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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 food mill used for?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
produces different coarseness and fineness - used for pureeing foods
weight
boiling

2. Who invented grande cuisine?
brown stock
Le Frire
Marie-Antoine Careme
sear

3. What is menu utilization
using all edible trim
measuring cups - measuring spoons - and ladles
dry-heat cooking methods
small portions of several items

4. When doing mise en place What do you do 2nd?
1765
fish
Set-up equipment
EP weight

5. What is it called when you add liquid to the bottom of a pan to release the fond?
poor organization
deglaze
used to thicken meatloaf or stuffing
sugar and vinegar

6. What is the term for cooking partially in a boiling or simmering liquid?
stock
portion control
parboil
straightens the blade of the knife

7. How do you check the fat temperature of a deep fryer (or) kettle?
allemande
Le Braiser
thermometer
regularly

8. Why is a recipe necessary?

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9. What is the liquid and thickening agent for holliandaise sauce?
variety
butter and egg yolks
braise
pan-fry

10. When you are in a large operation with several kitchens Who is in charge of each kitchen?
Le Poeler
1784-1833
Chef de cuisine
egg yolks and cream

11. What is a roux?
equal parts cooked flour and fat
same menu everyday
stew
when great clarity smoothness is required in a liquid

12. What is the term for cooking slowly in fat without browning - sometimes under a cover?
sweat
Les cuisson
layout & design
bones - water - aromatics - mirepoix - acid

13. What is the term for cooking with radiant heat from above?
broil
butter and egg yolks
meals with dozens of courses
cornstarch and cold water

14. What should you use in your menu to describe food items that will entice the guest to buy it?
Auguste Escoffier
regularly
descriptive language
boiling

15. What is the term for giving a shine to the surface of a food?
glaze
everything sold and served individually
Electric/gas stoves allowed controlled temperatures
white - brown - and fumet (or) essence

16. What are the three types of food hazard?
fry
Le Griller
Biological - chemical - and physical
white stock

17. Layout and design should reflect what about your resaurant?
roast
Biological - chemical - and physical
the type of restaurant you operate
Fernand Point

18. What is the term for cooking submerged in fat?
deep-fry
poultry
Marie-Antoine Careme
portion control

19. What is the roast cook called; prepares roasted and braised meats and there gravies?
Rotisseur
brown stock
Marie-Antoine Careme
parcook

20. What does cooking flour do?
Are those that are used in one or two items on your menu
funets (essence)
gives it a toasty and nutty flavor
Le Pocher

21. What is the term for a person in charge of a particular area of production?
everything sold and served individually
remouillage
Teaspoon - tablespoon - fluid ounce
Chef de partie

22. What is the standard pre-heating temperature?
375 degrees
Le Poeler
20-30 minutes
food prepared at the table

23. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
meals with dozens of courses
white stock
g
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

24. What a bread crums used for?
Cutting and garnishing
used to thicken meatloaf or stuffing
parboil
g

25. What is the weight of an as purchased - before any trimming is done?
AP weight
a list of dishes served or available to be served at a meal
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
portion cost

26. Stocks are made with what five items?
EP weight
bones - water - aromatics - mirepoix - acid
high carbon stainless steel
Le Poeler & sous vide

27. What is a static menu?
Le Sauter
same menu everyday
roast
41-135 degrees

28. What is the liquid and thickening agent for veloute?
white stock and blond roux
grill
Electric/gas stoves allowed controlled temperatures
sugar and vinegar

29. What is the deminsion for allumet?

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30. Who is incharge of production and assistant to the executive chef or chef de cuisine?
deglaze
Bragade system
variety
Sous chef

31. What holds the knife together - made of steel?
tomatoes and reduction
butter and egg yolks
instructional recipes
rivets

32. What is the only cuisson to be a blanc and (or) a brun?
Le Braiser
portion control
used to thicken meatloaf or stuffing
roast

33. What is the abbreviation for teaspoon?
the type of restaurant you operate
tsp
Grillardin
tomatoes and reduction

34. What are the four disease causing organisms?
blade - tang - handle - rivets - and heel
Executive Chef
bechemel - espangal - tomato sauce - holliandase - and veloute
Viruses - bacteria - parasites - and fungi

35. When managing time What is the 5th time waster?
instructional recipes
drain liquids through a relatively small opening
missing or inadequate tools
broil

36. When managing time What is the 4th time waster?
poor organization
41-135 degrees
high percentage of cartilage and other connective tissue
Le Braiser

37. What is the liquid and thickening agent for espagnole?
thermometer
brown stock and brown roux
sweat
volume

38. What are the five mother sauces
poultry
white - blond - and brown
bechemel - espangal - tomato sauce - holliandase - and veloute
meals with dozens of courses

39. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
variety
1/8' x 1/8' x 2-2 1/2'
Chef de cuisine
Garde manager

40. What is used to measure volume?
weight - volume and count
tbsp
measuring cups - measuring spoons - and ladles
braise

41. What is the term for cooking with dry heat in the presence of smoke?
Saucier
Fernand Point
fry
smoke-roasting

42. What is the Temperature danger zone (T.D.Z.)?
Auguste Escoffier
parcook
volume
41-135 degrees

43. How do you judge the quality of stocks?
when cooled should be gelatinous - have body - good taste - good color
drain liquids through a relatively small opening
be true to your menu desriptions
20-30 minutes

44. Who reorganized the kitchen?
Garde manager
bones - water - aromatics - mirepoix - acid
Auguste Escoffier
blade - tang - handle - rivets - and heel

45. What is table d'hote?
food prepared at the table
tomatoes and reduction
kg
meat or fish bones that are fresh or purchased exclusively for stock production

46. What is the french term for restaurant? (to restore)
make sure the drain valve is shut
Restaurer
grill
equal parts cooked flour and fat

47. What is a A la carte menu?
everything sold and served individually
sear
meat
Viruses - bacteria - parasites - and fungi

48. What is a reduction by 90-95%?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
regularly
fry
glace

49. What is a menu?
chasseur
a list of dishes served or available to be served at a meal
1784-1833
no choice

50. What is the abbreviation for pound?
high percentage of cartilage and other connective tissue
ibs. (or) #
Temperature danger zone
Grillardin