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 the term for simmering or broiling until the quantity of liquid is decreased?
reduce
meat or fish bones that are fresh or purchased exclusively for stock production
Assumes you have knowledge and that you understand terminology and you know how to measure.
Le Poeler & sous vide

2. What is the term for everything in it's place?
Mise en place
Recipe
375 degrees
brown stock

3. Cost of ingredients divided by number of portions is?
dry-heat cooking methods
portion cost
1/2' x 1/2' x 1/2'
white stock

4. What is the cuisine for lighter - naturally flavored foods?
stew
Nouvelle Cuisine
Saucier
Chef de partie

5. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
rivets
Entremetier
to dedge in flour
variety

6. What is the term for cooking wrapped in paper to steam in it own moisture?
papillotte
Fernand Point
Le Frire
dry-heat cooking methods

7. When doing mise en place What do you do 2nd?
sous vide
washing and trimming food
white stock and blond roux
Set-up equipment

8. What are the other thickening agents besides roux?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
clay & metal vessels
Electric/gas stoves allowed controlled temperatures
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.

9. What is the term for a person in charge of a particular area of production?
Chef de partie
1/4' x 1/4' x 2-2 1/2'
deglaze
Le Braiser

10. What are the two types of recipes?
instructional and standardized
brown stock
Cutting and garnishing
4-6 minutes

11. What is the term for cooking foods were heat is conducted without moisture?
dry-heat cooking methods
Mise en place
equal parts cooked flour and fat
Auguste Escoffier

12. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
Le Braiser
menu
volume
high carbon stainless steel

13. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
saute
Le Sauter
Le Braiser
high percentage of cartilage and other connective tissue

14. How do you check the fat temperature of a deep fryer (or) kettle?
ounce - pound - gram - and kilogram
stew
thermometer
to dedge in flour

15. Who created nouvelle cuisine?
fish
braise
Fernand Point
food cost percentage

16. How full should the deep fryer (or) kettle be?
missing or inadequate tools
poor staff training
to the fill line
for staining pasta - vegetables - and so on

17. What is menu accuracy?
be true to your menu desriptions
volume
Garde manager
reduce

18. What is in a court bouillon?
food cost percentage
aromatic vegetables - herbs - acid - and water
Nouvelle Cuisine
poach

19. What is the term for cooking an item partially and very breifly in boiling water?
blanch
poor organization
kg
using all edible trim

20. What is the most important/significant manu making principle?
produces different coarseness and fineness - used for pureeing foods
item arrangement
1784-1833
small portions of several items

21. What should you use in your menu to describe food items that will entice the guest to buy it?
white stock and blond roux
reduce
steam
descriptive language

22. What is made from bones?
bernaise and choron
tang
descriptive language
gelatin

23. What is a strainer used for?
4-6 minutes
50% onions - 25% carrots - 25% celery
for staining pasta - vegetables - and so on
Auguste Escoffier

24. What is the term for cooking uncovered in a skillet or saute pan without fat?
Monsieur Boulanger
Le Pocher
pan-broil
Poissonier

25. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
Marie-Antoine Careme
simmer
clay & metal vessels
funets (essence)

26. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
broth
brown stock and brown roux
375 degrees

27. What is the small sauce for espagnole?
adult bones
chasseur
to dedge in flour
bake

28. When managing time What is the 2nd time waster?
Chef de partie
Pre-heat euipment
poor staff training
braise

29. Layout and design should reflect what about your resaurant?
deglaze
set thermostat at 250 degrees until fat has melted enough to cover the heating element
papillotte
the type of restaurant you operate

30. What is the offical name of the organization of the kitchen?
Bragade system
Cutting and garnishing
Aboyeur
standardized recipes

31. How long do you cook brown roux for?
white stock
20-30 minutes
variety
grill

32. What is a measurement of the space occupied by a liquid - solid - or gas?
griddle
for sifting flour and other dry ingredients
meat
volume

33. What type of ingredients should you avoid?
kg
41-135 degrees
minimum-use ingredients
1765

34. What a bread crums used for?
1/8' x 1/8' x 1-2'
regularly
used to thicken meatloaf or stuffing
glace

35. What is the only cuissonwith small amount of liquid for heat method?
creole
Le Braiser
reduce
mornay

36. What is the term for cooking partially in a boiling or simmering liquid?
for washed or cooked vegetables - salad greens - pasta - and other foods
parboil
EP weight
Chef de partie

37. What is the term for giving a shine to the surface of a food?
Teaspoon - tablespoon - fluid ounce
glaze
for sifting flour and other dry ingredients
parboil

38. What is the liquid and thickening agent for espagnole?
brown stock and brown roux
Les cuisson
deglaze
Sous chef

39. What is glace de viande?
boiling
Le Braiser
straightens the blade of the knife
meat

40. What is used to measure volume?
small animal bones
glaze
Marie-Antoine Careme
measuring cups - measuring spoons - and ladles

41. What is grande cuisine?
meals with dozens of courses
sous vide
bechemel - espangal - tomato sauce - holliandase - and veloute
count

42. What is the roast cook called; prepares roasted and braised meats and there gravies?
Rotisseur
Fernand Point
heel
for washed or cooked vegetables - salad greens - pasta - and other foods

43. What is the small sauce for tomato?
creole
Fernand Point
oz.
Nouvelle Cuisine

44. 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?
change over a period
Le Poeler
butter and egg yolks
3/4' x 3/4' x 3/4'

45. How long do you cook white roux for?
1-3 minutes
tang
egg yolks and cream
sugar and vinegar

46. What is the measurement of portions that ensure that the correct amount of an item is served?
chasseur
portion control
deglaze
equal parts cooked flour and fat

47. What does cooking flour do?
moist-heat cooking methods
Le Poeler
Patissier
gives it a toasty and nutty flavor

48. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
remouillage
for washed or cooked vegetables - salad greens - pasta - and other foods
allemande
cornstarch and cold water

49. What is glace de poisson?
Marie-Antoine Careme
cornstarch and cold water
steam
fish

50. What is the ratio of mirepoix to stock?
Saucier
Patissier
glaze
1 Ib -. of mirepoix to 1 gallon of stock