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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 glace de viande?
for sifting flour and other dry ingredients
meat
Auguste Escoffier
Entremetier

2. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
Cutting and garnishing
Le Poeler
deep-fry
Potentially hazardous foods

3. What is the term for cooking uncovered in pan of moderate amount of fat?
when cooled should be gelatinous - have body - good taste - good color
brown stock and brown roux
pan-fry
produces different coarseness and fineness - used for pureeing foods

4. What is the classic cooking techniques used in french cuisine?
Viruses - bacteria - parasites - and fungi
1/4' x 1/4' x 2-2 1/2'
Les cuisson
egg yolks and cream

5. What are the limitations of using a recipe?
butter and flour uncooked
Assumes you have knowledge and that you understand terminology and you know how to measure.
handle
bones - water - aromatics - mirepoix - acid

6. How do you check the fat temperature of a deep fryer (or) kettle?
50% onions - 25% carrots - 25% celery
small portions of several items
thermometer
Gather food

7. What is the term for simmering or braising in a small amount of liquid?
20-30 minutes
for sifting flour and other dry ingredients
rivets
stew

8. What is the term for simmering or broiling until the quantity of liquid is decreased?
instructional recipes
EP weight
1/2' x 1/2' x 1/2'
reduce

9. What is the grill cook called?
Chef de cuisine
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
stew
Grillardin

10. What is court boullian?
a short broth used for a cooking liquid for fish or vegetables
parboil
high carbon stainless steel
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

11. When managing time What is the 2nd time waster?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
menu
Are those that are used in one or two items on your menu
poor staff training

12. What is the only cuisson to be a blanc?
count
white stock and blond roux
grill
Le Pocher

13. What is the term for cooking using heat conducted to food from water - liquid - or steam?
no clear priorities for tasks
Fernand Point
fl. oz.
moist-heat cooking methods

14. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
Le Frire
tang
white stock
375 degrees

15. What is the term for cooking with dry heat in the presence of smoke?
steam
poultry
smoke-roasting
simmer

16. What is a measurement of the mass or heavimess of a solidliquid or gas?
weight
1/2' x 1/2' x 1/2'
volume
flour and water

17. What is a cycle menu?
meat or fish bones that are fresh or purchased exclusively for stock production
change over a period
poor communication
used to thicken meatloaf or stuffing

18. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
thermometer
Electric/gas stoves allowed controlled temperatures
fry
Le Sauter

19. How do you get good flavor and body from a stock?
meat or fish bones that are fresh or purchased exclusively for stock production
griddle
everything sold and served individually
grill

20. What is mirepoix?
for washed or cooked vegetables - salad greens - pasta - and other foods
Auguste Escoffier
Teaspoon - tablespoon - fluid ounce
50% onions - 25% carrots - 25% celery

21. What are the two types of recipes?
Le Braiser
instructional and standardized
fry
adult bones

22. Never add salt to?
for washed or cooked vegetables - salad greens - pasta - and other foods
variety
stock
ibs. (or) #

23. What is the term for station chef?
reduce
everything sold and served individually
Chef de partie
measuring cups - measuring spoons - and ladles

24. What are the three measuring conventions of a recipe?
tsp
weight - volume and count
Auguste Escoffier
bernaise and choron

25. Layout and design should reflect what about your resaurant?
Marie-Antoine Careme
the type of restaurant you operate
Le Poeler
pan-fry

26. What is the deminsion for small dice?

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27. What is the most important/significant manu making principle?
variety
when cooled should be gelatinous - have body - good taste - good color
item arrangement
drain liquids through a relatively small opening

28. What is the highest psition of all station chefs (or) chef de partie?
drain liquids through a relatively small opening
Saucier
standardized recipes
blade - tang - handle - rivets - and heel

29. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
Le Pocher
menu
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Chef de partie

30. What is a written record of the ingredients and preparation steps needed to make a particular dish?
variety
Executive Chef
Recipe
meat

31. What is menu accuracy?
gives it a toasty and nutty flavor
poor communication
Monsieur Boulanger
be true to your menu desriptions

32. What is the abbreviation for grams?
Auguste Escoffier
missing or inadequate tools
g
simmer

33. What should suit the characteristics and style of the restaurant?
drain liquids through a relatively small opening
deep-fry
boiling
layout & design

34. Stocks are made with what five items?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
bones - water - aromatics - mirepoix - acid
ibs. (or) #
Nouvelle Cuisine

35. What is the term for cooking on an open grid over a heat source?
Mise en place
heel
grill
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

36. What is a strainer used for?
for staining pasta - vegetables - and so on
stew
glaze
Mise en place

37. What should you do when filling a deep fryer (or) kettle with solid fat?
be true to your menu desriptions
ibs. (or) #
Auguste Escoffier
set thermostat at 250 degrees until fat has melted enough to cover the heating element

38. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
roast
simmer
white stock and blond roux
no clear priorities for tasks

39. When doing mise en place What do you do 4th?
Potentially hazardous foods
Gather food
Pre-heat euipment
to the fill line

40. What is the term for cooking foods were heat is conducted without moisture?
sweat
Viruses - bacteria - parasites - and fungi
menu
dry-heat cooking methods

41. What is the gastric basic mehtod?
handle
sugar and vinegar
thermometer
ibs. (or) #

42. What is stock?
menu
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
tomatoes and reduction
handle

43. What are the elements of a menu structure?
white stock
375 degrees
poultry
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

44. What type of ingredients should you avoid?
minimum-use ingredients
to the fill line
flour and water
blanch

45. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
3/4' x 3/4' x 3/4'
Garde manager
Marie-Antoine Careme
missing or inadequate tools

46. Food cost diveded by menu price is?
food prepared at the table
food cost percentage
remouillage
menu

47. What a bread crums used for?
used to thicken meatloaf or stuffing
butter and flour uncooked
Chef de cuisine
Aboyeur

48. Who reorganized the kitchen?
missing or inadequate tools
Auguste Escoffier
41-135 degrees
Temperature danger zone

49. When managing time What is the 1st time waster?
Poissonier
papillotte
no clear priorities for tasks
Teaspoon - tablespoon - fluid ounce

50. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
aromatic vegetables - herbs - acid - and water
funets (essence)
Le Braiser
no clear priorities for tasks