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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 it called when you add liquid to the bottom of a pan to release the fond?
1/4' x 1/4' x 2-2 1/2'
Saucier
poor staff training
deglaze

2. What is in a sachet?
Le Pocher
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
instructional and standardized
when great clarity smoothness is required in a liquid

3. What is a menu?
papillotte
poor communication
a list of dishes served or available to be served at a meal
moist-heat cooking methods

4. What is the liquid and thickening agent for bechemel?
Les cuisson
make sure the drain valve is shut
milk and white roux
Poissonier

5. What is the two cuissons with humid heat?
1/2' x 1/2' x 1/8'
Le Poeler & sous vide
pan-broil
1/4' x 1/4' x 2-2 1/2'

6. What is a static menu?
ibs. (or) #
same menu everyday
griddle
poor communication

7. Who is incharge of the kitchen?
Executive Chef
each - bunch - and dozen
rivets
aromatic vegetables - herbs - acid - and water

8. What is a prix fixe menu?
meat or fish bones that are fresh or purchased exclusively for stock production
no choice
bechemel - espangal - tomato sauce - holliandase - and veloute
layout & design

9. What is the abbreviation for tablespoon?
Le Braiser
weight
tbsp
stock

10. What are the five knife components?
blade - tang - handle - rivets - and heel
Bragade system
white - brown - and fumet (or) essence
Le Griller

11. Who was respondsable for simolifying classicl cuisine and the classical menu?
parcook
instructional and standardized
Auguste Escoffier
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing

12. What is the deminsion for batonnet?

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13. What is the term for cooking covered in a small amount of fat?
braise
minimum-use ingredients
rivets
Set-up equipment

14. What should your foods appearance have?
variety
roast
Marie-Antoine Careme
fl. oz.

15. What is a food mill used for?
Le Pocher
produces different coarseness and fineness - used for pureeing foods
Le Frire
1/8' x 1/8' x 1/8'

16. What is the term for browning the surface of a food quickly at a high temperature?
the type of restaurant you operate
a short broth used for a cooking liquid for fish or vegetables
sear
same menu everyday

17. What is the Temperature danger zone (T.D.Z.)?
3/4' x 3/4' x 3/4'
41-135 degrees
for staining pasta - vegetables - and so on
everything sold and served individually

18. What is a sieve used for?
poach
1/2' x 1/2' x 1/2'
for sifting flour and other dry ingredients
Aboyeur

19. 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?
griddle
Saucier
ibs. (or) #
Le Poeler

20. What is the term for cooking foods were heat is conducted without moisture?
egg yolks and cream
Le Sauter
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
dry-heat cooking methods

21. What is the abbreviation for teaspoon?
broil
Le Pocher
handle
tsp

22. What is glace de poisson?
fish
variety
braise
high carbon stainless steel

23. What is the pastry chef called; prapares pastries and desserts?
1765
41-135 degrees
Patissier
blade - tang - handle - rivets - and heel

24. What is mirepoix?
Recipe
50% onions - 25% carrots - 25% celery
set thermostat at 250 degrees until fat has melted enough to cover the heating element
clay & metal vessels

25. What is menu accuracy?
be true to your menu desriptions
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Le Pocher
Nouvelle Cuisine

26. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
Le Sauter
Viruses - bacteria - parasites - and fungi
weight - volume and count
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

27. What is the deminsion for large dice?

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28. How full should the deep fryer (or) kettle be?
to the fill line
Mise en place
1 Ib -. of mirepoix to 1 gallon of stock
heel

29. What is fariner?
to dedge in flour
Patissier
stock
Biological - chemical - and physical

30. What is full half of quarter of the knife?
Recipe
tang
white - brown - and fumet (or) essence
Chef de partie

31. What is the fish cook called?
electric or digital scale - mechanical - triple beam
Poissonier
Bragade system
Auguste Escoffier

32. What should you do before adding fat to an empty deep fryer (or) kettle?
make sure the drain valve is shut
Le Poeler
Le Sauter
smoke-roasting

33. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
bechemel - espangal - tomato sauce - holliandase - and veloute
pan-broil
1/2' x 1/2' x 1/2'
funets (essence)

34. What is used to measure weight?
sear
meals with dozens of courses
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
ounce - pound - gram - and kilogram

35. What is a roux?
bones - water - aromatics - mirepoix - acid
equal parts cooked flour and fat
20-30 minutes
moist-heat cooking methods

36. What is a steel used for?
1/4' x 1/4' x 1/4'
deglaze
straightens the blade of the knife
Sous chef

37. What should you do when filling a deep fryer (or) kettle with solid fat?
adult bones
volume
set thermostat at 250 degrees until fat has melted enough to cover the heating element
tomatoes and reduction

38. What is the liquid and thickening agent for holliandaise sauce?
the type of restaurant you operate
high percentage of cartilage and other connective tissue
Saucier
butter and egg yolks

39. What are the three stages of roux?
white - blond - and brown
using all edible trim
food prepared at the table
butter and flour uncooked

40. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
Poissonier
when cooled should be gelatinous - have body - good taste - good color
Potentially hazardous foods
Chef de partie

41. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
1/2' x 1/2' x 1/8'
375 degrees
menu

42. What is a A la carte menu?
Le Pocher
everything sold and served individually
same menu everyday
sous vide

43. What is the term for cooking gently in liquid that is hot but not actually bubbling?
poach
meat
chasseur
aromatic vegetables - herbs - acid - and water

44. What is the cuisson for vacuum packed cooking?
to dedge in flour
Set-up equipment
variety
sous vide

45. What is the term for simmering or broiling until the quantity of liquid is decreased?
white - brown - and fumet (or) essence
Patissier
Saucier
reduce

46. What is made from bones?
gelatin
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
butter and egg yolks
stock

47. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
broth
meals with dozens of courses
Le Braiser
Le Poeler & sous vide

48. When doing mise en place What do you do 3rd?
Les cuisson
count
washing and trimming food
1765

49. What must be planned for your guest? (the people eating the food)
menu
Le Griller
AP weight
Rotisseur

50. What is the roast cook called; prepares roasted and braised meats and there gravies?
Rotisseur
saute
fry
rivets