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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 cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
roast
fl. oz.
cornstarch and cold water
Entremetier

2. How long do you cook blond roux for?
ibs. (or) #
4-6 minutes
Le Poeler & sous vide
Le Frire

3. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Le Pocher
brown stock
poor staff training

4. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
glace
Le Sauter
variety
change over a period

5. What is the term for browning the surface of a food quickly at a high temperature?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
1 Ib -. of mirepoix to 1 gallon of stock
brown stock
sear

6. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
standardized recipes
for sifting flour and other dry ingredients
funets (essence)
poor communication

7. What are the three terms for volume measurement?
Teaspoon - tablespoon - fluid ounce
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Marie-Antoine Careme
butter and egg yolks

8. What is the abbreviation for grams?
g
missing or inadequate tools
each - bunch - and dozen
butter and egg yolks

9. Who reorganized the kitchen?
menu
Auguste Escoffier
bake
milk and white roux

10. What are the three types of food hazard?
1/8' x 1/8' x 1-2'
Biological - chemical - and physical
a short broth used for a cooking liquid for fish or vegetables
allemande

11. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
Biological - chemical - and physical
brown stock
glace
heel

12. What is the weight after all inedible or nonservable parts are trimmed off?
EP weight
Fernand Point
Potentially hazardous foods
roast

13. What is a menu?
egg yolks and cream
Electric/gas stoves allowed controlled temperatures
everything sold and served individually
a list of dishes served or available to be served at a meal

14. What is the term for cooking submerged in fat?
white stock
gelatin
deep-fry
Recipe

15. What is used to measure volume?
Assumes you have knowledge and that you understand terminology and you know how to measure.
sugar and vinegar
measuring cups - measuring spoons - and ladles
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

16. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
a short broth used for a cooking liquid for fish or vegetables
Saucier
Potentially hazardous foods
ounce - pound - gram - and kilogram

17. What is a china cap used for?
brown stock and brown roux
drain liquids through a relatively small opening
g
allemande

18. What a bread crums used for?
rivets
used to thicken meatloaf or stuffing
thermometer
tomatoes and reduction

19. When managing time What is the 3th time waster?
poor communication
Static - cycle - a la carte - table d'hote - prix fixe - tasting
kg
tsp

20. What should you use in your menu to describe food items that will entice the guest to buy it?
measuring cups - measuring spoons - and ladles
Le Frire
descriptive language
count

21. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
Entremetier
butter and egg yolks
boiling
using all edible trim

22. What is menu accuracy?
each - bunch - and dozen
a list of dishes served or available to be served at a meal
Cutting and garnishing
be true to your menu desriptions

23. What is the fish cook called?
Aboyeur
Poissonier
when great clarity smoothness is required in a liquid
bechemel - espangal - tomato sauce - holliandase - and veloute

24. What is a roux?
equal parts cooked flour and fat
Set-up equipment
poultry
adult bones

25. What is the roast cook called; prepares roasted and braised meats and there gravies?
Le Poeler
Rotisseur
Patissier
count

26. What is the term for simmering or broiling until the quantity of liquid is decreased?
washing and trimming food
reduce
Chef de partie
when cooled should be gelatinous - have body - good taste - good color

27. Why is a recipe necessary?

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28. What is the term for cooking on an open grid over a heat source?
Le Griller
roast
grill
same menu everyday

29. What are the five knife components?
rivets
portion cost
blade - tang - handle - rivets - and heel
deep-fry

30. What is fariner?
to dedge in flour
when great clarity smoothness is required in a liquid
Monsieur Boulanger
boiling

31. What is the term for cooking with radiant heat from above?
broil
poor staff training
brown stock
Are those that are used in one or two items on your menu

32. What is a sieve used for?
1-3 minutes
everything sold and served individually
oz.
for sifting flour and other dry ingredients

33. What is the term for giving a shine to the surface of a food?
Executive Chef
glaze
poor staff training
the type of restaurant you operate

34. Who invented grande cuisine?
Are those that are used in one or two items on your menu
weight
dry-heat cooking methods
Marie-Antoine Careme

35. What is the abbreviation for pound?
Poissonier
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
ibs. (or) #
count

36. When doing mise en place What do you do 3rd?
small animal bones
kg
washing and trimming food
stew

37. What are minimum-use ingredients?
Are those that are used in one or two items on your menu
braise
rivets
bake

38. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
moist-heat cooking methods
funets (essence)
1/2' x 1/2' x 1/2'
3/4' x 3/4' x 3/4'

39. What is the term for cooking foods were heat is conducted without moisture?
variety
gives it a toasty and nutty flavor
dry-heat cooking methods
moist-heat cooking methods

40. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
brown stock
set thermostat at 250 degrees until fat has melted enough to cover the heating element
regularly
blade - tang - handle - rivets - and heel

41. What is glace de viande?
oz.
Le Poeler
Mise en place
meat

42. What is a reduction by 90-95%?
Fernand Point
glace
pan-broil
gives it a toasty and nutty flavor

43. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
375 degrees
missing or inadequate tools
Le Griller
portion control

44. How long do you cook white roux for?
Chef de partie
1-3 minutes
the type of restaurant you operate
Cutting and garnishing

45. What is the term for cooking gently in liquid that is hot but not actually bubbling?
Patissier
poach
Chef de cuisine
used to thicken meatloaf or stuffing

46. What is the small sauce for espagnole?
Poissonier
41-135 degrees
chasseur
Viruses - bacteria - parasites - and fungi

47. What is the small sauce for tomato?
creole
50% onions - 25% carrots - 25% celery
missing or inadequate tools
1/2' x 1/2' x 1/8'

48. What is the weight of an as purchased - before any trimming is done?
Chef de partie
heel
AP weight
produces different coarseness and fineness - used for pureeing foods

49. What is the deminsion for allumet?

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50. What are the four disease causing organisms?
Viruses - bacteria - parasites - and fungi
Le Poeler
food prepared at the table
Bragade system