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 cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
to dedge in flour
using all edible trim
Le Braiser
fish

2. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
Le Griller
item arrangement
portion cost
1-3 minutes

3. What is the only cuisson to be a blanc and (or) a brun?
Le Poeler
parcook
the type of restaurant you operate
Le Braiser

4. What is the Temperature danger zone (T.D.Z.)?
meat
Auguste Escoffier
41-135 degrees
funets (essence)

5. Layout and design should reflect what about your resaurant?
the type of restaurant you operate
allemande
AP weight
Le Braiser

6. What is fariner?
Auguste Escoffier
regularly
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
to dedge in flour

7. Why use young animal bones for stock?
high percentage of cartilage and other connective tissue
item arrangement
each - bunch - and dozen
clay & metal vessels

8. What is the measurement of portions that ensure that the correct amount of an item is served?
sous vide
rivets
each - bunch - and dozen
portion control

9. What is the deminsion for batonnet?

10. What must be planned for your guest? (the people eating the food)
meat
butter and egg yolks
menu
broil

11. What are the three scales used for weight?
Are those that are used in one or two items on your menu
electric or digital scale - mechanical - triple beam
menu
saute

12. What is the term for cooking on an open grid over a heat source?
grill
fish
menu
brown stock and brown roux

13. What is the only cuissonwith small amount of liquid for heat method?
1/4' x 1/4' x 1/4'
Le Braiser
50% onions - 25% carrots - 25% celery
1/8' x 1/8' x 2-2 1/2'

14. What is the deminsion for large dice?

15. What is the term for cooking partially by any method?
missing or inadequate tools
ibs. (or) #
Are those that are used in one or two items on your menu
parcook

16. What is a colander used for?
poor staff training
for washed or cooked vegetables - salad greens - pasta - and other foods
deglaze
Le Sauter

17. What is in a bouquet garni?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
3/4' x 3/4' x 3/4'
Recipe
poor organization

18. What holds the knife together - made of steel?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
weight
rivets
braise

19. What is the cuisine for lighter - naturally flavored foods?
Nouvelle Cuisine
bernaise and choron
Set-up equipment
Are those that are used in one or two items on your menu

20. What should you do before adding fat to an empty deep fryer (or) kettle?
flour and water
make sure the drain valve is shut
papillotte
tsp

21. What are the elements of a menu structure?
remouillage
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Entremetier
missing or inadequate tools

22. What is the deminsion for brunoise?

23. What is a static menu?
same menu everyday
poor communication
stew
menu

24. What is the small sauce for espagnole?
chasseur
bones - water - aromatics - mirepoix - acid
white stock
Nouvelle Cuisine

25. What is the term for cooking submerged in fat?
pan-fry
layout & design
deep-fry
Saucier

26. What is the only cuisson with large amount of liquid for heat method?
blade - tang - handle - rivets - and heel
Le Pocher
Biological - chemical - and physical
pan-broil

27. What are the three types of food hazard?
Biological - chemical - and physical
equal parts cooked flour and fat
white - blond - and brown
menu

28. What is table d'hote?
food prepared at the table
white - blond - and brown
deglaze
1/8' x 1/8' x 2-2 1/2'

29. Stocks are made with what five items?
1/8' x 1/8' x 2-2 1/2'
measuring cups - measuring spoons - and ladles
bones - water - aromatics - mirepoix - acid
cornstarch and cold water

30. What should your foods appearance have?
ibs. (or) #
moist-heat cooking methods
variety
41-135 degrees

31. What is used to measure weight?
butter and egg yolks
smoke-roasting
ounce - pound - gram - and kilogram
produces different coarseness and fineness - used for pureeing foods

32. What is a tasting menu?
griddle
rivets
Chef de partie
small portions of several items

33. What is the term for cooking covered in a small amount of fat?
Executive Chef
Le Frire
food prepared at the table
braise

34. What is a menu?
Patissier
Le Poeler
a list of dishes served or available to be served at a meal
Le Pocher

35. What is the french term for restaurant? (to restore)
Recipe
Assumes you have knowledge and that you understand terminology and you know how to measure.
standardized recipes
Restaurer

36. What are the five mother sauces
portion cost
bechemel - espangal - tomato sauce - holliandase - and veloute
Auguste Escoffier
measuring cups - measuring spoons - and ladles

37. What is the abbreviation for grams?
Restaurer
when cooled should be gelatinous - have body - good taste - good color
g
tang

38. What a bread crums used for?
used to thicken meatloaf or stuffing
Auguste Escoffier
Bragade system
bechemel - espangal - tomato sauce - holliandase - and veloute

39. What is the classic cooking techniques used in french cuisine?
rivets
poach
Les cuisson
aromatic vegetables - herbs - acid - and water

40. When doing mise en place What do you do 4th?
Pre-heat euipment
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Set-up equipment
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.

41. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
everything sold and served individually
white - brown - and fumet (or) essence
Entremetier
Marie-Antoine Careme

42. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
item arrangement
moist-heat cooking methods
brown stock
Monsieur Boulanger

43. When managing time What is the 2nd time waster?
Patissier
Set-up equipment
poor staff training
count

44. What are the four disease causing organisms?
Viruses - bacteria - parasites - and fungi
steam
white stock
meat or fish bones that are fresh or purchased exclusively for stock production

45. What is the term for cooking quickly in small amount of fat?
meat or fish bones that are fresh or purchased exclusively for stock production
saute
griddle
layout & design

46. What kind of bones are used in a stock?
small animal bones
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
glace
deglaze

47. What is a measurement of the mass or heavimess of a solidliquid or gas?
Poissonier
weight
Grillardin
meals with dozens of courses

48. What is the liquid and thickening agent for tomato sauce?
tomatoes and reduction
Patissier
using all edible trim
regularly

49. What is a food mill used for?
produces different coarseness and fineness - used for pureeing foods
brown stock
1 Ib -. of mirepoix to 1 gallon of stock
Set-up equipment

50. What should suit the characteristics and style of the restaurant?
broth
descriptive language
poultry
layout & design