vegetables - herbs - acid - and water
Recipe
Chef de partie
sugar and vinegar

47. What are the three stages of roux?
item arrangement
to dedge in flour
layout & design
white - blond - and brown

48. Why is a recipe necessary?

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49. What is the term for cooking partially in a boiling or simmering liquid?
1/8' x 1/8' x 1/8'
1/2' x 1/2' x 1/8'
weight - volume and count
parboil

50. What is the term for cooking with dry heat in the presence of smoke?
everything sold and served individually
dry-heat cooking methods
smoke-roasting
parboil