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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 fariner?
to dedge in flour
to the fill line
adult bones
parboil

2. What is the term for cooking using heat conducted to food from water - liquid - or steam?
Rotisseur
Electric/gas stoves allowed controlled temperatures
moist-heat cooking methods
Fernand Point

3. What is the gastric basic mehtod?
Monsieur Boulanger
instructional recipes
weight - volume and count
sugar and vinegar

4. How long do you cook white roux for?
Fernand Point
descriptive language
EP weight
1-3 minutes

5. What guards your hand?
Le Pocher
butter and egg yolks
mornay
heel

6. What is the first technology for modern developments?
Recipe
Rotisseur
clay & metal vessels
no choice

7. What is full half of quarter of the knife?
poor staff training
tang
Nouvelle Cuisine
variety

8. What is the expediter called; accepts orders from the server and gives them to the line?
instructional recipes
Aboyeur
braise
Chef de cuisine

9. What are the 3 types of stock?
tsp
poor organization
white - brown - and fumet (or) essence
Mise en place

10. What is a food mill used for?
produces different coarseness and fineness - used for pureeing foods
to dedge in flour
for staining pasta - vegetables - and so on
oz.

11. What is the abbreviation for ounce?
oz.
Restaurer
each - bunch - and dozen
when cooled should be gelatinous - have body - good taste - good color

12. What is the Temperature danger zone (T.D.Z.)?
fry
sweat
white - blond - and brown
41-135 degrees

13. Who is incharge of the kitchen?
variety
Executive Chef
bake
Auguste Escoffier

14. How do you judge the quality of stocks?
when cooled should be gelatinous - have body - good taste - good color
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
poor staff training
Are those that are used in one or two items on your menu

15. What kind of bones are in a broth?
adult bones
Assumes you have knowledge and that you understand terminology and you know how to measure.
sugar and vinegar
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

16. What is the weight after all inedible or nonservable parts are trimmed off?
Restaurer
Garde manager
EP weight
funets (essence)

17. What is the term for cooking partially in a boiling or simmering liquid?
grill
ounce - pound - gram - and kilogram
weight
parboil

18. Who invented grande cuisine?
aromatic vegetables - herbs - acid - and water
Marie-Antoine Careme
Sous chef
meat or fish bones that are fresh or purchased exclusively for stock production

19. What is the term for cooking slowly in fat without browning - sometimes under a cover?
1/2' x 1/2' x 1/8'
sweat
Chef de cuisine
poultry

20. How do you get good flavor and body from a stock?
boiling
saute
meat or fish bones that are fresh or purchased exclusively for stock production
make sure the drain valve is shut

21. What is the roast cook called; prepares roasted and braised meats and there gravies?
Rotisseur
Poissonier
set thermostat at 250 degrees until fat has melted enough to cover the heating element
parcook

22. What is a china cap used for?
Chef de cuisine
instructional recipes
drain liquids through a relatively small opening
Le Poeler & sous vide

23. Cost of ingredients divided by number of portions is?
portion cost
EP weight
tbsp
fish

24. What is the abbreviation for pound?
poultry
braise
ibs. (or) #
meat

25. What is the term for swirling a liquid in a saute pan?
Le Pocher
high percentage of cartilage and other connective tissue
cornstarch and cold water
deglaze

26. What is a written record of the ingredients and preparation steps needed to make a particular dish?
Pre-heat euipment
Fernand Point
weight - volume and count
Recipe

27. What are the types of menus?

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28. What is the term for cooking gently in liquid that is hot but not actually bubbling?
poach
tsp
Chef de cuisine
g

29. What are the two types of recipes?
instructional and standardized
bernaise and choron
1/4' x 1/4' x 2-2 1/2'
Auguste Escoffier

30. What is a prix fixe menu?
Le Pocher
to dedge in flour
no choice
Temperature danger zone

31. What is the term for station chef?
bones - water - aromatics - mirepoix - acid
mornay
Recipe
Chef de partie

32. What is the term for cooking foods by surrounding them with hot - dry air?
bake
Restaurer
white - brown - and fumet (or) essence
20-30 minutes

33. When doing mise en place What do you do 4th?
a list of dishes served or available to be served at a meal
portion cost
1784-1833
Pre-heat euipment

34. What are the three stages of roux?
white - blond - and brown
the type of restaurant you operate
50% onions - 25% carrots - 25% celery
no clear priorities for tasks

35. What is the deminsion for allumet?

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36. What is the small sauce for behemel?
mornay
food cost percentage
rivets
count

37. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
1/4' x 1/4' x 1/4'
Are those that are used in one or two items on your menu
menu
high percentage of cartilage and other connective tissue

38. What is the liquid and thickening agent for veloute?
high percentage of cartilage and other connective tissue
Recipe
white stock and blond roux
1765

39. How full should the deep fryer (or) kettle be?
be true to your menu desriptions
funets (essence)
Gather food
to the fill line

40. What is the birth and death dates of Careme?
Le Frire
glace
1784-1833
milk and white roux

41. When managing time What is the 3th time waster?
Rotisseur
poor communication
gives it a toasty and nutty flavor
missing or inadequate tools

42. What is a cycle menu?
papillotte
change over a period
EP weight
Le Frire

43. What is glace de viande?
tbsp
descriptive language
Poissonier
meat

44. What is the liquid and thickening agent for espagnole?
Poissonier
saute
white - blond - and brown
brown stock and brown roux

45. What is the liquid and thickening agent for holliandaise sauce?
butter and egg yolks
thermometer
deep-fry
moist-heat cooking methods

46. Why use young animal bones for stock?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
papillotte
Restaurer
high percentage of cartilage and other connective tissue

47. What is the term for cooking wrapped in paper to steam in it own moisture?
bechemel - espangal - tomato sauce - holliandase - and veloute
item arrangement
small portions of several items
papillotte

48. What recipe teaches basic cooking techinques?
tomatoes and reduction
meat or fish bones that are fresh or purchased exclusively for stock production
1/8' x 1/8' x 1/8'
instructional recipes

49. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
chasseur
when great clarity smoothness is required in a liquid
stock
Potentially hazardous foods

50. Why is a recipe necessary?

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