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 term for cooking slowly in fat without browning - sometimes under a cover?
poor communication
sweat
a list of dishes served or available to be served at a meal
be true to your menu desriptions

2. When managing time What is the 5th time waster?
missing or inadequate tools
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Fernand Point
cornstarch and cold water

3. What guards your hand?
flour and water
brown stock and brown roux
Cutting and garnishing
heel

4. What is the small sauce for behemel?
1/2' x 1/2' x 1/8'
Static - cycle - a la carte - table d'hote - prix fixe - tasting
tomatoes and reduction
mornay

5. What is the only cuissonwith small amount of liquid for heat method?
Mise en place
Le Braiser
Auguste Escoffier
Electric/gas stoves allowed controlled temperatures

6. What is the cuisson for the sub of saute; special roast - has to be done in the oven - covered. some aromatics garniture will be added near the end of cooking time?
Les cuisson
used to thicken meatloaf or stuffing
variety
Le Poeler

7. What is glace de volaille?
for washed or cooked vegetables - salad greens - pasta - and other foods
poultry
to dedge in flour
high carbon stainless steel

8. What is the term for cooking foods by surrounding them with hot - dry air?
tbsp
bake
fry
griddle

9. What is a cycle menu?
change over a period
Le Braiser
41-135 degrees
drain liquids through a relatively small opening

10. What is a colander used for?
Le Poeler
Le Braiser
rivets
for washed or cooked vegetables - salad greens - pasta - and other foods

11. What is a china cap used for?
Le Pocher
creole
Garde manager
drain liquids through a relatively small opening

12. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
menu
simmer
remouillage
cornstarch and cold water

13. What is the abbreviation for grams?
g
Patissier
Nouvelle Cuisine
stew

14. How do you get good flavor and body from a stock?
meat or fish bones that are fresh or purchased exclusively for stock production
egg yolks and cream
everything sold and served individually
pan-fry

15. What are the five mother sauces
Le Braiser
bechemel - espangal - tomato sauce - holliandase - and veloute
375 degrees
parcook

16. What is the term for simmering or braising in a small amount of liquid?
Poissonier
Le Braiser
stew
thermometer

17. What are the types of menus?

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18. What is the deminsion for brunoise?

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19. When doing mise en place What do you do 2nd?
1/4' x 1/4' x 1/4'
count
Set-up equipment
poor communication

20. What is the liquid and thickening agent for veloute?
menu
blanch
food prepared at the table
white stock and blond roux

21. What is the fish cook called?
1/2' x 1/2' x 1/8'
Poissonier
saute
butter and egg yolks

22. What holds the knife together - made of steel?
rivets
funets (essence)
set thermostat at 250 degrees until fat has melted enough to cover the heating element
meat or fish bones that are fresh or purchased exclusively for stock production

23. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
descriptive language
funets (essence)
drain liquids through a relatively small opening
missing or inadequate tools

24. What should you do before adding fat to an empty deep fryer (or) kettle?
make sure the drain valve is shut
Chef de partie
mornay
for washed or cooked vegetables - salad greens - pasta - and other foods

25. What recipe teaches basic cooking techinques?
Entremetier
instructional recipes
1/8' x 1/8' x 2-2 1/2'
Nouvelle Cuisine

26. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
saute
remouillage
1/2' x 1/2' x 1/8'
count

27. What is full half of quarter of the knife?
mornay
tang
egg yolks and cream
washing and trimming food

28. What is the small sauce for hollandaise?
no clear priorities for tasks
bernaise and choron
Le Pocher
Auguste Escoffier

29. Food cost diveded by menu price is?
produces different coarseness and fineness - used for pureeing foods
to the fill line
food cost percentage
poultry

30. What is the abbreviation for pound?
ibs. (or) #
poor staff training
pan-fry
1/8' x 1/8' x 1/8'

31. What is the small sauce for tomato?
Le Poeler
simmer
creole
Chef de cuisine

32. What is the cuisson for vacuum packed cooking?
Gather food
standardized recipes
sous vide
deglaze

33. When doing mise en place What do you do 5th?
white stock
when cooled should be gelatinous - have body - good taste - good color
Le Poeler
Cutting and garnishing

34. How long do you cook blond roux for?
minimum-use ingredients
4-6 minutes
adult bones
glaze

35. What is table d'hote?
Le Poeler & sous vide
AP weight
butter and egg yolks
food prepared at the table

36. What is the term for cooking on a flat - solid cooking surface?
Poissonier
boiling
griddle
deglaze

37. What is used to measure weight?
blanch
ounce - pound - gram - and kilogram
kg
Le Braiser

38. What should you use in your menu to describe food items that will entice the guest to buy it?
moist-heat cooking methods
smoke-roasting
gives it a toasty and nutty flavor
descriptive language

39. Stocks are made with what five items?
Temperature danger zone
bones - water - aromatics - mirepoix - acid
washing and trimming food
Set-up equipment

40. What is the term for cooking partially by any method?
fry
remouillage
parcook
produces different coarseness and fineness - used for pureeing foods

41. What are the three stages of roux?
bake
white - blond - and brown
same menu everyday
pan-broil

42. What is the term for cooking uncovered in pan of moderate amount of fat?
pan-fry
deglaze
pan-broil
Le Poeler & sous vide

43. When you are in a large operation with several kitchens Who is in charge of each kitchen?
heel
Chef de cuisine
poor staff training
portion cost

44. What should your foods appearance have?
variety
weight
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
small portions of several items

45. What are the 3 types of stock?
weight - volume and count
1-3 minutes
menu
white - brown - and fumet (or) essence

46. Why use young animal bones for stock?
moist-heat cooking methods
high percentage of cartilage and other connective tissue
3/4' x 3/4' x 3/4'
handle

47. What is grande cuisine?
creole
1/8' x 1/8' x 1/8'
meals with dozens of courses
1/8' x 1/8' x 1-2'

48. What kind of bones are in a broth?
375 degrees
adult bones
brown stock
allemande

49. When managing time What is the 2nd time waster?
drain liquids through a relatively small opening
poor staff training
set thermostat at 250 degrees until fat has melted enough to cover the heating element
1/8' x 1/8' x 1/8'

50. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
Le Braiser
Chef de partie
Le Frire
parboil