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 a chinois used for?
brown stock
glaze
when great clarity smoothness is required in a liquid
regularly

2. What is the abbreviation for teaspoon?
milk and white roux
g
tsp
1-3 minutes

3. What is table d'hote?
food prepared at the table
EP weight
white - brown - and fumet (or) essence
menu

4. What guards your hand?
roast
moist-heat cooking methods
drain liquids through a relatively small opening
heel

5. What is the term for cooking slowly in fat without browning - sometimes under a cover?
meat
Le Braiser
blanch
sweat

6. What is the term for cooking on a flat - solid cooking surface?
griddle
sugar and vinegar
Marie-Antoine Careme
20-30 minutes

7. What is the Temperature danger zone (T.D.Z.)?
portion cost
Biological - chemical - and physical
count
41-135 degrees

8. What are the three terms for volume measurement?
small animal bones
Teaspoon - tablespoon - fluid ounce
Poissonier
poultry

9. What does cooking flour do?
Biological - chemical - and physical
gives it a toasty and nutty flavor
allemande
poach

10. What type of ingredients should you avoid?
Gather food
set thermostat at 250 degrees until fat has melted enough to cover the heating element
poultry
minimum-use ingredients

11. What is the term for cooking wrapped in paper to steam in it own moisture?
meat
papillotte
1/2' x 1/2' x 1/8'
3/4' x 3/4' x 3/4'

12. What is the birth and death dates of Careme?
pan-broil
1784-1833
1765
fl. oz.

13. What is a sieve used for?
blanch
stew
Temperature danger zone
for sifting flour and other dry ingredients

14. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
meat or fish bones that are fresh or purchased exclusively for stock production
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
measuring cups - measuring spoons - and ladles
Fernand Point

15. What is the term for cooking foods by surrounding them with hot - dry air?
oz.
gives it a toasty and nutty flavor
bake
Fernand Point

16. What is the term for browning the surface of a food quickly at a high temperature?
1/8' x 1/8' x 1/8'
gelatin
small animal bones
sear

17. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
Le Braiser
Saucier
EP weight
Teaspoon - tablespoon - fluid ounce

18. Who was responsible for the uniforms worn in the kitchen?
Chef de cuisine
Auguste Escoffier
equal parts cooked flour and fat
standardized recipes

19. What is the term for cooking covered in a small amount of fat?
used to thicken meatloaf or stuffing
food cost percentage
Fernand Point
braise

20. What is the term for cooking in water or other liquid that is bubbling rapidly?
boiling
AP weight
meat
when cooled should be gelatinous - have body - good taste - good color

21. What is stock?
to dedge in flour
milk and white roux
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

22. What is the term for cooking uncovered in a skillet or saute pan without fat?
pan-broil
Bragade system
g
missing or inadequate tools

23. What is used to measure weight?
Le Pocher
ounce - pound - gram - and kilogram
Fernand Point
change over a period

24. What is grande cuisine?
food prepared at the table
meals with dozens of courses
funets (essence)
Potentially hazardous foods

25. What is the term for giving a shine to the surface of a food?
Entremetier
butter and flour uncooked
volume
glaze

26. What is mirepoix?
fish
50% onions - 25% carrots - 25% celery
Set-up equipment
Cutting and garnishing

27. What is a beurre manie?
a list of dishes served or available to be served at a meal
20-30 minutes
butter and flour uncooked
Teaspoon - tablespoon - fluid ounce

28. What are the two types of recipes?
Cutting and garnishing
instructional and standardized
4-6 minutes
Gather food

29. What is the term for cooking with radiant heat from above?
broil
thermometer
poach
blanch

30. What does T.D.Z. mean?
Temperature danger zone
allemande
regularly
Patissier

31. Why use young animal bones for stock?
allemande
high percentage of cartilage and other connective tissue
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
descriptive language

32. What is the two cuissons with humid heat?
clay & metal vessels
glaze
brown stock
Le Poeler & sous vide

33. What is glace de viande?
simmer
meat
minimum-use ingredients
Auguste Escoffier

34. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
menu
Le Pocher
meat or fish bones that are fresh or purchased exclusively for stock production
instructional and standardized

35. What is the abbreviation for ounce?
milk and white roux
oz.
50% onions - 25% carrots - 25% celery
to dedge in flour

36. What is the deminsion for medium dice?

37. What are the three measuring conventions of a recipe?
weight - volume and count
food cost percentage
for washed or cooked vegetables - salad greens - pasta - and other foods
Pre-heat euipment

38. What is a strainer used for?
for staining pasta - vegetables - and so on
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
measuring cups - measuring spoons - and ladles
electric or digital scale - mechanical - triple beam

39. When doing mise en place What do you do 3rd?
1/4' x 1/4' x 2-2 1/2'
1765
washing and trimming food
white - brown - and fumet (or) essence

40. How full should the deep fryer (or) kettle be?
white - blond - and brown
sugar and vinegar
handle
to the fill line

41. What is the small sauce for behemel?
allemande
mornay
Fernand Point
Le Griller

42. What is in a bouquet garni?
tomatoes and reduction
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
steam
Auguste Escoffier

43. How long do you cook blond roux for?
kg
drain liquids through a relatively small opening
g
4-6 minutes

44. Food cost diveded by menu price is?
g
AP weight
food cost percentage
reduce

45. What is it called when you add liquid to the bottom of a pan to release the fond?
steam
g
deglaze
poultry

46. What is the term for simmering or braising in a small amount of liquid?
1/4' x 1/4' x 1/4'
Biological - chemical - and physical
Auguste Escoffier
stew

47. What is the term for a person in charge of a particular area of production?
Chef de partie
egg yolks and cream
Le Pocher
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

48. What holds the knife together - made of steel?
1784-1833
aromatic vegetables - herbs - acid - and water
using all edible trim
rivets

49. What should your foods appearance have?
thermometer
Le Pocher
the type of restaurant you operate
variety

50. What is made from bones?
Le Pocher
blanch
portion cost
gelatin