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 are the three scales used for weight?
minimum-use ingredients
electric or digital scale - mechanical - triple beam
for washed or cooked vegetables - salad greens - pasta - and other foods
poach

2. What is the term for cooking wrapped in paper to steam in it own moisture?
handle
papillotte
everything sold and served individually
1784-1833

3. What is the cuisson for vacuum packed cooking?
stew
everything sold and served individually
sous vide
be true to your menu desriptions

4. What is a cycle menu?
change over a period
Le Pocher
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Marie-Antoine Careme

5. What is a tasting menu?
brown stock and brown roux
aromatic vegetables - herbs - acid - and water
Le Braiser
small portions of several items

6. What is the weight of an as purchased - before any trimming is done?
variety
adult bones
AP weight
Nouvelle Cuisine

7. What are the three measuring conventions of a recipe?
descriptive language
weight - volume and count
remouillage
Grillardin

8. What is the only cuissonwith small amount of liquid for heat method?
tang
1/4' x 1/4' x 2-2 1/2'
Le Braiser
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

9. When managing time What is the 1st time waster?
Le Sauter
no clear priorities for tasks
1/2' x 1/2' x 1/2'
Set-up equipment

10. What is the deminsion for medium dice?

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11. What type of ingredients should you avoid?
minimum-use ingredients
smoke-roasting
clay & metal vessels
Le Poeler & sous vide

12. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
Marie-Antoine Careme
creole
Fernand Point
same menu everyday

13. 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?
egg yolks and cream
Le Braiser
Le Poeler
ibs. (or) #

14. What are the three types of food hazard?
reduce
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Biological - chemical - and physical

15. What is grande cuisine?
steam
Auguste Escoffier
same menu everyday
meals with dozens of courses

16. What is the fish cook called?
20-30 minutes
poor staff training
variety
Poissonier

17. When you are in a large operation with several kitchens Who is in charge of each kitchen?
Chef de cuisine
pan-broil
electric or digital scale - mechanical - triple beam
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

18. Who invented grande cuisine?
white stock and blond roux
used to thicken meatloaf or stuffing
Marie-Antoine Careme
stock

19. What is the term for cooking submerged in fat?
menu
Executive Chef
simmer
deep-fry

20. What is the term for simmering or braising in a small amount of liquid?
Biological - chemical - and physical
stew
pan-fry
3/4' x 3/4' x 3/4'

21. What is the abbreviation for grams?
glaze
meat
g
1/2' x 1/2' x 1/8'

22. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
electric or digital scale - mechanical - triple beam
roast
sugar and vinegar
clay & metal vessels

23. What recipe teaches basic cooking techinques?
for staining pasta - vegetables - and so on
fish
instructional recipes
Restaurer

24. What is the birth and death dates of Careme?
moist-heat cooking methods
1784-1833
glace
small animal bones

25. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
variety
Chef de partie
menu
each - bunch - and dozen

26. What is the Temperature danger zone (T.D.Z.)?
tomatoes and reduction
Nouvelle Cuisine
41-135 degrees
descriptive language

27. What is the offical name of the organization of the kitchen?
Bragade system
pan-broil
weight
Le Braiser

28. What is the term for everything in it's place?
roast
fish
1765
Mise en place

29. What does cooking flour do?
gives it a toasty and nutty flavor
the type of restaurant you operate
tbsp
1/8' x 1/8' x 1-2'

30. What is in a sachet?
bake
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
1784-1833
tbsp

31. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
missing or inadequate tools
white stock
1/2' x 1/2' x 1/8'
adult bones

32. What is a white wash?
flour and water
butter and egg yolks
Biological - chemical - and physical
butter and flour uncooked

33. What is the pastry chef called; prapares pastries and desserts?
gives it a toasty and nutty flavor
weight - volume and count
Patissier
variety

34. What are the types of menus?

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35. Who is incharge of production and assistant to the executive chef or chef de cuisine?
Sous chef
aromatic vegetables - herbs - acid - and water
Le Braiser
Fernand Point

36. What is the classic cooking techniques used in french cuisine?
sear
poultry
Les cuisson
glace

37. What is the deminsion for paysanne?

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38. What is the term for cooking uncovered in a skillet or saute pan without fat?
pan-broil
used to thicken meatloaf or stuffing
Auguste Escoffier
papillotte

39. Never add salt to?
instructional recipes
stock
1/4' x 1/4' x 1/4'
roast

40. What is the term for cooking covered in a small amount of fat?
Gather food
braise
Cutting and garnishing
1 Ib -. of mirepoix to 1 gallon of stock

41. What is the term for cooking an item partially and very breifly in boiling water?
Monsieur Boulanger
straightens the blade of the knife
blanch
allemande

42. What does T.D.Z. mean?
Temperature danger zone
steam
Auguste Escoffier
Sous chef

43. What kind of bones are used in a stock?
EP weight
be true to your menu desriptions
brown stock and brown roux
small animal bones

44. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
no clear priorities for tasks
produces different coarseness and fineness - used for pureeing foods
Saucier
minimum-use ingredients

45. What is the term for cooking partially by any method?
Poissonier
oz.
meat
parcook

46. What is the term for cooking foods by surrounding them with hot - dry air?
bake
Recipe
gelatin
1/4' x 1/4' x 1/4'

47. What is glace de poisson?
poor communication
deglaze
fish
poor organization

48. What is a chinois used for?
when great clarity smoothness is required in a liquid
funets (essence)
20-30 minutes
reduce

49. What is a menu?
everything sold and served individually
standardized recipes
a list of dishes served or available to be served at a meal
Assumes you have knowledge and that you understand terminology and you know how to measure.

50. What is a measurement of the mass or heavimess of a solidliquid or gas?
portion cost
weight
1/4' x 1/4' x 2-2 1/2'
Temperature danger zone