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 a slurry?
food cost percentage
AP weight
cornstarch and cold water
fl. oz.

2. What do you hold the knife with? ( made of rosewood - plastic - etc.)
weight
handle
poultry
Nouvelle Cuisine

3. When was the first restaurant opened?
1765
Pre-heat euipment
everything sold and served individually
to dedge in flour

4. What type of ingredients should you avoid?
each - bunch - and dozen
Saucier
Bragade system
minimum-use ingredients

5. What is the term for cooking in hot fat?
variety
fry
drain liquids through a relatively small opening
regularly

6. Who was respondsable for simolifying classicl cuisine and the classical menu?
variety
Auguste Escoffier
allemande
1/4' x 1/4' x 2-2 1/2'

7. What is the term for cooking quickly in small amount of fat?
saute
aromatic vegetables - herbs - acid - and water
Les cuisson
Le Poeler & sous vide

8. What is the term for cooking with radiant heat from above?
menu
instructional recipes
broil
1784-1833

9. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
gives it a toasty and nutty flavor
when cooled should be gelatinous - have body - good taste - good color
Fernand Point
kg

10. Who was responsible for the uniforms worn in the kitchen?
Auguste Escoffier
to the fill line
1/2' x 1/2' x 1/2'
Fernand Point

11. What is the deminsion for large dice?

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12. What is the term for cooking uncovered in a skillet or saute pan without fat?
meals with dozens of courses
Aboyeur
change over a period
pan-broil

13. What is the term for cooking foods were heat is conducted without moisture?
dry-heat cooking methods
washing and trimming food
tang
Potentially hazardous foods

14. What is the term for cooking wrapped in paper to steam in it own moisture?
steam
g
papillotte
1 Ib -. of mirepoix to 1 gallon of stock

15. When managing time What is the 5th time waster?
Assumes you have knowledge and that you understand terminology and you know how to measure.
volume
drain liquids through a relatively small opening
missing or inadequate tools

16. Who is incharge of the kitchen?
Executive Chef
straightens the blade of the knife
no clear priorities for tasks
bones - water - aromatics - mirepoix - acid

17. What is the roast cook called; prepares roasted and braised meats and there gravies?
sous vide
small animal bones
Rotisseur
oz.

18. What is made from bones?
sous vide
parboil
gelatin
for sifting flour and other dry ingredients

19. What is mirepoix?
food cost percentage
stock
deglaze
50% onions - 25% carrots - 25% celery

20. What should your foods appearance have?
pan-broil
variety
white stock and blond roux
Recipe

21. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
Set-up equipment
simmer
set thermostat at 250 degrees until fat has melted enough to cover the heating element
each - bunch - and dozen

22. What is the highest psition of all station chefs (or) chef de partie?
Saucier
Nouvelle Cuisine
equal parts cooked flour and fat
food prepared at the table

23. Cost of ingredients divided by number of portions is?
minimum-use ingredients
Le Braiser
cornstarch and cold water
portion cost

24. What is the term for simmering or broiling until the quantity of liquid is decreased?
Potentially hazardous foods
fl. oz.
reduce
change over a period

25. What is a strainer used for?
for staining pasta - vegetables - and so on
Restaurer
Chef de partie
using all edible trim

26. What is a static menu?
same menu everyday
Electric/gas stoves allowed controlled temperatures
parcook
Sous chef

27. What is a steel used for?
white - brown - and fumet (or) essence
straightens the blade of the knife
deep-fry
roast

28. What is full half of quarter of the knife?
tang
dry-heat cooking methods
white stock
menu

29. What is the expediter called; accepts orders from the server and gives them to the line?
Aboyeur
using all edible trim
20-30 minutes
ounce - pound - gram - and kilogram

30. What is in a bouquet garni?
measuring cups - measuring spoons - and ladles
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
pan-fry
parcook

31. What is in a sachet?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
reduce
Le Frire
parboil

32. Who invented grande cuisine?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
griddle
Marie-Antoine Careme
Le Braiser

33. How do you judge the quality of stocks?
when cooled should be gelatinous - have body - good taste - good color
white stock
meat or fish bones that are fresh or purchased exclusively for stock production
portion control

34. When doing mise en place What do you do 4th?
butter and flour uncooked
Pre-heat euipment
blade - tang - handle - rivets - and heel
1/8' x 1/8' x 1-2'

35. What is the deminsion for julienne?

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36. What is stock?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
white stock and blond roux
1765
portion cost

37. Food cost diveded by menu price is?
food cost percentage
pan-fry
Entremetier
small animal bones

38. What should suit the characteristics and style of the restaurant?
a short broth used for a cooking liquid for fish or vegetables
layout & design
handle
sugar and vinegar

39. What is glace de poisson?
chasseur
weight
fish
rivets

40. What is the term for cooking covered in a small amount of fat?
poach
braise
minimum-use ingredients
missing or inadequate tools

41. What are the three scales used for weight?
Potentially hazardous foods
measuring cups - measuring spoons - and ladles
variety
electric or digital scale - mechanical - triple beam

42. What are the three measuring conventions of a recipe?
aromatic vegetables - herbs - acid - and water
menu
Fernand Point
weight - volume and count

43. What are the three types of food hazard?
Biological - chemical - and physical
bernaise and choron
washing and trimming food
when great clarity smoothness is required in a liquid

44. Who reorganized the kitchen?
Temperature danger zone
produces different coarseness and fineness - used for pureeing foods
high carbon stainless steel
Auguste Escoffier

45. What is a reduction by 90-95%?
glace
electric or digital scale - mechanical - triple beam
1/8' x 1/8' x 2-2 1/2'
regularly

46. What is the small sauce for tomato?
1/2' x 1/2' x 1/8'
creole
drain liquids through a relatively small opening
Saucier

47. What is the term for cooking uncovered in pan of moderate amount of fat?
flour and water
stew
Pre-heat euipment
pan-fry

48. Who created nouvelle cuisine?
Auguste Escoffier
cornstarch and cold water
reduce
Fernand Point

49. What kind of bones are in a broth?
for sifting flour and other dry ingredients
tomatoes and reduction
Auguste Escoffier
adult bones

50. What is a measurement of the mass or heavimess of a solidliquid or gas?
food prepared at the table
4-6 minutes
weight
egg yolks and cream