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 small sauce for tomato?
Patissier
creole
meat or fish bones that are fresh or purchased exclusively for stock production
glaze

2. What is the term for browning the surface of a food quickly at a high temperature?
sous vide
Le Braiser
for washed or cooked vegetables - salad greens - pasta - and other foods
sear

3. What is a slurry?
sous vide
cornstarch and cold water
smoke-roasting
item arrangement

4. What is used to measure volume?
used to thicken meatloaf or stuffing
1/2' x 1/2' x 1/8'
no clear priorities for tasks
measuring cups - measuring spoons - and ladles

5. When you are in a large operation with several kitchens Who is in charge of each kitchen?
g
rivets
Chef de cuisine
aromatic vegetables - herbs - acid - and water

6. What is the cuisson for vacuum packed cooking?
white - blond - and brown
sous vide
1 Ib -. of mirepoix to 1 gallon of stock
poor communication

7. Never add salt to?
Executive Chef
stock
white stock and blond roux
change over a period

8. What is the liquid and thickening agent for tomato sauce?
funets (essence)
portion control
tomatoes and reduction
braise

9. What is glace de poisson?
50% onions - 25% carrots - 25% celery
fish
glaze
Le Sauter

10. What are the three terms for count measurement?
meat
Bragade system
for staining pasta - vegetables - and so on
each - bunch - and dozen

11. What is the term for cooking on an open grid over a heat source?
Saucier
Sous chef
poor communication
grill

12. What is the term for cooking wrapped in paper to steam in it own moisture?
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
to dedge in flour
missing or inadequate tools
papillotte

13. What should you do when filling a deep fryer (or) kettle with solid fat?
Potentially hazardous foods
washing and trimming food
set thermostat at 250 degrees until fat has melted enough to cover the heating element
1784-1833

14. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
broth
for staining pasta - vegetables - and so on
remouillage
moist-heat cooking methods

15. What is the weight after all inedible or nonservable parts are trimmed off?
when great clarity smoothness is required in a liquid
dry-heat cooking methods
EP weight
bernaise and choron

16. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
reduce
Le Sauter
sous vide
Saucier

17. What is a measurement of the mass or heavimess of a solidliquid or gas?
weight
flour and water
Recipe
remouillage

18. What is the liquid and thickening agent for espagnole?
Le Pocher
brown stock and brown roux
glace
tsp

19. What are the three terms for volume measurement?
ibs. (or) #
grill
Teaspoon - tablespoon - fluid ounce
Restaurer

20. What is the abbreviation for grams?
Patissier
g
Le Pocher
dry-heat cooking methods

21. What is the abbreviation for tablespoon?
a short broth used for a cooking liquid for fish or vegetables
fl. oz.
for sifting flour and other dry ingredients
tbsp

22. What is the term for cooking in water or other liquid that is bubbling rapidly?
regularly
boiling
everything sold and served individually
glaze

23. How long do you cook blond roux for?
sous vide
no clear priorities for tasks
small animal bones
4-6 minutes

24. When managing time What is the 3th time waster?
poach
meals with dozens of courses
poor communication
glace

25. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
item arrangement
Garde manager
poach
saute

26. What is a chinois used for?
when great clarity smoothness is required in a liquid
brown stock
measuring cups - measuring spoons - and ladles
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.

27. What is the term for swirling a liquid in a saute pan?
3/4' x 3/4' x 3/4'
Monsieur Boulanger
Rotisseur
deglaze

28. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
tomatoes and reduction
brown stock
heel
poor organization

29. What is the liquid and thickening agent for bechemel?
milk and white roux
1 Ib -. of mirepoix to 1 gallon of stock
3/4' x 3/4' x 3/4'
chasseur

30. What is the term for cooking slowly in fat without browning - sometimes under a cover?
sweat
Saucier
bechemel - espangal - tomato sauce - holliandase - and veloute
1/2' x 1/2' x 1/8'

31. What is the classic cooking techniques used in french cuisine?
regularly
Les cuisson
brown stock and brown roux
stock

32. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
produces different coarseness and fineness - used for pureeing foods
Le Pocher
braise
Le Braiser

33. What is the deminsion for brunoise?

34. What is the term for cooking foods were heat is conducted without moisture?
Le Poeler
steam
dry-heat cooking methods
portion cost

35. What is the most important/significant manu making principle?
small animal bones
item arrangement
regularly
50% onions - 25% carrots - 25% celery

36. What should your foods appearance have?
Grillardin
white stock
variety
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing

37. What are the types of menus?

38. What are the two types of recipes?
1/8' x 1/8' x 2-2 1/2'
instructional and standardized
moist-heat cooking methods
Viruses - bacteria - parasites - and fungi

39. What is a measurement of whole items as one would purchase them?
Aboyeur
count
1/4' x 1/4' x 1/4'
Monsieur Boulanger

40. How do you check the fat temperature of a deep fryer (or) kettle?
electric or digital scale - mechanical - triple beam
Monsieur Boulanger
Temperature danger zone
thermometer

41. What is the only cuissonwith small amount of liquid for heat method?
Le Braiser
1784-1833
ibs. (or) #
straightens the blade of the knife

42. What is stock?
poor communication
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
parboil
Static - cycle - a la carte - table d'hote - prix fixe - tasting

43. What is the blade made of?
Teaspoon - tablespoon - fluid ounce
high carbon stainless steel
moist-heat cooking methods
each - bunch - and dozen

44. What is the highest psition of all station chefs (or) chef de partie?
Saucier
grill
white - brown - and fumet (or) essence
meals with dozens of courses

45. What is the term for cooking an item partially and very breifly in boiling water?
blanch
Le Griller
set thermostat at 250 degrees until fat has melted enough to cover the heating element
ibs. (or) #

46. Who is incharge of the kitchen?
steam
high carbon stainless steel
Executive Chef
glace

47. What is the term for cooking with dry heat in the presence of smoke?
moist-heat cooking methods
smoke-roasting
Gather food
Le Pocher

48. What should you use in your menu to describe food items that will entice the guest to buy it?
descriptive language
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Le Pocher
Fernand Point

49. Layout and design should reflect what about your resaurant?
the type of restaurant you operate
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
allemande
when cooled should be gelatinous - have body - good taste - good color

50. What is the abbreviation for pound?
ibs. (or) #
pan-fry
item arrangement
roast