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 deminsion for batonnet?

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2. What is the term for cooking uncovered in a skillet or saute pan without fat?
bernaise and choron
pan-broil
Chef de partie
tbsp

3. What is the classic cooking techniques used in french cuisine?
tbsp
Les cuisson
Entremetier
Sous chef

4. When doing mise en place What do you do 2nd?
thermometer
high percentage of cartilage and other connective tissue
Marie-Antoine Careme
Set-up equipment

5. What is a static menu?
boiling
pan-broil
same menu everyday
high carbon stainless steel

6. What is the term for station chef?
Potentially hazardous foods
Chef de partie
poultry
variety

7. What is the expediter called; accepts orders from the server and gives them to the line?
Aboyeur
butter and egg yolks
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Auguste Escoffier

8. What is a steel used for?
bake
straightens the blade of the knife
menu
Executive Chef

9. What is the only cuisson to be a blanc and (or) a brun?
broth
Bragade system
mornay
Le Braiser

10. What is the deminsion for brunoise?

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11. What are the three scales used for weight?
electric or digital scale - mechanical - triple beam
sous vide
glaze
clay & metal vessels

12. When managing time What is the 1st time waster?
handle
fl. oz.
no clear priorities for tasks
Gather food

13. What is the term for cooking by direct contact with steam?
Viruses - bacteria - parasites - and fungi
steam
weight - volume and count
broth

14. When managing time What is the 4th time waster?
dry-heat cooking methods
poor organization
Sous chef
egg yolks and cream

15. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
Le Griller
stock
simmer
white - blond - and brown

16. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
parboil
measuring cups - measuring spoons - and ladles
Fernand Point
50% onions - 25% carrots - 25% celery

17. What is the gastric basic mehtod?
white stock
Grillardin
sugar and vinegar
meat or fish bones that are fresh or purchased exclusively for stock production

18. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
meals with dozens of courses
Executive Chef
papillotte
funets (essence)

19. What are the four disease causing organisms?
Viruses - bacteria - parasites - and fungi
food prepared at the table
stock
Monsieur Boulanger

20. What is the weight after all inedible or nonservable parts are trimmed off?
tomatoes and reduction
1 Ib -. of mirepoix to 1 gallon of stock
EP weight
Gather food

21. What is a strainer used for?
for staining pasta - vegetables - and so on
sugar and vinegar
boiling
Mise en place

22. What is in a court bouillon?
ounce - pound - gram - and kilogram
aromatic vegetables - herbs - acid - and water
volume
1/4' x 1/4' x 2-2 1/2'

23. What is the deminsion for julienne?

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24. What is the grill cook called?
boiling
Le Pocher
portion control
Grillardin

25. What are the three terms for count measurement?
tomatoes and reduction
allemande
when great clarity smoothness is required in a liquid
each - bunch - and dozen

26. What is used to measure weight?
meat or fish bones that are fresh or purchased exclusively for stock production
ounce - pound - gram - and kilogram
clay & metal vessels
50% onions - 25% carrots - 25% celery

27. When doing mise en place What do you do 3rd?
washing and trimming food
minimum-use ingredients
Are those that are used in one or two items on your menu
Le Frire

28. What is used to measure volume?
tbsp
measuring cups - measuring spoons - and ladles
Set-up equipment
food prepared at the table

29. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
Recipe
Le Griller
for washed or cooked vegetables - salad greens - pasta - and other foods
stew

30. How long do you cook white roux for?
kg
make sure the drain valve is shut
meals with dozens of courses
1-3 minutes

31. What is a beurre manie?
butter and flour uncooked
layout & design
Le Braiser
tomatoes and reduction

32. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Potentially hazardous foods
glaze
bechemel - espangal - tomato sauce - holliandase - and veloute

33. What must be planned for your guest? (the people eating the food)
for washed or cooked vegetables - salad greens - pasta - and other foods
papillotte
1 Ib -. of mirepoix to 1 gallon of stock
menu

34. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
Entremetier
Saucier
Aboyeur
flour and water

35. What kind of bones are used in a stock?
small animal bones
Auguste Escoffier
Set-up equipment
variety

36. What is a chinois used for?
Pre-heat euipment
Grillardin
when great clarity smoothness is required in a liquid
layout & design

37. What is the deminsion for small dice?

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38. What is a roux?
brown stock and brown roux
equal parts cooked flour and fat
Saucier
Garde manager

39. What should you use in your menu to describe food items that will entice the guest to buy it?
Grillardin
Nouvelle Cuisine
tang
descriptive language

40. What should suit the characteristics and style of the restaurant?
layout & design
Are those that are used in one or two items on your menu
Le Frire
1765

41. What are the five knife components?
bake
high percentage of cartilage and other connective tissue
be true to your menu desriptions
blade - tang - handle - rivets - and heel

42. When managing time What is the 2nd time waster?
glace
braise
poor staff training
Grillardin

43. What are the three stages of roux?
instructional and standardized
white - blond - and brown
drain liquids through a relatively small opening
meat

44. Never add salt to?
missing or inadequate tools
stock
used to thicken meatloaf or stuffing
1/2' x 1/2' x 1/2'

45. What is the small sauce for behemel?
375 degrees
mornay
4-6 minutes
poultry

46. What is the blade made of?
high carbon stainless steel
Teaspoon - tablespoon - fluid ounce
AP weight
parboil

47. What holds the knife together - made of steel?
food cost percentage
rivets
saute
moist-heat cooking methods

48. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
white stock
clay & metal vessels
Chef de partie
deep-fry

49. How do you get good flavor and body from a stock?
Sous chef
meat or fish bones that are fresh or purchased exclusively for stock production
to dedge in flour
Fernand Point

50. What is the term for cooking an item partially and very breifly in boiling water?
white - brown - and fumet (or) essence
Patissier
blanch
AP weight