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 are foods called that provide a good enviroment for the growth of disease casusing microorganisms
Chef de partie
Mise en place
Potentially hazardous foods
Nouvelle Cuisine


2. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
menu
reduce
deglaze
smoke-roasting


3. Why is a recipe necessary?

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4. What is a cycle menu?
change over a period
be true to your menu desriptions
Teaspoon - tablespoon - fluid ounce
deep-fry


5. What is the deminsion for julienne?

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6. How do you judge the quality of stocks?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
dry-heat cooking methods
when cooled should be gelatinous - have body - good taste - good color
Are those that are used in one or two items on your menu


7. When you are in a large operation with several kitchens Who is in charge of each kitchen?
Chef de cuisine
Le Braiser
reduce
50% onions - 25% carrots - 25% celery


8. What is the grill cook called?
Grillardin
washing and trimming food
used to thicken meatloaf or stuffing
fry


9. What is the deminsion for paysanne?

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10. What is fariner?
to dedge in flour
a list of dishes served or available to be served at a meal
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
weight - volume and count


11. What is a measurement of the space occupied by a liquid - solid - or gas?
EP weight
when cooled should be gelatinous - have body - good taste - good color
volume
variety


12. What is the classic cooking techniques used in french cuisine?
Les cuisson
weight - volume and count
Le Pocher
menu


13. What is the abbreviation for teaspoon?
variety
no choice
tsp
1/8' x 1/8' x 2-2 1/2'


14. What is a tasting menu?
bernaise and choron
fl. oz.
3/4' x 3/4' x 3/4'
small portions of several items


15. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
funets (essence)
brown stock
blade - tang - handle - rivets - and heel
drain liquids through a relatively small opening


16. What is the only cuissonwith small amount of liquid for heat method?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
g
Le Braiser
gelatin


17. Cost of ingredients divided by number of portions is?
broil
portion cost
variety
brown stock


18. What is the term for cooking an item partially and very breifly in boiling water?
3/4' x 3/4' x 3/4'
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
meat
blanch


19. What is the measurement of portions that ensure that the correct amount of an item is served?
glace
washing and trimming food
missing or inadequate tools
portion control


20. What is a colander used for?
roast
white stock
for washed or cooked vegetables - salad greens - pasta - and other foods
poultry


21. What are the three terms for count measurement?
Sous chef
each - bunch - and dozen
poor communication
Potentially hazardous foods


22. What is the ratio of mirepoix to stock?
variety
Set-up equipment
bechemel - espangal - tomato sauce - holliandase - and veloute
1 Ib -. of mirepoix to 1 gallon of stock


23. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
parboil
Mise en place
broth
fl. oz.


24. What is the roast cook called; prepares roasted and braised meats and there gravies?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Rotisseur
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Viruses - bacteria - parasites - and fungi


25. What is the term for cooking foods were heat is conducted without moisture?
Chef de partie
dry-heat cooking methods
a short broth used for a cooking liquid for fish or vegetables
Patissier


26. What is the term for cooking covered in a small amount of fat?
regularly
poor organization
braise
everything sold and served individually


27. When doing mise en place What do you do 3rd?
count
washing and trimming food
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
no clear priorities for tasks


28. What is the term for cooking submerged in fat?
using all edible trim
weight
deep-fry
Temperature danger zone


29. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
aromatic vegetables - herbs - acid - and water
bernaise and choron
sous vide
standardized recipes


30. What is a slurry?
cornstarch and cold water
high percentage of cartilage and other connective tissue
to the fill line
instructional recipes


31. What is the small sauce for veloute?
Le Braiser
allemande
layout & design
AP weight


32. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
each - bunch - and dozen
remouillage
Mise en place
Grillardin


33. What is glace de volaille?
for staining pasta - vegetables - and so on
poultry
Marie-Antoine Careme
gelatin


34. How long do you cook brown roux for?
Nouvelle Cuisine
20-30 minutes
stock
Monsieur Boulanger


35. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
bones - water - aromatics - mirepoix - acid
same menu everyday
Entremetier
volume


36. What is a menu?
1/4' x 1/4' x 1/4'
deep-fry
a list of dishes served or available to be served at a meal
gives it a toasty and nutty flavor


37. What is a steel used for?
straightens the blade of the knife
rivets
poor communication
aromatic vegetables - herbs - acid - and water


38. What are the 3 types of stock?
Monsieur Boulanger
1/4' x 1/4' x 1/4'
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
white - brown - and fumet (or) essence


39. What are the types of menus?

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40. What is the liquid and thickening agent for espagnole?
Gather food
brown stock and brown roux
1/2' x 1/2' x 1/8'
clay & metal vessels


41. What is the Temperature danger zone (T.D.Z.)?
Executive Chef
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
reduce
41-135 degrees


42. What is the term for cooking quickly in small amount of fat?
saute
butter and egg yolks
minimum-use ingredients
a list of dishes served or available to be served at a meal


43. What is the standard pre-heating temperature?
deep-fry
steam
375 degrees
Le Pocher


44. What is the small sauce for hollandaise?
moist-heat cooking methods
Pre-heat euipment
bernaise and choron
Monsieur Boulanger


45. What are the elements of a menu structure?
Saucier
when cooled should be gelatinous - have body - good taste - good color
parboil
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment


46. What is the term for everything in it's place?
Mise en place
Fernand Point
egg yolks and cream
portion cost


47. What is the term for a person in charge of a particular area of production?
Chef de partie
Static - cycle - a la carte - table d'hote - prix fixe - tasting
Auguste Escoffier
fish


48. What is it called when you add liquid to the bottom of a pan to release the fond?
menu
deglaze
poor communication
stock


49. What is the deminsion for small dice?

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50. What is the term for simmering or broiling until the quantity of liquid is decreased?
no clear priorities for tasks
layout & design
Le Braiser
reduce