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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 the pastry chef called; prapares pastries and desserts?
Patissier
Garde manager
Chef de cuisine
moist-heat cooking methods

2. What is the offical name of the organization of the kitchen?
Chef de cuisine
tang
AP weight
Bragade system

3. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
Marie-Antoine Careme
meals with dozens of courses
Entremetier
regularly

4. What is the deminsion for julienne?

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5. What are the three measuring conventions of a recipe?
deglaze
Bragade system
weight - volume and count
Le Poeler

6. What is the blade made of?
funets (essence)
high carbon stainless steel
measuring cups - measuring spoons - and ladles
white stock

7. What is the small sauce for tomato?
allemande
white - brown - and fumet (or) essence
creole
1784-1833

8. What does cooking flour do?
Le Braiser
poach
gives it a toasty and nutty flavor
Le Frire

9. What is a tasting menu?
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
Chef de partie
sous vide
small portions of several items

10. What is the cuisine for lighter - naturally flavored foods?
straightens the blade of the knife
Nouvelle Cuisine
gelatin
1/8' x 1/8' x 1-2'

11. What are the five knife components?
blade - tang - handle - rivets - and heel
Le Pocher
poor staff training
weight - volume and count

12. What is the only cuissonwith small amount of liquid for heat method?
parboil
Entremetier
Pre-heat euipment
Le Braiser

13. What is used to measure weight?
ounce - pound - gram - and kilogram
rivets
volume
white - brown - and fumet (or) essence

14. What is the deminsion for large dice?

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15. What is menu accuracy?
Le Braiser
no choice
be true to your menu desriptions
tomatoes and reduction

16. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
remouillage
ibs. (or) #
4-6 minutes
roast

17. What is a A la carte menu?
food cost percentage
20-30 minutes
everything sold and served individually
sous vide

18. What is in a court bouillon?
pan-fry
clay & metal vessels
aromatic vegetables - herbs - acid - and water
instructional recipes

19. What is court boullian?
a short broth used for a cooking liquid for fish or vegetables
remouillage
AP weight
each - bunch - and dozen

20. What is the only cuisson with large amount of liquid for heat method?
Le Pocher
no clear priorities for tasks
Les cuisson
ibs. (or) #

21. Stocks are made with what five items?
creole
fl. oz.
dry-heat cooking methods
bones - water - aromatics - mirepoix - acid

22. What is the weight after all inedible or nonservable parts are trimmed off?
Auguste Escoffier
white - blond - and brown
poor organization
EP weight

23. What is the term for simmering or broiling until the quantity of liquid is decreased?
blade - tang - handle - rivets - and heel
Viruses - bacteria - parasites - and fungi
Saucier
reduce

24. What are the three terms for volume measurement?
fry
deglaze
Teaspoon - tablespoon - fluid ounce
poor organization

25. What is the deminsion for medium dice?

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26. What is the expediter called; accepts orders from the server and gives them to the line?
same menu everyday
Aboyeur
1 Ib -. of mirepoix to 1 gallon of stock
electric or digital scale - mechanical - triple beam

27. What is the term for cooking in hot fat?
fry
tomatoes and reduction
minimum-use ingredients
Viruses - bacteria - parasites - and fungi

28. How long do you cook white roux for?
Restaurer
food cost percentage
change over a period
1-3 minutes

29. What is the two cuissons with humid heat?
stock
Le Poeler & sous vide
meat or fish bones that are fresh or purchased exclusively for stock production
Le Pocher

30. What is the term for cooking gently in liquid that is hot but not actually bubbling?
poor organization
Le Braiser
poach
Rotisseur

31. What is a cycle menu?
1/4' x 1/4' x 2-2 1/2'
parcook
change over a period
boiling

32. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
roast
Biological - chemical - and physical
Rotisseur
small animal bones

33. What is the abbreviation for pound?
adult bones
Le Sauter
used to thicken meatloaf or stuffing
ibs. (or) #

34. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
Potentially hazardous foods
brown stock
bernaise and choron
standardized recipes

35. What is the grill cook called?
oz.
parboil
sear
Grillardin

36. What is the liquid and thickening agent for bechemel?
1/8' x 1/8' x 1/8'
Bragade system
milk and white roux
fish

37. When managing time What is the 2nd time waster?
each - bunch - and dozen
poor staff training
same menu everyday
boiling

38. What is the liquid and thickening agent for tomato sauce?
tomatoes and reduction
Nouvelle Cuisine
stew
Aboyeur

39. What is it called when you add liquid to the bottom of a pan to release the fond?
Le Pocher
everything sold and served individually
gelatin
deglaze

40. What is fariner?
weight - volume and count
to dedge in flour
deglaze
the type of restaurant you operate

41. What is glace de poisson?
menu
Auguste Escoffier
glaze
fish

42. What is the cuisson for vacuum packed cooking?
Marie-Antoine Careme
gelatin
washing and trimming food
sous vide

43. What is the deminsion for small dice?

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44. When managing time What is the 3th time waster?
Recipe
sous vide
poor communication
Teaspoon - tablespoon - fluid ounce

45. What is the term for cooking using heat conducted to food from water - liquid - or steam?
for staining pasta - vegetables - and so on
41-135 degrees
moist-heat cooking methods
poor staff training

46. What is the term for cooking uncovered in a skillet or saute pan without fat?
griddle
sweat
pan-broil
Viruses - bacteria - parasites - and fungi

47. What is the only cuisson to be a blanc and (or) a brun?
allemande
remouillage
missing or inadequate tools
Le Braiser

48. What is the small sauce for espagnole?
white - brown - and fumet (or) essence
ibs. (or) #
papillotte
chasseur

49. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
Fernand Point
menu
1/4' x 1/4' x 2-2 1/2'
produces different coarseness and fineness - used for pureeing foods

50. What is a liaison?
milk and white roux
3/4' x 3/4' x 3/4'
count
egg yolks and cream