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Test your basic knowledge |
Cooking Basics
Start Test
Study First
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 the three scales used for weight?
Gather food
poor staff training
Marie-Antoine Careme
electric or digital scale - mechanical - triple beam
2. What is a menu?
Garde manager
a list of dishes served or available to be served at a meal
measuring cups - measuring spoons - and ladles
high carbon stainless steel
3. What is a reduction by 90-95%?
poach
brown stock
braise
glace
4. What is the liquid and thickening agent for holliandaise sauce?
straightens the blade of the knife
1-3 minutes
Le Poeler
butter and egg yolks
5. What is the term for cooking foods by surrounding them with hot - dry air?
bake
funets (essence)
broil
when great clarity smoothness is required in a liquid
6. What is the term for cooking wrapped in paper to steam in it own moisture?
standardized recipes
Executive Chef
papillotte
change over a period
7. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
Saucier
roast
Cutting and garnishing
heel
8. What is menu accuracy?
be true to your menu desriptions
Set-up equipment
Le Pocher
1/8' x 1/8' x 1-2'
9. What is the term for cooking submerged in fat?
adult bones
deep-fry
fl. oz.
Le Braiser
10. What is the small sauce for tomato?
creole
deglaze
when great clarity smoothness is required in a liquid
Garde manager
11. What is the term for cooking on a flat - solid cooking surface?
standardized recipes
1/2' x 1/2' x 1/2'
Le Pocher
griddle
12. What should you do when filling a deep fryer (or) kettle with solid fat?
parboil
set thermostat at 250 degrees until fat has melted enough to cover the heating element
milk and white roux
Teaspoon - tablespoon - fluid ounce
13. How full should the deep fryer (or) kettle be?
to the fill line
sear
papillotte
1784-1833
14. What are the three terms for volume measurement?
used to thicken meatloaf or stuffing
mornay
Teaspoon - tablespoon - fluid ounce
volume
15. What is in a bouquet garni?
meals with dozens of courses
deglaze
bechemel - espangal - tomato sauce - holliandase - and veloute
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
16. What is the term for cooking partially in a boiling or simmering liquid?
Auguste Escoffier
remouillage
parboil
item arrangement
17. What are the four disease causing organisms?
gives it a toasty and nutty flavor
drain liquids through a relatively small opening
white stock and blond roux
Viruses - bacteria - parasites - and fungi
18. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
white stock
Entremetier
regularly
1 Ib -. of mirepoix to 1 gallon of stock
19. Who invented grande cuisine?
Marie-Antoine Careme
chasseur
poor staff training
weight
20. What is the term for cooking foods were heat is conducted without moisture?
washing and trimming food
Restaurer
Pre-heat euipment
dry-heat cooking methods
21. What is the only cuisson with large amount of liquid for heat method?
portion control
fry
Le Pocher
weight
22. What is the term for simmering or braising in a small amount of liquid?
creole
stew
Grillardin
griddle
23. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
Mise en place
remouillage
Fernand Point
Static - cycle - a la carte - table d'hote - prix fixe - tasting
24. What are the other thickening agents besides roux?
roast
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
kg
poultry
25. What is the term for cooking in water or other liquid that is bubbling rapidly?
boiling
Viruses - bacteria - parasites - and fungi
smoke-roasting
mornay
26. What is the term for cooking with dry heat in the presence of smoke?
1784-1833
smoke-roasting
3/4' x 3/4' x 3/4'
thermometer
27. What is the only cuisson to be a blanc and (or) a brun?
1/8' x 1/8' x 1/8'
Le Braiser
produces different coarseness and fineness - used for pureeing foods
Rotisseur
28. How long do you cook white roux for?
the type of restaurant you operate
Le Poeler
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
1-3 minutes
29. What is the abbreviation for grams?
EP weight
sous vide
g
rivets
30. When managing time What is the 3th time waster?
Chef de cuisine
poor communication
gelatin
poach
31. What is the small sauce for hollandaise?
kg
no choice
bernaise and choron
roast
32. What is the most important/significant manu making principle?
item arrangement
high percentage of cartilage and other connective tissue
deglaze
drain liquids through a relatively small opening
33. What is the ratio of mirepoix to stock?
produces different coarseness and fineness - used for pureeing foods
Les cuisson
Recipe
1 Ib -. of mirepoix to 1 gallon of stock
34. What holds the knife together - made of steel?
1/4' x 1/4' x 1/4'
rivets
milk and white roux
bones - water - aromatics - mirepoix - acid
35. Who reorganized the kitchen?
mornay
bones - water - aromatics - mirepoix - acid
bake
Auguste Escoffier
36. When managing time What is the 4th time waster?
thermometer
poor organization
produces different coarseness and fineness - used for pureeing foods
funets (essence)
37. What should you do before adding fat to an empty deep fryer (or) kettle?
handle
stock
make sure the drain valve is shut
creole
38. What is a static menu?
instructional recipes
41-135 degrees
same menu everyday
portion control
39. Never add salt to?
Recipe
Are those that are used in one or two items on your menu
handle
stock
40. What is the term for everything in it's place?
tsp
Auguste Escoffier
Mise en place
adult bones
41. What a bread crums used for?
everything sold and served individually
poor staff training
item arrangement
used to thicken meatloaf or stuffing
42. When managing time What is the 2nd time waster?
Le Frire
poor staff training
Gather food
tsp
43. What is the term for cooking with radiant heat from above?
Auguste Escoffier
weight - volume and count
cornstarch and cold water
broil
44. What is the term for station chef?
Chef de partie
bones - water - aromatics - mirepoix - acid
white stock
small animal bones
45. What kind of bones are used in a stock?
small animal bones
cornstarch and cold water
when great clarity smoothness is required in a liquid
Static - cycle - a la carte - table d'hote - prix fixe - tasting
46. What is a food mill used for?
produces different coarseness and fineness - used for pureeing foods
g
milk and white roux
oz.
47. What is the cuisine for lighter - naturally flavored foods?
instructional recipes
dry-heat cooking methods
1/8' x 1/8' x 1/8'
Nouvelle Cuisine
48. What are the limitations of using a recipe?
broil
Viruses - bacteria - parasites - and fungi
Assumes you have knowledge and that you understand terminology and you know how to measure.
poultry
49. What is the liquid and thickening agent for espagnole?
poor organization
Set-up equipment
brown stock and brown roux
Le Poeler
50. What is the Temperature danger zone (T.D.Z.)?
white stock and blond roux
deglaze
41-135 degrees
Teaspoon - tablespoon - fluid ounce