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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 type of ingredients should you avoid?
minimum-use ingredients
tang
funets (essence)
Executive Chef

2. What a bread crums used for?
roast
glaze
used to thicken meatloaf or stuffing
high percentage of cartilage and other connective tissue

3. What is in a bouquet garni?
boiling
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
AP weight
no choice

4. When managing time What is the 5th time waster?
missing or inadequate tools
measuring cups - measuring spoons - and ladles
4-6 minutes
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

5. What is menu utilization
variety
using all edible trim
1/8' x 1/8' x 1/8'
to the fill line

6. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
washing and trimming food
standardized recipes
papillotte
straightens the blade of the knife

7. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
griddle
same menu everyday
gives it a toasty and nutty flavor
white stock

8. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
remouillage
bechemel - espangal - tomato sauce - holliandase - and veloute
brown stock
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

9. What is a liaison?
Fernand Point
egg yolks and cream
griddle
Marie-Antoine Careme

10. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
Nouvelle Cuisine
1/8' x 1/8' x 2-2 1/2'
simmer
glace

11. What is a roux?
instructional and standardized
poultry
bake
equal parts cooked flour and fat

12. How full should the deep fryer (or) kettle be?
aromatic vegetables - herbs - acid - and water
to the fill line
1/8' x 1/8' x 2-2 1/2'
Recipe

13. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
funets (essence)
Le Poeler
Le Pocher
deep-fry

14. What is grande cuisine?
kg
mornay
meals with dozens of courses
change over a period

15. What is a food mill used for?
produces different coarseness and fineness - used for pureeing foods
food cost percentage
white - blond - and brown
Le Poeler & sous vide

16. What are the three stages of roux?
sweat
g
tomatoes and reduction
white - blond - and brown

17. What is the only cuisson to be a blanc and (or) a brun?
Le Braiser
missing or inadequate tools
Set-up equipment
adult bones

18. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
Garde manager
egg yolks and cream
1/2' x 1/2' x 1/2'
stew

19. When managing time What is the 2nd time waster?
poor staff training
1/4' x 1/4' x 2-2 1/2'
4-6 minutes
Le Braiser

20. What is the term for cooking using heat conducted to food from water - liquid - or steam?
cornstarch and cold water
sear
Monsieur Boulanger
moist-heat cooking methods

21. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
brown stock
menu
Le Sauter
1784-1833

22. What are the limitations of using a recipe?
stew
Assumes you have knowledge and that you understand terminology and you know how to measure.
when cooled should be gelatinous - have body - good taste - good color
g

23. What is a measurement of the mass or heavimess of a solidliquid or gas?
mornay
weight
1 Ib -. of mirepoix to 1 gallon of stock
for washed or cooked vegetables - salad greens - pasta - and other foods

24. What are the other thickening agents besides roux?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
moist-heat cooking methods
equal parts cooked flour and fat
same menu everyday

25. What should you do when filling a deep fryer (or) kettle with solid fat?
when cooled should be gelatinous - have body - good taste - good color
set thermostat at 250 degrees until fat has melted enough to cover the heating element
1/8' x 1/8' x 1/8'
Le Poeler & sous vide

26. What is a strainer used for?
for staining pasta - vegetables - and so on
electric or digital scale - mechanical - triple beam
glaze
Chef de partie

27. What is a colander used for?
remouillage
griddle
for washed or cooked vegetables - salad greens - pasta - and other foods
roast

28. What is a steel used for?
Grillardin
41-135 degrees
straightens the blade of the knife
Le Braiser

29. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
Entremetier
volume
1/8' x 1/8' x 2-2 1/2'
for washed or cooked vegetables - salad greens - pasta - and other foods

30. When doing mise en place What do you do 3rd?
Aboyeur
blanch
washing and trimming food
boiling

31. What is the birth and death dates of Careme?
Sous chef
Recipe
Biological - chemical - and physical
1784-1833

32. What is the pastry chef called; prapares pastries and desserts?
Nouvelle Cuisine
1/8' x 1/8' x 1/8'
high carbon stainless steel
Patissier

33. What is the measurement of portions that ensure that the correct amount of an item is served?
papillotte
pan-broil
pan-fry
portion control

34. When was the first restaurant opened?
Auguste Escoffier
using all edible trim
1765
1 Ib -. of mirepoix to 1 gallon of stock

35. What is the term for cooking on a flat - solid cooking surface?
ibs. (or) #
griddle
variety
menu

36. What is the term for cooking foods were heat is conducted without moisture?
boiling
sous vide
Auguste Escoffier
dry-heat cooking methods

37. When managing time What is the 3th time waster?
meat
Le Poeler
3/4' x 3/4' x 3/4'
poor communication

38. What is the liquid and thickening agent for holliandaise sauce?
butter and egg yolks
Le Frire
glace
stew

39. Stocks are made with what five items?
blanch
poor communication
broth
bones - water - aromatics - mirepoix - acid

40. What is the cuisson for vacuum packed cooking?
poor communication
Le Poeler
cornstarch and cold water
sous vide

41. What is glace de poisson?
grill
same menu everyday
white stock
fish

42. What holds the knife together - made of steel?
boiling
equal parts cooked flour and fat
rivets
Marie-Antoine Careme

43. What is the deminsion for julienne?

44. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
Restaurer
Le Frire
creole
Chef de partie

45. What is the french term for restaurant? (to restore)
standardized recipes
Restaurer
egg yolks and cream
AP weight

46. Never add salt to?
stock
Monsieur Boulanger
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Le Braiser

47. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
Electric/gas stoves allowed controlled temperatures
pan-fry
regularly
Fernand Point

48. What is a beurre manie?
stew
smoke-roasting
butter and flour uncooked
grill

49. What is the small sauce for behemel?
mornay
ounce - pound - gram - and kilogram
reduce
item arrangement

50. What are the two types of recipes?
kg
instructional and standardized
Le Griller
sweat