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 are foods called that provide a good enviroment for the growth of disease casusing microorganisms
Gather food
50% onions - 25% carrots - 25% celery
portion cost
Potentially hazardous foods

2. What is the deminsion for large dice?

3. Who is incharge of the kitchen?
aromatic vegetables - herbs - acid - and water
Executive Chef
Mise en place
Teaspoon - tablespoon - fluid ounce

4. What does T.D.Z. mean?
Temperature danger zone
straightens the blade of the knife
Assumes you have knowledge and that you understand terminology and you know how to measure.
descriptive language

5. What are the three scales used for weight?
Marie-Antoine Careme
electric or digital scale - mechanical - triple beam
Temperature danger zone
change over a period

6. What are minimum-use ingredients?
Le Poeler
Are those that are used in one or two items on your menu
Patissier
electric or digital scale - mechanical - triple beam

7. What is the standard pre-heating temperature?
braise
instructional recipes
375 degrees
boiling

8. What is in a sachet?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
gelatin
change over a period
Poissonier

9. What is a static menu?
Recipe
when cooled should be gelatinous - have body - good taste - good color
same menu everyday
Teaspoon - tablespoon - fluid ounce

10. What is the term for everything in it's place?
Recipe
Mise en place
Le Frire
Auguste Escoffier

11. What is the abbreviation for pound?
to the fill line
ibs. (or) #
Temperature danger zone
Auguste Escoffier

12. What is the term for cooking with dry heat in the presence of smoke?
item arrangement
smoke-roasting
change over a period
be true to your menu desriptions

13. What is the cuisson for vacuum packed cooking?
sous vide
a short broth used for a cooking liquid for fish or vegetables
measuring cups - measuring spoons - and ladles
bechemel - espangal - tomato sauce - holliandase - and veloute

14. What is mirepoix?
Le Pocher
papillotte
bernaise and choron
50% onions - 25% carrots - 25% celery

15. What are the three terms for count measurement?
each - bunch - and dozen
portion cost
tsp
Auguste Escoffier

16. What is the roast cook called; prepares roasted and braised meats and there gravies?
Rotisseur
change over a period
glaze
a short broth used for a cooking liquid for fish or vegetables

17. Stocks are made with what five items?
allemande
bones - water - aromatics - mirepoix - acid
a list of dishes served or available to be served at a meal
Le Frire

18. What type of ingredients should you avoid?
Chef de partie
menu
375 degrees
minimum-use ingredients

19. When managing time What is the 4th time waster?
aromatic vegetables - herbs - acid - and water
Chef de cuisine
poor organization
steam

20. When doing mise en place What do you do 4th?
Temperature danger zone
bernaise and choron
Pre-heat euipment
for washed or cooked vegetables - salad greens - pasta - and other foods

21. What is a chinois used for?
when great clarity smoothness is required in a liquid
Le Pocher
deep-fry
Aboyeur

22. What kind of bones are in a broth?
tsp
adult bones
Bragade system
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.

23. What is the small sauce for veloute?
allemande
used to thicken meatloaf or stuffing
ibs. (or) #
moist-heat cooking methods

24. What is the deminsion for paysanne?

25. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
white stock
when cooled should be gelatinous - have body - good taste - good color
portion cost
Le Frire

26. What is a roux?
deep-fry
sear
equal parts cooked flour and fat
fl. oz.

27. What recipe teaches basic cooking techinques?
everything sold and served individually
when cooled should be gelatinous - have body - good taste - good color
g
instructional recipes

28. What is a tasting menu?
small portions of several items
roast
ounce - pound - gram - and kilogram
1784-1833

29. What is the cuisine for lighter - naturally flavored foods?
Nouvelle Cuisine
375 degrees
when great clarity smoothness is required in a liquid
handle

30. What is the Temperature danger zone (T.D.Z.)?
41-135 degrees
Fernand Point
same menu everyday
griddle

31. What is in a bouquet garni?
count
minimum-use ingredients
blanch
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

32. What is the abbreviation for kilogram?
kg
meat or fish bones that are fresh or purchased exclusively for stock production
EP weight
Fernand Point

33. What is court boullian?
pan-fry
Le Pocher
a short broth used for a cooking liquid for fish or vegetables
grill

34. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
1 Ib -. of mirepoix to 1 gallon of stock
brown stock
roast
Auguste Escoffier

35. What is a sieve used for?
1-3 minutes
fry
for sifting flour and other dry ingredients
poultry

36. When you are in a large operation with several kitchens Who is in charge of each kitchen?
1/8' x 1/8' x 1/8'
4-6 minutes
bechemel - espangal - tomato sauce - holliandase - and veloute
Chef de cuisine

37. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
regularly
Le Griller
be true to your menu desriptions
poor communication

38. What is the expediter called; accepts orders from the server and gives them to the line?
funets (essence)
Aboyeur
electric or digital scale - mechanical - triple beam
instructional recipes

39. What does cooking flour do?
Cutting and garnishing
3/4' x 3/4' x 3/4'
gives it a toasty and nutty flavor
reduce

40. Layout and design should reflect what about your resaurant?
boiling
50% onions - 25% carrots - 25% celery
fish
the type of restaurant you operate

41. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
no choice
weight - volume and count
Le Poeler
Le Sauter

42. What is the deminsion for julienne?

43. What is glace de viande?
Le Braiser
41-135 degrees
meat
saute

44. What is a liaison?
poor communication
tang
stew
egg yolks and cream

45. Who reorganized the kitchen?
high carbon stainless steel
Auguste Escoffier
saute
thermometer

46. What is a food mill used for?
small animal bones
electric or digital scale - mechanical - triple beam
produces different coarseness and fineness - used for pureeing foods
tbsp

47. Why use young animal bones for stock?
for staining pasta - vegetables - and so on
using all edible trim
high percentage of cartilage and other connective tissue
smoke-roasting

48. What is the small sauce for behemel?
variety
fry
smoke-roasting
mornay

49. Who created nouvelle cuisine?
blanch
menu
Fernand Point
Saucier

50. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
for washed or cooked vegetables - salad greens - pasta - and other foods
Restaurer
smoke-roasting
Entremetier