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 used to measure volume?
standardized recipes
measuring cups - measuring spoons - and ladles
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
high percentage of cartilage and other connective tissue

2. What are the two types of recipes?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
a list of dishes served or available to be served at a meal
instructional and standardized
measuring cups - measuring spoons - and ladles

3. What is the term for cooking with dry heat in the presence of smoke?
Fernand Point
sugar and vinegar
saute
smoke-roasting

4. What should your foods appearance have?
Nouvelle Cuisine
variety
descriptive language
Entremetier

5. What are the types of menus?

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6. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
EP weight
descriptive language
white stock
measuring cups - measuring spoons - and ladles

7. What is made from bones?
menu
high carbon stainless steel
gelatin
handle

8. What is in a bouquet garni?
dry-heat cooking methods
using all edible trim
meat
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

9. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
brown stock
Auguste Escoffier
Biological - chemical - and physical
to dedge in flour

10. What is a static menu?
Teaspoon - tablespoon - fluid ounce
same menu everyday
bones - water - aromatics - mirepoix - acid
washing and trimming food

11. What is the fish cook called?
using all edible trim
Poissonier
used to thicken meatloaf or stuffing
glace

12. What is the term for browning the surface of a food quickly at a high temperature?
sear
EP weight
Sous chef
1-3 minutes

13. What should you do when filling a deep fryer (or) kettle with solid fat?
gelatin
Static - cycle - a la carte - table d'hote - prix fixe - tasting
mornay
set thermostat at 250 degrees until fat has melted enough to cover the heating element

14. What is a steel used for?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
straightens the blade of the knife
glaze
instructional recipes

15. What is the abbreviation for pound?
1/4' x 1/4' x 1/4'
white - blond - and brown
blanch
ibs. (or) #

16. What is the term for swirling a liquid in a saute pan?
remouillage
count
deglaze
fry

17. What is the deminsion for large dice?

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18. What are the three terms for volume measurement?
menu
egg yolks and cream
Teaspoon - tablespoon - fluid ounce
Aboyeur

19. What is the liquid and thickening agent for veloute?
1765
food prepared at the table
white stock and blond roux
Fernand Point

20. What is the only cuisson to be a blanc?
Le Pocher
no clear priorities for tasks
funets (essence)
steam

21. What is the small sauce for hollandaise?
Le Pocher
straightens the blade of the knife
Le Pocher
bernaise and choron

22. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
heel
funets (essence)
Rotisseur
Fernand Point

23. Who was responsible for the uniforms worn in the kitchen?
a list of dishes served or available to be served at a meal
fl. oz.
Auguste Escoffier
for sifting flour and other dry ingredients

24. How long do you cook blond roux for?
braise
Les cuisson
4-6 minutes
flour and water

25. What is a cycle menu?
4-6 minutes
sweat
food prepared at the table
change over a period

26. What is the term for simmering or broiling until the quantity of liquid is decreased?
Chef de cuisine
Assumes you have knowledge and that you understand terminology and you know how to measure.
reduce
deglaze

27. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
using all edible trim
item arrangement
sear
Le Braiser

28. When doing mise en place What do you do 1st?
descriptive language
gelatin
Gather food
drain liquids through a relatively small opening

29. What kind of bones are in a broth?
blanch
missing or inadequate tools
Gather food
adult bones

30. What recipe teaches basic cooking techinques?
AP weight
for staining pasta - vegetables - and so on
instructional recipes
Saucier

31. What is the term for everything in it's place?
broil
Mise en place
high percentage of cartilage and other connective tissue
Le Sauter

32. What is a china cap used for?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
variety
food prepared at the table
drain liquids through a relatively small opening

33. What is a tasting menu?
kg
flour and water
moist-heat cooking methods
small portions of several items

34. What is a measurement of the mass or heavimess of a solidliquid or gas?
a list of dishes served or available to be served at a meal
Gather food
Auguste Escoffier
weight

35. What is table d'hote?
item arrangement
food prepared at the table
1/4' x 1/4' x 2-2 1/2'
oz.

36. What is the grill cook called?
minimum-use ingredients
Grillardin
handle
Assumes you have knowledge and that you understand terminology and you know how to measure.

37. What is the weight of an as purchased - before any trimming is done?
white stock
AP weight
Rotisseur
3/4' x 3/4' x 3/4'

38. What is the first technology for modern developments?
standardized recipes
EP weight
clay & metal vessels
brown stock

39. What is the term for cooking on a flat - solid cooking surface?
butter and egg yolks
griddle
Mise en place
Grillardin

40. What is a beurre manie?
the type of restaurant you operate
Le Pocher
butter and flour uncooked
Le Braiser

41. When doing mise en place What do you do 2nd?
saute
Saucier
Set-up equipment
stock

42. What is the deminsion for medium dice?

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43. How do you get good flavor and body from a stock?
blanch
pan-broil
poultry
meat or fish bones that are fresh or purchased exclusively for stock production

44. Layout and design should reflect what about your resaurant?
glace
straightens the blade of the knife
the type of restaurant you operate
no choice

45. What is the term for cooking uncovered in a skillet or saute pan without fat?
poor communication
pan-broil
Teaspoon - tablespoon - fluid ounce
deglaze

46. What is the most important/significant manu making principle?
item arrangement
brown stock and brown roux
tbsp
meat or fish bones that are fresh or purchased exclusively for stock production

47. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
white - brown - and fumet (or) essence
oz.
instructional recipes
simmer

48. What is the abbreviation for grams?
g
egg yolks and cream
sweat
1/2' x 1/2' x 1/8'

49. What is the liquid and thickening agent for bechemel?
produces different coarseness and fineness - used for pureeing foods
deglaze
milk and white roux
poor organization

50. What is the birth and death dates of Careme?
1784-1833
reduce
simmer
Aboyeur