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 are the three measuring conventions of a recipe?
weight - volume and count
sear
EP weight
pan-fry

2. What is the term for everything in it's place?
Mise en place
to dedge in flour
reduce
Poissonier

3. What are the three scales used for weight?
each - bunch - and dozen
roast
electric or digital scale - mechanical - triple beam
no choice

4. What is the deminsion for brunoise?

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5. What are the three terms for volume measurement?
Teaspoon - tablespoon - fluid ounce
moist-heat cooking methods
Aboyeur
regularly

6. What is the term for cooking in water or other liquid that is bubbling rapidly?
20-30 minutes
clay & metal vessels
Marie-Antoine Careme
boiling

7. How long do you cook brown roux for?
sugar and vinegar
1765
Chef de cuisine
20-30 minutes

8. What is the liquid and thickening agent for tomato sauce?
funets (essence)
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
egg yolks and cream
tomatoes and reduction

9. How full should the deep fryer (or) kettle be?
g
straightens the blade of the knife
change over a period
to the fill line

10. What are the three stages of roux?
white - blond - and brown
fry
meals with dozens of courses
fl. oz.

11. What is the most important/significant manu making principle?
item arrangement
Marie-Antoine Careme
sous vide
Le Pocher

12. When doing mise en place What do you do 1st?
tang
creole
a short broth used for a cooking liquid for fish or vegetables
Gather food

13. What is a colander used for?
meat or fish bones that are fresh or purchased exclusively for stock production
a list of dishes served or available to be served at a meal
for washed or cooked vegetables - salad greens - pasta - and other foods
oz.

14. What is a steel used for?
Fernand Point
straightens the blade of the knife
Garde manager
1784-1833

15. What is the deminsion for small dice?

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16. What is the ratio of mirepoix to stock?
1 Ib -. of mirepoix to 1 gallon of stock
Rotisseur
thermometer
Restaurer

17. When managing time What is the 1st time waster?
no clear priorities for tasks
missing or inadequate tools
Le Poeler
milk and white roux

18. When managing time What is the 4th time waster?
poor organization
everything sold and served individually
g
Chef de cuisine

19. What is the cuisson for the sub of saute; special roast - has to be done in the oven - covered. some aromatics garniture will be added near the end of cooking time?
Le Poeler
blade - tang - handle - rivets - and heel
Gather food
no clear priorities for tasks

20. What is fariner?
mornay
Le Braiser
funets (essence)
to dedge in flour

21. How do you judge the quality of stocks?
Electric/gas stoves allowed controlled temperatures
electric or digital scale - mechanical - triple beam
deglaze
when cooled should be gelatinous - have body - good taste - good color

22. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
ibs. (or) #
measuring cups - measuring spoons - and ladles
white stock
smoke-roasting

23. What is the small sauce for veloute?
to the fill line
minimum-use ingredients
cornstarch and cold water
allemande

24. What is the abbreviation for tablespoon?
tbsp
instructional and standardized
Assumes you have knowledge and that you understand terminology and you know how to measure.
butter and flour uncooked

25. What is the term for cooking foods by surrounding them with hot - dry air?
Fernand Point
bake
item arrangement
Le Poeler & sous vide

26. What is a reduction by 90-95%?
thermometer
be true to your menu desriptions
Le Braiser
glace

27. What is the term for cooking gently in liquid that is hot but not actually bubbling?
tbsp
Le Braiser
Assumes you have knowledge and that you understand terminology and you know how to measure.
poach

28. What are minimum-use ingredients?
Auguste Escoffier
adult bones
Are those that are used in one or two items on your menu
oz.

29. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
1 Ib -. of mirepoix to 1 gallon of stock
tsp
Fernand Point
clay & metal vessels

30. What is the term for cooking wrapped in paper to steam in it own moisture?
papillotte
oz.
regularly
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

31. What is menu accuracy?
egg yolks and cream
be true to your menu desriptions
parboil
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

32. What does T.D.Z. mean?
bernaise and choron
Temperature danger zone
descriptive language
1-3 minutes

33. What is a tasting menu?
1/2' x 1/2' x 1/8'
small portions of several items
measuring cups - measuring spoons - and ladles
missing or inadequate tools

34. When doing mise en place What do you do 2nd?
steam
ounce - pound - gram - and kilogram
Set-up equipment
tomatoes and reduction

35. Who was respondsable for simolifying classicl cuisine and the classical menu?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
descriptive language
Auguste Escoffier
menu

36. What is a measurement of the space occupied by a liquid - solid - or gas?
volume
everything sold and served individually
saute
pan-fry

37. What is a static menu?
same menu everyday
braise
used to thicken meatloaf or stuffing
ounce - pound - gram - and kilogram

38. What is the liquid and thickening agent for holliandaise sauce?
mornay
EP weight
Saucier
butter and egg yolks

39. What do you need to capture the largest target audience?
1765
small portions of several items
meat or fish bones that are fresh or purchased exclusively for stock production
variety

40. What recipe teaches basic cooking techinques?
tbsp
milk and white roux
reduce
instructional recipes

41. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
drain liquids through a relatively small opening
roast
set thermostat at 250 degrees until fat has melted enough to cover the heating element
sous vide

42. Why use young animal bones for stock?
high percentage of cartilage and other connective tissue
standardized recipes
Gather food
mornay

43. What is the weight after all inedible or nonservable parts are trimmed off?
375 degrees
portion cost
a list of dishes served or available to be served at a meal
EP weight

44. What is the deminsion for medium dice?

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45. What are the 3 types of stock?
Are those that are used in one or two items on your menu
Fernand Point
white - brown - and fumet (or) essence
Le Pocher

46. What should you do before adding fat to an empty deep fryer (or) kettle?
volume
Set-up equipment
make sure the drain valve is shut
egg yolks and cream

47. What is a food mill used for?
produces different coarseness and fineness - used for pureeing foods
butter and egg yolks
change over a period
for staining pasta - vegetables - and so on

48. What is the weight of an as purchased - before any trimming is done?
creole
AP weight
straightens the blade of the knife
the type of restaurant you operate

49. What type of ingredients should you avoid?
1765
ounce - pound - gram - and kilogram
high percentage of cartilage and other connective tissue
minimum-use ingredients

50. What is the birth and death dates of Careme?
1784-1833
sear
braise
bechemel - espangal - tomato sauce - holliandase - and veloute