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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 the liquid and thickening agent for bechemel?
Le Frire
equal parts cooked flour and fat
41-135 degrees
milk and white roux

2. What should your foods appearance have?
variety
4-6 minutes
oz.
sweat

3. What is the abbreviation for tablespoon?
tbsp
blanch
to the fill line
butter and flour uncooked

4. What is the term for simmering or broiling until the quantity of liquid is decreased?
roast
chasseur
reduce
butter and flour uncooked

5. Food cost diveded by menu price is?
ibs. (or) #
food cost percentage
variety
small animal bones

6. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
remouillage
deep-fry
aromatic vegetables - herbs - acid - and water
Auguste Escoffier

7. What is the small sauce for hollandaise?
food cost percentage
bernaise and choron
Teaspoon - tablespoon - fluid ounce
a short broth used for a cooking liquid for fish or vegetables

8. What is menu utilization
using all edible trim
Le Pocher
adult bones
1-3 minutes

9. What is the term for simmering or braising in a small amount of liquid?
stew
washing and trimming food
meat
portion cost

10. When managing time What is the 3th time waster?
grill
sear
adult bones
poor communication

11. What is a china cap used for?
heel
drain liquids through a relatively small opening
white - blond - and brown
gelatin

12. What is a cycle menu?
meat
standardized recipes
change over a period
Temperature danger zone

13. What is the abbreviation for pound?
portion control
ibs. (or) #
variety
Saucier

14. What is the deminsion for brunoise?

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15. What is the liquid and thickening agent for espagnole?
bechemel - espangal - tomato sauce - holliandase - and veloute
brown stock and brown roux
Le Sauter
no choice

16. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
bechemel - espangal - tomato sauce - holliandase - and veloute
standardized recipes
poor staff training
food cost percentage

17. Stocks are made with what five items?
missing or inadequate tools
heel
bake
bones - water - aromatics - mirepoix - acid

18. What is the birth and death dates of Careme?
1784-1833
Le Frire
smoke-roasting
when great clarity smoothness is required in a liquid

19. Who opened the first restaurant?
sweat
50% onions - 25% carrots - 25% celery
Monsieur Boulanger
glace

20. What is the Temperature danger zone (T.D.Z.)?
food cost percentage
brown stock and brown roux
41-135 degrees
Chef de partie

21. What is the abbreviation for teaspoon?
food cost percentage
bones - water - aromatics - mirepoix - acid
1/8' x 1/8' x 1/8'
tsp

22. Who created nouvelle cuisine?
Fernand Point
used to thicken meatloaf or stuffing
poor communication
white - blond - and brown

23. What are the three stages of roux?
item arrangement
variety
white - blond - and brown
minimum-use ingredients

24. What is the term for swirling a liquid in a saute pan?
small animal bones
layout & design
butter and flour uncooked
deglaze

25. What is the pastry chef called; prapares pastries and desserts?
tomatoes and reduction
Patissier
oz.
menu

26. What is the term for a person in charge of a particular area of production?
Chef de partie
menu
20-30 minutes
Biological - chemical - and physical

27. What is the fish cook called?
Teaspoon - tablespoon - fluid ounce
Poissonier
weight
1-3 minutes

28. What are the five knife components?
1765
blade - tang - handle - rivets - and heel
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
broil

29. What is the classic cooking techniques used in french cuisine?
Les cuisson
white - blond - and brown
menu
same menu everyday

30. What is the roast cook called; prepares roasted and braised meats and there gravies?
meat or fish bones that are fresh or purchased exclusively for stock production
variety
smoke-roasting
Rotisseur

31. What is fariner?
papillotte
ounce - pound - gram - and kilogram
for staining pasta - vegetables - and so on
to dedge in flour

32. What is a measurement of the space occupied by a liquid - solid - or gas?
saute
Aboyeur
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
volume

33. What is the french term for restaurant? (to restore)
Le Pocher
flour and water
Restaurer
Chef de partie

34. What is a colander used for?
1/4' x 1/4' x 2-2 1/2'
1784-1833
no clear priorities for tasks
for washed or cooked vegetables - salad greens - pasta - and other foods

35. What are the three measuring conventions of a recipe?
simmer
papillotte
3/4' x 3/4' x 3/4'
weight - volume and count

36. What is the term for cooking foods by surrounding them with hot - dry air?
bake
kg
small portions of several items
aromatic vegetables - herbs - acid - and water

37. What is the deminsion for paysanne?

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38. What is it called when you add liquid to the bottom of a pan to release the fond?
Les cuisson
brown stock
funets (essence)
deglaze

39. When managing time What is the 2nd time waster?
1-3 minutes
tsp
funets (essence)
poor staff training

40. What is menu accuracy?
remouillage
1/4' x 1/4' x 1/4'
be true to your menu desriptions
Le Frire

41. What is a steel used for?
1/8' x 1/8' x 2-2 1/2'
straightens the blade of the knife
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
make sure the drain valve is shut

42. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
Saucier
Fernand Point
fl. oz.
41-135 degrees

43. What is a white wash?
Poissonier
glace
flour and water
instructional and standardized

44. Who is incharge of production and assistant to the executive chef or chef de cuisine?
Sous chef
when cooled should be gelatinous - have body - good taste - good color
Auguste Escoffier
Le Frire

45. When doing mise en place What do you do 1st?
Gather food
pan-fry
Are those that are used in one or two items on your menu
Fernand Point

46. What is the liquid and thickening agent for veloute?
white stock and blond roux
Fernand Point
gives it a toasty and nutty flavor
poultry

47. What is the deminsion for medium dice?

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48. What is the cuisson for vacuum packed cooking?
Monsieur Boulanger
1/8' x 1/8' x 1/8'
sous vide
glace

49. What does T.D.Z. mean?
moist-heat cooking methods
Temperature danger zone
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
deep-fry

50. What is a tasting menu?
small portions of several items
equal parts cooked flour and fat
food prepared at the table
change over a period