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 are the three terms for volume measurement?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
glace
Le Pocher
Teaspoon - tablespoon - fluid ounce

2. What is the only cuisson to be a blanc and (or) a brun?
Le Pocher
Le Braiser
simmer
electric or digital scale - mechanical - triple beam

3. What is a chinois used for?
when great clarity smoothness is required in a liquid
creole
Le Pocher
layout & design

4. What is the deminsion for large dice?

5. What do you hold the knife with? ( made of rosewood - plastic - etc.)
handle
moist-heat cooking methods
Le Pocher
the type of restaurant you operate

6. What are the elements of a menu structure?
meals with dozens of courses
for staining pasta - vegetables - and so on
to the fill line
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

7. What are the other thickening agents besides roux?
Aboyeur
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
pan-fry

8. What are the limitations of using a recipe?
a list of dishes served or available to be served at a meal
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Assumes you have knowledge and that you understand terminology and you know how to measure.
poor organization

9. What is a menu?
descriptive language
drain liquids through a relatively small opening
minimum-use ingredients
a list of dishes served or available to be served at a meal

10. When was the first restaurant opened?
1765
sweat
cornstarch and cold water
layout & design

11. Never add salt to?
Pre-heat euipment
1-3 minutes
regularly
stock

12. What is the most important/significant manu making principle?
clay & metal vessels
item arrangement
poultry
minimum-use ingredients

13. What is a colander used for?
EP weight
for washed or cooked vegetables - salad greens - pasta - and other foods
sous vide
Saucier

14. What is menu accuracy?
fish
be true to your menu desriptions
fry
poultry

15. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
meals with dozens of courses
poor communication
Le Pocher
meat or fish bones that are fresh or purchased exclusively for stock production

16. Cost of ingredients divided by number of portions is?
papillotte
portion cost
food cost percentage
Grillardin

17. What is a white wash?
Grillardin
tbsp
butter and egg yolks
flour and water

18. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
griddle
standardized recipes
1/4' x 1/4' x 2-2 1/2'
1784-1833

19. What is the deminsion for medium dice?

20. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
Aboyeur
sweat
Garde manager
Le Braiser

21. What is in a sachet?
heel
Auguste Escoffier
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
high carbon stainless steel

22. What is the only cuissonwith small amount of liquid for heat method?
Executive Chef
Fernand Point
each - bunch - and dozen
Le Braiser

23. What is full half of quarter of the knife?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
tang
missing or inadequate tools
everything sold and served individually

24. What is the term for cooking wrapped in paper to steam in it own moisture?
volume
1/4' x 1/4' x 1/4'
deglaze
papillotte

25. What is a static menu?
same menu everyday
meat or fish bones that are fresh or purchased exclusively for stock production
smoke-roasting
change over a period

26. What is the term for cooking partially by any method?
parcook
when great clarity smoothness is required in a liquid
EP weight
gelatin

27. What is the abbreviation for kilogram?
kg
41-135 degrees
Chef de cuisine
Gather food

28. What is the first technology for modern developments?
milk and white roux
sous vide
clay & metal vessels
sweat

29. What are the types of menus?

30. What is a china cap used for?
drain liquids through a relatively small opening
Sous chef
Patissier
no choice

31. What is the deminsion for brunoise?

32. What should suit the characteristics and style of the restaurant?
smoke-roasting
layout & design
missing or inadequate tools
clay & metal vessels

33. Who opened the first restaurant?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
chasseur
Monsieur Boulanger
menu

34. What is the term for station chef?
Chef de partie
1-3 minutes
glaze
egg yolks and cream

35. What is a cycle menu?
3/4' x 3/4' x 3/4'
Le Pocher
fl. oz.
change over a period

36. What is the term for cooking with dry heat in the presence of smoke?
bechemel - espangal - tomato sauce - holliandase - and veloute
item arrangement
Le Pocher
smoke-roasting

37. When doing mise en place What do you do 5th?
instructional recipes
Saucier
Cutting and garnishing
aromatic vegetables - herbs - acid - and water

38. What is the term for cooking on a flat - solid cooking surface?
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
griddle
1/4' x 1/4' x 1/4'
variety

39. What is the blade made of?
weight - volume and count
dry-heat cooking methods
high carbon stainless steel
Le Sauter

40. What is the term for cooking quickly in small amount of fat?
heel
egg yolks and cream
for washed or cooked vegetables - salad greens - pasta - and other foods
saute

41. What is the term for cooking gently in liquid that is hot but not actually bubbling?
a short broth used for a cooking liquid for fish or vegetables
poach
Saucier
for sifting flour and other dry ingredients

42. How long do you cook blond roux for?
4-6 minutes
meals with dozens of courses
41-135 degrees
deep-fry

43. What is the term for browning the surface of a food quickly at a high temperature?
Pre-heat euipment
sear
chasseur
Viruses - bacteria - parasites - and fungi

44. What are the four disease causing organisms?
Viruses - bacteria - parasites - and fungi
fry
mornay
the type of restaurant you operate

45. What is used to measure weight?
Set-up equipment
Gather food
aromatic vegetables - herbs - acid - and water
ounce - pound - gram - and kilogram

46. What recipe teaches basic cooking techinques?
flour and water
50% onions - 25% carrots - 25% celery
instructional recipes
g

47. What is glace de volaille?
flour and water
poultry
variety
minimum-use ingredients

48. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
Le Braiser
reduce
Saucier
standardized recipes

49. What is the expediter called; accepts orders from the server and gives them to the line?
menu
change over a period
Aboyeur
a short broth used for a cooking liquid for fish or vegetables

50. What kind of bones are in a broth?
Le Braiser
Garde manager
meals with dozens of courses
adult bones