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 court boullian?
to the fill line
a short broth used for a cooking liquid for fish or vegetables
sweat
ibs. (or) #

2. What is the term for browning the surface of a food quickly at a high temperature?
Saucier
glace
sear
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

3. What is the term for cooking on a flat - solid cooking surface?
poor communication
griddle
funets (essence)
tomatoes and reduction

4. How long do you cook white roux for?
1-3 minutes
stew
Executive Chef
1/8' x 1/8' x 1/8'

5. Who is incharge of production and assistant to the executive chef or chef de cuisine?
Sous chef
when great clarity smoothness is required in a liquid
make sure the drain valve is shut
same menu everyday

6. What is the deminsion for allumet?

7. What are the three types of food hazard?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Biological - chemical - and physical
rivets
a list of dishes served or available to be served at a meal

8. Who created nouvelle cuisine?
variety
change over a period
Fernand Point
Auguste Escoffier

9. What is the second new technology for modern developments?
Electric/gas stoves allowed controlled temperatures
meals with dozens of courses
Nouvelle Cuisine
Chef de partie

10. What is the classic cooking techniques used in french cuisine?
Les cuisson
change over a period
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
white stock

11. What is the cuisson for vacuum packed cooking?
tomatoes and reduction
4-6 minutes
sous vide
when cooled should be gelatinous - have body - good taste - good color

12. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
Restaurer
Le Pocher
to dedge in flour
Static - cycle - a la carte - table d'hote - prix fixe - tasting

13. What is used to measure volume?
measuring cups - measuring spoons - and ladles
Biological - chemical - and physical
tomatoes and reduction
bernaise and choron

14. What is a chinois used for?
Saucier
fl. oz.
when great clarity smoothness is required in a liquid
Pre-heat euipment

15. What is the abbreviation for fluid ounce?
parcook
fl. oz.
weight - volume and count
bake

16. What is the term for cooking with radiant heat from above?
broil
tomatoes and reduction
layout & design
Le Griller

17. What is glace de poisson?
1784-1833
fish
small portions of several items
griddle

18. When managing time What is the 1st time waster?
no clear priorities for tasks
pan-broil
tang
grill

19. What is the weight after all inedible or nonservable parts are trimmed off?
EP weight
Marie-Antoine Careme
deglaze
drain liquids through a relatively small opening

20. What are the five knife components?
blade - tang - handle - rivets - and heel
layout & design
washing and trimming food
Les cuisson

21. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
Garde manager
gives it a toasty and nutty flavor
brown stock
tsp

22. What is the only cuisson with large amount of liquid for heat method?
Are those that are used in one or two items on your menu
deglaze
boiling
Le Pocher

23. What are the five mother sauces
Monsieur Boulanger
for washed or cooked vegetables - salad greens - pasta - and other foods
bechemel - espangal - tomato sauce - holliandase - and veloute
thermometer

24. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
Le Poeler
menu
boiling
Grillardin

25. What is a measurement of the mass or heavimess of a solidliquid or gas?
oz.
tang
weight
item arrangement

26. What is the deminsion for small dice?

27. What is a roux?
equal parts cooked flour and fat
stew
count
set thermostat at 250 degrees until fat has melted enough to cover the heating element

28. What is a steel used for?
straightens the blade of the knife
Static - cycle - a la carte - table d'hote - prix fixe - tasting
sear
handle

29. What are the three terms for volume measurement?
Saucier
fl. oz.
bernaise and choron
Teaspoon - tablespoon - fluid ounce

30. What are the three stages of roux?
used to thicken meatloaf or stuffing
g
white - blond - and brown
tang

31. What must be planned for your guest? (the people eating the food)
menu
Poissonier
Temperature danger zone
braise

32. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
funets (essence)
white - blond - and brown
1/4' x 1/4' x 2-2 1/2'
bake

33. What is a menu?
Le Pocher
Gather food
a list of dishes served or available to be served at a meal
food prepared at the table

34. What is the term for cooking quickly in small amount of fat?
saute
Auguste Escoffier
high percentage of cartilage and other connective tissue
small animal bones

35. How do you get good flavor and body from a stock?
Cutting and garnishing
cornstarch and cold water
poach
meat or fish bones that are fresh or purchased exclusively for stock production

36. What is a beurre manie?
electric or digital scale - mechanical - triple beam
to the fill line
butter and flour uncooked
poach

37. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
boiling
standardized recipes
Are those that are used in one or two items on your menu
same menu everyday

38. What recipe teaches basic cooking techinques?
instructional recipes
Pre-heat euipment
EP weight
Potentially hazardous foods

39. What is the birth and death dates of Careme?
fish
steam
1784-1833
small portions of several items

40. When doing mise en place What do you do 2nd?
for sifting flour and other dry ingredients
deglaze
1/8' x 1/8' x 1/8'
Set-up equipment

41. What are the three measuring conventions of a recipe?
weight - volume and count
bechemel - espangal - tomato sauce - holliandase - and veloute
1/8' x 1/8' x 1/8'
white stock and blond roux

42. What should suit the characteristics and style of the restaurant?
1-3 minutes
drain liquids through a relatively small opening
change over a period
layout & design

43. What are minimum-use ingredients?
bake
Are those that are used in one or two items on your menu
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
deglaze

44. What is the term for cooking gently in liquid that is hot but not actually bubbling?
Biological - chemical - and physical
standardized recipes
Auguste Escoffier
poach

45. Food cost diveded by menu price is?
Potentially hazardous foods
food cost percentage
bake
make sure the drain valve is shut

46. What is the term for giving a shine to the surface of a food?
fish
oz.
Le Poeler & sous vide
glaze

47. What is a sieve used for?
Executive Chef
Set-up equipment
Potentially hazardous foods
for sifting flour and other dry ingredients

48. What is the term for cooking an item partially and very breifly in boiling water?
Electric/gas stoves allowed controlled temperatures
Le Griller
blanch
saute

49. What is made from bones?
washing and trimming food
gelatin
Saucier
Le Frire

50. What is table d'hote?
meat
Le Braiser
food prepared at the table
pan-broil