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 does T.D.Z. mean?
count
Temperature danger zone
creole
for sifting flour and other dry ingredients

2. What is the small sauce for tomato?
brown stock and brown roux
meat
creole
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

3. What are the other thickening agents besides roux?
tang
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
braise
measuring cups - measuring spoons - and ladles

4. What is the highest psition of all station chefs (or) chef de partie?
Saucier
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
sear
measuring cups - measuring spoons - and ladles

5. How long do you cook blond roux for?
grill
1/8' x 1/8' x 1/8'
4-6 minutes
parboil

6. What is grande cuisine?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Le Poeler & sous vide
Biological - chemical - and physical
meals with dozens of courses

7. What is the term for browning the surface of a food quickly at a high temperature?
Chef de partie
Recipe
gives it a toasty and nutty flavor
sear

8. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
Saucier
broth
Assumes you have knowledge and that you understand terminology and you know how to measure.
moist-heat cooking methods

9. What is the cuisson for vacuum packed cooking?
1784-1833
griddle
sous vide
bones - water - aromatics - mirepoix - acid

10. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
Le Frire
small animal bones
the type of restaurant you operate
poor organization

11. When managing time What is the 2nd time waster?
stew
poor organization
fry
poor staff training

12. What is a reduction by 90-95%?
1/2' x 1/2' x 1/8'
glace
menu
1 Ib -. of mirepoix to 1 gallon of stock

13. What is the only cuissonwith small amount of liquid for heat method?
Le Braiser
smoke-roasting
1/8' x 1/8' x 2-2 1/2'
when great clarity smoothness is required in a liquid

14. What is the term for a person in charge of a particular area of production?
g
Static - cycle - a la carte - table d'hote - prix fixe - tasting
instructional and standardized
Chef de partie

15. 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?
Le Poeler
instructional recipes
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
4-6 minutes

16. What is a steel used for?
AP weight
bechemel - espangal - tomato sauce - holliandase - and veloute
straightens the blade of the knife
parboil

17. What guards your hand?
each - bunch - and dozen
Le Braiser
Grillardin
heel

18. What is fariner?
1784-1833
to dedge in flour
gives it a toasty and nutty flavor
Executive Chef

19. How do you judge the quality of stocks?
when cooled should be gelatinous - have body - good taste - good color
when great clarity smoothness is required in a liquid
be true to your menu desriptions
instructional and standardized

20. What are the three terms for volume measurement?
portion control
Teaspoon - tablespoon - fluid ounce
parboil
gelatin

21. Who reorganized the kitchen?
stock
Auguste Escoffier
Le Braiser
sweat

22. What is used to measure weight?
heel
layout & design
ounce - pound - gram - and kilogram
high percentage of cartilage and other connective tissue

23. When doing mise en place What do you do 5th?
meals with dozens of courses
to the fill line
Static - cycle - a la carte - table d'hote - prix fixe - tasting
Cutting and garnishing

24. What is a written record of the ingredients and preparation steps needed to make a particular dish?
handle
Recipe
1/4' x 1/4' x 1/4'
375 degrees

25. What is the only cuisson to be a blanc?
Cutting and garnishing
Le Pocher
meals with dozens of courses
a short broth used for a cooking liquid for fish or vegetables

26. What is stock?
dry-heat cooking methods
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Poissonier
Le Braiser

27. What are the elements of a menu structure?
variety
Le Pocher
moist-heat cooking methods
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

28. What is the offical name of the organization of the kitchen?
tsp
Bragade system
sous vide
portion cost

29. What is the deminsion for small dice?

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30. What is the term for cooking in water or other liquid that is bubbling rapidly?
a list of dishes served or available to be served at a meal
be true to your menu desriptions
bones - water - aromatics - mirepoix - acid
boiling

31. Why use young animal bones for stock?
high percentage of cartilage and other connective tissue
glace
milk and white roux
Garde manager

32. When doing mise en place What do you do 3rd?
make sure the drain valve is shut
allemande
washing and trimming food
saute

33. Food cost diveded by menu price is?
heel
poultry
portion cost
food cost percentage

34. What is the ratio of mirepoix to stock?
weight - volume and count
descriptive language
Fernand Point
1 Ib -. of mirepoix to 1 gallon of stock

35. What is the deminsion for medium dice?

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36. What is the grill cook called?
Grillardin
1784-1833
sous vide
sear

37. What is the deminsion for allumet?

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38. What is the Temperature danger zone (T.D.Z.)?
broil
41-135 degrees
1/8' x 1/8' x 1/8'
straightens the blade of the knife

39. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
standardized recipes
when great clarity smoothness is required in a liquid
Le Pocher
weight - volume and count

40. What is made from bones?
meat
bones - water - aromatics - mirepoix - acid
gelatin
moist-heat cooking methods

41. What is the small sauce for behemel?
Set-up equipment
1784-1833
mornay
poor staff training

42. What is the roast cook called; prepares roasted and braised meats and there gravies?
gelatin
regularly
Rotisseur
deglaze

43. How full should the deep fryer (or) kettle be?
1/2' x 1/2' x 1/8'
to the fill line
drain liquids through a relatively small opening
glaze

44. What is a food mill used for?
brown stock and brown roux
high carbon stainless steel
produces different coarseness and fineness - used for pureeing foods
1 Ib -. of mirepoix to 1 gallon of stock

45. Who invented grande cuisine?
mornay
for staining pasta - vegetables - and so on
1 Ib -. of mirepoix to 1 gallon of stock
Marie-Antoine Careme

46. What is the term for cooking uncovered in a skillet or saute pan without fat?
pan-broil
weight
50% onions - 25% carrots - 25% celery
using all edible trim

47. What is the expediter called; accepts orders from the server and gives them to the line?
EP weight
Aboyeur
Monsieur Boulanger
brown stock and brown roux

48. What is a slurry?
cornstarch and cold water
a short broth used for a cooking liquid for fish or vegetables
portion control
EP weight

49. What is a china cap used for?
poor organization
Potentially hazardous foods
drain liquids through a relatively small opening
thermometer

50. When managing time What is the 3th time waster?
glace
deglaze
Are those that are used in one or two items on your menu
poor communication