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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 glace de poisson?
small animal bones
g
parcook
fish

2. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
butter and flour uncooked
Aboyeur
Chef de cuisine
Fernand Point

3. What is the term for cooking an item partially and very breifly in boiling water?
parcook
produces different coarseness and fineness - used for pureeing foods
blanch
Grillardin

4. What is the weight after all inedible or nonservable parts are trimmed off?
EP weight
flour and water
washing and trimming food
drain liquids through a relatively small opening

5. What is the fish cook called?
Teaspoon - tablespoon - fluid ounce
moist-heat cooking methods
fl. oz.
Poissonier

6. What is made from bones?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
griddle
washing and trimming food
gelatin

7. What is the term for cooking with radiant heat from above?
broil
deep-fry
Le Pocher
Mise en place

8. What is used to measure weight?
butter and flour uncooked
minimum-use ingredients
ounce - pound - gram - and kilogram
glace

9. What is the first technology for modern developments?
Le Frire
grill
clay & metal vessels
milk and white roux

10. What is the liquid and thickening agent for bechemel?
heel
milk and white roux
chasseur
1/8' x 1/8' x 1-2'

11. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
funets (essence)
Le Pocher
glaze
meals with dozens of courses

12. What should your foods appearance have?
Poissonier
Le Braiser
remouillage
variety

13. What is the deminsion for batonnet?

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14. What is the two cuissons with humid heat?
handle
Le Poeler & sous vide
measuring cups - measuring spoons - and ladles
count

15. What is the liquid and thickening agent for holliandaise sauce?
1-3 minutes
no choice
count
butter and egg yolks

16. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
deglaze
Gather food
Restaurer
Le Griller

17. When managing time What is the 4th time waster?
1/8' x 1/8' x 2-2 1/2'
simmer
poor organization
minimum-use ingredients

18. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
Biological - chemical - and physical
each - bunch - and dozen
small portions of several items
brown stock

19. When doing mise en place What do you do 2nd?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
flour and water
for staining pasta - vegetables - and so on
Set-up equipment

20. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
Potentially hazardous foods
Garde manager
count
g

21. How full should the deep fryer (or) kettle be?
to the fill line
milk and white roux
g
Le Braiser

22. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
egg yolks and cream
white stock
be true to your menu desriptions
the type of restaurant you operate

23. What is the cuisine for lighter - naturally flavored foods?
Nouvelle Cuisine
parboil
Chef de cuisine
straightens the blade of the knife

24. What does T.D.Z. mean?
kg
Temperature danger zone
AP weight
poor communication

25. What are the three measuring conventions of a recipe?
1/2' x 1/2' x 1/2'
a list of dishes served or available to be served at a meal
weight - volume and count
stock

26. What is a steel used for?
Fernand Point
straightens the blade of the knife
Grillardin
weight

27. What is the term for simmering or braising in a small amount of liquid?
stew
when great clarity smoothness is required in a liquid
white - blond - and brown
fl. oz.

28. 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?
meals with dozens of courses
reduce
a list of dishes served or available to be served at a meal
Le Poeler

29. What is the term for cooking uncovered in pan of moderate amount of fat?
clay & metal vessels
minimum-use ingredients
pan-fry
3/4' x 3/4' x 3/4'

30. Why use young animal bones for stock?
high percentage of cartilage and other connective tissue
high carbon stainless steel
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
Le Poeler

31. Layout and design should reflect what about your resaurant?
the type of restaurant you operate
for washed or cooked vegetables - salad greens - pasta - and other foods
variety
sweat

32. Why is a recipe necessary?

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33. What is the term for cooking foods were heat is conducted without moisture?
dry-heat cooking methods
Electric/gas stoves allowed controlled temperatures
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Garde manager

34. What is the only cuisson to be a blanc?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Poissonier
1/4' x 1/4' x 1/4'
Le Pocher

35. What is the liquid and thickening agent for tomato sauce?
glace
tomatoes and reduction
1 Ib -. of mirepoix to 1 gallon of stock
Les cuisson

36. What is the pastry chef called; prapares pastries and desserts?
Le Braiser
Patissier
chasseur
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

37. What are minimum-use ingredients?
simmer
Are those that are used in one or two items on your menu
Le Poeler
1765

38. What is the deminsion for allumet?

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39. What type of ingredients should you avoid?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
white - blond - and brown
griddle
minimum-use ingredients

40. What is a measurement of the mass or heavimess of a solidliquid or gas?
Saucier
white stock
adult bones
weight

41. What is the term for cooking in water or other liquid that is bubbling rapidly?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Pre-heat euipment
boiling
Grillardin

42. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
Entremetier
butter and flour uncooked
3/4' x 3/4' x 3/4'
no choice

43. What is the blade made of?
egg yolks and cream
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
layout & design
high carbon stainless steel

44. What is a white wash?
butter and flour uncooked
Nouvelle Cuisine
flour and water
egg yolks and cream

45. What are the two types of recipes?
instructional and standardized
Grillardin
to dedge in flour
white - brown - and fumet (or) essence

46. What recipe teaches basic cooking techinques?
instructional recipes
Chef de cuisine
count
Sous chef

47. How long do you cook blond roux for?
4-6 minutes
bernaise and choron
thermometer
sous vide

48. What is the liquid and thickening agent for espagnole?
adult bones
Set-up equipment
set thermostat at 250 degrees until fat has melted enough to cover the heating element
brown stock and brown roux

49. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
menu
Saucier
Le Frire
Le Braiser

50. What should suit the characteristics and style of the restaurant?
sugar and vinegar
mornay
Fernand Point
layout & design