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 the cuisson for vacuum packed cooking?
1/4' x 1/4' x 2-2 1/2'
electric or digital scale - mechanical - triple beam
when cooled should be gelatinous - have body - good taste - good color
sous vide

2. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
funets (essence)
aromatic vegetables - herbs - acid - and water
50% onions - 25% carrots - 25% celery
Sous chef

3. What are the two types of recipes?
high carbon stainless steel
instructional and standardized
g
stock

4. What is a white wash?
flour and water
blanch
allemande
375 degrees

5. What is the deminsion for batonnet?

6. Why is a recipe necessary?

7. What is the abbreviation for fluid ounce?
oz.
count
fl. oz.
Poissonier

8. What is the blade made of?
weight - volume and count
high carbon stainless steel
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Le Sauter

9. How do you get good flavor and body from a stock?
saute
meat or fish bones that are fresh or purchased exclusively for stock production
handle
the type of restaurant you operate

10. What are the elements of a menu structure?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
milk and white roux
Les cuisson
cornstarch and cold water

11. What is the fish cook called?
Auguste Escoffier
funets (essence)
Poissonier
a list of dishes served or available to be served at a meal

12. What is used to measure weight?
ounce - pound - gram - and kilogram
standardized recipes
glaze
1/8' x 1/8' x 2-2 1/2'

13. When doing mise en place What do you do 4th?
to the fill line
Chef de partie
Pre-heat euipment
for staining pasta - vegetables - and so on

14. What is menu accuracy?
Bragade system
be true to your menu desriptions
Are those that are used in one or two items on your menu
Viruses - bacteria - parasites - and fungi

15. What are the five mother sauces
Le Sauter
creole
no clear priorities for tasks
bechemel - espangal - tomato sauce - holliandase - and veloute

16. What is a menu?
Le Pocher
a list of dishes served or available to be served at a meal
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Gather food

17. What is a reduction by 90-95%?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Sous chef
glace
Le Griller

18. When doing mise en place What do you do 2nd?
Set-up equipment
Le Pocher
item arrangement
white - brown - and fumet (or) essence

19. What is the term for cooking submerged in fat?
deep-fry
1/2' x 1/2' x 1/2'
ibs. (or) #
Fernand Point

20. What is the term for station chef?
1/8' x 1/8' x 2-2 1/2'
descriptive language
fry
Chef de partie

21. What is the birth and death dates of Careme?
1784-1833
1/8' x 1/8' x 1/8'
variety
1/8' x 1/8' x 1-2'

22. What is the first technology for modern developments?
white stock
change over a period
clay & metal vessels
dry-heat cooking methods

23. When managing time What is the 5th time waster?
missing or inadequate tools
poor communication
funets (essence)
no clear priorities for tasks

24. What is the deminsion for julienne?

25. Never add salt to?
chasseur
Marie-Antoine Careme
same menu everyday
stock

26. What is a static menu?
measuring cups - measuring spoons - and ladles
same menu everyday
poor staff training
when great clarity smoothness is required in a liquid

27. Who invented grande cuisine?
pan-fry
Marie-Antoine Careme
Garde manager
bake

28. What is the liquid and thickening agent for espagnole?
bechemel - espangal - tomato sauce - holliandase - and veloute
375 degrees
brown stock and brown roux
parcook

29. Food cost diveded by menu price is?
meat
food cost percentage
when great clarity smoothness is required in a liquid
no clear priorities for tasks

30. What is the term for cooking gently in liquid that is hot but not actually bubbling?
high carbon stainless steel
poach
Entremetier
kg

31. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
smoke-roasting
food prepared at the table
Le Braiser
allemande

32. What is a A la carte menu?
oz.
Fernand Point
Saucier
everything sold and served individually

33. What is the small sauce for espagnole?
when cooled should be gelatinous - have body - good taste - good color
chasseur
Les cuisson
aromatic vegetables - herbs - acid - and water

34. Cost of ingredients divided by number of portions is?
portion cost
ibs. (or) #
41-135 degrees
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.

35. What is the only cuisson to be a blanc and (or) a brun?
boiling
handle
Le Braiser
washing and trimming food

36. What is the term for cooking covered in a small amount of fat?
Le Pocher
change over a period
adult bones
braise

37. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
for washed or cooked vegetables - salad greens - pasta - and other foods
moist-heat cooking methods
Marie-Antoine Careme
Saucier

38. What do you hold the knife with? ( made of rosewood - plastic - etc.)
3/4' x 3/4' x 3/4'
Auguste Escoffier
roast
handle

39. What are the three types of food hazard?
Le Braiser
Biological - chemical - and physical
Gather food
be true to your menu desriptions

40. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
poor organization
meat or fish bones that are fresh or purchased exclusively for stock production
Garde manager
3/4' x 3/4' x 3/4'

41. When you are in a large operation with several kitchens Who is in charge of each kitchen?
ounce - pound - gram - and kilogram
Entremetier
sugar and vinegar
Chef de cuisine

42. Who is incharge of the kitchen?
for sifting flour and other dry ingredients
kg
smoke-roasting
Executive Chef

43. What is the cuisine for lighter - naturally flavored foods?
Nouvelle Cuisine
for staining pasta - vegetables - and so on
fl. oz.
creole

44. What is the small sauce for tomato?
Marie-Antoine Careme
clay & metal vessels
3/4' x 3/4' x 3/4'
creole

45. What is the pastry chef called; prapares pastries and desserts?
bechemel - espangal - tomato sauce - holliandase - and veloute
Patissier
Saucier
equal parts cooked flour and fat

46. What is the small sauce for veloute?
1/8' x 1/8' x 2-2 1/2'
used to thicken meatloaf or stuffing
allemande
white stock

47. What are minimum-use ingredients?
count
Pre-heat euipment
same menu everyday
Are those that are used in one or two items on your menu

48. What is used to measure volume?
measuring cups - measuring spoons - and ladles
AP weight
Mise en place
deglaze

49. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
bernaise and choron
regularly
white - blond - and brown
Restaurer

50. How do you check the fat temperature of a deep fryer (or) kettle?
broil
1/4' x 1/4' x 2-2 1/2'
for sifting flour and other dry ingredients
thermometer