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 roast cook called; prepares roasted and braised meats and there gravies?
grill
Rotisseur
poor communication
bernaise and choron

2. Never add salt to?
1/2' x 1/2' x 1/8'
everything sold and served individually
3/4' x 3/4' x 3/4'
stock

3. What does cooking flour do?
blade - tang - handle - rivets - and heel
boiling
gives it a toasty and nutty flavor
fl. oz.

4. What are the elements of a menu structure?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
egg yolks and cream
saute
meat or fish bones that are fresh or purchased exclusively for stock production

5. What is the highest psition of all station chefs (or) chef de partie?
sugar and vinegar
Viruses - bacteria - parasites - and fungi
adult bones
Saucier

6. What is the Temperature danger zone (T.D.Z.)?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
electric or digital scale - mechanical - triple beam
41-135 degrees
Recipe

7. What is the small sauce for behemel?
Restaurer
instructional recipes
mornay
griddle

8. What is used to measure volume?
measuring cups - measuring spoons - and ladles
bake
for sifting flour and other dry ingredients
Poissonier

9. Who opened the first restaurant?
Potentially hazardous foods
bernaise and choron
Auguste Escoffier
Monsieur Boulanger

10. What is a measurement of the space occupied by a liquid - solid - or gas?
bake
volume
variety
oz.

11. What is the term for cooking covered in a small amount of fat?
braise
the type of restaurant you operate
1784-1833
a short broth used for a cooking liquid for fish or vegetables

12. When managing time What is the 2nd time waster?
poor staff training
a short broth used for a cooking liquid for fish or vegetables
sugar and vinegar
reduce

13. What is a food mill used for?
glace
meals with dozens of courses
produces different coarseness and fineness - used for pureeing foods
to dedge in flour

14. What is the term for cooking partially by any method?
tomatoes and reduction
deglaze
funets (essence)
parcook

15. Who reorganized the kitchen?
stew
Cutting and garnishing
Temperature danger zone
Auguste Escoffier

16. What are the three terms for count measurement?
1/8' x 1/8' x 1/8'
each - bunch - and dozen
stew
sous vide

17. What is the term for cooking uncovered in a skillet or saute pan without fat?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Le Braiser
pan-broil
brown stock and brown roux

18. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
brown stock
the type of restaurant you operate
creole
heel

19. What is the abbreviation for teaspoon?
Entremetier
meals with dozens of courses
tsp
Mise en place

20. What guards your hand?
heel
Pre-heat euipment
gives it a toasty and nutty flavor
sous vide

21. What is the term for swirling a liquid in a saute pan?
deglaze
steam
handle
remouillage

22. Why is a recipe necessary?

23. What is court boullian?
a short broth used for a cooking liquid for fish or vegetables
washing and trimming food
sear
portion control

24. What is the term for simmering or braising in a small amount of liquid?
volume
to the fill line
sweat
stew

25. What is a china cap used for?
sweat
drain liquids through a relatively small opening
Saucier
Cutting and garnishing

26. When doing mise en place What do you do 5th?
descriptive language
Cutting and garnishing
Pre-heat euipment
4-6 minutes

27. What is the term for giving a shine to the surface of a food?
bones - water - aromatics - mirepoix - acid
Le Braiser
glaze
using all edible trim

28. What holds the knife together - made of steel?
butter and egg yolks
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
rivets
meat or fish bones that are fresh or purchased exclusively for stock production

29. When managing time What is the 4th time waster?
1765
tang
poor organization
1-3 minutes

30. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
brown stock
weight - volume and count
for washed or cooked vegetables - salad greens - pasta - and other foods
Le Sauter

31. What is the measurement of portions that ensure that the correct amount of an item is served?
to the fill line
saute
meat
portion control

32. What do you hold the knife with? ( made of rosewood - plastic - etc.)
3/4' x 3/4' x 3/4'
handle
ibs. (or) #
straightens the blade of the knife

33. What is stock?
simmer
1765
no choice
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

34. What is the birth and death dates of Careme?
1784-1833
braise
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
1/8' x 1/8' x 1/8'

35. What are the three types of food hazard?
broil
Le Sauter
gives it a toasty and nutty flavor
Biological - chemical - and physical

36. What is glace de viande?
creole
Le Braiser
meat
Le Frire

37. What is the liquid and thickening agent for veloute?
poor organization
white stock and blond roux
Saucier
glace

38. What is a liaison?
Le Braiser
egg yolks and cream
1/4' x 1/4' x 1/4'
kg

39. What is the abbreviation for pound?
tang
same menu everyday
high percentage of cartilage and other connective tissue
ibs. (or) #

40. What is the grill cook called?
to dedge in flour
creole
Grillardin
Fernand Point

41. What is the classic cooking techniques used in french cuisine?
Le Pocher
boiling
Les cuisson
everything sold and served individually

42. What should you do when filling a deep fryer (or) kettle with solid fat?
clay & metal vessels
meat
food prepared at the table
set thermostat at 250 degrees until fat has melted enough to cover the heating element

43. What is the only cuisson with large amount of liquid for heat method?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
Le Pocher
gives it a toasty and nutty flavor
Are those that are used in one or two items on your menu

44. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
broth
variety
Le Frire
Fernand Point

45. What is the term for cooking on an open grid over a heat source?
bernaise and choron
grill
griddle
tbsp

46. What is table d'hote?
flour and water
item arrangement
food prepared at the table
Garde manager

47. What is the term for cooking an item partially and very breifly in boiling water?
Chef de cuisine
white stock and blond roux
blanch
handle

48. What is the liquid and thickening agent for holliandaise sauce?
1784-1833
butter and egg yolks
375 degrees
mornay

49. What is the small sauce for veloute?
Are those that are used in one or two items on your menu
Le Braiser
allemande
for staining pasta - vegetables - and so on

50. What is the first technology for modern developments?
high percentage of cartilage and other connective tissue
Executive Chef
roast
clay & metal vessels