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 is the deminsion for small dice?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

2. What should suit the characteristics and style of the restaurant?
3/4' x 3/4' x 3/4'
layout & design
AP weight
Marie-Antoine Careme

3. What is the cuisine for lighter - naturally flavored foods?
Nouvelle Cuisine
deglaze
Chef de cuisine
Potentially hazardous foods

4. When managing time What is the 4th time waster?
poor organization
deep-fry
aromatic vegetables - herbs - acid - and water
Le Griller

5. What are the three terms for count measurement?
kg
glaze
for staining pasta - vegetables - and so on
each - bunch - and dozen

6. What a bread crums used for?
creole
instructional and standardized
used to thicken meatloaf or stuffing
to dedge in flour

7. What are the 3 types of stock?
meat or fish bones that are fresh or purchased exclusively for stock production
Le Braiser
white - brown - and fumet (or) essence
blanch

8. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
Cutting and garnishing
Auguste Escoffier
regularly
Rotisseur

9. What does T.D.Z. mean?
mornay
bernaise and choron
Temperature danger zone
Marie-Antoine Careme

10. What is a A la carte menu?
everything sold and served individually
be true to your menu desriptions
bones - water - aromatics - mirepoix - acid
adult bones

11. How do you judge the quality of stocks?
bones - water - aromatics - mirepoix - acid
when cooled should be gelatinous - have body - good taste - good color
count
small animal bones

12. What should you do when filling a deep fryer (or) kettle with solid fat?
Nouvelle Cuisine
funets (essence)
set thermostat at 250 degrees until fat has melted enough to cover the heating element
kg

13. What is the liquid and thickening agent for holliandaise sauce?
Are those that are used in one or two items on your menu
butter and egg yolks
Auguste Escoffier
be true to your menu desriptions

14. What is the gastric basic mehtod?
sugar and vinegar
tang
Pre-heat euipment
Le Griller

15. What is the most important/significant manu making principle?
item arrangement
portion cost
clay & metal vessels
the type of restaurant you operate

16. How long do you cook brown roux for?
20-30 minutes
1/8' x 1/8' x 1/8'
saute
adult bones

17. What is glace de viande?
poor organization
meat
Auguste Escoffier
white stock

18. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
allemande
Potentially hazardous foods
bechemel - espangal - tomato sauce - holliandase - and veloute
sear

19. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
1/4' x 1/4' x 2-2 1/2'
menu
broth
volume

20. What is the blade made of?
ibs. (or) #
high percentage of cartilage and other connective tissue
high carbon stainless steel
missing or inadequate tools

21. What guards your hand?
saute
1784-1833
heel
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

22. What is the abbreviation for teaspoon?
when great clarity smoothness is required in a liquid
tsp
sear
food prepared at the table

23. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
Auguste Escoffier
Entremetier
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
adult bones

24. Who was respondsable for simolifying classicl cuisine and the classical menu?
Le Pocher
Auguste Escoffier
rivets
electric or digital scale - mechanical - triple beam

25. What is the term for cooking submerged in fat?
Patissier
deep-fry
Chef de partie
smoke-roasting

26. What is a food mill used for?
produces different coarseness and fineness - used for pureeing foods
Fernand Point
tsp
poor staff training

27. What are the five mother sauces
smoke-roasting
bechemel - espangal - tomato sauce - holliandase - and veloute
white - blond - and brown
aromatic vegetables - herbs - acid - and water

28. What is the measurement of portions that ensure that the correct amount of an item is served?
Entremetier
portion control
saute
a list of dishes served or available to be served at a meal

29. What is the term for cooking partially in a boiling or simmering liquid?
Le Pocher
1/2' x 1/2' x 1/2'
gelatin
parboil

30. What is the term for cooking covered in a small amount of fat?
volume
ibs. (or) #
Potentially hazardous foods
braise

31. When was the first restaurant opened?
white - brown - and fumet (or) essence
Le Braiser
Temperature danger zone
1765

32. What are the limitations of using a recipe?
Fernand Point
Assumes you have knowledge and that you understand terminology and you know how to measure.
Le Sauter
white stock

33. What is the weight after all inedible or nonservable parts are trimmed off?
EP weight
deglaze
20-30 minutes
1/4' x 1/4' x 1/4'

34. What should you use in your menu to describe food items that will entice the guest to buy it?
descriptive language
Viruses - bacteria - parasites - and fungi
1/4' x 1/4' x 2-2 1/2'
Le Sauter

35. What is a strainer used for?
for staining pasta - vegetables - and so on
descriptive language
cornstarch and cold water
poor communication

36. What is the term for giving a shine to the surface of a food?
Rotisseur
ibs. (or) #
glaze
bechemel - espangal - tomato sauce - holliandase - and veloute

37. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
equal parts cooked flour and fat
Le Griller
make sure the drain valve is shut
Chef de cuisine

38. What is the term for cooking on a flat - solid cooking surface?
griddle
deglaze
Mise en place
Chef de cuisine

39. What should you do before adding fat to an empty deep fryer (or) kettle?
make sure the drain valve is shut
griddle
instructional recipes
gives it a toasty and nutty flavor

40. What is a measurement of the space occupied by a liquid - solid - or gas?
1/8' x 1/8' x 1-2'
volume
Executive Chef
roast

41. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
Potentially hazardous foods
funets (essence)
bernaise and choron
Chef de partie

42. What is the offical name of the organization of the kitchen?
rivets
Viruses - bacteria - parasites - and fungi
Bragade system
be true to your menu desriptions

43. 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?
broil
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
white stock
Le Poeler

44. What is menu utilization
using all edible trim
Aboyeur
Biological - chemical - and physical
same menu everyday

45. What is the term for cooking uncovered in pan of moderate amount of fat?
chasseur
regularly
instructional and standardized
pan-fry

46. What is a sieve used for?
1/8' x 1/8' x 2-2 1/2'
item arrangement
for sifting flour and other dry ingredients
Pre-heat euipment

47. What is the term for cooking in hot fat?
Potentially hazardous foods
tomatoes and reduction
fry
menu

48. Food cost diveded by menu price is?
instructional and standardized
steam
Patissier
food cost percentage

49. When you are in a large operation with several kitchens Who is in charge of each kitchen?
broil
gelatin
Chef de cuisine
washing and trimming food

50. What is mirepoix?
50% onions - 25% carrots - 25% celery
Nouvelle Cuisine
braise
Marie-Antoine Careme