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 first technology for modern developments?
clay & metal vessels
instructional recipes
layout & design
Pre-heat euipment

2. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
bake
pan-fry
broth
remouillage

3. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
1/2' x 1/2' x 1/8'
Saucier
tang
oz.

4. What is the weight after all inedible or nonservable parts are trimmed off?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
change over a period
griddle
EP weight

5. When managing time What is the 3th time waster?
Auguste Escoffier
sous vide
poor communication
heel

6. What is the second new technology for modern developments?
parcook
change over a period
Electric/gas stoves allowed controlled temperatures
to dedge in flour

7. What is used to measure weight?
ounce - pound - gram - and kilogram
Auguste Escoffier
Set-up equipment
Poissonier

8. What is the liquid and thickening agent for tomato sauce?
tomatoes and reduction
milk and white roux
high percentage of cartilage and other connective tissue
butter and egg yolks

9. What is glace de viande?
poor communication
Patissier
meat
when cooled should be gelatinous - have body - good taste - good color

10. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
Le Braiser
Set-up equipment
regularly
weight - volume and count

11. What kind of bones are in a broth?
Le Braiser
Le Braiser
adult bones
glaze

12. What is the only cuisson to be a blanc?
Le Pocher
broil
bernaise and choron
clay & metal vessels

13. How do you check the fat temperature of a deep fryer (or) kettle?
Fernand Point
layout & design
thermometer
tang

14. When doing mise en place What do you do 3rd?
1/2' x 1/2' x 1/2'
the type of restaurant you operate
washing and trimming food
brown stock

15. What is the term for cooking wrapped in paper to steam in it own moisture?
papillotte
Assumes you have knowledge and that you understand terminology and you know how to measure.
no clear priorities for tasks
milk and white roux

16. What is in a court bouillon?
aromatic vegetables - herbs - acid - and water
no clear priorities for tasks
high carbon stainless steel
the type of restaurant you operate

17. What are the three scales used for weight?
electric or digital scale - mechanical - triple beam
glaze
no choice
Pre-heat euipment

18. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
oz.
broil
Garde manager
sous vide

19. What is a liaison?
chasseur
egg yolks and cream
deep-fry
Auguste Escoffier

20. What does cooking flour do?
gives it a toasty and nutty flavor
butter and flour uncooked
Assumes you have knowledge and that you understand terminology and you know how to measure.
poultry

21. Who was respondsable for simolifying classicl cuisine and the classical menu?
Mise en place
Auguste Escoffier
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
gelatin

22. What is full half of quarter of the knife?
tang
Aboyeur
Set-up equipment
brown stock

23. Why use young animal bones for stock?
high percentage of cartilage and other connective tissue
Aboyeur
broth
Fernand Point

24. What is the term for cooking covered in a small amount of fat?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
white stock and blond roux
same menu everyday
braise

25. What is the liquid and thickening agent for bechemel?
fry
griddle
milk and white roux
white stock and blond roux

26. What is table d'hote?
food prepared at the table
Chef de partie
saute
used to thicken meatloaf or stuffing

27. What are the 3 types of stock?
Set-up equipment
white - brown - and fumet (or) essence
high carbon stainless steel
aromatic vegetables - herbs - acid - and water

28. What is a A la carte menu?
everything sold and served individually
simmer
meat
menu

29. When managing time What is the 2nd time waster?
50% onions - 25% carrots - 25% celery
poor staff training
Grillardin
EP weight

30. What holds the knife together - made of steel?
ounce - pound - gram - and kilogram
375 degrees
change over a period
rivets

31. What is the term for cooking in water or other liquid that is bubbling rapidly?
oz.
Temperature danger zone
boiling
menu

32. What is the pastry chef called; prapares pastries and desserts?
small animal bones
Patissier
Viruses - bacteria - parasites - and fungi
white stock

33. What are the four disease causing organisms?
Viruses - bacteria - parasites - and fungi
washing and trimming food
handle
grill

34. What is the term for cooking using heat conducted to food from water - liquid - or steam?
moist-heat cooking methods
Chef de cuisine
Bragade system
Are those that are used in one or two items on your menu

35. Who is incharge of the kitchen?
butter and flour uncooked
variety
Fernand Point
Executive Chef

36. What is the term for cooking uncovered in a skillet or saute pan without fat?
tsp
missing or inadequate tools
Le Pocher
pan-broil

37. What is the Temperature danger zone (T.D.Z.)?
41-135 degrees
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
ounce - pound - gram - and kilogram
Le Sauter

38. What is menu utilization
using all edible trim
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
small portions of several items
Auguste Escoffier

39. What is the term for cooking with radiant heat from above?
dry-heat cooking methods
Le Braiser
broil
food prepared at the table

40. What is a cycle menu?
change over a period
bernaise and choron
1/2' x 1/2' x 1/8'
fl. oz.

41. What is the ratio of mirepoix to stock?
1 Ib -. of mirepoix to 1 gallon of stock
1/8' x 1/8' x 2-2 1/2'
same menu everyday
Bragade system

42. What is the term for cooking quickly in small amount of fat?
sugar and vinegar
1784-1833
butter and egg yolks
saute

43. What is the birth and death dates of Careme?
1784-1833
50% onions - 25% carrots - 25% celery
chasseur
Le Pocher

44. What is the term for cooking on an open grid over a heat source?
grill
handle
Viruses - bacteria - parasites - and fungi
heel

45. When managing time What is the 1st time waster?
no choice
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
no clear priorities for tasks
cornstarch and cold water

46. What is the small sauce for espagnole?
poor staff training
for sifting flour and other dry ingredients
Restaurer
chasseur

47. What is glace de poisson?
straightens the blade of the knife
g
fish
Auguste Escoffier

48. What is the only cuisson with large amount of liquid for heat method?
bernaise and choron
Le Pocher
a short broth used for a cooking liquid for fish or vegetables
Aboyeur

49. What is the small sauce for veloute?
griddle
instructional and standardized
allemande
Set-up equipment

50. What is a static menu?
same menu everyday
high percentage of cartilage and other connective tissue
white - brown - and fumet (or) essence
1/4' x 1/4' x 2-2 1/2'