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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 term for cooking in liquid that is bubbling gently? (185-205 degrees)
Auguste Escoffier
simmer
Grillardin
Nouvelle Cuisine

2. Who was responsible for the uniforms worn in the kitchen?
high percentage of cartilage and other connective tissue
brown stock and brown roux
Auguste Escoffier
pan-fry

3. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
white stock
for washed or cooked vegetables - salad greens - pasta - and other foods
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Electric/gas stoves allowed controlled temperatures

4. What is the abbreviation for grams?
g
blade - tang - handle - rivets - and heel
pan-broil
tang

5. What is the measurement of portions that ensure that the correct amount of an item is served?
bones - water - aromatics - mirepoix - acid
funets (essence)
Chef de partie
portion control

6. What holds the knife together - made of steel?
grill
rivets
chasseur
gelatin

7. What is the term for simmering or broiling until the quantity of liquid is decreased?
Fernand Point
Garde manager
reduce
Restaurer

8. What is it called when you add liquid to the bottom of a pan to release the fond?
brown stock
poor staff training
Potentially hazardous foods
deglaze

9. What is the deminsion for brunoise?

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10. What is the abbreviation for fluid ounce?
Rotisseur
1765
fl. oz.
Le Braiser

11. What is made from bones?
tang
gelatin
creole
Are those that are used in one or two items on your menu

12. What is the term for cooking submerged in fat?
1/4' x 1/4' x 2-2 1/2'
Saucier
deep-fry
poor staff training

13. What is the liquid and thickening agent for veloute?
each - bunch - and dozen
white stock and blond roux
EP weight
boiling

14. What is the abbreviation for pound?
4-6 minutes
moist-heat cooking methods
ibs. (or) #
variety

15. What is a A la carte menu?
everything sold and served individually
1/2' x 1/2' x 1/8'
Saucier
small animal bones

16. When managing time What is the 3th time waster?
poor communication
no choice
instructional recipes
used to thicken meatloaf or stuffing

17. What is the classic cooking techniques used in french cuisine?
Le Poeler & sous vide
1/8' x 1/8' x 2-2 1/2'
brown stock and brown roux
Les cuisson

18. 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?
Teaspoon - tablespoon - fluid ounce
Le Poeler
Le Sauter
chasseur

19. What are the limitations of using a recipe?
meals with dozens of courses
Assumes you have knowledge and that you understand terminology and you know how to measure.
sugar and vinegar
Biological - chemical - and physical

20. When doing mise en place What do you do 3rd?
washing and trimming food
1/8' x 1/8' x 1-2'
allemande
white - brown - and fumet (or) essence

21. Food cost diveded by menu price is?
EP weight
steam
food cost percentage
no choice

22. What is the small sauce for veloute?
moist-heat cooking methods
the type of restaurant you operate
allemande
bechemel - espangal - tomato sauce - holliandase - and veloute

23. What is the abbreviation for ounce?
pan-broil
white stock
oz.
poor communication

24. What is the cuisson for vacuum packed cooking?
meat
sous vide
remouillage
1/8' x 1/8' x 1-2'

25. What is the ratio of mirepoix to stock?
used to thicken meatloaf or stuffing
1 Ib -. of mirepoix to 1 gallon of stock
count
deglaze

26. What is the term for cooking on an open grid over a heat source?
white - blond - and brown
grill
for staining pasta - vegetables - and so on
creole

27. What is the first technology for modern developments?
griddle
1/2' x 1/2' x 1/8'
clay & metal vessels
tsp

28. What is the blade made of?
high carbon stainless steel
Auguste Escoffier
portion cost
1/8' x 1/8' x 1/8'

29. What do you need to capture the largest target audience?
straightens the blade of the knife
mornay
variety
1765

30. What kind of bones are in a broth?
Cutting and garnishing
adult bones
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
1-3 minutes

31. Who created nouvelle cuisine?
straightens the blade of the knife
Fernand Point
each - bunch - and dozen
milk and white roux

32. What is the term for swirling a liquid in a saute pan?
Le Pocher
Grillardin
deglaze
produces different coarseness and fineness - used for pureeing foods

33. What is the term for cooking an item partially and very breifly in boiling water?
blanch
when cooled should be gelatinous - have body - good taste - good color
papillotte
parcook

34. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
cornstarch and cold water
high carbon stainless steel
Le Pocher
Chef de cuisine

35. What must be planned for your guest? (the people eating the food)
menu
parcook
EP weight
measuring cups - measuring spoons - and ladles

36. What does T.D.Z. mean?
4-6 minutes
Le Poeler
Temperature danger zone
item arrangement

37. What is the french term for restaurant? (to restore)
Restaurer
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Temperature danger zone
1/8' x 1/8' x 2-2 1/2'

38. What is used to measure weight?
reduce
ounce - pound - gram - and kilogram
bones - water - aromatics - mirepoix - acid
broil

39. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
poor communication
Le Sauter
ounce - pound - gram - and kilogram
white stock

40. What is a slurry?
cornstarch and cold water
no choice
used to thicken meatloaf or stuffing
using all edible trim

41. What are the 3 types of stock?
small animal bones
roast
Bragade system
white - brown - and fumet (or) essence

42. What is the second new technology for modern developments?
blanch
broth
Electric/gas stoves allowed controlled temperatures
to the fill line

43. Who was respondsable for simolifying classicl cuisine and the classical menu?
Auguste Escoffier
egg yolks and cream
1/8' x 1/8' x 2-2 1/2'
high percentage of cartilage and other connective tissue

44. What is the deminsion for allumet?

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45. What are the three terms for volume measurement?
reduce
Fernand Point
bechemel - espangal - tomato sauce - holliandase - and veloute
Teaspoon - tablespoon - fluid ounce

46. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
Cutting and garnishing
using all edible trim
Chef de partie
Potentially hazardous foods

47. When managing time What is the 5th time waster?
Electric/gas stoves allowed controlled temperatures
missing or inadequate tools
allemande
1-3 minutes

48. When doing mise en place What do you do 5th?
Cutting and garnishing
Set-up equipment
be true to your menu desriptions
Chef de partie

49. What is in a court bouillon?
Les cuisson
no clear priorities for tasks
change over a period
aromatic vegetables - herbs - acid - and water

50. When you are in a large operation with several kitchens Who is in charge of each kitchen?
straightens the blade of the knife
poor staff training
Chef de cuisine
poultry