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 term for cooking an item partially and very breifly in boiling water?
sear
broth
blanch
rivets

2. What is a food mill used for?
produces different coarseness and fineness - used for pureeing foods
flour and water
weight - volume and count
Biological - chemical - and physical

3. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
Garde manager
milk and white roux
Saucier
1/8' x 1/8' x 1/8'

4. What is a reduction by 90-95%?
Restaurer
Grillardin
glace
dry-heat cooking methods

5. What is the two cuissons with humid heat?
braise
each - bunch - and dozen
small animal bones
Le Poeler & sous vide

6. What is grande cuisine?
Set-up equipment
Le Pocher
meals with dozens of courses
stew

7. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
change over a period
Le Frire
creole
meat or fish bones that are fresh or purchased exclusively for stock production

8. What is the weight after all inedible or nonservable parts are trimmed off?
tomatoes and reduction
tsp
EP weight
funets (essence)

9. What should suit the characteristics and style of the restaurant?
Cutting and garnishing
when great clarity smoothness is required in a liquid
1/8' x 1/8' x 2-2 1/2'
layout & design

10. What is the highest psition of all station chefs (or) chef de partie?
Saucier
high percentage of cartilage and other connective tissue
weight - volume and count
reduce

11. What are the five mother sauces
bechemel - espangal - tomato sauce - holliandase - and veloute
a short broth used for a cooking liquid for fish or vegetables
1/2' x 1/2' x 1/2'
bake

12. What are the three stages of roux?
white - blond - and brown
Saucier
sous vide
1/8' x 1/8' x 1/8'

13. Why use young animal bones for stock?
bernaise and choron
high percentage of cartilage and other connective tissue
missing or inadequate tools
item arrangement

14. What is the classic cooking techniques used in french cuisine?
food prepared at the table
Le Braiser
Les cuisson
Biological - chemical - and physical

15. How long do you cook blond roux for?
fl. oz.
mornay
Entremetier
4-6 minutes

16. What is mirepoix?
Le Pocher
Les cuisson
Set-up equipment
50% onions - 25% carrots - 25% celery

17. What does cooking flour do?
glace
gives it a toasty and nutty flavor
no clear priorities for tasks
bones - water - aromatics - mirepoix - acid

18. What is the deminsion for julienne?

19. What is the cuisine for lighter - naturally flavored foods?
thermometer
adult bones
Nouvelle Cuisine
375 degrees

20. What is the term for cooking covered in a small amount of fat?
braise
1-3 minutes
Le Braiser
poach

21. What is the term for cooking foods by surrounding them with hot - dry air?
butter and flour uncooked
bake
Auguste Escoffier
egg yolks and cream

22. What is the abbreviation for teaspoon?
grill
for sifting flour and other dry ingredients
clay & metal vessels
tsp

23. What are the elements of a menu structure?
Les cuisson
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
a list of dishes served or available to be served at a meal
bechemel - espangal - tomato sauce - holliandase - and veloute

24. What is the term for cooking on an open grid over a heat source?
grill
dry-heat cooking methods
tang
thermometer

25. What is the weight of an as purchased - before any trimming is done?
be true to your menu desriptions
AP weight
to dedge in flour
stew

26. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
roast
1-3 minutes
Gather food
be true to your menu desriptions

27. Never add salt to?
stock
instructional recipes
grill
tang

28. What is the deminsion for allumet?

29. What is a sieve used for?
straightens the blade of the knife
bake
small portions of several items
for sifting flour and other dry ingredients

30. When managing time What is the 3th time waster?
brown stock
poor communication
heel
aromatic vegetables - herbs - acid - and water

31. What is the abbreviation for tablespoon?
flour and water
set thermostat at 250 degrees until fat has melted enough to cover the heating element
adult bones
tbsp

32. What is a steel used for?
straightens the blade of the knife
1/2' x 1/2' x 1/2'
1/8' x 1/8' x 1-2'
Monsieur Boulanger

33. What is full half of quarter of the knife?
weight - volume and count
smoke-roasting
tang
regularly

34. What holds the knife together - made of steel?
rivets
meals with dozens of courses
layout & design
weight - volume and count

35. What are the limitations of using a recipe?
Assumes you have knowledge and that you understand terminology and you know how to measure.
Grillardin
drain liquids through a relatively small opening
1/2' x 1/2' x 1/2'

36. What is the term for everything in it's place?
Mise en place
no clear priorities for tasks
Sous chef
brown stock and brown roux

37. What is glace de volaille?
funets (essence)
poultry
Temperature danger zone
oz.

38. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
4-6 minutes
layout & design
Le Braiser
Le Pocher

39. What is the grill cook called?
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
Grillardin
Gather food
deglaze

40. What must be planned for your guest? (the people eating the food)
Saucier
menu
tsp
ounce - pound - gram - and kilogram

41. How do you check the fat temperature of a deep fryer (or) kettle?
steam
thermometer
broth
brown stock and brown roux

42. What is the small sauce for veloute?
Marie-Antoine Careme
ibs. (or) #
allemande
straightens the blade of the knife

43. Food cost diveded by menu price is?
EP weight
white - blond - and brown
food cost percentage
Gather food

44. What is the liquid and thickening agent for tomato sauce?
deglaze
boiling
meat
tomatoes and reduction

45. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
roast
deglaze
standardized recipes
allemande

46. How full should the deep fryer (or) kettle be?
small animal bones
to the fill line
Le Sauter
20-30 minutes

47. What is a china cap used for?
saute
Poissonier
Recipe
drain liquids through a relatively small opening

48. What is the cuisson for vacuum packed cooking?
Mise en place
Poissonier
sous vide
allemande

49. What is a prix fixe menu?
1/4' x 1/4' x 1/4'
blade - tang - handle - rivets - and heel
ibs. (or) #
no choice

50. What is the term for cooking wrapped in paper to steam in it own moisture?
menu
bernaise and choron
Le Frire
papillotte