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 term for cooking with dry heat in the presence of smoke?
a short broth used for a cooking liquid for fish or vegetables
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
variety
smoke-roasting

2. What is the abbreviation for tablespoon?
tbsp
to dedge in flour
bake
butter and egg yolks

3. What is a beurre manie?
Le Braiser
butter and flour uncooked
fry
poultry

4. What is the term for simmering or broiling until the quantity of liquid is decreased?
flour and water
reduce
deglaze
1/4' x 1/4' x 1/4'

5. What are the three scales used for weight?
portion cost
electric or digital scale - mechanical - triple beam
mornay
Aboyeur

6. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
handle
funets (essence)
Are those that are used in one or two items on your menu
glace

7. What is the liquid and thickening agent for veloute?
egg yolks and cream
white stock and blond roux
tang
white - blond - and brown

8. What is a roux?
to the fill line
equal parts cooked flour and fat
deep-fry
bechemel - espangal - tomato sauce - holliandase - and veloute

9. What is the deminsion for medium dice?

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10. What is in a sachet?
Saucier
Le Braiser
smoke-roasting
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

11. What is the Temperature danger zone (T.D.Z.)?
41-135 degrees
flour and water
tbsp
Sous chef

12. What is the deminsion for large dice?

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13. What is the abbreviation for pound?
gives it a toasty and nutty flavor
ibs. (or) #
Les cuisson
blade - tang - handle - rivets - and heel

14. How long do you cook blond roux for?
white - blond - and brown
4-6 minutes
Rotisseur
1/8' x 1/8' x 1-2'

15. What is the term for cooking in water or other liquid that is bubbling rapidly?
fl. oz.
saute
Gather food
boiling

16. What is the two cuissons with humid heat?
deglaze
Le Poeler & sous vide
drain liquids through a relatively small opening
butter and egg yolks

17. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Mise en place
to the fill line
remouillage

18. What is a measurement of whole items as one would purchase them?
count
kg
white stock
50% onions - 25% carrots - 25% celery

19. What is the most important/significant manu making principle?
Marie-Antoine Careme
Assumes you have knowledge and that you understand terminology and you know how to measure.
Chef de partie
item arrangement

20. When doing mise en place What do you do 4th?
Pre-heat euipment
Aboyeur
moist-heat cooking methods
Le Braiser

21. What are the elements of a menu structure?
to dedge in flour
tsp
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

22. What is the term for giving a shine to the surface of a food?
375 degrees
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
glaze
white stock

23. What is the deminsion for paysanne?

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24. How full should the deep fryer (or) kettle be?
Patissier
count
to the fill line
Set-up equipment

25. What should suit the characteristics and style of the restaurant?
thermometer
layout & design
meals with dozens of courses
Le Pocher

26. What is a china cap used for?
1 Ib -. of mirepoix to 1 gallon of stock
missing or inadequate tools
bake
drain liquids through a relatively small opening

27. What is the small sauce for hollandaise?
aromatic vegetables - herbs - acid - and water
bernaise and choron
high carbon stainless steel
poor communication

28. What is in a bouquet garni?
menu
thermometer
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
instructional and standardized

29. What is a chinois used for?
when great clarity smoothness is required in a liquid
1/4' x 1/4' x 2-2 1/2'
weight
white - blond - and brown

30. Who was responsible for the uniforms worn in the kitchen?
sweat
Auguste Escoffier
Gather food
grill

31. What is the roast cook called; prepares roasted and braised meats and there gravies?
Rotisseur
dry-heat cooking methods
no clear priorities for tasks
Le Pocher

32. What is the fish cook called?
Le Poeler & sous vide
Sous chef
1/8' x 1/8' x 1/8'
Poissonier

33. What a bread crums used for?
Recipe
used to thicken meatloaf or stuffing
ounce - pound - gram - and kilogram
AP weight

34. What is the gastric basic mehtod?
allemande
sugar and vinegar
minimum-use ingredients
1784-1833

35. What is a white wash?
adult bones
griddle
flour and water
used to thicken meatloaf or stuffing

36. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
Le Pocher
no choice
Le Braiser
Garde manager

37. What is the liquid and thickening agent for bechemel?
papillotte
Viruses - bacteria - parasites - and fungi
milk and white roux
weight

38. What is a static menu?
375 degrees
same menu everyday
Restaurer
for staining pasta - vegetables - and so on

39. What is the blade made of?
Viruses - bacteria - parasites - and fungi
1/8' x 1/8' x 2-2 1/2'
chasseur
high carbon stainless steel

40. What is the deminsion for brunoise?

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41. What is grande cuisine?
stock
Electric/gas stoves allowed controlled temperatures
regularly
meals with dozens of courses

42. What is the term for cooking in hot fat?
fry
deep-fry
remouillage
ibs. (or) #

43. What is the standard pre-heating temperature?
fish
the type of restaurant you operate
375 degrees
menu

44. What is the measurement of portions that ensure that the correct amount of an item is served?
no clear priorities for tasks
Teaspoon - tablespoon - fluid ounce
portion control
poultry

45. What are the three types of food hazard?
variety
Auguste Escoffier
Biological - chemical - and physical
equal parts cooked flour and fat

46. What is the liquid and thickening agent for holliandaise sauce?
butter and egg yolks
Saucier
smoke-roasting
measuring cups - measuring spoons - and ladles

47. What are the other thickening agents besides roux?
papillotte
bake
Are those that are used in one or two items on your menu
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing

48. What guards your hand?
Les cuisson
heel
brown stock
3/4' x 3/4' x 3/4'

49. What holds the knife together - made of steel?
mornay
rivets
Auguste Escoffier
deglaze

50. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
Le Braiser
chasseur
ibs. (or) #
Set-up equipment