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 term for simmering or braising in a small amount of liquid?
stew
for sifting flour and other dry ingredients
Nouvelle Cuisine
variety

2. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
creole
butter and flour uncooked
Garde manager

3. What are the five mother sauces
Set-up equipment
sweat
bechemel - espangal - tomato sauce - holliandase - and veloute
1/8' x 1/8' x 1-2'

4. What is a beurre manie?
Le Poeler & sous vide
Patissier
41-135 degrees
butter and flour uncooked

5. What kind of bones are in a broth?
adult bones
1784-1833
tbsp
parboil

6. What is the abbreviation for ounce?
oz.
straightens the blade of the knife
steam
Auguste Escoffier

7. What is the term for giving a shine to the surface of a food?
glaze
change over a period
minimum-use ingredients
Garde manager

8. What is the term for cooking covered in a small amount of fat?
high percentage of cartilage and other connective tissue
braise
cornstarch and cold water
make sure the drain valve is shut

9. What are the other thickening agents besides roux?
Assumes you have knowledge and that you understand terminology and you know how to measure.
Marie-Antoine Careme
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
set thermostat at 250 degrees until fat has melted enough to cover the heating element

10. What is a cycle menu?
bernaise and choron
Le Griller
change over a period
food cost percentage

11. What are the three scales used for weight?
blanch
electric or digital scale - mechanical - triple beam
parcook
measuring cups - measuring spoons - and ladles

12. What are the three terms for volume measurement?
Teaspoon - tablespoon - fluid ounce
bechemel - espangal - tomato sauce - holliandase - and veloute
everything sold and served individually
Mise en place

13. What should your foods appearance have?
variety
thermometer
adult bones
Saucier

14. What is the roast cook called; prepares roasted and braised meats and there gravies?
glaze
griddle
Garde manager
Rotisseur

15. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
volume
1 Ib -. of mirepoix to 1 gallon of stock
regularly
cornstarch and cold water

16. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
Potentially hazardous foods
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Electric/gas stoves allowed controlled temperatures
20-30 minutes

17. When doing mise en place What do you do 4th?
Set-up equipment
portion control
milk and white roux
Pre-heat euipment

18. What is the deminsion for julienne?

19. What is the french term for restaurant? (to restore)
Restaurer
meat
adult bones
blanch

20. What is menu accuracy?
a short broth used for a cooking liquid for fish or vegetables
bones - water - aromatics - mirepoix - acid
be true to your menu desriptions
variety

21. Never add salt to?
1/2' x 1/2' x 1/2'
weight
fish
stock

22. What is the highest psition of all station chefs (or) chef de partie?
1/4' x 1/4' x 2-2 1/2'
Saucier
Chef de cuisine
Chef de partie

23. What is the most important/significant manu making principle?
volume
stew
item arrangement
pan-broil

24. What is in a bouquet garni?
no choice
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
food cost percentage
Saucier

25. What is a prix fixe menu?
braise
using all edible trim
1765
no choice

26. What is the second new technology for modern developments?
instructional and standardized
Electric/gas stoves allowed controlled temperatures
Saucier
sugar and vinegar

27. Who created nouvelle cuisine?
milk and white roux
Fernand Point
Le Sauter
Le Pocher

28. What is the term for everything in it's place?
bechemel - espangal - tomato sauce - holliandase - and veloute
Mise en place
small animal bones
g

29. What is fariner?
for sifting flour and other dry ingredients
to dedge in flour
steam
small portions of several items

30. What is the pastry chef called; prapares pastries and desserts?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
measuring cups - measuring spoons - and ladles
Patissier
thermometer

31. When doing mise en place What do you do 3rd?
poultry
creole
clay & metal vessels
washing and trimming food

32. What is the abbreviation for grams?
variety
glaze
bechemel - espangal - tomato sauce - holliandase - and veloute
g

33. What is a static menu?
steam
same menu everyday
poor communication
AP weight

34. Food cost diveded by menu price is?
roast
1-3 minutes
food cost percentage
50% onions - 25% carrots - 25% celery

35. What is the liquid and thickening agent for tomato sauce?
tomatoes and reduction
Monsieur Boulanger
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Electric/gas stoves allowed controlled temperatures

36. What holds the knife together - made of steel?
rivets
to dedge in flour
white - brown - and fumet (or) essence
portion control

37. What is the liquid and thickening agent for holliandaise sauce?
glace
deglaze
bones - water - aromatics - mirepoix - acid
butter and egg yolks

38. What is the small sauce for tomato?
instructional recipes
Nouvelle Cuisine
portion cost
creole

39. Why use young animal bones for stock?
Saucier
for washed or cooked vegetables - salad greens - pasta - and other foods
high percentage of cartilage and other connective tissue
Le Sauter

40. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
Poissonier
menu
when great clarity smoothness is required in a liquid
oz.

41. Cost of ingredients divided by number of portions is?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
sweat
portion cost
white stock

42. What is the term for simmering or broiling until the quantity of liquid is decreased?
1-3 minutes
EP weight
chasseur
reduce

43. Layout and design should reflect what about your resaurant?
the type of restaurant you operate
Recipe
Le Poeler
blanch

44. When managing time What is the 3th time waster?
for washed or cooked vegetables - salad greens - pasta - and other foods
ibs. (or) #
50% onions - 25% carrots - 25% celery
poor communication

45. How do you get good flavor and body from a stock?
meat or fish bones that are fresh or purchased exclusively for stock production
broil
375 degrees
standardized recipes

46. What is the only cuisson to be a blanc?
Le Pocher
1/8' x 1/8' x 1-2'
Assumes you have knowledge and that you understand terminology and you know how to measure.
standardized recipes

47. What is the term for station chef?
egg yolks and cream
milk and white roux
pan-fry
Chef de partie

48. What is the term for cooking in hot fat?
fry
Viruses - bacteria - parasites - and fungi
for washed or cooked vegetables - salad greens - pasta - and other foods
egg yolks and cream

49. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
Le Braiser
4-6 minutes
Saucier
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

50. What is the only cuisson with large amount of liquid for heat method?
Le Griller
a short broth used for a cooking liquid for fish or vegetables
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Le Pocher