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. Who was respondsable for simolifying classicl cuisine and the classical menu?
Auguste Escoffier
Le Braiser
Potentially hazardous foods
minimum-use ingredients

2. What is fariner?
butter and egg yolks
to dedge in flour
for sifting flour and other dry ingredients
instructional recipes

3. What guards your hand?
meat
measuring cups - measuring spoons - and ladles
set thermostat at 250 degrees until fat has melted enough to cover the heating element
heel

4. What is the deminsion for paysanne?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

5. What is the liquid and thickening agent for tomato sauce?
tomatoes and reduction
milk and white roux
moist-heat cooking methods
tang

6. What is the term for cooking covered in a small amount of fat?
Le Pocher
braise
Potentially hazardous foods
portion control

7. What is a steel used for?
Aboyeur
high percentage of cartilage and other connective tissue
straightens the blade of the knife
milk and white roux

8. What are the three stages of roux?
poor staff training
no clear priorities for tasks
white - blond - and brown
fl. oz.

9. When managing time What is the 3th time waster?
poor communication
Le Poeler & sous vide
Aboyeur
deep-fry

10. What is the deminsion for brunoise?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

11. What is the classic cooking techniques used in french cuisine?
Auguste Escoffier
fl. oz.
Grillardin
Les cuisson

12. What is the small sauce for hollandaise?
tomatoes and reduction
Les cuisson
bernaise and choron
Le Poeler & sous vide

13. Stocks are made with what five items?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
minimum-use ingredients
bones - water - aromatics - mirepoix - acid
broth

14. What is the term for cooking uncovered in a skillet or saute pan without fat?
Auguste Escoffier
pan-broil
parboil
oz.

15. What is the term for station chef?
1/2' x 1/2' x 1/8'
weight
moist-heat cooking methods
Chef de partie

16. What is the term for cooking by direct contact with steam?
Monsieur Boulanger
fry
steam
high percentage of cartilage and other connective tissue

17. What is a tasting menu?
1-3 minutes
equal parts cooked flour and fat
small portions of several items
braise

18. What is stock?
Chef de partie
change over a period
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
produces different coarseness and fineness - used for pureeing foods

19. What are the limitations of using a recipe?
Assumes you have knowledge and that you understand terminology and you know how to measure.
be true to your menu desriptions
glaze
Le Braiser

20. What is a china cap used for?
drain liquids through a relatively small opening
electric or digital scale - mechanical - triple beam
parboil
Chef de partie

21. What holds the knife together - made of steel?
no choice
rivets
straightens the blade of the knife
Le Sauter

22. Who opened the first restaurant?
Monsieur Boulanger
griddle
Are those that are used in one or two items on your menu
1/8' x 1/8' x 1/8'

23. What is glace de volaille?
saute
white stock
poultry
Fernand Point

24. What is the two cuissons with humid heat?
Le Poeler & sous vide
missing or inadequate tools
Les cuisson
pan-fry

25. What is the highest psition of all station chefs (or) chef de partie?
gelatin
boiling
Saucier
EP weight

26. What are the three terms for volume measurement?
item arrangement
minimum-use ingredients
for sifting flour and other dry ingredients
Teaspoon - tablespoon - fluid ounce

27. What is the abbreviation for grams?
creole
butter and flour uncooked
g
ibs. (or) #

28. What is a slurry?
cornstarch and cold water
Poissonier
reduce
produces different coarseness and fineness - used for pureeing foods

29. What is the term for simmering or braising in a small amount of liquid?
count
Le Poeler & sous vide
stew
a list of dishes served or available to be served at a meal

30. What is the standard pre-heating temperature?
funets (essence)
aromatic vegetables - herbs - acid - and water
poor staff training
375 degrees

31. What is the deminsion for small dice?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

32. Why use young animal bones for stock?
Bragade system
set thermostat at 250 degrees until fat has melted enough to cover the heating element
volume
high percentage of cartilage and other connective tissue

33. What does T.D.Z. mean?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Temperature danger zone
standardized recipes
brown stock and brown roux

34. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
Nouvelle Cuisine
Entremetier
high carbon stainless steel
roast

35. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
Le Frire
missing or inadequate tools
griddle
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

36. What is made from bones?
Auguste Escoffier
poor organization
gelatin
to dedge in flour

37. When you are in a large operation with several kitchens Who is in charge of each kitchen?
produces different coarseness and fineness - used for pureeing foods
1/8' x 1/8' x 2-2 1/2'
Chef de cuisine
count

38. What are the four disease causing organisms?
funets (essence)
50% onions - 25% carrots - 25% celery
Viruses - bacteria - parasites - and fungi
fl. oz.

39. What is the term for cooking submerged in fat?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
layout & design
deep-fry
variety

40. What do you hold the knife with? ( made of rosewood - plastic - etc.)
layout & design
tomatoes and reduction
Chef de cuisine
handle

41. What is the liquid and thickening agent for veloute?
glace
griddle
descriptive language
white stock and blond roux

42. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
for sifting flour and other dry ingredients
set thermostat at 250 degrees until fat has melted enough to cover the heating element
1 Ib -. of mirepoix to 1 gallon of stock
Garde manager

43. What are the other thickening agents besides roux?
1/4' x 1/4' x 2-2 1/2'
portion cost
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
bones - water - aromatics - mirepoix - acid

44. What is a static menu?
variety
same menu everyday
dry-heat cooking methods
each - bunch - and dozen

45. What a bread crums used for?
blanch
mornay
chasseur
used to thicken meatloaf or stuffing

46. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
poor staff training
item arrangement
broth
1784-1833

47. What is the second new technology for modern developments?
1 Ib -. of mirepoix to 1 gallon of stock
Electric/gas stoves allowed controlled temperatures
Saucier
Cutting and garnishing

48. What is the roast cook called; prepares roasted and braised meats and there gravies?
1-3 minutes
Are those that are used in one or two items on your menu
clay & metal vessels
Rotisseur

49. What is the fish cook called?
Grillardin
weight - volume and count
1 Ib -. of mirepoix to 1 gallon of stock
Poissonier

50. What is the term for everything in it's place?
Auguste Escoffier
Mise en place
flour and water
high carbon stainless steel