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Test your basic knowledge |
Cooking Basics
Start Test
Study First
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 are the three types of food hazard?
Biological - chemical - and physical
using all edible trim
layout & design
papillotte
2. Who is incharge of production and assistant to the executive chef or chef de cuisine?
creole
Bragade system
Sous chef
Chef de partie
3. Why use young animal bones for stock?
1/4' x 1/4' x 1/4'
Executive Chef
high percentage of cartilage and other connective tissue
Fernand Point
4. What is the term for cooking using heat conducted to food from water - liquid - or steam?
the type of restaurant you operate
moist-heat cooking methods
when cooled should be gelatinous - have body - good taste - good color
instructional and standardized
5. What is the term for simmering or braising in a small amount of liquid?
stew
Gather food
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
butter and egg yolks
6. What is the term for cooking wrapped in paper to steam in it own moisture?
bones - water - aromatics - mirepoix - acid
papillotte
brown stock and brown roux
1765
7. What is the term for everything in it's place?
20-30 minutes
Mise en place
clay & metal vessels
sugar and vinegar
8. What is the only cuisson to be a blanc?
milk and white roux
white stock
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Le Pocher
9. What is a steel used for?
Biological - chemical - and physical
the type of restaurant you operate
ounce - pound - gram - and kilogram
straightens the blade of the knife
10. What are the elements of a menu structure?
weight - volume and count
Auguste Escoffier
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
milk and white roux
11. What is the term for cooking covered in a small amount of fat?
Biological - chemical - and physical
instructional and standardized
Auguste Escoffier
braise
12. What is glace de volaille?
parcook
Static - cycle - a la carte - table d'hote - prix fixe - tasting
poultry
heel
13. What is the term for cooking on a flat - solid cooking surface?
1/4' x 1/4' x 1/4'
griddle
tbsp
white - brown - and fumet (or) essence
14. What is the term for cooking with radiant heat from above?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
pan-fry
AP weight
broil
15. What is the fish cook called?
Le Frire
Poissonier
allemande
Cutting and garnishing
16. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
1-3 minutes
poor organization
Poissonier
broth
17. What are the limitations of using a recipe?
Auguste Escoffier
butter and flour uncooked
Assumes you have knowledge and that you understand terminology and you know how to measure.
white - brown - and fumet (or) essence
18. Who is incharge of the kitchen?
1/8' x 1/8' x 1-2'
Executive Chef
1/4' x 1/4' x 1/4'
glaze
19. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
count
Le Pocher
brown stock
straightens the blade of the knife
20. What is the term for station chef?
Poissonier
Chef de partie
a short broth used for a cooking liquid for fish or vegetables
Potentially hazardous foods
21. When managing time What is the 5th time waster?
missing or inadequate tools
Entremetier
for sifting flour and other dry ingredients
aromatic vegetables - herbs - acid - and water
22. What is glace de viande?
stock
EP weight
meat
kg
23. What is a cycle menu?
sear
using all edible trim
portion cost
change over a period
24. What are the three stages of roux?
missing or inadequate tools
Teaspoon - tablespoon - fluid ounce
white - blond - and brown
sweat
25. What is the grill cook called?
parcook
Grillardin
fl. oz.
1765
26. Who was respondsable for simolifying classicl cuisine and the classical menu?
equal parts cooked flour and fat
Le Pocher
1/8' x 1/8' x 1/8'
Auguste Escoffier
27. What is the term for cooking gently in liquid that is hot but not actually bubbling?
poach
food cost percentage
for sifting flour and other dry ingredients
Chef de partie
28. What is a prix fixe menu?
no choice
same menu everyday
Le Poeler & sous vide
AP weight
29. What is the weight after all inedible or nonservable parts are trimmed off?
reduce
bernaise and choron
poor communication
EP weight
30. What is the deminsion for brunoise?
31. What is the term for cooking submerged in fat?
41-135 degrees
Gather food
Saucier
deep-fry
32. What is the measurement of portions that ensure that the correct amount of an item is served?
heel
roast
a list of dishes served or available to be served at a meal
portion control
33. Who reorganized the kitchen?
deglaze
tomatoes and reduction
Auguste Escoffier
white - brown - and fumet (or) essence
34. What is the deminsion for batonnet?
35. What is the abbreviation for grams?
Gather food
g
Sous chef
used to thicken meatloaf or stuffing
36. How full should the deep fryer (or) kettle be?
Rotisseur
to the fill line
count
Les cuisson
37. What is the small sauce for veloute?
Les cuisson
allemande
Patissier
chasseur
38. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
glaze
Le Pocher
grill
griddle
39. What is a sieve used for?
Temperature danger zone
1/2' x 1/2' x 1/2'
1/8' x 1/8' x 1-2'
for sifting flour and other dry ingredients
40. What are the 3 types of stock?
white - brown - and fumet (or) essence
butter and egg yolks
oz.
poach
41. When managing time What is the 4th time waster?
tsp
saute
poor organization
Static - cycle - a la carte - table d'hote - prix fixe - tasting
42. What is the deminsion for small dice?
43. What is the pastry chef called; prapares pastries and desserts?
1765
Patissier
Teaspoon - tablespoon - fluid ounce
gives it a toasty and nutty flavor
44. What are minimum-use ingredients?
Are those that are used in one or two items on your menu
Le Pocher
high percentage of cartilage and other connective tissue
Le Sauter
45. What kind of bones are used in a stock?
Patissier
white - brown - and fumet (or) essence
chasseur
small animal bones
46. 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?
Le Poeler
equal parts cooked flour and fat
menu
flour and water
47. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
Chef de partie
Cutting and garnishing
Le Sauter
Le Pocher
48. What is the second new technology for modern developments?
1-3 minutes
Restaurer
Electric/gas stoves allowed controlled temperatures
portion control
49. What is the deminsion for allumet?
50. What is the two cuissons with humid heat?
Cutting and garnishing
clay & metal vessels
Le Poeler & sous vide
missing or inadequate tools