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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 the weight after all inedible or nonservable parts are trimmed off?
oz.
weight
EP weight
Le Poeler & sous vide

2. What type of ingredients should you avoid?
a short broth used for a cooking liquid for fish or vegetables
minimum-use ingredients
pan-broil
variety

3. What is the term for cooking submerged in fat?
drain liquids through a relatively small opening
Gather food
deep-fry
Auguste Escoffier

4. What is menu utilization
1 Ib -. of mirepoix to 1 gallon of stock
Le Griller
using all edible trim
Chef de partie

5. What is the most important/significant manu making principle?
item arrangement
sweat
sous vide
1765

6. What should you do before adding fat to an empty deep fryer (or) kettle?
blade - tang - handle - rivets - and heel
portion control
make sure the drain valve is shut
produces different coarseness and fineness - used for pureeing foods

7. What is the grill cook called?
1/2' x 1/2' x 1/2'
Grillardin
bake
smoke-roasting

8. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
Auguste Escoffier
descriptive language
broil
Le Braiser

9. What is the term for simmering or broiling until the quantity of liquid is decreased?
standardized recipes
reduce
3/4' x 3/4' x 3/4'
brown stock and brown roux

10. What is the birth and death dates of Careme?
Auguste Escoffier
1784-1833
Le Pocher
1/4' x 1/4' x 2-2 1/2'

11. What should you do when filling a deep fryer (or) kettle with solid fat?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
deglaze
bechemel - espangal - tomato sauce - holliandase - and veloute
Saucier

12. Stocks are made with what five items?
gives it a toasty and nutty flavor
creole
bones - water - aromatics - mirepoix - acid
Assumes you have knowledge and that you understand terminology and you know how to measure.

13. What is the liquid and thickening agent for holliandaise sauce?
to the fill line
butter and egg yolks
Aboyeur
poach

14. What is the offical name of the organization of the kitchen?
Bragade system
kg
dry-heat cooking methods
pan-fry

15. What is the cuisson for vacuum packed cooking?
sear
sous vide
produces different coarseness and fineness - used for pureeing foods
standardized recipes

16. When managing time What is the 4th time waster?
poor organization
portion control
count
Fernand Point

17. What is a strainer used for?
for staining pasta - vegetables - and so on
Le Frire
boiling
when cooled should be gelatinous - have body - good taste - good color

18. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
brown stock
fish
saute
allemande

19. What is the cuisine for lighter - naturally flavored foods?
rivets
fl. oz.
dry-heat cooking methods
Nouvelle Cuisine

20. How do you judge the quality of stocks?
when cooled should be gelatinous - have body - good taste - good color
no choice
egg yolks and cream
1/4' x 1/4' x 1/4'

21. How do you get good flavor and body from a stock?
1-3 minutes
meat or fish bones that are fresh or purchased exclusively for stock production
Grillardin
brown stock and brown roux

22. When managing time What is the 1st time waster?
no clear priorities for tasks
brown stock
remouillage
no choice

23. What is the standard pre-heating temperature?
used to thicken meatloaf or stuffing
375 degrees
Le Sauter
each - bunch - and dozen

24. What are the three measuring conventions of a recipe?
funets (essence)
weight - volume and count
Chef de partie
instructional recipes

25. What is the abbreviation for tablespoon?
Pre-heat euipment
brown stock and brown roux
Static - cycle - a la carte - table d'hote - prix fixe - tasting
tbsp

26. What a bread crums used for?
1/2' x 1/2' x 1/8'
used to thicken meatloaf or stuffing
sweat
pan-fry

27. What is the abbreviation for grams?
g
Cutting and garnishing
each - bunch - and dozen
high carbon stainless steel

28. What are the elements of a menu structure?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
parboil
menu
Poissonier

29. What is the small sauce for veloute?
meat or fish bones that are fresh or purchased exclusively for stock production
washing and trimming food
allemande
deglaze

30. What holds the knife together - made of steel?
poach
handle
rivets
AP weight

31. Who invented grande cuisine?
using all edible trim
a short broth used for a cooking liquid for fish or vegetables
Marie-Antoine Careme
sweat

32. When managing time What is the 2nd time waster?
bones - water - aromatics - mirepoix - acid
poor staff training
for washed or cooked vegetables - salad greens - pasta - and other foods
a short broth used for a cooking liquid for fish or vegetables

33. What is the small sauce for hollandaise?
handle
bernaise and choron
pan-broil
bake

34. What is the term for cooking using heat conducted to food from water - liquid - or steam?
moist-heat cooking methods
a list of dishes served or available to be served at a meal
used to thicken meatloaf or stuffing
Are those that are used in one or two items on your menu

35. What is the gastric basic mehtod?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
mornay
sugar and vinegar
poor staff training

36. Never add salt to?
stock
small animal bones
using all edible trim
missing or inadequate tools

37. What is the term for swirling a liquid in a saute pan?
deglaze
descriptive language
Chef de partie
ibs. (or) #

38. What is the deminsion for julienne?

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39. 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?
bones - water - aromatics - mirepoix - acid
parcook
tbsp
Le Poeler

40. What are the other thickening agents besides roux?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
to the fill line
Auguste Escoffier
blade - tang - handle - rivets - and heel

41. What is the term for cooking partially in a boiling or simmering liquid?
moist-heat cooking methods
Potentially hazardous foods
for sifting flour and other dry ingredients
parboil

42. What is fariner?
boiling
to dedge in flour
deep-fry
regularly

43. What is the roast cook called; prepares roasted and braised meats and there gravies?
Aboyeur
standardized recipes
Rotisseur
handle

44. What is the term for cooking on an open grid over a heat source?
grill
variety
to the fill line
tang

45. What does cooking flour do?
1/8' x 1/8' x 1/8'
Marie-Antoine Careme
when great clarity smoothness is required in a liquid
gives it a toasty and nutty flavor

46. When doing mise en place What do you do 2nd?
Sous chef
Set-up equipment
minimum-use ingredients
poor organization

47. What is the only cuisson to be a blanc?
tbsp
Le Pocher
1-3 minutes
milk and white roux

48. What is the abbreviation for kilogram?
bernaise and choron
tomatoes and reduction
creole
kg

49. What is the deminsion for brunoise?

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50. Why use young animal bones for stock?
same menu everyday
stew
high percentage of cartilage and other connective tissue
make sure the drain valve is shut