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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 sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
Saucier
EP weight
poor organization
used to thicken meatloaf or stuffing

2. How do you judge the quality of stocks?
menu
when cooled should be gelatinous - have body - good taste - good color
using all edible trim
to the fill line

3. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
Le Frire
papillotte
gives it a toasty and nutty flavor
1/2' x 1/2' x 1/2'

4. What is a measurement of the space occupied by a liquid - solid - or gas?
volume
menu
meat
braise

5. Cost of ingredients divided by number of portions is?
to the fill line
portion cost
drain liquids through a relatively small opening
weight - volume and count

6. What guards your hand?
poor organization
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
heel
oz.

7. When doing mise en place What do you do 4th?
adult bones
sous vide
Pre-heat euipment
straightens the blade of the knife

8. What should suit the characteristics and style of the restaurant?
layout & design
Chef de cuisine
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Grillardin

9. What should you do before adding fat to an empty deep fryer (or) kettle?
make sure the drain valve is shut
remouillage
poor organization
butter and egg yolks

10. Who opened the first restaurant?
20-30 minutes
Monsieur Boulanger
missing or inadequate tools
produces different coarseness and fineness - used for pureeing foods

11. What is the highest psition of all station chefs (or) chef de partie?
poor staff training
Potentially hazardous foods
Saucier
simmer

12. What is a strainer used for?
Auguste Escoffier
for staining pasta - vegetables - and so on
standardized recipes
funets (essence)

13. Who is incharge of the kitchen?
1/2' x 1/2' x 1/2'
Executive Chef
ounce - pound - gram - and kilogram
butter and flour uncooked

14. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
menu
missing or inadequate tools
papillotte
Electric/gas stoves allowed controlled temperatures

15. What is the gastric basic mehtod?
volume
sugar and vinegar
Rotisseur
missing or inadequate tools

16. 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?
Fernand Point
papillotte
Le Poeler
bechemel - espangal - tomato sauce - holliandase - and veloute

17. What is in a sachet?
Nouvelle Cuisine
small animal bones
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Executive Chef

18. What is the term for cooking by direct contact with steam?
Auguste Escoffier
steam
Pre-heat euipment
portion cost

19. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
Are those that are used in one or two items on your menu
meat or fish bones that are fresh or purchased exclusively for stock production
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Potentially hazardous foods

20. What is the blade made of?
each - bunch - and dozen
high carbon stainless steel
menu
fry

21. What is grande cuisine?
same menu everyday
pan-broil
meals with dozens of courses
heel

22. What are the five mother sauces
Recipe
Fernand Point
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
bechemel - espangal - tomato sauce - holliandase - and veloute

23. What is the term for cooking slowly in fat without browning - sometimes under a cover?
count
sweat
Executive Chef
1/2' x 1/2' x 1/8'

24. When managing time What is the 2nd time waster?
deglaze
mornay
Le Braiser
poor staff training

25. What is the abbreviation for kilogram?
Le Poeler
Recipe
menu
kg

26. What is a liaison?
electric or digital scale - mechanical - triple beam
egg yolks and cream
volume
when cooled should be gelatinous - have body - good taste - good color

27. What are the two types of recipes?
small animal bones
Le Sauter
Biological - chemical - and physical
instructional and standardized

28. What is the term for cooking gently in liquid that is hot but not actually bubbling?
Potentially hazardous foods
high percentage of cartilage and other connective tissue
small portions of several items
poach

29. What is the deminsion for small dice?

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30. What is a china cap used for?
Le Poeler & sous vide
Saucier
50% onions - 25% carrots - 25% celery
drain liquids through a relatively small opening

31. What is the pastry chef called; prapares pastries and desserts?
stock
remouillage
Patissier
weight

32. When managing time What is the 4th time waster?
poor organization
milk and white roux
fl. oz.
Rotisseur

33. How do you get good flavor and body from a stock?
weight - volume and count
meat or fish bones that are fresh or purchased exclusively for stock production
Auguste Escoffier
pan-fry

34. What is in a bouquet garni?
variety
kg
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
parcook

35. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
1/2' x 1/2' x 1/2'
funets (essence)
1/8' x 1/8' x 1/8'
Mise en place

36. What is the term for cooking quickly in small amount of fat?
1/4' x 1/4' x 1/4'
Biological - chemical - and physical
remouillage
saute

37. What are the five knife components?
blade - tang - handle - rivets - and heel
used to thicken meatloaf or stuffing
Auguste Escoffier
moist-heat cooking methods

38. Who reorganized the kitchen?
Auguste Escoffier
thermometer
moist-heat cooking methods
Monsieur Boulanger

39. What is the term for cooking with dry heat in the presence of smoke?
everything sold and served individually
smoke-roasting
AP weight
fish

40. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
white stock
standardized recipes
Mise en place
adult bones

41. What is the weight after all inedible or nonservable parts are trimmed off?
Auguste Escoffier
glaze
EP weight
Patissier

42. What is a roux?
food prepared at the table
Cutting and garnishing
variety
equal parts cooked flour and fat

43. What are the three types of food hazard?
Biological - chemical - and physical
descriptive language
to the fill line
Executive Chef

44. Never add salt to?
creole
variety
roast
stock

45. When doing mise en place What do you do 3rd?
washing and trimming food
glaze
poor organization
heel

46. What is the term for station chef?
1/4' x 1/4' x 2-2 1/2'
EP weight
Chef de partie
tbsp

47. What is the only cuisson with large amount of liquid for heat method?
heel
using all edible trim
Le Pocher
dry-heat cooking methods

48. What is the term for simmering or broiling until the quantity of liquid is decreased?
papillotte
Le Poeler
reduce
Garde manager

49. What is the fish cook called?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Poissonier
using all edible trim
when cooled should be gelatinous - have body - good taste - good color

50. How long do you cook blond roux for?
for sifting flour and other dry ingredients
ounce - pound - gram - and kilogram
4-6 minutes
Rotisseur