Cooking Basics

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 term for cooking in water or other liquid that is bubbling rapidly?
kg
boiling
Saucier
parcook


2. When managing time What is the 3th time waster?
Gather food
poor communication
cornstarch and cold water
pan-fry


3. What are the three stages of roux?
glaze
Marie-Antoine Careme
Patissier
white - blond - and brown


4. What must be planned for your guest? (the people eating the food)
Mise en place
papillotte
instructional and standardized
menu


5. What is a liaison?
saute
Gather food
egg yolks and cream
parcook


6. What kind of bones are used in a stock?
Restaurer
brown stock
portion cost
small animal bones


7. What is the gastric basic mehtod?
sugar and vinegar
1/4' x 1/4' x 1/4'
simmer
Restaurer


8. What are minimum-use ingredients?
Le Pocher
Are those that are used in one or two items on your menu
clay & metal vessels
Chef de partie


9. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
4-6 minutes
glaze
simmer
menu


10. What should suit the characteristics and style of the restaurant?
egg yolks and cream
1/4' x 1/4' x 1/4'
layout & design
equal parts cooked flour and fat


11. What are the 3 types of stock?
Bragade system
no choice
white - brown - and fumet (or) essence
Pre-heat euipment


12. What is the small sauce for espagnole?
chasseur
Electric/gas stoves allowed controlled temperatures
the type of restaurant you operate
375 degrees


13. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
ounce - pound - gram - and kilogram
Cutting and garnishing
Garde manager
Executive Chef


14. What is the deminsion for paysanne?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


15. What is the first technology for modern developments?
Electric/gas stoves allowed controlled temperatures
same menu everyday
clay & metal vessels
Temperature danger zone


16. What is the term for giving a shine to the surface of a food?
glaze
tsp
washing and trimming food
1/2' x 1/2' x 1/2'


17. When you are in a large operation with several kitchens Who is in charge of each kitchen?
a list of dishes served or available to be served at a meal
grill
egg yolks and cream
Chef de cuisine


18. Who is incharge of the kitchen?
regularly
Saucier
creole
Executive Chef


19. Who reorganized the kitchen?
poach
Chef de partie
Auguste Escoffier
boiling


20. What is the only cuisson to be a blanc?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
portion cost
41-135 degrees
Le Pocher


21. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
Le Pocher
electric or digital scale - mechanical - triple beam
white stock
1765


22. When managing time What is the 2nd time waster?
poor staff training
Restaurer
everything sold and served individually
fl. oz.


23. What are the five mother sauces
bechemel - espangal - tomato sauce - holliandase - and veloute
4-6 minutes
no clear priorities for tasks
white - brown - and fumet (or) essence


24. What is the pastry chef called; prapares pastries and desserts?
griddle
Patissier
a list of dishes served or available to be served at a meal
tang


25. What is a reduction by 90-95%?
oz.
glace
Les cuisson
weight - volume and count


26. What is the only cuisson to be a blanc and (or) a brun?
Le Braiser
brown stock
deglaze
to the fill line


27. What is the cuisson for vacuum packed cooking?
brown stock and brown roux
sous vide
regularly
Chef de partie


28. What is a tasting menu?
AP weight
mornay
small portions of several items
menu


29. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
sugar and vinegar
Le Pocher
menu
tsp


30. What are the types of menus?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


31. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
regularly
egg yolks and cream
tang
menu


32. Who invented grande cuisine?
fry
375 degrees
Auguste Escoffier
Marie-Antoine Careme


33. What is in a court bouillon?
variety
Chef de partie
aromatic vegetables - herbs - acid - and water
Auguste Escoffier


34. What is the abbreviation for grams?
Are those that are used in one or two items on your menu
menu
g
Set-up equipment


35. What is the deminsion for allumet?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


36. What is the only cuisson with large amount of liquid for heat method?
Le Pocher
for washed or cooked vegetables - salad greens - pasta - and other foods
Potentially hazardous foods
moist-heat cooking methods


37. Who is incharge of production and assistant to the executive chef or chef de cuisine?
Sous chef
white stock and blond roux
Entremetier
meat or fish bones that are fresh or purchased exclusively for stock production


38. What is the term for cooking uncovered in pan of moderate amount of fat?
pan-fry
Saucier
moist-heat cooking methods
Le Braiser


39. What is the blade made of?
brown stock and brown roux
high carbon stainless steel
menu
handle


40. What is the deminsion for julienne?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


41. What is the term for browning the surface of a food quickly at a high temperature?
tsp
sear
white - blond - and brown
change over a period


42. What is glace de viande?
meat
Viruses - bacteria - parasites - and fungi
meat or fish bones that are fresh or purchased exclusively for stock production
set thermostat at 250 degrees until fat has melted enough to cover the heating element


43. What is the deminsion for large dice?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


44. What are the three scales used for weight?
tbsp
electric or digital scale - mechanical - triple beam
high percentage of cartilage and other connective tissue
1/2' x 1/2' x 1/2'


45. What is the deminsion for batonnet?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


46. What is menu accuracy?
produces different coarseness and fineness - used for pureeing foods
kg
EP weight
be true to your menu desriptions


47. What is the liquid and thickening agent for bechemel?
milk and white roux
Poissonier
everything sold and served individually
41-135 degrees


48. What is a menu?
stew
a list of dishes served or available to be served at a meal
Le Braiser
variety


49. What is a cycle menu?
item arrangement
change over a period
1784-1833
set thermostat at 250 degrees until fat has melted enough to cover the heating element


50. Who opened the first restaurant?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
when cooled should be gelatinous - have body - good taste - good color
be true to your menu desriptions
Monsieur Boulanger