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 cuisson for vacuum packed cooking?
Electric/gas stoves allowed controlled temperatures
Le Pocher
sous vide
descriptive language

2. What is a tasting menu?
small portions of several items
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
using all edible trim
Chef de partie

3. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
Le Frire
boiling
egg yolks and cream
broil

4. What is made from bones?
gelatin
produces different coarseness and fineness - used for pureeing foods
rivets
3/4' x 3/4' x 3/4'

5. What does T.D.Z. mean?
Set-up equipment
Temperature danger zone
Entremetier
Auguste Escoffier

6. Layout and design should reflect what about your resaurant?
the type of restaurant you operate
1-3 minutes
menu
Marie-Antoine Careme

7. What are the five knife components?
butter and flour uncooked
Le Pocher
straightens the blade of the knife
blade - tang - handle - rivets - and heel

8. What is the term for browning the surface of a food quickly at a high temperature?
Potentially hazardous foods
bake
Auguste Escoffier
sear

9. What is the term for cooking with dry heat in the presence of smoke?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
smoke-roasting
bake
Le Frire

10. What is the term for simmering or broiling until the quantity of liquid is decreased?
Aboyeur
grill
reduce
a list of dishes served or available to be served at a meal

11. What are the types of menus?

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12. What is the only cuisson to be a blanc and (or) a brun?
instructional and standardized
Le Braiser
Saucier
minimum-use ingredients

13. What is the liquid and thickening agent for holliandaise sauce?
butter and egg yolks
fish
fry
braise

14. What is a roux?
Le Pocher
equal parts cooked flour and fat
allemande
fish

15. How long do you cook blond roux for?
Monsieur Boulanger
layout & design
small animal bones
4-6 minutes

16. What is the roast cook called; prepares roasted and braised meats and there gravies?
Le Poeler & sous vide
41-135 degrees
Rotisseur
the type of restaurant you operate

17. Who was respondsable for simolifying classicl cuisine and the classical menu?
Auguste Escoffier
a short broth used for a cooking liquid for fish or vegetables
smoke-roasting
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

18. What is in a sachet?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Potentially hazardous foods
high percentage of cartilage and other connective tissue
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

19. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
weight - volume and count
Electric/gas stoves allowed controlled temperatures
Le Griller
white - brown - and fumet (or) essence

20. What is the weight of an as purchased - before any trimming is done?
Assumes you have knowledge and that you understand terminology and you know how to measure.
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
steam
AP weight

21. What is a menu?
Le Pocher
g
a list of dishes served or available to be served at a meal
Chef de partie

22. What is a chinois used for?
when great clarity smoothness is required in a liquid
small portions of several items
no choice
rivets

23. When doing mise en place What do you do 4th?
g
20-30 minutes
Pre-heat euipment
Grillardin

24. What is the cuisine for lighter - naturally flavored foods?
be true to your menu desriptions
flour and water
EP weight
Nouvelle Cuisine

25. What is the measurement of portions that ensure that the correct amount of an item is served?
Le Poeler & sous vide
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
portion control
Entremetier

26. What is the term for cooking wrapped in paper to steam in it own moisture?
20-30 minutes
papillotte
minimum-use ingredients
Aboyeur

27. What is the term for cooking with radiant heat from above?
butter and egg yolks
menu
broil
tbsp

28. What is glace de viande?
Saucier
Le Braiser
weight - volume and count
meat

29. What is menu accuracy?
washing and trimming food
Le Poeler
Les cuisson
be true to your menu desriptions

30. What are the limitations of using a recipe?
bechemel - espangal - tomato sauce - holliandase - and veloute
Le Pocher
mornay
Assumes you have knowledge and that you understand terminology and you know how to measure.

31. What is the standard pre-heating temperature?
blade - tang - handle - rivets - and heel
375 degrees
Nouvelle Cuisine
pan-fry

32. What are the three measuring conventions of a recipe?
cornstarch and cold water
deep-fry
1/2' x 1/2' x 1/8'
weight - volume and count

33. What is the deminsion for large dice?

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34. What is the term for everything in it's place?
high carbon stainless steel
Le Braiser
1 Ib -. of mirepoix to 1 gallon of stock
Mise en place

35. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
Garde manager
parcook
fish
poor staff training

36. When managing time What is the 3th time waster?
smoke-roasting
roast
poor communication
everything sold and served individually

37. What is the ratio of mirepoix to stock?
Le Pocher
Patissier
1 Ib -. of mirepoix to 1 gallon of stock
sear

38. What is the term for station chef?
1765
sugar and vinegar
Le Griller
Chef de partie

39. What is a sieve used for?
1/2' x 1/2' x 1/2'
egg yolks and cream
Aboyeur
for sifting flour and other dry ingredients

40. What is the birth and death dates of Careme?
Chef de partie
Viruses - bacteria - parasites - and fungi
1784-1833
aromatic vegetables - herbs - acid - and water

41. Why is a recipe necessary?

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42. When you are in a large operation with several kitchens Who is in charge of each kitchen?
Chef de cuisine
using all edible trim
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Garde manager

43. When doing mise en place What do you do 2nd?
grill
portion control
Set-up equipment
saute

44. Who is incharge of the kitchen?
Garde manager
rivets
used to thicken meatloaf or stuffing
Executive Chef

45. What is a beurre manie?
steam
stew
butter and flour uncooked
roast

46. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
Recipe
papillotte
Fernand Point
volume

47. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
Rotisseur
Le Pocher
Garde manager
white stock

48. Never add salt to?
drain liquids through a relatively small opening
blanch
stock
menu

49. What is the abbreviation for grams?
food prepared at the table
g
deglaze
Le Poeler & sous vide

50. What guards your hand?
Gather food
heel
glace
chasseur