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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 in a court bouillon?
change over a period
Biological - chemical - and physical
aromatic vegetables - herbs - acid - and water
1/2' x 1/2' x 1/8'

2. What is glace de volaille?
sear
chasseur
poultry
sugar and vinegar

3. What is the only cuisson to be a blanc and (or) a brun?
Cutting and garnishing
pan-fry
oz.
Le Braiser

4. When doing mise en place What do you do 4th?
Saucier
Pre-heat euipment
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Monsieur Boulanger

5. What is a measurement of the mass or heavimess of a solidliquid or gas?
weight
50% onions - 25% carrots - 25% celery
Aboyeur
Rotisseur

6. What is in a sachet?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Monsieur Boulanger
grill
when cooled should be gelatinous - have body - good taste - good color

7. What should your foods appearance have?
when great clarity smoothness is required in a liquid
braise
variety
ibs. (or) #

8. When doing mise en place What do you do 5th?
flour and water
1784-1833
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
Cutting and garnishing

9. What is a roux?
equal parts cooked flour and fat
brown stock
fry
1/4' x 1/4' x 2-2 1/2'

10. What is the expediter called; accepts orders from the server and gives them to the line?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Aboyeur
instructional and standardized
tsp

11. What is the only cuissonwith small amount of liquid for heat method?
Le Braiser
small portions of several items
chasseur
for sifting flour and other dry ingredients

12. What is the abbreviation for grams?
fry
g
for staining pasta - vegetables - and so on
when great clarity smoothness is required in a liquid

13. What is the liquid and thickening agent for tomato sauce?
food cost percentage
Static - cycle - a la carte - table d'hote - prix fixe - tasting
tomatoes and reduction
Pre-heat euipment

14. What is the term for cooking foods were heat is conducted without moisture?
brown stock and brown roux
dry-heat cooking methods
blade - tang - handle - rivets - and heel
tbsp

15. What is the standard pre-heating temperature?
Auguste Escoffier
375 degrees
50% onions - 25% carrots - 25% celery
sugar and vinegar

16. What is it called when you add liquid to the bottom of a pan to release the fond?
1/2' x 1/2' x 1/8'
portion control
broth
deglaze

17. What is a prix fixe menu?
rivets
no choice
Pre-heat euipment
drain liquids through a relatively small opening

18. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
Recipe
parcook
Le Griller
Auguste Escoffier

19. What are the other thickening agents besides roux?
sear
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
tomatoes and reduction
clay & metal vessels

20. What is a strainer used for?
1/2' x 1/2' x 1/2'
for staining pasta - vegetables - and so on
brown stock and brown roux
item arrangement

21. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
ounce - pound - gram - and kilogram
poultry
funets (essence)
make sure the drain valve is shut

22. What is the term for everything in it's place?
Mise en place
small portions of several items
Chef de partie
milk and white roux

23. What is the birth and death dates of Careme?
to dedge in flour
portion cost
1784-1833
Static - cycle - a la carte - table d'hote - prix fixe - tasting

24. What do you need to capture the largest target audience?
Saucier
variety
weight - volume and count
Poissonier

25. What is the only cuisson to be a blanc?
heel
used to thicken meatloaf or stuffing
Le Pocher
Les cuisson

26. What is a china cap used for?
rivets
Restaurer
high percentage of cartilage and other connective tissue
drain liquids through a relatively small opening

27. What is the cuisine for lighter - naturally flavored foods?
Nouvelle Cuisine
meals with dozens of courses
poor organization
poor staff training

28. What is the liquid and thickening agent for espagnole?
Electric/gas stoves allowed controlled temperatures
egg yolks and cream
portion cost
brown stock and brown roux

29. What is made from bones?
be true to your menu desriptions
Le Pocher
Potentially hazardous foods
gelatin

30. 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
griddle
Le Pocher
portion cost

31. What is used to measure volume?
allemande
measuring cups - measuring spoons - and ladles
Sous chef
heel

32. When managing time What is the 3th time waster?
measuring cups - measuring spoons - and ladles
1 Ib -. of mirepoix to 1 gallon of stock
poor communication
Recipe

33. What is fariner?
when cooled should be gelatinous - have body - good taste - good color
1/4' x 1/4' x 1/4'
funets (essence)
to dedge in flour

34. What is the only cuisson with large amount of liquid for heat method?
Gather food
moist-heat cooking methods
Le Pocher
roast

35. What is the term for cooking slowly in fat without browning - sometimes under a cover?
high carbon stainless steel
aromatic vegetables - herbs - acid - and water
sweat
cornstarch and cold water

36. What is the deminsion for brunoise?

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37. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
Patissier
Poissonier
Le Braiser
a short broth used for a cooking liquid for fish or vegetables

38. What is a beurre manie?
Potentially hazardous foods
Pre-heat euipment
mornay
butter and flour uncooked

39. What is a cycle menu?
1/8' x 1/8' x 1-2'
change over a period
Gather food
poor communication

40. What is menu accuracy?
be true to your menu desriptions
sous vide
blanch
braise

41. Who invented grande cuisine?
poor organization
broil
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Marie-Antoine Careme

42. What is the term for cooking by direct contact with steam?
clay & metal vessels
Bragade system
steam
descriptive language

43. What a bread crums used for?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
set thermostat at 250 degrees until fat has melted enough to cover the heating element
used to thicken meatloaf or stuffing
Chef de cuisine

44. How do you judge the quality of stocks?
drain liquids through a relatively small opening
variety
allemande
when cooled should be gelatinous - have body - good taste - good color

45. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
fl. oz.
Pre-heat euipment
menu
Assumes you have knowledge and that you understand terminology and you know how to measure.

46. What is a written record of the ingredients and preparation steps needed to make a particular dish?
to dedge in flour
Recipe
chasseur
Le Poeler

47. What is a food mill used for?
1/2' x 1/2' x 1/8'
fry
reduce
produces different coarseness and fineness - used for pureeing foods

48. What is a menu?
1 Ib -. of mirepoix to 1 gallon of stock
a list of dishes served or available to be served at a meal
Entremetier
portion control

49. What is the term for a person in charge of a particular area of production?
white - blond - and brown
Chef de partie
instructional recipes
descriptive language

50. What is the grill cook called?
electric or digital scale - mechanical - triple beam
equal parts cooked flour and fat
poultry
Grillardin