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 glace de viande?
Le Pocher
thermometer
meat
white - brown - and fumet (or) essence

2. What is the term for everything in it's place?
make sure the drain valve is shut
Mise en place
used to thicken meatloaf or stuffing
1/8' x 1/8' x 1/8'

3. What is the term for cooking foods were heat is conducted without moisture?
dry-heat cooking methods
g
Aboyeur
sous vide

4. What is the term for cooking quickly in small amount of fat?
saute
parcook
Chef de partie
rivets

5. What is the term for a person in charge of a particular area of production?
Chef de partie
Recipe
ibs. (or) #
Viruses - bacteria - parasites - and fungi

6. What is the small sauce for tomato?
pan-fry
1 Ib -. of mirepoix to 1 gallon of stock
Fernand Point
creole

7. What guards your hand?
heel
clay & metal vessels
to dedge in flour
tomatoes and reduction

8. What are the five knife components?
blade - tang - handle - rivets - and heel
steam
Garde manager
be true to your menu desriptions

9. What is the term for cooking foods by surrounding them with hot - dry air?
poor communication
Garde manager
same menu everyday
bake

10. What is the term for cooking slowly in fat without browning - sometimes under a cover?
bake
a short broth used for a cooking liquid for fish or vegetables
no clear priorities for tasks
sweat

11. What is a slurry?
3/4' x 3/4' x 3/4'
broil
cornstarch and cold water
a list of dishes served or available to be served at a meal

12. When doing mise en place What do you do 2nd?
pan-broil
Set-up equipment
Viruses - bacteria - parasites - and fungi
Le Griller

13. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
broth
thermometer
dry-heat cooking methods
1/2' x 1/2' x 1/2'

14. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
deglaze
Recipe
roast
Le Frire

15. What is a food mill used for?
produces different coarseness and fineness - used for pureeing foods
Chef de partie
blade - tang - handle - rivets - and heel
fry

16. What are the three terms for count measurement?
each - bunch - and dozen
dry-heat cooking methods
boiling
Cutting and garnishing

17. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
small portions of several items
Le Braiser
Saucier
Nouvelle Cuisine

18. What is the french term for restaurant? (to restore)
Restaurer
Static - cycle - a la carte - table d'hote - prix fixe - tasting
poach
tsp

19. What are minimum-use ingredients?
Le Poeler & sous vide
Are those that are used in one or two items on your menu
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
for sifting flour and other dry ingredients

20. What is the deminsion for paysanne?

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21. Why is a recipe necessary?

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22. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
parcook
Entremetier
1/4' x 1/4' x 2-2 1/2'
weight

23. What is full half of quarter of the knife?
tang
white - blond - and brown
clay & metal vessels
tomatoes and reduction

24. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
weight - volume and count
high carbon stainless steel
brown stock
thermometer

25. What are the 3 types of stock?
Le Pocher
1/4' x 1/4' x 1/4'
poor organization
white - brown - and fumet (or) essence

26. What is the classic cooking techniques used in french cuisine?
white stock
grill
thermometer
Les cuisson

27. What is a cycle menu?
each - bunch - and dozen
1/2' x 1/2' x 1/8'
Nouvelle Cuisine
change over a period

28. What is the term for cooking partially by any method?
weight - volume and count
parcook
meals with dozens of courses
poor staff training

29. What is the small sauce for espagnole?
oz.
pan-broil
chasseur
handle

30. Food cost diveded by menu price is?
1/2' x 1/2' x 1/2'
food cost percentage
layout & design
equal parts cooked flour and fat

31. What is the abbreviation for teaspoon?
parcook
tsp
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Chef de cuisine

32. Stocks are made with what five items?
Le Poeler & sous vide
bones - water - aromatics - mirepoix - acid
bernaise and choron
Le Poeler

33. What does T.D.Z. mean?
Temperature danger zone
Entremetier
parboil
saute

34. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
thermometer
missing or inadequate tools
regularly
Mise en place

35. What is a A la carte menu?
Le Sauter
layout & design
everything sold and served individually
for sifting flour and other dry ingredients

36. Who reorganized the kitchen?
Le Pocher
Set-up equipment
ounce - pound - gram - and kilogram
Auguste Escoffier

37. What is in a bouquet garni?
1/2' x 1/2' x 1/8'
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
AP weight
glace

38. What is court boullian?
a short broth used for a cooking liquid for fish or vegetables
stock
funets (essence)
Le Pocher

39. What is grande cuisine?
1 Ib -. of mirepoix to 1 gallon of stock
variety
meals with dozens of courses
3/4' x 3/4' x 3/4'

40. What is a measurement of the space occupied by a liquid - solid - or gas?
deep-fry
griddle
Aboyeur
volume

41. What is the liquid and thickening agent for veloute?
white stock and blond roux
parcook
Le Braiser
Assumes you have knowledge and that you understand terminology and you know how to measure.

42. What is a menu?
a list of dishes served or available to be served at a meal
small animal bones
creole
Garde manager

43. What is a beurre manie?
Fernand Point
butter and flour uncooked
Viruses - bacteria - parasites - and fungi
Le Pocher

44. What is the liquid and thickening agent for espagnole?
brown stock and brown roux
glaze
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
41-135 degrees

45. What should suit the characteristics and style of the restaurant?
when great clarity smoothness is required in a liquid
layout & design
Auguste Escoffier
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

46. Cost of ingredients divided by number of portions is?
layout & design
portion cost
Le Braiser
mornay

47. What are the elements of a menu structure?
Sous chef
Nouvelle Cuisine
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
pan-fry

48. What is the term for cooking wrapped in paper to steam in it own moisture?
adult bones
papillotte
sear
Sous chef

49. What is the blade made of?
high carbon stainless steel
1765
bernaise and choron
white stock

50. What is the grill cook called?
cornstarch and cold water
straightens the blade of the knife
Grillardin
1-3 minutes