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. When managing time What is the 3th time waster?
Le Poeler & sous vide
Auguste Escoffier
poor communication
Assumes you have knowledge and that you understand terminology and you know how to measure.

2. What is the deminsion for allumet?

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3. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
kg
smoke-roasting
straightens the blade of the knife
Le Griller

4. What is grande cuisine?
remouillage
cornstarch and cold water
meals with dozens of courses
variety

5. Who reorganized the kitchen?
1784-1833
broth
same menu everyday
Auguste Escoffier

6. What is the term for simmering or braising in a small amount of liquid?
Assumes you have knowledge and that you understand terminology and you know how to measure.
AP weight
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
stew

7. What is the birth and death dates of Careme?
Le Sauter
for sifting flour and other dry ingredients
tsp
1784-1833

8. What is a prix fixe menu?
1/8' x 1/8' x 1/8'
1/8' x 1/8' x 1-2'
no choice
handle

9. Who created nouvelle cuisine?
be true to your menu desriptions
Fernand Point
the type of restaurant you operate
Auguste Escoffier

10. What is a food mill used for?
Potentially hazardous foods
volume
papillotte
produces different coarseness and fineness - used for pureeing foods

11. 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?
Le Poeler
high percentage of cartilage and other connective tissue
instructional and standardized
regularly

12. When was the first restaurant opened?
change over a period
Le Braiser
Chef de partie
1765

13. What is the Temperature danger zone (T.D.Z.)?
straightens the blade of the knife
41-135 degrees
Temperature danger zone
blanch

14. What is the small sauce for behemel?
Auguste Escoffier
standardized recipes
mornay
bernaise and choron

15. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
regularly
used to thicken meatloaf or stuffing
gelatin
3/4' x 3/4' x 3/4'

16. What is the term for cooking gently in liquid that is hot but not actually bubbling?
Auguste Escoffier
poach
missing or inadequate tools
chasseur

17. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
Le Pocher
Chef de partie
instructional and standardized
blanch

18. What is table d'hote?
food prepared at the table
bechemel - espangal - tomato sauce - holliandase - and veloute
clay & metal vessels
small portions of several items

19. What is made from bones?
g
mornay
gelatin
the type of restaurant you operate

20. What is the term for cooking by direct contact with steam?
steam
variety
Marie-Antoine Careme
Pre-heat euipment

21. What is a cycle menu?
grill
change over a period
fry
Grillardin

22. What is the term for cooking foods by surrounding them with hot - dry air?
Le Poeler & sous vide
Saucier
bake
Le Braiser

23. How full should the deep fryer (or) kettle be?
Saucier
produces different coarseness and fineness - used for pureeing foods
to the fill line
instructional recipes

24. What is a measurement of the space occupied by a liquid - solid - or gas?
volume
EP weight
Nouvelle Cuisine
Cutting and garnishing

25. Who was respondsable for simolifying classicl cuisine and the classical menu?
Patissier
set thermostat at 250 degrees until fat has melted enough to cover the heating element
kg
Auguste Escoffier

26. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
simmer
1-3 minutes
washing and trimming food
bernaise and choron

27. What is a measurement of whole items as one would purchase them?
1-3 minutes
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
clay & metal vessels
count

28. What is stock?
a list of dishes served or available to be served at a meal
sear
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
glace

29. What is the only cuissonwith small amount of liquid for heat method?
flour and water
Le Braiser
Le Poeler
stock

30. What is the gastric basic mehtod?
sugar and vinegar
menu
Marie-Antoine Careme
remouillage

31. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
braise
Le Braiser
Grillardin
butter and egg yolks

32. What is a roux?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
no choice
equal parts cooked flour and fat
saute

33. What is the term for cooking on a flat - solid cooking surface?
a list of dishes served or available to be served at a meal
cornstarch and cold water
griddle
Sous chef

34. What do you hold the knife with? ( made of rosewood - plastic - etc.)
saute
sweat
handle
item arrangement

35. What is the liquid and thickening agent for holliandaise sauce?
dry-heat cooking methods
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
roast
butter and egg yolks

36. What is the term for cooking partially by any method?
high carbon stainless steel
Assumes you have knowledge and that you understand terminology and you know how to measure.
parcook
blade - tang - handle - rivets - and heel

37. When doing mise en place What do you do 1st?
Gather food
41-135 degrees
poor staff training
for sifting flour and other dry ingredients

38. What is full half of quarter of the knife?
1/4' x 1/4' x 1/4'
food prepared at the table
Entremetier
tang

39. What is the abbreviation for fluid ounce?
fl. oz.
Le Braiser
poor staff training
white stock

40. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
to the fill line
funets (essence)
pan-broil
1/4' x 1/4' x 2-2 1/2'

41. What should you use in your menu to describe food items that will entice the guest to buy it?
descriptive language
instructional recipes
Patissier
variety

42. What are the three terms for volume measurement?
Teaspoon - tablespoon - fluid ounce
Saucier
small portions of several items
Electric/gas stoves allowed controlled temperatures

43. What is a beurre manie?
when great clarity smoothness is required in a liquid
1/4' x 1/4' x 1/4'
butter and flour uncooked
Le Sauter

44. What is in a court bouillon?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
1/8' x 1/8' x 1-2'
aromatic vegetables - herbs - acid - and water
Le Sauter

45. What is the abbreviation for grams?
a list of dishes served or available to be served at a meal
g
Static - cycle - a la carte - table d'hote - prix fixe - tasting
1/4' x 1/4' x 2-2 1/2'

46. What is the cuisine for lighter - naturally flavored foods?
pan-broil
Nouvelle Cuisine
griddle
milk and white roux

47. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
allemande
1/2' x 1/2' x 1/8'
roast
Grillardin

48. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
Le Sauter
menu
layout & design
adult bones

49. What is the term for a person in charge of a particular area of production?
Le Pocher
Sous chef
creole
Chef de partie

50. Never add salt to?
Recipe
stock
EP weight
1/8' x 1/8' x 2-2 1/2'