Test your basic knowledge |

Cooking Basics

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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 veloute?
bechemel - espangal - tomato sauce - holliandase - and veloute
milk and white roux
white stock and blond roux
high percentage of cartilage and other connective tissue

2. What is the term for cooking partially by any method?
parcook
poor organization
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
egg yolks and cream

3. What are the limitations of using a recipe?
thermometer
electric or digital scale - mechanical - triple beam
Assumes you have knowledge and that you understand terminology and you know how to measure.
item arrangement

4. What is the pastry chef called; prapares pastries and desserts?
used to thicken meatloaf or stuffing
Le Pocher
Patissier
AP weight

5. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
poultry
make sure the drain valve is shut
Le Pocher
measuring cups - measuring spoons - and ladles

6. When managing time What is the 5th time waster?
poach
missing or inadequate tools
kg
high percentage of cartilage and other connective tissue

7. When managing time What is the 2nd time waster?
poor staff training
fl. oz.
glaze
change over a period

8. What do you need to capture the largest target audience?
to dedge in flour
high percentage of cartilage and other connective tissue
flour and water
variety

9. What is the only cuisson to be a blanc and (or) a brun?
drain liquids through a relatively small opening
instructional recipes
Rotisseur
Le Braiser

10. What are the four disease causing organisms?
Viruses - bacteria - parasites - and fungi
20-30 minutes
1/8' x 1/8' x 1/8'
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

11. Who was respondsable for simolifying classicl cuisine and the classical menu?
Auguste Escoffier
1/8' x 1/8' x 1-2'
Chef de cuisine
simmer

12. What is the Temperature danger zone (T.D.Z.)?
1/8' x 1/8' x 1/8'
50% onions - 25% carrots - 25% celery
bones - water - aromatics - mirepoix - acid
41-135 degrees

13. Who invented grande cuisine?
meals with dozens of courses
Marie-Antoine Careme
weight
simmer

14. What should suit the characteristics and style of the restaurant?
50% onions - 25% carrots - 25% celery
layout & design
moist-heat cooking methods
glaze

15. What is the term for browning the surface of a food quickly at a high temperature?
handle
Mise en place
sear
Fernand Point

16. What is table d'hote?
poor staff training
deglaze
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
food prepared at the table

17. What is the abbreviation for pound?
minimum-use ingredients
Fernand Point
sweat
ibs. (or) #

18. What is the term for cooking foods by surrounding them with hot - dry air?
poor organization
gives it a toasty and nutty flavor
bake
variety

19. What is the only cuissonwith small amount of liquid for heat method?
pan-broil
Les cuisson
smoke-roasting
Le Braiser

20. What is the abbreviation for teaspoon?
butter and flour uncooked
parcook
tsp
Le Braiser

21. Stocks are made with what five items?
bones - water - aromatics - mirepoix - acid
AP weight
white stock
Saucier

22. What are minimum-use ingredients?
Are those that are used in one or two items on your menu
adult bones
weight
Static - cycle - a la carte - table d'hote - prix fixe - tasting

23. What is a colander used for?
1-3 minutes
Le Griller
for washed or cooked vegetables - salad greens - pasta - and other foods
sweat

24. What is the term for cooking gently in liquid that is hot but not actually bubbling?
Le Frire
poach
Auguste Escoffier
Le Pocher

25. How do you get good flavor and body from a stock?
meat or fish bones that are fresh or purchased exclusively for stock production
saute
variety
smoke-roasting

26. What is the abbreviation for kilogram?
produces different coarseness and fineness - used for pureeing foods
gelatin
electric or digital scale - mechanical - triple beam
kg

27. What is a food mill used for?
Marie-Antoine Careme
portion cost
food prepared at the table
produces different coarseness and fineness - used for pureeing foods

28. What is the ratio of mirepoix to stock?
change over a period
ounce - pound - gram - and kilogram
1 Ib -. of mirepoix to 1 gallon of stock
Poissonier

29. What is a written record of the ingredients and preparation steps needed to make a particular dish?
gelatin
Recipe
blade - tang - handle - rivets - and heel
creole

30. What is the measurement of portions that ensure that the correct amount of an item is served?
fry
portion control
a short broth used for a cooking liquid for fish or vegetables
Saucier

31. What is menu accuracy?
1/4' x 1/4' x 2-2 1/2'
be true to your menu desriptions
Auguste Escoffier
mornay

32. What is the birth and death dates of Careme?
Mise en place
1784-1833
poor staff training
food cost percentage

33. What recipe teaches basic cooking techinques?
instructional recipes
poor communication
poultry
everything sold and served individually

34. What is the term for everything in it's place?
white - blond - and brown
Mise en place
variety
poach

35. What is the small sauce for veloute?
allemande
bechemel - espangal - tomato sauce - holliandase - and veloute
Mise en place
tang

36. When doing mise en place What do you do 2nd?
Le Braiser
Set-up equipment
aromatic vegetables - herbs - acid - and water
allemande

37. What is the term for simmering or braising in a small amount of liquid?
tomatoes and reduction
stew
fry
Entremetier

38. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
Garde manager
1/8' x 1/8' x 2-2 1/2'
for washed or cooked vegetables - salad greens - pasta - and other foods
1/2' x 1/2' x 1/8'

39. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
egg yolks and cream
funets (essence)
EP weight
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.

40. What is a slurry?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
cornstarch and cold water
used to thicken meatloaf or stuffing
1 Ib -. of mirepoix to 1 gallon of stock

41. What is the term for swirling a liquid in a saute pan?
Electric/gas stoves allowed controlled temperatures
washing and trimming food
clay & metal vessels
deglaze

42. What is the liquid and thickening agent for holliandaise sauce?
butter and egg yolks
each - bunch - and dozen
item arrangement
Assumes you have knowledge and that you understand terminology and you know how to measure.

43. What is the fish cook called?
same menu everyday
Auguste Escoffier
Poissonier
grill

44. What a bread crums used for?
used to thicken meatloaf or stuffing
clay & metal vessels
41-135 degrees
parboil

45. What is the term for cooking using heat conducted to food from water - liquid - or steam?
stew
moist-heat cooking methods
brown stock and brown roux
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.

46. What are the elements of a menu structure?
flour and water
chasseur
food prepared at the table
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

47. What is the term for cooking an item partially and very breifly in boiling water?
deglaze
broil
blanch
AP weight

48. What are the five mother sauces
bechemel - espangal - tomato sauce - holliandase - and veloute
reduce
equal parts cooked flour and fat
clay & metal vessels

49. What is a reduction by 90-95%?
thermometer
glace
used to thicken meatloaf or stuffing
minimum-use ingredients

50. What is a white wash?
tomatoes and reduction
set thermostat at 250 degrees until fat has melted enough to cover the heating element
flour and water
Chef de cuisine

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Cooking Basics

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