SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
Test your basic knowledge |
Cooking Basics
Start Test
Study First
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 offical name of the organization of the kitchen?
Electric/gas stoves allowed controlled temperatures
parcook
Bragade system
Chef de partie
2. What is the term for cooking submerged in fat?
deep-fry
chasseur
Chef de cuisine
reduce
3. When doing mise en place What do you do 1st?
when great clarity smoothness is required in a liquid
Gather food
regularly
tang
4. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
tbsp
sugar and vinegar
roast
food cost percentage
5. What are the three terms for volume measurement?
Teaspoon - tablespoon - fluid ounce
3/4' x 3/4' x 3/4'
Executive Chef
variety
6. What is the standard pre-heating temperature?
1784-1833
small animal bones
sweat
375 degrees
7. What are the four disease causing organisms?
Viruses - bacteria - parasites - and fungi
Le Frire
creole
1/8' x 1/8' x 2-2 1/2'
8. What is the second new technology for modern developments?
Gather food
Electric/gas stoves allowed controlled temperatures
item arrangement
no clear priorities for tasks
9. What is the only cuisson to be a blanc and (or) a brun?
deglaze
Le Braiser
Marie-Antoine Careme
4-6 minutes
10. What is the deminsion for allumet?
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
11. Food cost diveded by menu price is?
Cutting and garnishing
food cost percentage
blanch
funets (essence)
12. What do you hold the knife with? ( made of rosewood - plastic - etc.)
g
weight
minimum-use ingredients
handle
13. How do you get good flavor and body from a stock?
meat or fish bones that are fresh or purchased exclusively for stock production
standardized recipes
tsp
glaze
14. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
1/2' x 1/2' x 1/8'
aromatic vegetables - herbs - acid - and water
funets (essence)
used to thicken meatloaf or stuffing
15. What is the term for cooking with dry heat in the presence of smoke?
tbsp
gives it a toasty and nutty flavor
smoke-roasting
rivets
16. What is the weight of an as purchased - before any trimming is done?
portion control
AP weight
Grillardin
item arrangement
17. What is the small sauce for tomato?
1 Ib -. of mirepoix to 1 gallon of stock
clay & metal vessels
creole
rivets
18. What is the classic cooking techniques used in french cuisine?
layout & design
weight - volume and count
Auguste Escoffier
Les cuisson
19. What are the three measuring conventions of a recipe?
minimum-use ingredients
375 degrees
weight - volume and count
meat
20. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
1-3 minutes
funets (essence)
remouillage
poultry
21. What is in a court bouillon?
EP weight
aromatic vegetables - herbs - acid - and water
Auguste Escoffier
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
22. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
Temperature danger zone
Saucier
tbsp
AP weight
23. What is a measurement of the space occupied by a liquid - solid - or gas?
volume
allemande
poor staff training
bechemel - espangal - tomato sauce - holliandase - and veloute
24. What are the three stages of roux?
white - blond - and brown
white stock
Executive Chef
glace
25. What is grande cuisine?
Le Griller
3/4' x 3/4' x 3/4'
1-3 minutes
meals with dozens of courses
26. What is the term for cooking with radiant heat from above?
allemande
Le Pocher
broil
creole
27. What is the abbreviation for fluid ounce?
Temperature danger zone
fl. oz.
papillotte
missing or inadequate tools
28. What is the term for cooking by direct contact with steam?
glace
steam
blanch
Poissonier
29. 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?
parboil
Le Poeler
Le Frire
steam
30. What is full half of quarter of the knife?
clay & metal vessels
EP weight
tang
same menu everyday
31. What is glace de volaille?
variety
poultry
Temperature danger zone
ibs. (or) #
32. Who opened the first restaurant?
bernaise and choron
Le Frire
deep-fry
Monsieur Boulanger
33. What are the five knife components?
1-3 minutes
blade - tang - handle - rivets - and heel
g
washing and trimming food
34. What is the highest psition of all station chefs (or) chef de partie?
for washed or cooked vegetables - salad greens - pasta - and other foods
poach
Saucier
sugar and vinegar
35. What is used to measure weight?
poach
regularly
ounce - pound - gram - and kilogram
41-135 degrees
36. What is the cuisson for vacuum packed cooking?
Auguste Escoffier
sous vide
handle
saute
37. What must be planned for your guest? (the people eating the food)
meat or fish bones that are fresh or purchased exclusively for stock production
Fernand Point
aromatic vegetables - herbs - acid - and water
menu
38. Cost of ingredients divided by number of portions is?
portion cost
chasseur
Are those that are used in one or two items on your menu
375 degrees
39. What is the deminsion for large dice?
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
40. Layout and design should reflect what about your resaurant?
the type of restaurant you operate
poultry
cornstarch and cold water
Recipe
41. What is a measurement of whole items as one would purchase them?
count
Sous chef
Marie-Antoine Careme
Nouvelle Cuisine
42. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
tomatoes and reduction
broth
count
g
43. What is the term for cooking an item partially and very breifly in boiling water?
blanch
kg
saute
Rotisseur
44. What is the term for giving a shine to the surface of a food?
g
glaze
pan-fry
straightens the blade of the knife
45. What is the Temperature danger zone (T.D.Z.)?
41-135 degrees
change over a period
fry
deglaze
46. What recipe teaches basic cooking techinques?
1/8' x 1/8' x 2-2 1/2'
1784-1833
change over a period
instructional recipes
47. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
weight
Fernand Point
Monsieur Boulanger
blade - tang - handle - rivets - and heel
48. What is the weight after all inedible or nonservable parts are trimmed off?
Electric/gas stoves allowed controlled temperatures
EP weight
menu
a list of dishes served or available to be served at a meal
49. What is the deminsion for julienne?
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
50. What are the 3 types of stock?
white - brown - and fumet (or) essence
remouillage
20-30 minutes
Sous chef