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 it called when you add liquid to the bottom of a pan to release the fond?
deglaze
meat
volume
be true to your menu desriptions

2. When doing mise en place What do you do 1st?
Gather food
instructional and standardized
Mise en place
washing and trimming food

3. What is the only cuisson with large amount of liquid for heat method?
Fernand Point
blade - tang - handle - rivets - and heel
aromatic vegetables - herbs - acid - and water
Le Pocher

4. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
Potentially hazardous foods
sugar and vinegar
Rotisseur
no choice

5. What is full half of quarter of the knife?
equal parts cooked flour and fat
for washed or cooked vegetables - salad greens - pasta - and other foods
tang
griddle

6. What is the cuisine for lighter - naturally flavored foods?
Le Pocher
Nouvelle Cuisine
deglaze
same menu everyday

7. What kind of bones are in a broth?
adult bones
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
fry
rivets

8. What is menu utilization
using all edible trim
Auguste Escoffier
Assumes you have knowledge and that you understand terminology and you know how to measure.
deglaze

9. What is table d'hote?
dry-heat cooking methods
food prepared at the table
egg yolks and cream
Le Poeler & sous vide

10. What is the small sauce for tomato?
no choice
Saucier
creole
Auguste Escoffier

11. When doing mise en place What do you do 4th?
Pre-heat euipment
Assumes you have knowledge and that you understand terminology and you know how to measure.
1/2' x 1/2' x 1/2'
variety

12. What is in a sachet?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Gather food
Entremetier
Temperature danger zone

13. What is a white wash?
1/2' x 1/2' x 1/8'
Le Pocher
flour and water
portion control

14. What is the term for cooking using heat conducted to food from water - liquid - or steam?
stew
poor communication
for sifting flour and other dry ingredients
moist-heat cooking methods

15. What does cooking flour do?
Are those that are used in one or two items on your menu
Rotisseur
saute
gives it a toasty and nutty flavor

16. What is the liquid and thickening agent for tomato sauce?
tomatoes and reduction
Auguste Escoffier
instructional recipes
measuring cups - measuring spoons - and ladles

17. What are the three terms for volume measurement?
reduce
egg yolks and cream
Auguste Escoffier
Teaspoon - tablespoon - fluid ounce

18. What should you use in your menu to describe food items that will entice the guest to buy it?
descriptive language
butter and egg yolks
small portions of several items
pan-fry

19. 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?
when cooled should be gelatinous - have body - good taste - good color
white - blond - and brown
Le Poeler
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.

20. What is the term for cooking an item partially and very breifly in boiling water?
blanch
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Auguste Escoffier
item arrangement

21. Why is a recipe necessary?

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22. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
Le Griller
layout & design
menu
allemande

23. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
Le Pocher
a short broth used for a cooking liquid for fish or vegetables
menu
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

24. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
white stock and blond roux
simmer
poor staff training
poor organization

25. What is the two cuissons with humid heat?
Saucier
Le Poeler & sous vide
Gather food
cornstarch and cold water

26. When doing mise en place What do you do 3rd?
washing and trimming food
rivets
straightens the blade of the knife
3/4' x 3/4' x 3/4'

27. What is fariner?
Entremetier
to dedge in flour
fl. oz.
poultry

28. What is the deminsion for paysanne?

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29. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
broth
small animal bones
poach
Viruses - bacteria - parasites - and fungi

30. What is the most important/significant manu making principle?
parboil
Fernand Point
white - brown - and fumet (or) essence
item arrangement

31. How do you judge the quality of stocks?
sweat
when cooled should be gelatinous - have body - good taste - good color
food prepared at the table
Auguste Escoffier

32. What is the term for cooking wrapped in paper to steam in it own moisture?
papillotte
Chef de cuisine
aromatic vegetables - herbs - acid - and water
Potentially hazardous foods

33. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
Mise en place
bernaise and choron
minimum-use ingredients
Fernand Point

34. Never add salt to?
stock
washing and trimming food
to the fill line
smoke-roasting

35. What are the other thickening agents besides roux?
weight
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
tbsp
set thermostat at 250 degrees until fat has melted enough to cover the heating element

36. Who is incharge of the kitchen?
high carbon stainless steel
variety
Executive Chef
Le Pocher

37. What is the term for browning the surface of a food quickly at a high temperature?
Cutting and garnishing
sear
cornstarch and cold water
regularly

38. What is a chinois used for?
tsp
deglaze
when great clarity smoothness is required in a liquid
broth

39. When you are in a large operation with several kitchens Who is in charge of each kitchen?
Garde manager
tbsp
Static - cycle - a la carte - table d'hote - prix fixe - tasting
Chef de cuisine

40. What is the classic cooking techniques used in french cuisine?
ibs. (or) #
Les cuisson
blanch
1/8' x 1/8' x 1-2'

41. What is the deminsion for small dice?

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42. What must be planned for your guest? (the people eating the food)
Bragade system
a short broth used for a cooking liquid for fish or vegetables
menu
same menu everyday

43. How long do you cook blond roux for?
3/4' x 3/4' x 3/4'
4-6 minutes
poultry
funets (essence)

44. What is the roast cook called; prepares roasted and braised meats and there gravies?
Aboyeur
Le Pocher
Le Poeler & sous vide
Rotisseur

45. What is a measurement of whole items as one would purchase them?
allemande
Bragade system
count
poor communication

46. What is the small sauce for espagnole?
make sure the drain valve is shut
Temperature danger zone
4-6 minutes
chasseur

47. Cost of ingredients divided by number of portions is?
Set-up equipment
20-30 minutes
egg yolks and cream
portion cost

48. Layout and design should reflect what about your resaurant?
thermometer
no clear priorities for tasks
a short broth used for a cooking liquid for fish or vegetables
the type of restaurant you operate

49. What holds the knife together - made of steel?
bones - water - aromatics - mirepoix - acid
4-6 minutes
rivets
parcook

50. What is the measurement of portions that ensure that the correct amount of an item is served?
butter and egg yolks
Rotisseur
for washed or cooked vegetables - salad greens - pasta - and other foods
portion control