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 are foods called that provide a good enviroment for the growth of disease casusing microorganisms
food prepared at the table
oz.
Temperature danger zone
Potentially hazardous foods

2. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
Le Frire
1/8' x 1/8' x 1/8'
Bragade system
Patissier

3. What is the cuisson for the sub of saute; special roast - has to be done in the oven - covered. some aromatics garniture will be added near the end of cooking time?
dry-heat cooking methods
Le Poeler
tomatoes and reduction
poor organization

4. What is the only cuisson with large amount of liquid for heat method?
oz.
set thermostat at 250 degrees until fat has melted enough to cover the heating element
broil
Le Pocher

5. Food cost diveded by menu price is?
food cost percentage
allemande
reduce
g

6. What is the term for everything in it's place?
stock
cornstarch and cold water
Mise en place
change over a period

7. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
Le Pocher
simmer
everything sold and served individually
ounce - pound - gram - and kilogram

8. What is the liquid and thickening agent for holliandaise sauce?
tang
Le Pocher
butter and egg yolks
1/8' x 1/8' x 1-2'

9. What is the term for cooking with radiant heat from above?
AP weight
variety
parboil
broil

10. When managing time What is the 4th time waster?
volume
poor organization
Les cuisson
Rotisseur

11. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
Chef de cuisine
Le Sauter
braise
Nouvelle Cuisine

12. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
remouillage
thermometer
item arrangement
poultry

13. What are the three stages of roux?
descriptive language
white - blond - and brown
Temperature danger zone
AP weight

14. What recipe teaches basic cooking techinques?
instructional recipes
glace
Potentially hazardous foods
electric or digital scale - mechanical - triple beam

15. What is the abbreviation for tablespoon?
Le Braiser
for sifting flour and other dry ingredients
poultry
tbsp

16. What is the term for simmering or braising in a small amount of liquid?
stew
1/4' x 1/4' x 1/4'
sweat
Auguste Escoffier

17. What is the term for browning the surface of a food quickly at a high temperature?
to the fill line
poultry
sear
cornstarch and cold water

18. What are the three scales used for weight?
make sure the drain valve is shut
Nouvelle Cuisine
blanch
electric or digital scale - mechanical - triple beam

19. What is the grill cook called?
fry
egg yolks and cream
Grillardin
washing and trimming food

20. What is made from bones?
gelatin
portion control
Temperature danger zone
simmer

21. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
descriptive language
Grillardin
Temperature danger zone
Garde manager

22. What is the second new technology for modern developments?
Electric/gas stoves allowed controlled temperatures
stew
EP weight
oz.

23. What is a roux?
equal parts cooked flour and fat
variety
Mise en place
Assumes you have knowledge and that you understand terminology and you know how to measure.

24. What are the four disease causing organisms?
Viruses - bacteria - parasites - and fungi
bernaise and choron
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
equal parts cooked flour and fat

25. What is the fish cook called?
clay & metal vessels
milk and white roux
Poissonier
brown stock and brown roux

26. What is the term for cooking foods by surrounding them with hot - dry air?
bake
1/2' x 1/2' x 1/2'
stew
375 degrees

27. When managing time What is the 5th time waster?
a short broth used for a cooking liquid for fish or vegetables
missing or inadequate tools
pan-fry
Biological - chemical - and physical

28. What is glace de viande?
meat
Aboyeur
Mise en place
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

29. What is a static menu?
when great clarity smoothness is required in a liquid
remouillage
same menu everyday
portion control

30. What is the term for cooking an item partially and very breifly in boiling water?
blanch
g
small animal bones
kg

31. What is the term for cooking quickly in small amount of fat?
Recipe
saute
tomatoes and reduction
weight

32. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
white - brown - and fumet (or) essence
menu
clay & metal vessels
ibs. (or) #

33. What is the expediter called; accepts orders from the server and gives them to the line?
Grillardin
Aboyeur
using all edible trim
no clear priorities for tasks

34. What is the only cuisson to be a blanc?
ibs. (or) #
smoke-roasting
Le Pocher
portion cost

35. When you are in a large operation with several kitchens Who is in charge of each kitchen?
when great clarity smoothness is required in a liquid
Fernand Point
Chef de cuisine
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.

36. What is the small sauce for espagnole?
chasseur
variety
Sous chef
Fernand Point

37. What is the term for swirling a liquid in a saute pan?
deglaze
brown stock
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
poor communication

38. Why is a recipe necessary?

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39. How do you get good flavor and body from a stock?
meat or fish bones that are fresh or purchased exclusively for stock production
bones - water - aromatics - mirepoix - acid
white - blond - and brown
no clear priorities for tasks

40. What is menu utilization
poultry
using all edible trim
glaze
Potentially hazardous foods

41. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Le Griller
small portions of several items
poor staff training

42. What is the deminsion for medium dice?

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43. What is the term for cooking on a flat - solid cooking surface?
griddle
portion cost
flour and water
small animal bones

44. What is the birth and death dates of Careme?
Le Frire
white stock and blond roux
1784-1833
50% onions - 25% carrots - 25% celery

45. When managing time What is the 1st time waster?
Le Frire
Marie-Antoine Careme
white - brown - and fumet (or) essence
no clear priorities for tasks

46. What is the term for cooking wrapped in paper to steam in it own moisture?
portion control
poach
sugar and vinegar
papillotte

47. What is the gastric basic mehtod?
broth
sugar and vinegar
griddle
Bragade system

48. What is the abbreviation for grams?
grill
griddle
Le Braiser
g

49. What is a food mill used for?
white - blond - and brown
gelatin
41-135 degrees
produces different coarseness and fineness - used for pureeing foods

50. What is a strainer used for?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
high carbon stainless steel
bones - water - aromatics - mirepoix - acid
for staining pasta - vegetables - and so on