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. Why is a recipe necessary?

2. What is glace de poisson?
parboil
Saucier
fish
Electric/gas stoves allowed controlled temperatures

3. What is the deminsion for paysanne?

4. Who opened the first restaurant?
Monsieur Boulanger
1/8' x 1/8' x 2-2 1/2'
poach
moist-heat cooking methods

5. When doing mise en place What do you do 2nd?
deep-fry
Set-up equipment
electric or digital scale - mechanical - triple beam
Le Poeler & sous vide

6. What is a written record of the ingredients and preparation steps needed to make a particular dish?
Monsieur Boulanger
Recipe
Chef de cuisine
reduce

7. What is the birth and death dates of Careme?
egg yolks and cream
1784-1833
sear
Assumes you have knowledge and that you understand terminology and you know how to measure.

8. What should you do before adding fat to an empty deep fryer (or) kettle?
drain liquids through a relatively small opening
make sure the drain valve is shut
missing or inadequate tools
Potentially hazardous foods

9. What is the term for simmering or braising in a small amount of liquid?
creole
tsp
stew
pan-fry

10. What is the first technology for modern developments?
sugar and vinegar
to dedge in flour
produces different coarseness and fineness - used for pureeing foods
clay & metal vessels

11. What is the abbreviation for grams?
Saucier
tang
g
poor staff training

12. What does cooking flour do?
papillotte
gives it a toasty and nutty flavor
mornay
41-135 degrees

13. What is the highest psition of all station chefs (or) chef de partie?
Sous chef
Saucier
fry
Le Griller

14. What is the standard pre-heating temperature?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
sweat
375 degrees
Rotisseur

15. What are the 3 types of stock?
straightens the blade of the knife
Le Pocher
Le Braiser
white - brown - and fumet (or) essence

16. Who is incharge of the kitchen?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Executive Chef
Saucier
ibs. (or) #

17. When was the first restaurant opened?
poach
1765
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
heel

18. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
the type of restaurant you operate
50% onions - 25% carrots - 25% celery
poor communication
broth

19. Layout and design should reflect what about your resaurant?
Les cuisson
roast
the type of restaurant you operate
Fernand Point

20. When managing time What is the 2nd time waster?
1/8' x 1/8' x 2-2 1/2'
poor staff training
white - blond - and brown
for sifting flour and other dry ingredients

21. What is the offical name of the organization of the kitchen?
high carbon stainless steel
Bragade system
minimum-use ingredients
sugar and vinegar

22. What a bread crums used for?
adult bones
1/2' x 1/2' x 1/8'
used to thicken meatloaf or stuffing
cornstarch and cold water

23. When doing mise en place What do you do 3rd?
minimum-use ingredients
set thermostat at 250 degrees until fat has melted enough to cover the heating element
washing and trimming food
heel

24. What is in a bouquet garni?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
simmer
reduce
variety

25. What is a strainer used for?
for staining pasta - vegetables - and so on
Gather food
white stock and blond roux
Le Sauter

26. What is the term for cooking foods by surrounding them with hot - dry air?
dry-heat cooking methods
instructional recipes
bake
weight

27. What is the cuisson for vacuum packed cooking?
4-6 minutes
Entremetier
meat or fish bones that are fresh or purchased exclusively for stock production
sous vide

28. What is the measurement of portions that ensure that the correct amount of an item is served?
portion control
sous vide
allemande
grill

29. What is a slurry?
Le Pocher
Potentially hazardous foods
cornstarch and cold water
be true to your menu desriptions

30. What is a liaison?
rivets
egg yolks and cream
AP weight
1-3 minutes

31. What is the deminsion for brunoise?

32. What is the term for cooking foods were heat is conducted without moisture?
no clear priorities for tasks
creole
Le Braiser
dry-heat cooking methods

33. What is made from bones?
sugar and vinegar
1/8' x 1/8' x 2-2 1/2'
gelatin
Poissonier

34. What is the ratio of mirepoix to stock?
the type of restaurant you operate
heel
Entremetier
1 Ib -. of mirepoix to 1 gallon of stock

35. What is the abbreviation for pound?
Chef de partie
EP weight
meals with dozens of courses
ibs. (or) #

36. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
bernaise and choron
high carbon stainless steel
roast
fry

37. What is court boullian?
1765
a short broth used for a cooking liquid for fish or vegetables
stock
Le Braiser

38. What are the three terms for count measurement?
Viruses - bacteria - parasites - and fungi
each - bunch - and dozen
standardized recipes
steam

39. What is the term for cooking uncovered in pan of moderate amount of fat?
kg
meat or fish bones that are fresh or purchased exclusively for stock production
pan-fry
1784-1833

40. What are the three stages of roux?
white - blond - and brown
Potentially hazardous foods
no clear priorities for tasks
Auguste Escoffier

41. What is the term for cooking wrapped in paper to steam in it own moisture?
papillotte
Saucier
375 degrees
descriptive language

42. Who invented grande cuisine?
minimum-use ingredients
sous vide
Marie-Antoine Careme
poultry

43. What is the deminsion for medium dice?

44. What is the small sauce for veloute?
ibs. (or) #
electric or digital scale - mechanical - triple beam
gives it a toasty and nutty flavor
allemande

45. What is the term for cooking by direct contact with steam?
smoke-roasting
steam
Le Poeler
Auguste Escoffier

46. What recipe teaches basic cooking techinques?
instructional recipes
375 degrees
when cooled should be gelatinous - have body - good taste - good color
weight

47. What is the second new technology for modern developments?
Electric/gas stoves allowed controlled temperatures
Auguste Escoffier
Biological - chemical - and physical
regularly

48. How do you get good flavor and body from a stock?
poultry
Mise en place
broil
meat or fish bones that are fresh or purchased exclusively for stock production

49. What is the small sauce for espagnole?
standardized recipes
allemande
chasseur
everything sold and served individually

50. What is the term for cooking uncovered in a skillet or saute pan without fat?
bake
deglaze
pan-broil
parcook