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Test your basic knowledge |
Cooking Basics
Start Test
Study First
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 measurement of the mass or heavimess of a solidliquid or gas?
Marie-Antoine Careme
washing and trimming food
Le Poeler & sous vide
weight
2. Stocks are made with what five items?
fl. oz.
bones - water - aromatics - mirepoix - acid
Rotisseur
meat
3. What is the grill cook called?
Grillardin
using all edible trim
Le Poeler
variety
4. What is glace de viande?
EP weight
no clear priorities for tasks
Teaspoon - tablespoon - fluid ounce
meat
5. What is the pastry chef called; prapares pastries and desserts?
egg yolks and cream
Patissier
volume
1-3 minutes
6. What is a cycle menu?
Le Sauter
change over a period
a list of dishes served or available to be served at a meal
cornstarch and cold water
7. What are the three terms for count measurement?
glaze
Cutting and garnishing
each - bunch - and dozen
41-135 degrees
8. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
tbsp
Fernand Point
cornstarch and cold water
used to thicken meatloaf or stuffing
9. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
griddle
Le Griller
Le Braiser
instructional recipes
10. What is the term for cooking on a flat - solid cooking surface?
griddle
rivets
glace
item arrangement
11. What is a written record of the ingredients and preparation steps needed to make a particular dish?
Recipe
Le Griller
instructional and standardized
no clear priorities for tasks
12. What is a prix fixe menu?
no choice
Fernand Point
glace
Saucier
13. Cost of ingredients divided by number of portions is?
Temperature danger zone
AP weight
grill
portion cost
14. What is the birth and death dates of Careme?
braise
1784-1833
high carbon stainless steel
food cost percentage
15. What are the three types of food hazard?
small animal bones
Biological - chemical - and physical
Le Griller
dry-heat cooking methods
16. What is menu accuracy?
Fernand Point
menu
washing and trimming food
be true to your menu desriptions
17. Who is incharge of production and assistant to the executive chef or chef de cuisine?
Le Braiser
brown stock
Sous chef
poor organization
18. What is the Temperature danger zone (T.D.Z.)?
boiling
small portions of several items
41-135 degrees
layout & design
19. How do you judge the quality of stocks?
oz.
handle
when cooled should be gelatinous - have body - good taste - good color
ibs. (or) #
20. What is the liquid and thickening agent for veloute?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
white stock and blond roux
adult bones
deglaze
21. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
descriptive language
Potentially hazardous foods
the type of restaurant you operate
food cost percentage
22. What is glace de poisson?
1/8' x 1/8' x 1-2'
aromatic vegetables - herbs - acid - and water
deep-fry
fish
23. Food cost diveded by menu price is?
food cost percentage
equal parts cooked flour and fat
Le Sauter
weight - volume and count
24. What are the three stages of roux?
white - blond - and brown
steam
instructional recipes
electric or digital scale - mechanical - triple beam
25. What is a strainer used for?
Le Braiser
regularly
AP weight
for staining pasta - vegetables - and so on
26. What is the abbreviation for fluid ounce?
descriptive language
fl. oz.
bake
same menu everyday
27. What is the small sauce for espagnole?
stock
Temperature danger zone
chasseur
clay & metal vessels
28. What does T.D.Z. mean?
same menu everyday
Temperature danger zone
1/2' x 1/2' x 1/8'
poor staff training
29. What is the term for cooking uncovered in a skillet or saute pan without fat?
Mise en place
pan-broil
sear
brown stock
30. What is the abbreviation for teaspoon?
tsp
broil
portion cost
1/8' x 1/8' x 1/8'
31. What is the deminsion for allumet?
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32. When was the first restaurant opened?
poultry
Aboyeur
1765
50% onions - 25% carrots - 25% celery
33. What is the only cuisson with large amount of liquid for heat method?
sweat
white stock
variety
Le Pocher
34. What is the abbreviation for ounce?
50% onions - 25% carrots - 25% celery
oz.
missing or inadequate tools
Fernand Point
35. What is the term for cooking in hot fat?
fry
375 degrees
Le Frire
Gather food
36. Why use young animal bones for stock?
deep-fry
Auguste Escoffier
high percentage of cartilage and other connective tissue
1/2' x 1/2' x 1/8'
37. What is the measurement of portions that ensure that the correct amount of an item is served?
to dedge in flour
weight
portion control
heel
38. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
Entremetier
missing or inadequate tools
Nouvelle Cuisine
39. Who reorganized the kitchen?
bernaise and choron
pan-broil
Auguste Escoffier
1/4' x 1/4' x 1/4'
40. What is the small sauce for tomato?
creole
Saucier
Executive Chef
menu
41. What is the term for cooking foods by surrounding them with hot - dry air?
menu
bake
milk and white roux
handle
42. What is the ratio of mirepoix to stock?
for washed or cooked vegetables - salad greens - pasta - and other foods
Electric/gas stoves allowed controlled temperatures
1 Ib -. of mirepoix to 1 gallon of stock
parcook
43. What guards your hand?
Set-up equipment
Le Pocher
small portions of several items
heel
44. Who created nouvelle cuisine?
instructional recipes
heel
boiling
Fernand Point
45. What is the liquid and thickening agent for tomato sauce?
Auguste Escoffier
50% onions - 25% carrots - 25% celery
tomatoes and reduction
fish
46. Who is incharge of the kitchen?
Executive Chef
remouillage
Garde manager
variety
47. What is the term for browning the surface of a food quickly at a high temperature?
white stock and blond roux
Mise en place
sear
make sure the drain valve is shut
48. When managing time What is the 2nd time waster?
poor staff training
poor organization
allemande
bechemel - espangal - tomato sauce - holliandase - and veloute
49. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
ounce - pound - gram - and kilogram
Le Frire
Le Braiser
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
50. What are the five mother sauces
cornstarch and cold water
Saucier
bechemel - espangal - tomato sauce - holliandase - and veloute
Grillardin