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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 are the three stages of roux?
Gather food
flour and water
white - blond - and brown
bechemel - espangal - tomato sauce - holliandase - and veloute

2. What is fariner?
to dedge in flour
1784-1833
electric or digital scale - mechanical - triple beam
instructional recipes

3. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
Le Braiser
Patissier
broth
Le Braiser

4. What does T.D.Z. mean?
Temperature danger zone
1765
instructional recipes
deglaze

5. What is in a court bouillon?
change over a period
straightens the blade of the knife
oz.
aromatic vegetables - herbs - acid - and water

6. What are the other thickening agents besides roux?
equal parts cooked flour and fat
simmer
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
EP weight

7. What is the deminsion for julienne?

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8. What are the three measuring conventions of a recipe?
weight - volume and count
1/8' x 1/8' x 1/8'
meat
tomatoes and reduction

9. What do you need to capture the largest target audience?
funets (essence)
variety
weight - volume and count
butter and egg yolks

10. What is the deminsion for paysanne?

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11. What is mirepoix?
1 Ib -. of mirepoix to 1 gallon of stock
oz.
small animal bones
50% onions - 25% carrots - 25% celery

12. What is the term for cooking slowly in fat without browning - sometimes under a cover?
deglaze
Restaurer
gives it a toasty and nutty flavor
sweat

13. What is the liquid and thickening agent for tomato sauce?
measuring cups - measuring spoons - and ladles
tomatoes and reduction
stock
kg

14. What is a prix fixe menu?
Viruses - bacteria - parasites - and fungi
layout & design
cornstarch and cold water
no choice

15. What is the term for cooking uncovered in pan of moderate amount of fat?
pan-fry
saute
Le Griller
41-135 degrees

16. What is the roast cook called; prepares roasted and braised meats and there gravies?
1-3 minutes
each - bunch - and dozen
clay & metal vessels
Rotisseur

17. What is the term for cooking by direct contact with steam?
steam
descriptive language
1/2' x 1/2' x 1/8'
high carbon stainless steel

18. What do you hold the knife with? ( made of rosewood - plastic - etc.)
white - blond - and brown
make sure the drain valve is shut
g
handle

19. What should suit the characteristics and style of the restaurant?
gives it a toasty and nutty flavor
layout & design
Le Griller
parcook

20. What a bread crums used for?
tomatoes and reduction
heel
used to thicken meatloaf or stuffing
broil

21. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
deglaze
Le Frire
ibs. (or) #
used to thicken meatloaf or stuffing

22. Stocks are made with what five items?
white - brown - and fumet (or) essence
deglaze
standardized recipes
bones - water - aromatics - mirepoix - acid

23. What is the grill cook called?
1/8' x 1/8' x 1/8'
used to thicken meatloaf or stuffing
Grillardin
item arrangement

24. What is the birth and death dates of Careme?
1784-1833
measuring cups - measuring spoons - and ladles
20-30 minutes
bernaise and choron

25. What is the cuisson for vacuum packed cooking?
kg
bones - water - aromatics - mirepoix - acid
minimum-use ingredients
sous vide

26. What is the term for cooking using heat conducted to food from water - liquid - or steam?
flour and water
Teaspoon - tablespoon - fluid ounce
moist-heat cooking methods
Le Pocher

27. What is a written record of the ingredients and preparation steps needed to make a particular dish?
same menu everyday
Le Poeler
Recipe
a list of dishes served or available to be served at a meal

28. What are the five mother sauces
Mise en place
stew
small animal bones
bechemel - espangal - tomato sauce - holliandase - and veloute

29. What is the term for swirling a liquid in a saute pan?
Le Griller
Monsieur Boulanger
set thermostat at 250 degrees until fat has melted enough to cover the heating element
deglaze

30. What is the term for cooking covered in a small amount of fat?
Cutting and garnishing
variety
braise
Rotisseur

31. When doing mise en place What do you do 3rd?
washing and trimming food
white - blond - and brown
portion cost
g

32. Who reorganized the kitchen?
1/8' x 1/8' x 2-2 1/2'
Fernand Point
Auguste Escoffier
change over a period

33. What is the term for cooking with dry heat in the presence of smoke?
menu
smoke-roasting
bake
boiling

34. What does cooking flour do?
gives it a toasty and nutty flavor
grill
glace
Le Braiser

35. When managing time What is the 5th time waster?
deglaze
Gather food
to dedge in flour
missing or inadequate tools

36. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
white - blond - and brown
gives it a toasty and nutty flavor
parcook
roast

37. What is the abbreviation for ounce?
tsp
1/2' x 1/2' x 1/8'
oz.
reduce

38. What are the limitations of using a recipe?
Executive Chef
Assumes you have knowledge and that you understand terminology and you know how to measure.
small animal bones
sous vide

39. How full should the deep fryer (or) kettle be?
item arrangement
creole
to the fill line
Le Sauter

40. What is a tasting menu?
cornstarch and cold water
1784-1833
Teaspoon - tablespoon - fluid ounce
small portions of several items

41. How do you judge the quality of stocks?
grill
1 Ib -. of mirepoix to 1 gallon of stock
missing or inadequate tools
when cooled should be gelatinous - have body - good taste - good color

42. What is full half of quarter of the knife?
portion cost
for washed or cooked vegetables - salad greens - pasta - and other foods
parboil
tang

43. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
equal parts cooked flour and fat
Le Pocher
roast
boiling

44. What is the deminsion for batonnet?

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45. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
flour and water
Saucier
no choice
poultry

46. What is the term for cooking foods were heat is conducted without moisture?
Le Frire
high carbon stainless steel
for washed or cooked vegetables - salad greens - pasta - and other foods
dry-heat cooking methods

47. What is a A la carte menu?
clay & metal vessels
pan-fry
variety
everything sold and served individually

48. What is the small sauce for veloute?
saute
minimum-use ingredients
allemande
Auguste Escoffier

49. What is the two cuissons with humid heat?
gelatin
Le Braiser
Le Poeler & sous vide
glace

50. What is the deminsion for brunoise?

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