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Test your basic knowledge |
Cooking Basics
Start Test
Study First
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 abbreviation for tablespoon?
Executive Chef
Auguste Escoffier
tbsp
for sifting flour and other dry ingredients
2. What should you use in your menu to describe food items that will entice the guest to buy it?
count
egg yolks and cream
Set-up equipment
descriptive language
3. What is the fish cook called?
moist-heat cooking methods
Poissonier
Biological - chemical - and physical
1-3 minutes
4. What kind of bones are used in a stock?
high percentage of cartilage and other connective tissue
small animal bones
tomatoes and reduction
broth
5. What is the deminsion for batonnet?
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6. What recipe teaches basic cooking techinques?
weight
instructional recipes
to the fill line
variety
7. What is used to measure weight?
g
meals with dozens of courses
ounce - pound - gram - and kilogram
for staining pasta - vegetables - and so on
8. What is the gastric basic mehtod?
butter and flour uncooked
Marie-Antoine Careme
Rotisseur
sugar and vinegar
9. How do you check the fat temperature of a deep fryer (or) kettle?
thermometer
chasseur
Marie-Antoine Careme
Garde manager
10. What is a chinois used for?
a short broth used for a cooking liquid for fish or vegetables
fish
ounce - pound - gram - and kilogram
when great clarity smoothness is required in a liquid
11. How do you get good flavor and body from a stock?
meat or fish bones that are fresh or purchased exclusively for stock production
remouillage
sugar and vinegar
poultry
12. What do you hold the knife with? ( made of rosewood - plastic - etc.)
handle
thermometer
Auguste Escoffier
1/8' x 1/8' x 1/8'
13. What is a static menu?
same menu everyday
Poissonier
Set-up equipment
layout & design
14. What is the term for cooking uncovered in a skillet or saute pan without fat?
Are those that are used in one or two items on your menu
deep-fry
pan-broil
washing and trimming food
15. What is a china cap used for?
Pre-heat euipment
drain liquids through a relatively small opening
small portions of several items
Saucier
16. What is the term for cooking on a flat - solid cooking surface?
griddle
Le Pocher
standardized recipes
parcook
17. When doing mise en place What do you do 4th?
roast
electric or digital scale - mechanical - triple beam
a short broth used for a cooking liquid for fish or vegetables
Pre-heat euipment
18. What is the ratio of mirepoix to stock?
sous vide
butter and egg yolks
1 Ib -. of mirepoix to 1 gallon of stock
Saucier
19. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
white - blond - and brown
Fernand Point
papillotte
blade - tang - handle - rivets - and heel
20. What is a slurry?
cornstarch and cold water
to the fill line
set thermostat at 250 degrees until fat has melted enough to cover the heating element
a short broth used for a cooking liquid for fish or vegetables
21. What is the abbreviation for teaspoon?
a short broth used for a cooking liquid for fish or vegetables
tsp
simmer
broth
22. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
bones - water - aromatics - mirepoix - acid
Electric/gas stoves allowed controlled temperatures
Le Griller
meat or fish bones that are fresh or purchased exclusively for stock production
23. Layout and design should reflect what about your resaurant?
meals with dozens of courses
tbsp
thermometer
the type of restaurant you operate
24. What is a beurre manie?
1/8' x 1/8' x 1-2'
butter and flour uncooked
Saucier
descriptive language
25. What are the three types of food hazard?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
menu
Biological - chemical - and physical
saute
26. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
reduce
item arrangement
menu
27. What are minimum-use ingredients?
Are those that are used in one or two items on your menu
fry
layout & design
Viruses - bacteria - parasites - and fungi
28. What is table d'hote?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Bragade system
food prepared at the table
steam
29. Why use young animal bones for stock?
high percentage of cartilage and other connective tissue
Fernand Point
count
sugar and vinegar
30. What is the term for cooking partially by any method?
roast
parcook
ounce - pound - gram - and kilogram
brown stock and brown roux
31. What are the three terms for volume measurement?
reduce
Teaspoon - tablespoon - fluid ounce
Electric/gas stoves allowed controlled temperatures
white - brown - and fumet (or) essence
32. What is the term for cooking using heat conducted to food from water - liquid - or steam?
deglaze
Le Sauter
drain liquids through a relatively small opening
moist-heat cooking methods
33. What is the deminsion for allumet?
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34. What is the term for browning the surface of a food quickly at a high temperature?
menu
1/2' x 1/2' x 1/8'
sear
clay & metal vessels
35. What is a A la carte menu?
butter and egg yolks
everything sold and served individually
Set-up equipment
white - brown - and fumet (or) essence
36. What is in a court bouillon?
instructional and standardized
aromatic vegetables - herbs - acid - and water
equal parts cooked flour and fat
Rotisseur
37. What is a measurement of the mass or heavimess of a solidliquid or gas?
no choice
pan-fry
a list of dishes served or available to be served at a meal
weight
38. What should you do before adding fat to an empty deep fryer (or) kettle?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
make sure the drain valve is shut
kg
rivets
39. What is the term for giving a shine to the surface of a food?
regularly
Saucier
glaze
braise
40. What is a prix fixe menu?
41-135 degrees
Mise en place
no choice
1/2' x 1/2' x 1/2'
41. What is the term for cooking slowly in fat without browning - sometimes under a cover?
food cost percentage
small animal bones
sweat
deglaze
42. Who was responsible for the uniforms worn in the kitchen?
Auguste Escoffier
variety
1-3 minutes
standardized recipes
43. When managing time What is the 5th time waster?
layout & design
missing or inadequate tools
count
AP weight
44. Food cost diveded by menu price is?
high carbon stainless steel
drain liquids through a relatively small opening
food cost percentage
Viruses - bacteria - parasites - and fungi
45. What is the liquid and thickening agent for veloute?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
white stock and blond roux
Le Poeler
meals with dozens of courses
46. What is made from bones?
high carbon stainless steel
the type of restaurant you operate
gelatin
1/2' x 1/2' x 1/2'
47. What is the only cuisson to be a blanc and (or) a brun?
poor staff training
washing and trimming food
griddle
Le Braiser
48. What is glace de poisson?
stock
Chef de partie
deglaze
fish
49. What is the term for station chef?
Chef de partie
Aboyeur
Monsieur Boulanger
meat or fish bones that are fresh or purchased exclusively for stock production
50. What is a measurement of the space occupied by a liquid - solid - or gas?
meals with dozens of courses
deep-fry
volume
Patissier
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