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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. Why use young animal bones for stock?
high percentage of cartilage and other connective tissue
a list of dishes served or available to be served at a meal
moist-heat cooking methods
Potentially hazardous foods
2. What are minimum-use ingredients?
Grillardin
allemande
washing and trimming food
Are those that are used in one or two items on your menu
3. What is a static menu?
Les cuisson
Le Braiser
meat
same menu everyday
4. What kind of bones are used in a stock?
small animal bones
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
white stock
1/4' x 1/4' x 2-2 1/2'
5. What is a food mill used for?
parboil
41-135 degrees
produces different coarseness and fineness - used for pureeing foods
count
6. What is the term for simmering or braising in a small amount of liquid?
high carbon stainless steel
bones - water - aromatics - mirepoix - acid
stew
poach
7. What is the deminsion for large dice?
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8. What should you do when filling a deep fryer (or) kettle with solid fat?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
be true to your menu desriptions
Restaurer
to the fill line
9. What is a prix fixe menu?
Set-up equipment
tang
no choice
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
10. What are the other thickening agents besides roux?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Bragade system
grill
smoke-roasting
11. Never add salt to?
used to thicken meatloaf or stuffing
Saucier
stock
everything sold and served individually
12. What a bread crums used for?
mornay
used to thicken meatloaf or stuffing
Cutting and garnishing
Auguste Escoffier
13. What is a A la carte menu?
Le Braiser
blanch
everything sold and served individually
meat
14. When doing mise en place What do you do 2nd?
high percentage of cartilage and other connective tissue
Set-up equipment
blanch
flour and water
15. Who reorganized the kitchen?
kg
Auguste Escoffier
to the fill line
1/4' x 1/4' x 1/4'
16. What is the cuisine for lighter - naturally flavored foods?
Nouvelle Cuisine
equal parts cooked flour and fat
parcook
1/8' x 1/8' x 2-2 1/2'
17. What are the three stages of roux?
Executive Chef
blade - tang - handle - rivets - and heel
blanch
white - blond - and brown
18. What is the term for simmering or broiling until the quantity of liquid is decreased?
reduce
375 degrees
weight - volume and count
griddle
19. What is the small sauce for tomato?
Auguste Escoffier
Le Pocher
creole
white stock
20. What is the standard pre-heating temperature?
375 degrees
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Le Pocher
no choice
21. What is the two cuissons with humid heat?
bernaise and choron
Set-up equipment
Le Poeler & sous vide
Le Braiser
22. What are the four disease causing organisms?
blanch
Viruses - bacteria - parasites - and fungi
Grillardin
Poissonier
23. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
electric or digital scale - mechanical - triple beam
white stock
1765
instructional recipes
24. What are the three scales used for weight?
electric or digital scale - mechanical - triple beam
small portions of several items
Mise en place
Le Pocher
25. What is the term for cooking using heat conducted to food from water - liquid - or steam?
moist-heat cooking methods
no choice
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
instructional and standardized
26. What is made from bones?
to the fill line
fl. oz.
gelatin
no clear priorities for tasks
27. What is the weight after all inedible or nonservable parts are trimmed off?
EP weight
Potentially hazardous foods
food prepared at the table
missing or inadequate tools
28. When managing time What is the 5th time waster?
missing or inadequate tools
Bragade system
Chef de partie
Pre-heat euipment
29. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
menu
egg yolks and cream
set thermostat at 250 degrees until fat has melted enough to cover the heating element
creole
30. What are the three types of food hazard?
sous vide
Biological - chemical - and physical
everything sold and served individually
high carbon stainless steel
31. What guards your hand?
gives it a toasty and nutty flavor
heel
set thermostat at 250 degrees until fat has melted enough to cover the heating element
no choice
32. What is the term for cooking submerged in fat?
ibs. (or) #
bechemel - espangal - tomato sauce - holliandase - and veloute
deep-fry
41-135 degrees
33. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
Le Pocher
Le Braiser
1765
volume
34. What is the term for cooking covered in a small amount of fat?
1 Ib -. of mirepoix to 1 gallon of stock
Les cuisson
be true to your menu desriptions
braise
35. When doing mise en place What do you do 1st?
Gather food
Le Poeler
white stock
chasseur
36. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
deglaze
brown stock
regularly
bernaise and choron
37. What is the measurement of portions that ensure that the correct amount of an item is served?
portion control
Biological - chemical - and physical
meat
electric or digital scale - mechanical - triple beam
38. How full should the deep fryer (or) kettle be?
1784-1833
to the fill line
minimum-use ingredients
equal parts cooked flour and fat
39. What is glace de viande?
meat
tang
AP weight
Bragade system
40. What is the weight of an as purchased - before any trimming is done?
aromatic vegetables - herbs - acid - and water
no clear priorities for tasks
AP weight
1 Ib -. of mirepoix to 1 gallon of stock
41. What is the term for cooking with dry heat in the presence of smoke?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
smoke-roasting
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
white stock
42. Who was respondsable for simolifying classicl cuisine and the classical menu?
poor organization
Auguste Escoffier
small animal bones
variety
43. What is in a court bouillon?
Gather food
sugar and vinegar
Sous chef
aromatic vegetables - herbs - acid - and water
44. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
Le Braiser
same menu everyday
roast
Entremetier
45. What kind of bones are in a broth?
Restaurer
fl. oz.
a short broth used for a cooking liquid for fish or vegetables
adult bones
46. What is the term for cooking gently in liquid that is hot but not actually bubbling?
1784-1833
parcook
missing or inadequate tools
poach
47. What is the roast cook called; prepares roasted and braised meats and there gravies?
Rotisseur
instructional recipes
for sifting flour and other dry ingredients
deep-fry
48. What is the abbreviation for pound?
instructional recipes
flour and water
ibs. (or) #
fish
49. What is the term for everything in it's place?
smoke-roasting
Set-up equipment
Mise en place
braise
50. What is in a bouquet garni?
standardized recipes
rivets
griddle
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk