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 pastry chef called; prapares pastries and desserts?
item arrangement
descriptive language
Patissier
tbsp

2. What is a sieve used for?
bake
for washed or cooked vegetables - salad greens - pasta - and other foods
for sifting flour and other dry ingredients
white stock

3. What is the french term for restaurant? (to restore)
Restaurer
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
ibs. (or) #
Potentially hazardous foods

4. Never add salt to?
Rotisseur
50% onions - 25% carrots - 25% celery
stock
sugar and vinegar

5. What is the term for a person in charge of a particular area of production?
Marie-Antoine Careme
egg yolks and cream
variety
Chef de partie

6. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
saute
glace
1/8' x 1/8' x 1-2'
Le Griller

7. What kind of bones are in a broth?
steam
straightens the blade of the knife
adult bones
deglaze

8. Why is a recipe necessary?

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

9. What is fariner?
instructional and standardized
weight - volume and count
to dedge in flour
a short broth used for a cooking liquid for fish or vegetables

10. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
Potentially hazardous foods
pan-fry
glaze
grill

11. When managing time What is the 4th time waster?
menu
poor organization
food cost percentage
1784-1833

12. What guards your hand?
griddle
flour and water
Le Braiser
heel

13. What is the term for cooking quickly in small amount of fat?
chasseur
fish
saute
meat or fish bones that are fresh or purchased exclusively for stock production

14. What is the abbreviation for pound?
tbsp
Le Sauter
instructional and standardized
ibs. (or) #

15. Who opened the first restaurant?
glace
Set-up equipment
Le Griller
Monsieur Boulanger

16. What is the abbreviation for ounce?
volume
375 degrees
Le Pocher
oz.

17. What is the term for cooking partially by any method?
remouillage
parcook
Le Frire
gives it a toasty and nutty flavor

18. What is the term for cooking on a flat - solid cooking surface?
roast
brown stock and brown roux
griddle
ounce - pound - gram - and kilogram

19. What is used to measure volume?
375 degrees
measuring cups - measuring spoons - and ladles
to the fill line
steam

20. What is a tasting menu?
small portions of several items
for staining pasta - vegetables - and so on
meat
tbsp

21. What is in a sachet?
tbsp
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
to the fill line
Temperature danger zone

22. What should your foods appearance have?
sous vide
Le Braiser
deep-fry
variety

23. When doing mise en place What do you do 1st?
Gather food
Le Braiser
count
Le Pocher

24. What is the weight of an as purchased - before any trimming is done?
AP weight
grill
thermometer
small portions of several items

25. What does T.D.Z. mean?
Saucier
Electric/gas stoves allowed controlled temperatures
a list of dishes served or available to be served at a meal
Temperature danger zone

26. What is used to measure weight?
electric or digital scale - mechanical - triple beam
allemande
Mise en place
ounce - pound - gram - and kilogram

27. What is the abbreviation for grams?
meals with dozens of courses
g
tang
Le Braiser

28. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
a list of dishes served or available to be served at a meal
flour and water
roast
poultry

29. Who is incharge of production and assistant to the executive chef or chef de cuisine?
poultry
4-6 minutes
Le Sauter
Sous chef

30. What is the only cuisson to be a blanc and (or) a brun?
missing or inadequate tools
Le Braiser
Executive Chef
deep-fry

31. What is the deminsion for medium dice?

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

32. What are the other thickening agents besides roux?
braise
meat
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
poor staff training

33. What is the measurement of portions that ensure that the correct amount of an item is served?
portion control
rivets
allemande
Temperature danger zone

34. What are the three stages of roux?
measuring cups - measuring spoons - and ladles
50% onions - 25% carrots - 25% celery
white - blond - and brown
clay & metal vessels

35. What is a A la carte menu?
high percentage of cartilage and other connective tissue
egg yolks and cream
everything sold and served individually
a short broth used for a cooking liquid for fish or vegetables

36. What is the small sauce for hollandaise?
a list of dishes served or available to be served at a meal
bernaise and choron
milk and white roux
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

37. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
funets (essence)
gelatin
broth
for washed or cooked vegetables - salad greens - pasta - and other foods

38. What is the term for simmering or broiling until the quantity of liquid is decreased?
reduce
1/8' x 1/8' x 2-2 1/2'
Viruses - bacteria - parasites - and fungi
count

39. What is the term for cooking submerged in fat?
Potentially hazardous foods
AP weight
deep-fry
mornay

40. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
bechemel - espangal - tomato sauce - holliandase - and veloute
missing or inadequate tools
portion cost
brown stock

41. What is the term for everything in it's place?
Le Griller
Mise en place
brown stock and brown roux
same menu everyday

42. What are the three scales used for weight?
1765
poultry
Rotisseur
electric or digital scale - mechanical - triple beam

43. How do you judge the quality of stocks?
when cooled should be gelatinous - have body - good taste - good color
variety
Set-up equipment
g

44. What is the term for cooking using heat conducted to food from water - liquid - or steam?
moist-heat cooking methods
EP weight
standardized recipes
1/8' x 1/8' x 1/8'

45. What is in a bouquet garni?
a short broth used for a cooking liquid for fish or vegetables
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
steam
Saucier

46. What is the term for cooking slowly in fat without browning - sometimes under a cover?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
sweat
straightens the blade of the knife

47. What is the small sauce for behemel?
mornay
EP weight
same menu everyday
Nouvelle Cuisine

48. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
stock
handle
white stock
bechemel - espangal - tomato sauce - holliandase - and veloute

49. What is a menu?
grill
heel
a list of dishes served or available to be served at a meal
white stock

50. What is the offical name of the organization of the kitchen?
sugar and vinegar
Bragade system
ounce - pound - gram - and kilogram
brown stock and brown roux