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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 a chinois used for?
Recipe
when great clarity smoothness is required in a liquid
Auguste Escoffier
sugar and vinegar

2. Why is a recipe necessary?

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3. Who opened the first restaurant?
Monsieur Boulanger
papillotte
Rotisseur
small animal bones

4. What is the weight after all inedible or nonservable parts are trimmed off?
EP weight
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
food cost percentage
heel

5. What is the small sauce for veloute?
Le Braiser
Le Pocher
straightens the blade of the knife
allemande

6. What is the abbreviation for tablespoon?
1765
variety
Le Sauter
tbsp

7. What is the liquid and thickening agent for tomato sauce?
funets (essence)
to dedge in flour
tomatoes and reduction
mornay

8. What is a tasting menu?
variety
3/4' x 3/4' x 3/4'
rivets
small portions of several items

9. What is a sieve used for?
milk and white roux
Chef de partie
for sifting flour and other dry ingredients
Biological - chemical - and physical

10. When doing mise en place What do you do 2nd?
same menu everyday
butter and flour uncooked
poor communication
Set-up equipment

11. What is the Temperature danger zone (T.D.Z.)?
Le Braiser
41-135 degrees
adult bones
clay & metal vessels

12. What is the grill cook called?
Auguste Escoffier
a list of dishes served or available to be served at a meal
used to thicken meatloaf or stuffing
Grillardin

13. What guards your hand?
Pre-heat euipment
heel
measuring cups - measuring spoons - and ladles
Les cuisson

14. What is the abbreviation for teaspoon?
portion cost
make sure the drain valve is shut
tsp
the type of restaurant you operate

15. What should you do before adding fat to an empty deep fryer (or) kettle?
1-3 minutes
creole
make sure the drain valve is shut
Set-up equipment

16. What must be planned for your guest? (the people eating the food)
menu
Le Pocher
make sure the drain valve is shut
1784-1833

17. Who created nouvelle cuisine?
straightens the blade of the knife
chasseur
washing and trimming food
Fernand Point

18. What is the term for cooking with radiant heat from above?
small portions of several items
poor staff training
broil
fry

19. What are the two types of recipes?
poor organization
same menu everyday
straightens the blade of the knife
instructional and standardized

20. What is the deminsion for allumet?

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21. What is the standard pre-heating temperature?
white stock and blond roux
375 degrees
Rotisseur
Patissier

22. What is menu accuracy?
food cost percentage
Are those that are used in one or two items on your menu
sear
be true to your menu desriptions

23. What is the only cuisson to be a blanc and (or) a brun?
portion cost
thermometer
tomatoes and reduction
Le Braiser

24. What is the most important/significant manu making principle?
small portions of several items
parcook
cornstarch and cold water
item arrangement

25. What is the small sauce for behemel?
Chef de partie
high percentage of cartilage and other connective tissue
mornay
aromatic vegetables - herbs - acid - and water

26. When managing time What is the 2nd time waster?
Saucier
Le Frire
Recipe
poor staff training

27. What should your foods appearance have?
poor organization
Marie-Antoine Careme
variety
1 Ib -. of mirepoix to 1 gallon of stock

28. What is a prix fixe menu?
no choice
a short broth used for a cooking liquid for fish or vegetables
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
same menu everyday

29. What is full half of quarter of the knife?
tang
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
deglaze
Saucier

30. How do you judge the quality of stocks?
when cooled should be gelatinous - have body - good taste - good color
missing or inadequate tools
pan-fry
drain liquids through a relatively small opening

31. What is the term for cooking partially in a boiling or simmering liquid?
brown stock
parboil
bernaise and choron
1/8' x 1/8' x 2-2 1/2'

32. What is the classic cooking techniques used in french cuisine?
chasseur
measuring cups - measuring spoons - and ladles
straightens the blade of the knife
Les cuisson

33. Who invented grande cuisine?
Marie-Antoine Careme
portion control
standardized recipes
a list of dishes served or available to be served at a meal

34. What is used to measure volume?
Auguste Escoffier
measuring cups - measuring spoons - and ladles
bake
each - bunch - and dozen

35. What is the deminsion for large dice?

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36. What is the term for simmering or broiling until the quantity of liquid is decreased?
bechemel - espangal - tomato sauce - holliandase - and veloute
1/4' x 1/4' x 1/4'
reduce
fish

37. What is the weight of an as purchased - before any trimming is done?
fry
AP weight
Saucier
Patissier

38. What is the deminsion for julienne?

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39. What is glace de volaille?
parcook
menu
1/4' x 1/4' x 1/4'
poultry

40. What is the expediter called; accepts orders from the server and gives them to the line?
remouillage
instructional recipes
Aboyeur
heel

41. What is the first technology for modern developments?
bake
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
clay & metal vessels
Electric/gas stoves allowed controlled temperatures

42. What is table d'hote?
tomatoes and reduction
1/2' x 1/2' x 1/8'
food prepared at the table
equal parts cooked flour and fat

43. What is a white wash?
flour and water
a list of dishes served or available to be served at a meal
heel
to the fill line

44. What should suit the characteristics and style of the restaurant?
a list of dishes served or available to be served at a meal
deep-fry
white - blond - and brown
layout & design

45. When doing mise en place What do you do 5th?
Teaspoon - tablespoon - fluid ounce
poor staff training
chasseur
Cutting and garnishing

46. What is the abbreviation for kilogram?
Le Pocher
Rotisseur
kg
Auguste Escoffier

47. What is the small sauce for tomato?
creole
Le Poeler & sous vide
fl. oz.
a list of dishes served or available to be served at a meal

48. What is the liquid and thickening agent for holliandaise sauce?
moist-heat cooking methods
butter and egg yolks
Set-up equipment
Are those that are used in one or two items on your menu

49. Who reorganized the kitchen?
g
for staining pasta - vegetables - and so on
stock
Auguste Escoffier

50. 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?
deglaze
for staining pasta - vegetables - and so on
Le Poeler
4-6 minutes