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Cooking Basics

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
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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 a cycle menu?
Marie-Antoine Careme
change over a period
Le Braiser
Auguste Escoffier

2. What are the elements of a menu structure?
fish
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
steam
for staining pasta - vegetables - and so on

3. What is the small sauce for tomato?
creole
milk and white roux
when cooled should be gelatinous - have body - good taste - good color
clay & metal vessels

4. What is a A la carte menu?
everything sold and served individually
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
menu
to the fill line

5. When you are in a large operation with several kitchens Who is in charge of each kitchen?
1/8' x 1/8' x 1-2'
Chef de cuisine
poor organization
egg yolks and cream

6. What is court boullian?
Teaspoon - tablespoon - fluid ounce
a short broth used for a cooking liquid for fish or vegetables
rivets
brown stock and brown roux

7. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
brown stock
Marie-Antoine Careme
1784-1833
for sifting flour and other dry ingredients

8. What is the term for cooking using heat conducted to food from water - liquid - or steam?
variety
moist-heat cooking methods
count
layout & design

9. What is the deminsion for allumet?
Saucier
1/8' x 1/8' x 1-2'
the type of restaurant you operate
measuring cups - measuring spoons - and ladles

10. What is full half of quarter of the knife?
1/4' x 1/4' x 1/4'
tang
funets (essence)
for staining pasta - vegetables - and so on

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
small portions of several items
ibs. (or) #
roast

12. What is the term for station chef?
Chef de partie
flour and water
bernaise and choron
brown stock

13. What is the term for simmering or braising in a small amount of liquid?
change over a period
stew
pan-broil
moist-heat cooking methods

14. What is in a sachet?
Viruses - bacteria - parasites - and fungi
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
tomatoes and reduction
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.

15. What is the pastry chef called; prapares pastries and desserts?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Chef de partie
Patissier
Le Pocher

16. What is the term for cooking foods by surrounding them with hot - dry air?
parcook
bake
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
the type of restaurant you operate

17. What is the cuisson for vacuum packed cooking?
allemande
grill
20-30 minutes
sous vide

18. What is the term for cooking on a flat - solid cooking surface?
griddle
weight
20-30 minutes
cornstarch and cold water

19. What is glace de poisson?
fish
high carbon stainless steel
Are those that are used in one or two items on your menu
remouillage

20. Who was responsible for the uniforms worn in the kitchen?
for staining pasta - vegetables - and so on
Auguste Escoffier
sugar and vinegar
simmer

21. What is table d'hote?
white - brown - and fumet (or) essence
Les cuisson
food prepared at the table
count

22. Stocks are made with what five items?
bones - water - aromatics - mirepoix - acid
Le Pocher
sugar and vinegar
Mise en place

23. What is menu accuracy?
to the fill line
Chef de partie
measuring cups - measuring spoons - and ladles
be true to your menu desriptions

24. What is the liquid and thickening agent for holliandaise sauce?
butter and egg yolks
Le Frire
AP weight
poor communication

25. What is a measurement of the space occupied by a liquid - solid - or gas?
EP weight
egg yolks and cream
no clear priorities for tasks
volume

26. What is the Temperature danger zone (T.D.Z.)?
variety
Biological - chemical - and physical
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
41-135 degrees

27. What should your foods appearance have?
Gather food
4-6 minutes
variety
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.

28. What is the term for cooking slowly in fat without browning - sometimes under a cover?
Le Pocher
sweat
glaze
ounce - pound - gram - and kilogram

29. How long do you cook blond roux for?
4-6 minutes
ounce - pound - gram - and kilogram
Viruses - bacteria - parasites - and fungi
aromatic vegetables - herbs - acid - and water

30. What should suit the characteristics and style of the restaurant?
small animal bones
oz.
sweat
layout & design

31. 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?
Are those that are used in one or two items on your menu
Teaspoon - tablespoon - fluid ounce
Le Poeler
straightens the blade of the knife

32. What is a tasting menu?
small portions of several items
Chef de partie
1/2' x 1/2' x 1/2'
to the fill line

33. What is the term for cooking an item partially and very breifly in boiling water?
Le Pocher
poor communication
for washed or cooked vegetables - salad greens - pasta - and other foods
blanch

34. Who invented grande cuisine?
chasseur
Le Pocher
simmer
Marie-Antoine Careme

35. What is the only cuisson to be a blanc?
when great clarity smoothness is required in a liquid
Le Pocher
1784-1833
roast

36. When doing mise en place What do you do 1st?
Bragade system
Gather food
change over a period
blanch

37. When doing mise en place What do you do 2nd?
Set-up equipment
Potentially hazardous foods
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
mornay

38. What is the liquid and thickening agent for espagnole?
brown stock and brown roux
menu
41-135 degrees
poor organization

39. What is a beurre manie?
bernaise and choron
electric or digital scale - mechanical - triple beam
butter and flour uncooked
4-6 minutes

40. What is a liaison?
when great clarity smoothness is required in a liquid
measuring cups - measuring spoons - and ladles
Le Pocher
egg yolks and cream

41. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
a list of dishes served or available to be served at a meal
egg yolks and cream
Le Sauter
Are those that are used in one or two items on your menu

42. What is the term for cooking foods were heat is conducted without moisture?
dry-heat cooking methods
1/4' x 1/4' x 2-2 1/2'
white stock and blond roux
Le Poeler & sous vide

43. When managing time What is the 5th time waster?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
missing or inadequate tools
50% onions - 25% carrots - 25% celery
pan-broil

44. What is the deminsion for medium dice?
1/2' x 1/2' x 1/2'
be true to your menu desriptions
broil
weight

45. What is the deminsion for small dice?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
poor communication
1/4' x 1/4' x 1/4'
Le Sauter

46. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
same menu everyday
Teaspoon - tablespoon - fluid ounce
Fernand Point
remouillage

47. Who was respondsable for simolifying classicl cuisine and the classical menu?
the type of restaurant you operate
bake
Auguste Escoffier
measuring cups - measuring spoons - and ladles

48. When managing time What is the 3th time waster?
portion control
poor communication
375 degrees
bones - water - aromatics - mirepoix - acid

49. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
butter and flour uncooked
Les cuisson
Saucier
Executive Chef

50. What is a china cap used for?
small portions of several items
drain liquids through a relatively small opening
1/8' x 1/8' x 1-2'
minimum-use ingredients

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Cooking Basics

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