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 is the french term for restaurant? (to restore)
high carbon stainless steel
a list of dishes served or available to be served at a meal
Restaurer
white stock

2. What is the roast cook called; prepares roasted and braised meats and there gravies?
Rotisseur
when cooled should be gelatinous - have body - good taste - good color
be true to your menu desriptions
1784-1833

3. Who was responsible for the uniforms worn in the kitchen?
Auguste Escoffier
Le Pocher
poor staff training
ounce - pound - gram - and kilogram

4. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
funets (essence)
tang
small animal bones
Recipe

5. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
brown stock
flour and water
Mise en place
cornstarch and cold water

6. Layout and design should reflect what about your resaurant?
Aboyeur
the type of restaurant you operate
375 degrees
set thermostat at 250 degrees until fat has melted enough to cover the heating element

7. What are the five mother sauces
a short broth used for a cooking liquid for fish or vegetables
Assumes you have knowledge and that you understand terminology and you know how to measure.
deep-fry
bechemel - espangal - tomato sauce - holliandase - and veloute

8. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
menu
Poissonier
dry-heat cooking methods
tsp

9. What should you do before adding fat to an empty deep fryer (or) kettle?
steam
1 Ib -. of mirepoix to 1 gallon of stock
grill
make sure the drain valve is shut

10. What is the term for everything in it's place?
Mise en place
broil
deglaze
Le Frire

11. What is the term for station chef?
weight - volume and count
Chef de partie
flour and water
butter and flour uncooked

12. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
griddle
roast
no clear priorities for tasks
sous vide

13. What is the deminsion for paysanne?

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14. What is the liquid and thickening agent for veloute?
saute
white stock and blond roux
sear
gelatin

15. What are the four disease causing organisms?
Le Frire
Le Pocher
Viruses - bacteria - parasites - and fungi
Cutting and garnishing

16. What is the grill cook called?
Grillardin
variety
flour and water
for sifting flour and other dry ingredients

17. What is the fish cook called?
bechemel - espangal - tomato sauce - holliandase - and veloute
Poissonier
blanch
AP weight

18. What is the small sauce for espagnole?
when great clarity smoothness is required in a liquid
50% onions - 25% carrots - 25% celery
chasseur
Set-up equipment

19. When managing time What is the 3th time waster?
clay & metal vessels
no clear priorities for tasks
poor communication
ibs. (or) #

20. What is a measurement of the space occupied by a liquid - solid - or gas?
volume
Le Pocher
heel
deglaze

21. What is a china cap used for?
small animal bones
broil
meat or fish bones that are fresh or purchased exclusively for stock production
drain liquids through a relatively small opening

22. What is the blade made of?
deglaze
high carbon stainless steel
1/8' x 1/8' x 1/8'
boiling

23. What is the deminsion for brunoise?

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24. What is the small sauce for hollandaise?
bernaise and choron
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Fernand Point
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

25. Why is a recipe necessary?

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26. How do you get good flavor and body from a stock?
meat or fish bones that are fresh or purchased exclusively for stock production
g
allemande
griddle

27. What is the liquid and thickening agent for tomato sauce?
tomatoes and reduction
50% onions - 25% carrots - 25% celery
white stock and blond roux
a short broth used for a cooking liquid for fish or vegetables

28. What is the term for cooking submerged in fat?
glaze
food cost percentage
Les cuisson
deep-fry

29. What is the term for cooking partially by any method?
glaze
parcook
Temperature danger zone
standardized recipes

30. What is the standard pre-heating temperature?
375 degrees
41-135 degrees
chasseur
Le Pocher

31. What is the abbreviation for grams?
funets (essence)
g
Recipe
same menu everyday

32. Who was respondsable for simolifying classicl cuisine and the classical menu?
deep-fry
Auguste Escoffier
to the fill line
Fernand Point

33. What is the only cuisson to be a blanc and (or) a brun?
ibs. (or) #
41-135 degrees
Chef de cuisine
Le Braiser

34. What are minimum-use ingredients?
be true to your menu desriptions
Executive Chef
Are those that are used in one or two items on your menu
standardized recipes

35. What is the cuisson for vacuum packed cooking?
layout & design
adult bones
sous vide
Executive Chef

36. What is the liquid and thickening agent for bechemel?
kg
rivets
Chef de cuisine
milk and white roux

37. 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?
Le Poeler & sous vide
Pre-heat euipment
Le Poeler
sear

38. What is a colander used for?
for washed or cooked vegetables - salad greens - pasta - and other foods
Electric/gas stoves allowed controlled temperatures
sugar and vinegar
make sure the drain valve is shut

39. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
Fernand Point
portion control
count
Are those that are used in one or two items on your menu

40. What is in a sachet?
instructional recipes
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Chef de cuisine
bechemel - espangal - tomato sauce - holliandase - and veloute

41. What is glace de viande?
white - blond - and brown
pan-fry
meat
using all edible trim

42. What does T.D.Z. mean?
Temperature danger zone
change over a period
bones - water - aromatics - mirepoix - acid
glaze

43. What should suit the characteristics and style of the restaurant?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
layout & design
reduce
Pre-heat euipment

44. What is the term for cooking on an open grid over a heat source?
white - blond - and brown
poor staff training
make sure the drain valve is shut
grill

45. What is a strainer used for?
20-30 minutes
aromatic vegetables - herbs - acid - and water
for staining pasta - vegetables - and so on
Chef de partie

46. What is the term for cooking slowly in fat without browning - sometimes under a cover?
poor communication
instructional and standardized
dry-heat cooking methods
sweat

47. What is a food mill used for?
produces different coarseness and fineness - used for pureeing foods
washing and trimming food
Saucier
using all edible trim

48. What is the term for cooking using heat conducted to food from water - liquid - or steam?
moist-heat cooking methods
375 degrees
equal parts cooked flour and fat
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing

49. Cost of ingredients divided by number of portions is?
portion cost
for staining pasta - vegetables - and so on
electric or digital scale - mechanical - triple beam
Marie-Antoine Careme

50. What is the term for simmering or braising in a small amount of liquid?
equal parts cooked flour and fat
a short broth used for a cooking liquid for fish or vegetables
meat
stew