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 french term for restaurant? (to restore)
for washed or cooked vegetables - salad greens - pasta - and other foods
Le Pocher
poultry
Restaurer

2. What is a reduction by 90-95%?
washing and trimming food
weight - volume and count
portion cost
glace

3. What is the term for a person in charge of a particular area of production?
handle
Chef de partie
instructional and standardized
glaze

4. What is the classic cooking techniques used in french cuisine?
pan-fry
Les cuisson
papillotte
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

5. What is a static menu?
bernaise and choron
same menu everyday
Viruses - bacteria - parasites - and fungi
change over a period

6. What should you do before adding fat to an empty deep fryer (or) kettle?
braise
deglaze
make sure the drain valve is shut
poor staff training

7. What are the three stages of roux?
high percentage of cartilage and other connective tissue
EP weight
white - blond - and brown
Le Pocher

8. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
Assumes you have knowledge and that you understand terminology and you know how to measure.
electric or digital scale - mechanical - triple beam
handle
Potentially hazardous foods

9. What is the liquid and thickening agent for holliandaise sauce?
butter and egg yolks
bake
chasseur
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

10. What is the small sauce for espagnole?
each - bunch - and dozen
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
chasseur
Electric/gas stoves allowed controlled temperatures

11. How long do you cook brown roux for?
allemande
20-30 minutes
change over a period
missing or inadequate tools

12. What kind of bones are used in a stock?
cornstarch and cold water
egg yolks and cream
ibs. (or) #
small animal bones

13. What is a colander used for?
brown stock and brown roux
washing and trimming food
grill
for washed or cooked vegetables - salad greens - pasta - and other foods

14. Who created nouvelle cuisine?
Fernand Point
to the fill line
food prepared at the table
standardized recipes

15. What is in a court bouillon?
aromatic vegetables - herbs - acid - and water
washing and trimming food
375 degrees
50% onions - 25% carrots - 25% celery

16. What must be planned for your guest? (the people eating the food)
to dedge in flour
Entremetier
butter and egg yolks
menu

17. What do you hold the knife with? ( made of rosewood - plastic - etc.)
handle
white stock
Le Braiser
Are those that are used in one or two items on your menu

18. What is a prix fixe menu?
gives it a toasty and nutty flavor
no choice
20-30 minutes
rivets

19. What is it called when you add liquid to the bottom of a pan to release the fond?
change over a period
Saucier
Le Pocher
deglaze

20. What is a liaison?
egg yolks and cream
for washed or cooked vegetables - salad greens - pasta - and other foods
tbsp
food cost percentage

21. What is the small sauce for veloute?
washing and trimming food
when cooled should be gelatinous - have body - good taste - good color
allemande
Le Pocher

22. When doing mise en place What do you do 3rd?
the type of restaurant you operate
washing and trimming food
bechemel - espangal - tomato sauce - holliandase - and veloute
no choice

23. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
AP weight
1/4' x 1/4' x 2-2 1/2'
Chef de partie
Le Griller

24. What is menu accuracy?
Nouvelle Cuisine
be true to your menu desriptions
Executive Chef
stock

25. What are the three terms for count measurement?
each - bunch - and dozen
washing and trimming food
remouillage
Fernand Point

26. Cost of ingredients divided by number of portions is?
descriptive language
portion cost
the type of restaurant you operate
1 Ib -. of mirepoix to 1 gallon of stock

27. What is the grill cook called?
fl. oz.
Executive Chef
EP weight
Grillardin

28. What is a steel used for?
straightens the blade of the knife
each - bunch - and dozen
Fernand Point
small animal bones

29. What is the term for cooking on a flat - solid cooking surface?
Le Poeler
griddle
be true to your menu desriptions
the type of restaurant you operate

30. What is glace de volaille?
poultry
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
sous vide
Gather food

31. Who opened the first restaurant?
Sous chef
glaze
Set-up equipment
Monsieur Boulanger

32. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
produces different coarseness and fineness - used for pureeing foods
Le Pocher
Saucier
papillotte

33. What is the term for cooking with dry heat in the presence of smoke?
smoke-roasting
bechemel - espangal - tomato sauce - holliandase - and veloute
Sous chef
white stock and blond roux

34. When doing mise en place What do you do 4th?
1/2' x 1/2' x 1/8'
EP weight
thermometer
Pre-heat euipment

35. What is a measurement of the mass or heavimess of a solidliquid or gas?
weight
tomatoes and reduction
oz.
reduce

36. What is a beurre manie?
Are those that are used in one or two items on your menu
Nouvelle Cuisine
AP weight
butter and flour uncooked

37. What is the Temperature danger zone (T.D.Z.)?
Le Braiser
variety
white stock
41-135 degrees

38. What is the birth and death dates of Careme?
1784-1833
parcook
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Mise en place

39. What is full half of quarter of the knife?
deglaze
equal parts cooked flour and fat
tang
smoke-roasting

40. What is the abbreviation for pound?
cornstarch and cold water
washing and trimming food
Le Pocher
ibs. (or) #

41. What is mirepoix?
white stock and blond roux
50% onions - 25% carrots - 25% celery
1/2' x 1/2' x 1/8'
Le Braiser

42. What is the measurement of portions that ensure that the correct amount of an item is served?
roast
broth
Recipe
portion control

43. What is fariner?
1784-1833
to dedge in flour
Teaspoon - tablespoon - fluid ounce
the type of restaurant you operate

44. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
gives it a toasty and nutty flavor
1-3 minutes
menu
white - blond - and brown

45. What is the term for cooking uncovered in pan of moderate amount of fat?
poor organization
deep-fry
1/4' x 1/4' x 1/4'
pan-fry

46. What is the gastric basic mehtod?
meals with dozens of courses
1-3 minutes
sugar and vinegar
g

47. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
measuring cups - measuring spoons - and ladles
moist-heat cooking methods
high carbon stainless steel
funets (essence)

48. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
sous vide
blanch
remouillage
be true to your menu desriptions

49. Who is incharge of the kitchen?
glace
braise
Executive Chef
minimum-use ingredients

50. What is the term for cooking by direct contact with steam?
cornstarch and cold water
steam
Viruses - bacteria - parasites - and fungi
blanch