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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 a white wash?
drain liquids through a relatively small opening
weight - volume and count
parboil
flour and water

2. What is the offical name of the organization of the kitchen?
gives it a toasty and nutty flavor
Bragade system
brown stock and brown roux
descriptive language

3. What are the five mother sauces
pan-broil
set thermostat at 250 degrees until fat has melted enough to cover the heating element
bechemel - espangal - tomato sauce - holliandase - and veloute
weight

4. What is the abbreviation for fluid ounce?
straightens the blade of the knife
fl. oz.
using all edible trim
variety

5. What are the 3 types of stock?
white - brown - and fumet (or) essence
sear
poultry
Saucier

6. What recipe teaches basic cooking techinques?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
heel
instructional recipes
stew

7. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
menu
chasseur
layout & design
Monsieur Boulanger

8. What is the term for cooking an item partially and very breifly in boiling water?
blanch
remouillage
sweat
instructional and standardized

9. What type of ingredients should you avoid?
drain liquids through a relatively small opening
pan-broil
minimum-use ingredients
1784-1833

10. What does cooking flour do?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Le Pocher
gives it a toasty and nutty flavor
Chef de partie

11. What should you use in your menu to describe food items that will entice the guest to buy it?
blade - tang - handle - rivets - and heel
descriptive language
missing or inadequate tools
rivets

12. What is a beurre manie?
375 degrees
straightens the blade of the knife
sous vide
butter and flour uncooked

13. What is a steel used for?
funets (essence)
deglaze
straightens the blade of the knife
broth

14. When doing mise en place What do you do 4th?
Le Sauter
Pre-heat euipment
Set-up equipment
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

15. Why use young animal bones for stock?
brown stock and brown roux
weight - volume and count
high percentage of cartilage and other connective tissue
Grillardin

16. What is the term for cooking with radiant heat from above?
tomatoes and reduction
broil
boiling
fl. oz.

17. What is the deminsion for medium dice?

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18. What is the standard pre-heating temperature?
Garde manager
parboil
375 degrees
fl. oz.

19. What guards your hand?
Le Sauter
heel
for staining pasta - vegetables - and so on
sear

20. What is a written record of the ingredients and preparation steps needed to make a particular dish?
Recipe
Le Frire
boiling
creole

21. Who is incharge of the kitchen?
Assumes you have knowledge and that you understand terminology and you know how to measure.
to the fill line
Executive Chef
Saucier

22. What is a roux?
equal parts cooked flour and fat
Rotisseur
1/8' x 1/8' x 2-2 1/2'
to the fill line

23. 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-up equipment
Le Pocher
to dedge in flour
weight - volume and count

24. What are the three terms for count measurement?
deglaze
each - bunch - and dozen
Garde manager
portion control

25. When you are in a large operation with several kitchens Who is in charge of each kitchen?
white - blond - and brown
Sous chef
variety
Chef de cuisine

26. What is the measurement of portions that ensure that the correct amount of an item is served?
Patissier
variety
portion control
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing

27. What is the roast cook called; prepares roasted and braised meats and there gravies?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
braise
produces different coarseness and fineness - used for pureeing foods
Rotisseur

28. What is the small sauce for veloute?
gelatin
1/8' x 1/8' x 1/8'
Assumes you have knowledge and that you understand terminology and you know how to measure.
allemande

29. What is the liquid and thickening agent for bechemel?
a short broth used for a cooking liquid for fish or vegetables
1/2' x 1/2' x 1/8'
milk and white roux
Le Pocher

30. What a bread crums used for?
20-30 minutes
minimum-use ingredients
used to thicken meatloaf or stuffing
descriptive language

31. Who reorganized the kitchen?
parcook
1/8' x 1/8' x 1-2'
funets (essence)
Auguste Escoffier

32. What is the term for cooking covered in a small amount of fat?
bernaise and choron
papillotte
standardized recipes
braise

33. When doing mise en place What do you do 1st?
tbsp
bechemel - espangal - tomato sauce - holliandase - and veloute
griddle
Gather food

34. When doing mise en place What do you do 3rd?
sear
1-3 minutes
washing and trimming food
poor staff training

35. What is the birth and death dates of Careme?
deep-fry
1784-1833
Recipe
parcook

36. What is the term for cooking gently in liquid that is hot but not actually bubbling?
the type of restaurant you operate
poach
Nouvelle Cuisine
poor communication

37. What are the three terms for volume measurement?
Assumes you have knowledge and that you understand terminology and you know how to measure.
Le Braiser
menu
Teaspoon - tablespoon - fluid ounce

38. What is the blade made of?
high carbon stainless steel
each - bunch - and dozen
Chef de cuisine
butter and egg yolks

39. What is the term for simmering or broiling until the quantity of liquid is decreased?
boiling
Fernand Point
for staining pasta - vegetables - and so on
reduce

40. What do you hold the knife with? ( made of rosewood - plastic - etc.)
Fernand Point
parboil
Monsieur Boulanger
handle

41. Cost of ingredients divided by number of portions is?
Le Pocher
portion cost
smoke-roasting
steam

42. What is glace de viande?
fish
meat
Le Poeler & sous vide
Pre-heat euipment

43. What are the types of menus?

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44. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Le Pocher
Le Griller
tomatoes and reduction

45. 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?
fry
simmer
Le Poeler
gelatin

46. When managing time What is the 2nd time waster?
poor staff training
change over a period
Grillardin
egg yolks and cream

47. What is the liquid and thickening agent for holliandaise sauce?
pan-broil
butter and egg yolks
change over a period
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

48. What is the term for cooking in hot fat?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
fry
ounce - pound - gram - and kilogram
papillotte

49. What is the abbreviation for grams?
g
bernaise and choron
griddle
equal parts cooked flour and fat

50. What are the elements of a menu structure?
missing or inadequate tools
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Chef de partie
ounce - pound - gram - and kilogram