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 a liaison?
fry
Gather food
egg yolks and cream
change over a period

2. What is the term for cooking slowly in fat without browning - sometimes under a cover?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
sweat
4-6 minutes
Saucier

3. Who opened the first restaurant?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Monsieur Boulanger
butter and flour uncooked
brown stock and brown roux

4. What is the only cuisson with large amount of liquid for heat method?
Le Pocher
Potentially hazardous foods
no clear priorities for tasks
3/4' x 3/4' x 3/4'

5. What is court boullian?
1/8' x 1/8' x 1-2'
sweat
milk and white roux
a short broth used for a cooking liquid for fish or vegetables

6. What is a sieve used for?
for sifting flour and other dry ingredients
meat
be true to your menu desriptions
creole

7. When managing time What is the 1st time waster?
no clear priorities for tasks
1/8' x 1/8' x 1-2'
50% onions - 25% carrots - 25% celery
1 Ib -. of mirepoix to 1 gallon of stock

8. What is the abbreviation for kilogram?
stew
kg
meat or fish bones that are fresh or purchased exclusively for stock production
Chef de partie

9. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
a list of dishes served or available to be served at a meal
Chef de partie
Le Braiser
oz.

10. Who is incharge of production and assistant to the executive chef or chef de cuisine?
meat or fish bones that are fresh or purchased exclusively for stock production
gives it a toasty and nutty flavor
Sous chef
stock

11. What are the types of menus?

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12. What is the abbreviation for fluid ounce?
fl. oz.
heel
food prepared at the table
Le Poeler & sous vide

13. What is the term for cooking wrapped in paper to steam in it own moisture?
papillotte
pan-broil
deglaze
glaze

14. What are the three types of food hazard?
when great clarity smoothness is required in a liquid
Biological - chemical - and physical
Electric/gas stoves allowed controlled temperatures
Monsieur Boulanger

15. How do you get good flavor and body from a stock?
stew
standardized recipes
using all edible trim
meat or fish bones that are fresh or purchased exclusively for stock production

16. What is the term for simmering or broiling until the quantity of liquid is decreased?
a list of dishes served or available to be served at a meal
reduce
parboil
egg yolks and cream

17. What are the three scales used for weight?
Le Poeler & sous vide
set thermostat at 250 degrees until fat has melted enough to cover the heating element
milk and white roux
electric or digital scale - mechanical - triple beam

18. What is a prix fixe menu?
no choice
handle
50% onions - 25% carrots - 25% celery
Le Sauter

19. What is the term for cooking uncovered in pan of moderate amount of fat?
oz.
griddle
a list of dishes served or available to be served at a meal
pan-fry

20. What is in a bouquet garni?
the type of restaurant you operate
missing or inadequate tools
Le Braiser
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

21. What is a strainer used for?
milk and white roux
for staining pasta - vegetables - and so on
menu
1-3 minutes

22. What does cooking flour do?
1 Ib -. of mirepoix to 1 gallon of stock
chasseur
gives it a toasty and nutty flavor
weight

23. When managing time What is the 5th time waster?
missing or inadequate tools
small portions of several items
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
gives it a toasty and nutty flavor

24. What is the term for cooking using heat conducted to food from water - liquid - or steam?
each - bunch - and dozen
Le Braiser
milk and white roux
moist-heat cooking methods

25. What should you use in your menu to describe food items that will entice the guest to buy it?
1/8' x 1/8' x 1-2'
Poissonier
descriptive language
poor organization

26. What is the only cuisson to be a blanc?
reduce
item arrangement
Chef de partie
Le Pocher

27. What is the standard pre-heating temperature?
fish
Mise en place
mornay
375 degrees

28. What is the term for cooking foods were heat is conducted without moisture?
dry-heat cooking methods
Les cuisson
drain liquids through a relatively small opening
variety

29. What a bread crums used for?
Rotisseur
used to thicken meatloaf or stuffing
white stock
Grillardin

30. What is the term for cooking with radiant heat from above?
broil
variety
white stock and blond roux
Entremetier

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?
mornay
Le Pocher
sweat
minimum-use ingredients

32. What is the highest psition of all station chefs (or) chef de partie?
saute
Saucier
Le Braiser
used to thicken meatloaf or stuffing

33. What is the term for cooking in hot fat?
measuring cups - measuring spoons - and ladles
glace
poultry
fry

34. What is used to measure volume?
small portions of several items
make sure the drain valve is shut
measuring cups - measuring spoons - and ladles
gelatin

35. What is the term for swirling a liquid in a saute pan?
parboil
menu
parcook
deglaze

36. What guards your hand?
heel
1784-1833
1/2' x 1/2' x 1/2'
change over a period

37. Cost of ingredients divided by number of portions is?
simmer
weight
portion cost
equal parts cooked flour and fat

38. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
broth
portion control
each - bunch - and dozen
griddle

39. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
menu
no clear priorities for tasks
parcook
Le Poeler & sous vide

40. What must be planned for your guest? (the people eating the food)
menu
Cutting and garnishing
Le Poeler & sous vide
glaze

41. Who is incharge of the kitchen?
EP weight
weight - volume and count
Executive Chef
milk and white roux

42. When doing mise en place What do you do 4th?
Pre-heat euipment
instructional and standardized
parcook
minimum-use ingredients

43. What is the gastric basic mehtod?
1 Ib -. of mirepoix to 1 gallon of stock
20-30 minutes
sugar and vinegar
for washed or cooked vegetables - salad greens - pasta - and other foods

44. What is the term for browning the surface of a food quickly at a high temperature?
deglaze
bernaise and choron
Chef de partie
sear

45. What kind of bones are used in a stock?
Sous chef
small animal bones
reduce
white - blond - and brown

46. What is a slurry?
cornstarch and cold water
Chef de partie
pan-fry
a short broth used for a cooking liquid for fish or vegetables

47. What are the three measuring conventions of a recipe?
cornstarch and cold water
20-30 minutes
count
weight - volume and count

48. What is a measurement of whole items as one would purchase them?
count
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
sous vide
Chef de partie

49. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
minimum-use ingredients
Le Griller
instructional and standardized
small portions of several items

50. How do you check the fat temperature of a deep fryer (or) kettle?
white - brown - and fumet (or) essence
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
stew
thermometer