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. When you are in a large operation with several kitchens Who is in charge of each kitchen?
bones - water - aromatics - mirepoix - acid
food prepared at the table
Chef de cuisine
high percentage of cartilage and other connective tissue

2. What should you do before adding fat to an empty deep fryer (or) kettle?
make sure the drain valve is shut
equal parts cooked flour and fat
Set-up equipment
Le Frire

3. What is the roast cook called; prepares roasted and braised meats and there gravies?
papillotte
when great clarity smoothness is required in a liquid
Rotisseur
make sure the drain valve is shut

4. What is a sieve used for?
Fernand Point
instructional recipes
roast
for sifting flour and other dry ingredients

5. What is the term for simmering or braising in a small amount of liquid?
stew
Set-up equipment
Le Pocher
bechemel - espangal - tomato sauce - holliandase - and veloute

6. What does T.D.Z. mean?
Temperature danger zone
item arrangement
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
brown stock

7. Why use young animal bones for stock?
high percentage of cartilage and other connective tissue
braise
Le Griller
washing and trimming food

8. What is the term for cooking foods by surrounding them with hot - dry air?
white - brown - and fumet (or) essence
Assumes you have knowledge and that you understand terminology and you know how to measure.
Grillardin
bake

9. What is a white wash?
Le Pocher
make sure the drain valve is shut
bechemel - espangal - tomato sauce - holliandase - and veloute
flour and water

10. What is a strainer used for?
blanch
for staining pasta - vegetables - and so on
chasseur
parboil

11. What is a measurement of the mass or heavimess of a solidliquid or gas?
Gather food
deep-fry
bones - water - aromatics - mirepoix - acid
weight

12. What is the term for cooking partially in a boiling or simmering liquid?
parboil
Biological - chemical - and physical
small portions of several items
deglaze

13. What are the three terms for count measurement?
each - bunch - and dozen
glaze
Saucier
griddle

14. What is grande cuisine?
meals with dozens of courses
produces different coarseness and fineness - used for pureeing foods
Executive Chef
deep-fry

15. What is a chinois used for?
when great clarity smoothness is required in a liquid
Recipe
aromatic vegetables - herbs - acid - and water
kg

16. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
Potentially hazardous foods
a short broth used for a cooking liquid for fish or vegetables
tang
41-135 degrees

17. What is the term for cooking uncovered in a skillet or saute pan without fat?
pan-broil
kg
stew
Le Pocher

18. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
missing or inadequate tools
Fernand Point
produces different coarseness and fineness - used for pureeing foods
Assumes you have knowledge and that you understand terminology and you know how to measure.

19. What is the liquid and thickening agent for holliandaise sauce?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
butter and egg yolks
fry
1/8' x 1/8' x 1-2'

20. What is a china cap used for?
drain liquids through a relatively small opening
Potentially hazardous foods
Le Braiser
1784-1833

21. What is menu utilization
Assumes you have knowledge and that you understand terminology and you know how to measure.
using all edible trim
sugar and vinegar
cornstarch and cold water

22. What is a measurement of the space occupied by a liquid - solid - or gas?
meat or fish bones that are fresh or purchased exclusively for stock production
ibs. (or) #
when great clarity smoothness is required in a liquid
volume

23. What is the deminsion for batonnet?

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24. When managing time What is the 4th time waster?
1 Ib -. of mirepoix to 1 gallon of stock
poor organization
steam
g

25. What are the three stages of roux?
white - blond - and brown
simmer
blade - tang - handle - rivets - and heel
set thermostat at 250 degrees until fat has melted enough to cover the heating element

26. What is the term for cooking by direct contact with steam?
steam
egg yolks and cream
tbsp
blanch

27. What are the elements of a menu structure?
food prepared at the table
flour and water
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
electric or digital scale - mechanical - triple beam

28. What is the small sauce for tomato?
menu
creole
set thermostat at 250 degrees until fat has melted enough to cover the heating element
bernaise and choron

29. What is the birth and death dates of Careme?
1784-1833
deglaze
tang
Temperature danger zone

30. What is a steel used for?
to dedge in flour
straightens the blade of the knife
butter and flour uncooked
Nouvelle Cuisine

31. What is the term for cooking quickly in small amount of fat?
Fernand Point
Mise en place
saute
instructional and standardized

32. What is the two cuissons with humid heat?
adult bones
Le Braiser
bones - water - aromatics - mirepoix - acid
Le Poeler & sous vide

33. What is the term for cooking submerged in fat?
Restaurer
standardized recipes
clay & metal vessels
deep-fry

34. What is the small sauce for espagnole?
a list of dishes served or available to be served at a meal
butter and flour uncooked
thermometer
chasseur

35. What is glace de poisson?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
washing and trimming food
fish
Poissonier

36. Who opened the first restaurant?
Temperature danger zone
handle
Patissier
Monsieur Boulanger

37. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
roast
EP weight
Nouvelle Cuisine
for washed or cooked vegetables - salad greens - pasta - and other foods

38. What is the deminsion for medium dice?

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39. Who reorganized the kitchen?
Le Pocher
for washed or cooked vegetables - salad greens - pasta - and other foods
Auguste Escoffier
no choice

40. What is menu accuracy?
straightens the blade of the knife
Set-up equipment
be true to your menu desriptions
Le Poeler

41. What is full half of quarter of the knife?
tang
bechemel - espangal - tomato sauce - holliandase - and veloute
Nouvelle Cuisine
poultry

42. When doing mise en place What do you do 5th?
Le Griller
Patissier
Cutting and garnishing
variety

43. Who is incharge of the kitchen?
Gather food
Executive Chef
broil
butter and egg yolks

44. What is the liquid and thickening agent for veloute?
Pre-heat euipment
Entremetier
1/2' x 1/2' x 1/8'
white stock and blond roux

45. What is the only cuisson to be a blanc and (or) a brun?
minimum-use ingredients
white stock and blond roux
Le Braiser
fl. oz.

46. What is the small sauce for hollandaise?
simmer
produces different coarseness and fineness - used for pureeing foods
bernaise and choron
instructional and standardized

47. What are minimum-use ingredients?
20-30 minutes
deglaze
Are those that are used in one or two items on your menu
change over a period

48. How do you check the fat temperature of a deep fryer (or) kettle?
smoke-roasting
Viruses - bacteria - parasites - and fungi
missing or inadequate tools
thermometer

49. What is the abbreviation for teaspoon?
a short broth used for a cooking liquid for fish or vegetables
Le Griller
tsp
Fernand Point

50. What recipe teaches basic cooking techinques?
Auguste Escoffier
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
instructional recipes
steam