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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 stock?
white stock
poultry
gelatin
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

2. What is a menu?
handle
41-135 degrees
white - blond - and brown
a list of dishes served or available to be served at a meal

3. What is the only cuissonwith small amount of liquid for heat method?
papillotte
50% onions - 25% carrots - 25% celery
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Le Braiser

4. What is used to measure weight?
gelatin
Saucier
fl. oz.
ounce - pound - gram - and kilogram

5. What is a roux?
Le Braiser
stock
equal parts cooked flour and fat
Le Braiser

6. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
egg yolks and cream
broth
Le Poeler
poor communication

7. What is the term for cooking foods were heat is conducted without moisture?
Auguste Escoffier
dry-heat cooking methods
food cost percentage
everything sold and served individually

8. What is the french term for restaurant? (to restore)
poor staff training
Chef de partie
weight
Restaurer

9. 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?
smoke-roasting
sear
Cutting and garnishing
Le Poeler

10. What must be planned for your guest? (the people eating the food)
deep-fry
menu
for sifting flour and other dry ingredients
remouillage

11. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
each - bunch - and dozen
Le Sauter
remouillage
1/8' x 1/8' x 1-2'

12. When doing mise en place What do you do 4th?
Bragade system
Pre-heat euipment
1/2' x 1/2' x 1/8'
high carbon stainless steel

13. What is grande cuisine?
meals with dozens of courses
Le Braiser
white - brown - and fumet (or) essence
washing and trimming food

14. What is the term for cooking quickly in small amount of fat?
saute
stew
everything sold and served individually
1/2' x 1/2' x 1/2'

15. What is the term for cooking using heat conducted to food from water - liquid - or steam?
moist-heat cooking methods
for staining pasta - vegetables - and so on
instructional and standardized
1-3 minutes

16. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
1/4' x 1/4' x 2-2 1/2'
regularly
50% onions - 25% carrots - 25% celery
sugar and vinegar

17. What is the measurement of portions that ensure that the correct amount of an item is served?
variety
portion control
menu
set thermostat at 250 degrees until fat has melted enough to cover the heating element

18. What are minimum-use ingredients?
Entremetier
Are those that are used in one or two items on your menu
Chef de partie
glace

19. How do you check the fat temperature of a deep fryer (or) kettle?
Poissonier
brown stock
to dedge in flour
thermometer

20. What is the abbreviation for teaspoon?
Sous chef
tsp
Mise en place
no choice

21. What is the offical name of the organization of the kitchen?
stew
mornay
fl. oz.
Bragade system

22. What holds the knife together - made of steel?
descriptive language
standardized recipes
rivets
dry-heat cooking methods

23. Who reorganized the kitchen?
heel
meals with dozens of courses
Auguste Escoffier
brown stock

24. Who created nouvelle cuisine?
rivets
Saucier
for staining pasta - vegetables - and so on
Fernand Point

25. What is the deminsion for medium dice?

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26. What are the five mother sauces
cornstarch and cold water
a list of dishes served or available to be served at a meal
bechemel - espangal - tomato sauce - holliandase - and veloute
oz.

27. When doing mise en place What do you do 3rd?
funets (essence)
washing and trimming food
gives it a toasty and nutty flavor
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

28. What is the only cuisson to be a blanc and (or) a brun?
minimum-use ingredients
Recipe
Le Braiser
oz.

29. What is the small sauce for veloute?
dry-heat cooking methods
allemande
Restaurer
to the fill line

30. What does T.D.Z. mean?
tsp
poor communication
egg yolks and cream
Temperature danger zone

31. What is a written record of the ingredients and preparation steps needed to make a particular dish?
measuring cups - measuring spoons - and ladles
1/2' x 1/2' x 1/8'
Recipe
blade - tang - handle - rivets - and heel

32. What type of ingredients should you avoid?
parboil
volume
when cooled should be gelatinous - have body - good taste - good color
minimum-use ingredients

33. What is the highest psition of all station chefs (or) chef de partie?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
thermometer
Saucier
item arrangement

34. What is the only cuisson with large amount of liquid for heat method?
change over a period
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Le Pocher
a short broth used for a cooking liquid for fish or vegetables

35. Food cost diveded by menu price is?
volume
handle
food cost percentage
drain liquids through a relatively small opening

36. What is the term for cooking on an open grid over a heat source?
41-135 degrees
grill
brown stock
papillotte

37. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
milk and white roux
bechemel - espangal - tomato sauce - holliandase - and veloute
Fernand Point
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

38. What is a tasting menu?
meat
adult bones
papillotte
small portions of several items

39. What is the term for cooking uncovered in pan of moderate amount of fat?
Fernand Point
pan-fry
Pre-heat euipment
broil

40. What is the abbreviation for pound?
layout & design
fl. oz.
ibs. (or) #
creole

41. What is the deminsion for allumet?

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42. How do you judge the quality of stocks?
1/2' x 1/2' x 1/8'
when cooled should be gelatinous - have body - good taste - good color
braise
Auguste Escoffier

43. How long do you cook white roux for?
Sous chef
a list of dishes served or available to be served at a meal
1-3 minutes
1/4' x 1/4' x 2-2 1/2'

44. What is the term for cooking wrapped in paper to steam in it own moisture?
boiling
Pre-heat euipment
papillotte
glace

45. What is a chinois used for?
when great clarity smoothness is required in a liquid
milk and white roux
high percentage of cartilage and other connective tissue
grill

46. What is menu utilization
butter and flour uncooked
change over a period
using all edible trim
Monsieur Boulanger

47. What is the abbreviation for tablespoon?
make sure the drain valve is shut
g
tbsp
white - blond - and brown

48. What is the expediter called; accepts orders from the server and gives them to the line?
creole
when great clarity smoothness is required in a liquid
flour and water
Aboyeur

49. What are the three terms for count measurement?
tsp
descriptive language
each - bunch - and dozen
everything sold and served individually

50. What does cooking flour do?
Le Griller
kg
Temperature danger zone
gives it a toasty and nutty flavor