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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 the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
Saucier
roast
Patissier
Le Poeler & sous vide

2. What is the french term for restaurant? (to restore)
for washed or cooked vegetables - salad greens - pasta - and other foods
Restaurer
roast
butter and egg yolks

3. What is the small sauce for behemel?
parcook
drain liquids through a relatively small opening
mornay
Saucier

4. What is mirepoix?
375 degrees
50% onions - 25% carrots - 25% celery
when great clarity smoothness is required in a liquid
3/4' x 3/4' x 3/4'

5. What is a written record of the ingredients and preparation steps needed to make a particular dish?
Recipe
1784-1833
egg yolks and cream
washing and trimming food

6. What are the two types of recipes?
adult bones
instructional and standardized
Aboyeur
menu

7. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
ounce - pound - gram - and kilogram
weight - volume and count
washing and trimming food
simmer

8. What is the classic cooking techniques used in french cuisine?
white - blond - and brown
Les cuisson
Sous chef
Patissier

9. What is the only cuissonwith small amount of liquid for heat method?
EP weight
Le Braiser
bones - water - aromatics - mirepoix - acid
high percentage of cartilage and other connective tissue

10. What is the small sauce for hollandaise?
Gather food
fish
bernaise and choron
poor communication

11. What are the three terms for count measurement?
blade - tang - handle - rivets - and heel
when great clarity smoothness is required in a liquid
each - bunch - and dozen
portion control

12. What is a steel used for?
Temperature danger zone
1/2' x 1/2' x 1/2'
pan-fry
straightens the blade of the knife

13. What is glace de volaille?
Cutting and garnishing
used to thicken meatloaf or stuffing
fry
poultry

14. When managing time What is the 5th time waster?
Assumes you have knowledge and that you understand terminology and you know how to measure.
3/4' x 3/4' x 3/4'
brown stock and brown roux
missing or inadequate tools

15. What is the roast cook called; prepares roasted and braised meats and there gravies?
EP weight
menu
be true to your menu desriptions
Rotisseur

16. What is the small sauce for veloute?
Le Poeler & sous vide
1/8' x 1/8' x 2-2 1/2'
Le Frire
allemande

17. What is the liquid and thickening agent for tomato sauce?
tomatoes and reduction
Set-up equipment
50% onions - 25% carrots - 25% celery
straightens the blade of the knife

18. When you are in a large operation with several kitchens Who is in charge of each kitchen?
brown stock
bake
1/4' x 1/4' x 2-2 1/2'
Chef de cuisine

19. How long do you cook brown roux for?
equal parts cooked flour and fat
20-30 minutes
mornay
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

20. What is a colander used for?
Auguste Escoffier
Pre-heat euipment
Le Poeler & sous vide
for washed or cooked vegetables - salad greens - pasta - and other foods

21. What is a chinois used for?
Are those that are used in one or two items on your menu
when great clarity smoothness is required in a liquid
gives it a toasty and nutty flavor
1/8' x 1/8' x 1/8'

22. What is it called when you add liquid to the bottom of a pan to release the fond?
deglaze
Cutting and garnishing
measuring cups - measuring spoons - and ladles
poor staff training

23. What are the five knife components?
heel
Chef de partie
clay & metal vessels
blade - tang - handle - rivets - and heel

24. What is court boullian?
1/4' x 1/4' x 1/4'
Le Sauter
deglaze
a short broth used for a cooking liquid for fish or vegetables

25. How do you judge the quality of stocks?
item arrangement
when cooled should be gelatinous - have body - good taste - good color
using all edible trim
Static - cycle - a la carte - table d'hote - prix fixe - tasting

26. What is the liquid and thickening agent for espagnole?
brown stock and brown roux
kg
for washed or cooked vegetables - salad greens - pasta - and other foods
weight - volume and count

27. What is the offical name of the organization of the kitchen?
heel
Bragade system
white - blond - and brown
1784-1833

28. What is a reduction by 90-95%?
Aboyeur
glace
flour and water
instructional recipes

29. What is the expediter called; accepts orders from the server and gives them to the line?
poor communication
food cost percentage
Aboyeur
clay & metal vessels

30. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
portion control
instructional and standardized
griddle
broth

31. What is the abbreviation for kilogram?
kg
Chef de partie
deep-fry
3/4' x 3/4' x 3/4'

32. Who is incharge of the kitchen?
Le Griller
Executive Chef
butter and egg yolks
the type of restaurant you operate

33. What is the only cuisson with large amount of liquid for heat method?
heel
Le Pocher
broth
menu

34. What is the term for a person in charge of a particular area of production?
Chef de partie
standardized recipes
Assumes you have knowledge and that you understand terminology and you know how to measure.
1784-1833

35. What does T.D.Z. mean?
poor organization
Temperature danger zone
oz.
fl. oz.

36. What is the term for cooking with radiant heat from above?
broil
portion control
Le Sauter
electric or digital scale - mechanical - triple beam

37. What is the deminsion for allumet?

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38. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
Potentially hazardous foods
volume
same menu everyday
Marie-Antoine Careme

39. What is made from bones?
cornstarch and cold water
Nouvelle Cuisine
1/2' x 1/2' x 1/8'
gelatin

40. What is the liquid and thickening agent for bechemel?
remouillage
high percentage of cartilage and other connective tissue
make sure the drain valve is shut
milk and white roux

41. What is the term for cooking covered in a small amount of fat?
Poissonier
braise
Recipe
milk and white roux

42. How long do you cook white roux for?
ibs. (or) #
Auguste Escoffier
1-3 minutes
menu

43. What is the term for cooking submerged in fat?
papillotte
Potentially hazardous foods
deep-fry
clay & metal vessels

44. What is a china cap used for?
no choice
drain liquids through a relatively small opening
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
the type of restaurant you operate

45. What kind of bones are in a broth?
bones - water - aromatics - mirepoix - acid
adult bones
missing or inadequate tools
remouillage

46. What is the ratio of mirepoix to stock?
Marie-Antoine Careme
1 Ib -. of mirepoix to 1 gallon of stock
50% onions - 25% carrots - 25% celery
Saucier

47. Stocks are made with what five items?
butter and flour uncooked
1/8' x 1/8' x 2-2 1/2'
bones - water - aromatics - mirepoix - acid
kg

48. Who was responsible for the uniforms worn in the kitchen?
milk and white roux
weight - volume and count
fl. oz.
Auguste Escoffier

49. What are the limitations of using a recipe?
measuring cups - measuring spoons - and ladles
regularly
Assumes you have knowledge and that you understand terminology and you know how to measure.
Patissier

50. What is the measurement of portions that ensure that the correct amount of an item is served?
count
portion control
bake
make sure the drain valve is shut