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. When doing mise en place What do you do 5th?
Assumes you have knowledge and that you understand terminology and you know how to measure.
Cutting and garnishing
1/8' x 1/8' x 1/8'
Le Braiser

2. What is the term for cooking quickly in small amount of fat?
saute
thermometer
for sifting flour and other dry ingredients
for washed or cooked vegetables - salad greens - pasta - and other foods

3. When managing time What is the 5th time waster?
parboil
missing or inadequate tools
each - bunch - and dozen
tang

4. When doing mise en place What do you do 3rd?
washing and trimming food
no choice
Le Pocher
broth

5. What is the term for cooking in hot fat?
change over a period
white stock
set thermostat at 250 degrees until fat has melted enough to cover the heating element
fry

6. What is the term for cooking foods were heat is conducted without moisture?
dry-heat cooking methods
Auguste Escoffier
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Le Sauter

7. What is the term for giving a shine to the surface of a food?
375 degrees
broil
same menu everyday
glaze

8. What is a food mill used for?
41-135 degrees
produces different coarseness and fineness - used for pureeing foods
mornay
clay & metal vessels

9. Who created nouvelle cuisine?
Biological - chemical - and physical
Fernand Point
Le Braiser
1-3 minutes

10. What is a measurement of the space occupied by a liquid - solid - or gas?
volume
washing and trimming food
flour and water
variety

11. What are the three types of food hazard?
Biological - chemical - and physical
no choice
poor organization
poor communication

12. What is the small sauce for hollandaise?
Restaurer
bernaise and choron
minimum-use ingredients
to the fill line

13. What is the term for cooking on a flat - solid cooking surface?
Bragade system
4-6 minutes
griddle
1/2' x 1/2' x 1/8'

14. What is in a court bouillon?
Le Sauter
Pre-heat euipment
1/4' x 1/4' x 2-2 1/2'
aromatic vegetables - herbs - acid - and water

15. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
milk and white roux
Entremetier
Le Poeler
papillotte

16. What is a measurement of the mass or heavimess of a solidliquid or gas?
standardized recipes
same menu everyday
weight
fry

17. What is the abbreviation for tablespoon?
same menu everyday
glaze
tbsp
saute

18. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
1-3 minutes
tsp
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Potentially hazardous foods

19. What is the term for browning the surface of a food quickly at a high temperature?
papillotte
Saucier
sear
clay & metal vessels

20. What is the abbreviation for kilogram?
Are those that are used in one or two items on your menu
1/2' x 1/2' x 1/8'
kg
saute

21. What is the birth and death dates of Careme?
Auguste Escoffier
brown stock
1784-1833
cornstarch and cold water

22. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
everything sold and served individually
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
weight - volume and count
Le Braiser

23. What is the term for cooking in water or other liquid that is bubbling rapidly?
boiling
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
tsp
roast

24. What is used to measure weight?
ounce - pound - gram - and kilogram
Biological - chemical - and physical
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
butter and flour uncooked

25. What is a colander used for?
1 Ib -. of mirepoix to 1 gallon of stock
for washed or cooked vegetables - salad greens - pasta - and other foods
each - bunch - and dozen
adult bones

26. What is a reduction by 90-95%?
descriptive language
Rotisseur
poach
glace

27. What are the three scales used for weight?
heel
broth
electric or digital scale - mechanical - triple beam
missing or inadequate tools

28. What is the grill cook called?
Chef de cuisine
Cutting and garnishing
no choice
Grillardin

29. What is in a sachet?
for washed or cooked vegetables - salad greens - pasta - and other foods
stew
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
1/4' x 1/4' x 2-2 1/2'

30. Who opened the first restaurant?
fl. oz.
gives it a toasty and nutty flavor
Monsieur Boulanger
Chef de partie

31. What is the term for cooking slowly in fat without browning - sometimes under a cover?
sweat
bechemel - espangal - tomato sauce - holliandase - and veloute
1/8' x 1/8' x 1-2'
1-3 minutes

32. What is a cycle menu?
4-6 minutes
white - brown - and fumet (or) essence
simmer
change over a period

33. What is glace de volaille?
375 degrees
Fernand Point
1/8' x 1/8' x 1-2'
poultry

34. What are the three measuring conventions of a recipe?
high carbon stainless steel
Grillardin
to dedge in flour
weight - volume and count

35. What is the deminsion for paysanne?

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36. What is a sieve used for?
Le Pocher
1-3 minutes
fry
for sifting flour and other dry ingredients

37. What is the small sauce for tomato?
high carbon stainless steel
set thermostat at 250 degrees until fat has melted enough to cover the heating element
AP weight
creole

38. What is the term for station chef?
thermometer
bechemel - espangal - tomato sauce - holliandase - and veloute
creole
Chef de partie

39. What is the only cuisson with large amount of liquid for heat method?
Le Sauter
Le Braiser
menu
Le Pocher

40. What is the second new technology for modern developments?
to the fill line
Viruses - bacteria - parasites - and fungi
Electric/gas stoves allowed controlled temperatures
creole

41. Why use young animal bones for stock?
high percentage of cartilage and other connective tissue
1784-1833
high carbon stainless steel
Cutting and garnishing

42. What is the deminsion for small dice?

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43. What are the four disease causing organisms?
Viruses - bacteria - parasites - and fungi
egg yolks and cream
portion control
menu

44. When you are in a large operation with several kitchens Who is in charge of each kitchen?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Chef de cuisine
Biological - chemical - and physical
gives it a toasty and nutty flavor

45. What is menu accuracy?
AP weight
white - blond - and brown
instructional and standardized
be true to your menu desriptions

46. When doing mise en place What do you do 4th?
remouillage
gelatin
flour and water
Pre-heat euipment

47. What is a slurry?
Garde manager
papillotte
cornstarch and cold water
pan-broil

48. What is the fish cook called?
glace
straightens the blade of the knife
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
Poissonier

49. How do you judge the quality of stocks?
when cooled should be gelatinous - have body - good taste - good color
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
fry
smoke-roasting

50. What is the term for cooking on an open grid over a heat source?
poor communication
grill
portion cost
Chef de partie