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 a beurre manie?
missing or inadequate tools
papillotte
allemande
butter and flour uncooked

2. When managing time What is the 3th time waster?
boiling
poor communication
Patissier
poor organization

3. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
used to thicken meatloaf or stuffing
Potentially hazardous foods
poultry
no clear priorities for tasks

4. What is the term for cooking an item partially and very breifly in boiling water?
Chef de partie
blanch
weight - volume and count
white - brown - and fumet (or) essence

5. What is glace de poisson?
Assumes you have knowledge and that you understand terminology and you know how to measure.
fish
simmer
Pre-heat euipment

6. What are the types of menus?

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7. What is a reduction by 90-95%?
smoke-roasting
white - brown - and fumet (or) essence
glace
41-135 degrees

8. What is a prix fixe menu?
white - blond - and brown
no choice
Bragade system
aromatic vegetables - herbs - acid - and water

9. What guards your hand?
adult bones
heel
aromatic vegetables - herbs - acid - and water
milk and white roux

10. Layout and design should reflect what about your resaurant?
1/2' x 1/2' x 1/2'
the type of restaurant you operate
Le Pocher
butter and flour uncooked

11. When managing time What is the 2nd time waster?
clay & metal vessels
Auguste Escoffier
poor staff training
deglaze

12. What is the term for cooking gently in liquid that is hot but not actually bubbling?
poach
sweat
roast
instructional and standardized

13. What is the highest psition of all station chefs (or) chef de partie?
cornstarch and cold water
Chef de cuisine
Saucier
same menu everyday

14. How long do you cook brown roux for?
20-30 minutes
white - brown - and fumet (or) essence
using all edible trim
high percentage of cartilage and other connective tissue

15. What should you do before adding fat to an empty deep fryer (or) kettle?
simmer
make sure the drain valve is shut
white stock and blond roux
meat or fish bones that are fresh or purchased exclusively for stock production

16. What is menu accuracy?
thermometer
be true to your menu desriptions
Restaurer
cornstarch and cold water

17. Cost of ingredients divided by number of portions is?
tang
1765
portion cost
Fernand Point

18. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
funets (essence)
ounce - pound - gram - and kilogram
Le Pocher
brown stock and brown roux

19. What is the deminsion for allumet?

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20. What is the small sauce for behemel?
funets (essence)
Le Braiser
used to thicken meatloaf or stuffing
mornay

21. When doing mise en place What do you do 4th?
1765
Pre-heat euipment
weight - volume and count
stew

22. What is the weight after all inedible or nonservable parts are trimmed off?
Aboyeur
EP weight
pan-broil
Chef de partie

23. What is the abbreviation for pound?
descriptive language
1-3 minutes
ibs. (or) #
variety

24. How long do you cook blond roux for?
1765
Auguste Escoffier
4-6 minutes
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing

25. What is mirepoix?
braise
high carbon stainless steel
used to thicken meatloaf or stuffing
50% onions - 25% carrots - 25% celery

26. What is a static menu?
1/2' x 1/2' x 1/8'
same menu everyday
high carbon stainless steel
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

27. What holds the knife together - made of steel?
Are those that are used in one or two items on your menu
poach
rivets
Les cuisson

28. What are the three terms for volume measurement?
Teaspoon - tablespoon - fluid ounce
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
sugar and vinegar
menu

29. What is in a sachet?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
1/4' x 1/4' x 2-2 1/2'
Are those that are used in one or two items on your menu
brown stock

30. What is glace de volaille?
poultry
Le Pocher
item arrangement
when cooled should be gelatinous - have body - good taste - good color

31. What is the liquid and thickening agent for espagnole?
Set-up equipment
brown stock and brown roux
Grillardin
mornay

32. What are the five knife components?
Le Braiser
blade - tang - handle - rivets - and heel
Le Poeler & sous vide
1/8' x 1/8' x 1-2'

33. How long do you cook white roux for?
white - brown - and fumet (or) essence
1-3 minutes
adult bones
kg

34. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
remouillage
the type of restaurant you operate
used to thicken meatloaf or stuffing
oz.

35. What is the abbreviation for grams?
g
Garde manager
funets (essence)
minimum-use ingredients

36. What is the deminsion for julienne?

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37. What is the offical name of the organization of the kitchen?
Le Braiser
tbsp
Bragade system
sugar and vinegar

38. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
Fernand Point
oz.
375 degrees
Entremetier

39. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
Le Griller
produces different coarseness and fineness - used for pureeing foods
kg
deep-fry

40. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
descriptive language
small portions of several items
same menu everyday
Le Frire

41. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
a list of dishes served or available to be served at a meal
milk and white roux
regularly
the type of restaurant you operate

42. What is the deminsion for large dice?

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43. What is the roast cook called; prepares roasted and braised meats and there gravies?
Le Pocher
gelatin
Fernand Point
Rotisseur

44. What is the two cuissons with humid heat?
Bragade system
Le Poeler & sous vide
Chef de partie
Fernand Point

45. What is the liquid and thickening agent for veloute?
Monsieur Boulanger
variety
Electric/gas stoves allowed controlled temperatures
white stock and blond roux

46. What is a food mill used for?
butter and egg yolks
white - brown - and fumet (or) essence
produces different coarseness and fineness - used for pureeing foods
parcook

47. What is a strainer used for?
for staining pasta - vegetables - and so on
no choice
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
egg yolks and cream

48. What is a liaison?
egg yolks and cream
stew
Le Griller
flour and water

49. What is the pastry chef called; prapares pastries and desserts?
remouillage
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Patissier
Mise en place

50. What is a roux?
dry-heat cooking methods
white stock and blond roux
Auguste Escoffier
equal parts cooked flour and fat