Cooking Basics

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 small sauce for espagnole?
Set-up equipment
50% onions - 25% carrots - 25% celery
used to thicken meatloaf or stuffing
chasseur


2. What is the term for cooking quickly in small amount of fat?
1/4' x 1/4' x 1/4'
white stock and blond roux
small animal bones
saute


3. What is the french term for restaurant? (to restore)
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
blade - tang - handle - rivets - and heel
Restaurer
Patissier


4. What is the deminsion for paysanne?

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5. What is the deminsion for brunoise?

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6. How do you check the fat temperature of a deep fryer (or) kettle?
each - bunch - and dozen
creole
thermometer
no choice


7. Who is incharge of the kitchen?
1/2' x 1/2' x 1/8'
to dedge in flour
butter and flour uncooked
Executive Chef


8. What does T.D.Z. mean?
Fernand Point
clay & metal vessels
Temperature danger zone
Le Braiser


9. What is the liquid and thickening agent for veloute?
sugar and vinegar
grill
white - blond - and brown
white stock and blond roux


10. What is the term for station chef?
Le Poeler & sous vide
volume
Chef de partie
Le Pocher


11. What is the weight after all inedible or nonservable parts are trimmed off?
bones - water - aromatics - mirepoix - acid
1784-1833
EP weight
descriptive language


12. How do you get good flavor and body from a stock?
Gather food
meat or fish bones that are fresh or purchased exclusively for stock production
minimum-use ingredients
deglaze


13. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
tbsp
remouillage
EP weight
cornstarch and cold water


14. What are the limitations of using a recipe?
Assumes you have knowledge and that you understand terminology and you know how to measure.
deep-fry
for sifting flour and other dry ingredients
1/4' x 1/4' x 1/4'


15. What are the three stages of roux?
milk and white roux
Patissier
Le Pocher
white - blond - and brown


16. What is the roast cook called; prepares roasted and braised meats and there gravies?
Le Pocher
Rotisseur
Executive Chef
sweat


17. What is the blade made of?
high carbon stainless steel
gives it a toasty and nutty flavor
to dedge in flour
drain liquids through a relatively small opening


18. What is the classic cooking techniques used in french cuisine?
Les cuisson
bake
change over a period
1 Ib -. of mirepoix to 1 gallon of stock


19. What is a strainer used for?
1765
for staining pasta - vegetables - and so on
Recipe
Pre-heat euipment


20. What is a tasting menu?
remouillage
AP weight
make sure the drain valve is shut
small portions of several items


21. What is the term for cooking gently in liquid that is hot but not actually bubbling?
Chef de partie
poach
1/4' x 1/4' x 1/4'
sear


22. When doing mise en place What do you do 2nd?
bones - water - aromatics - mirepoix - acid
Executive Chef
Set-up equipment
allemande


23. What is the Temperature danger zone (T.D.Z.)?
item arrangement
when great clarity smoothness is required in a liquid
count
41-135 degrees


24. What is full half of quarter of the knife?
ounce - pound - gram - and kilogram
aromatic vegetables - herbs - acid - and water
tang
gelatin


25. When managing time What is the 2nd time waster?
poor staff training
1/2' x 1/2' x 1/2'
when great clarity smoothness is required in a liquid
papillotte


26. What is the deminsion for large dice?

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27. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
creole
Le Frire
poultry
1/4' x 1/4' x 1/4'


28. How do you judge the quality of stocks?
4-6 minutes
when cooled should be gelatinous - have body - good taste - good color
Biological - chemical - and physical
Assumes you have knowledge and that you understand terminology and you know how to measure.


29. What should you do before adding fat to an empty deep fryer (or) kettle?
make sure the drain valve is shut
tomatoes and reduction
Saucier
weight - volume and count


30. What holds the knife together - made of steel?
moist-heat cooking methods
boiling
rivets
handle


31. Who was responsible for the uniforms worn in the kitchen?
brown stock and brown roux
Auguste Escoffier
mornay
dry-heat cooking methods


32. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
straightens the blade of the knife
Le Braiser
milk and white roux
fry


33. What is the birth and death dates of Careme?
volume
blade - tang - handle - rivets - and heel
1784-1833
poach


34. What is a prix fixe menu?
Monsieur Boulanger
no choice
portion cost
Le Braiser


35. What is the term for cooking covered in a small amount of fat?
braise
poor organization
produces different coarseness and fineness - used for pureeing foods
ounce - pound - gram - and kilogram


36. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
Executive Chef
Fernand Point
Chef de partie
Auguste Escoffier


37. What is the deminsion for medium dice?

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38. When doing mise en place What do you do 4th?
white stock
aromatic vegetables - herbs - acid - and water
Pre-heat euipment
Le Sauter


39. What is the offical name of the organization of the kitchen?
Cutting and garnishing
Bragade system
Auguste Escoffier
fl. oz.


40. When doing mise en place What do you do 1st?
Gather food
menu
EP weight
Temperature danger zone


41. When doing mise en place What do you do 5th?
Auguste Escoffier
Cutting and garnishing
sugar and vinegar
poor organization


42. What is the term for simmering or broiling until the quantity of liquid is decreased?
reduce
for staining pasta - vegetables - and so on
dry-heat cooking methods
poor communication


43. When you are in a large operation with several kitchens Who is in charge of each kitchen?
Set-up equipment
dry-heat cooking methods
fry
Chef de cuisine


44. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
1/2' x 1/2' x 1/8'
Grillardin
Le Sauter
food prepared at the table


45. What are the two types of recipes?
Garde manager
the type of restaurant you operate
instructional and standardized
blade - tang - handle - rivets - and heel


46. What is the term for giving a shine to the surface of a food?
Fernand Point
glaze
braise
milk and white roux


47. What is the term for cooking partially in a boiling or simmering liquid?
parboil
white stock and blond roux
Nouvelle Cuisine
high carbon stainless steel


48. What is the deminsion for julienne?

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49. What are the three scales used for weight?
Rotisseur
meat
white stock and blond roux
electric or digital scale - mechanical - triple beam


50. What is a china cap used for?
Restaurer
drain liquids through a relatively small opening
sear
50% onions - 25% carrots - 25% celery