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 is stock?
drain liquids through a relatively small opening
flour and water
descriptive language
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.


2. How do you get good flavor and body from a stock?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
meat or fish bones that are fresh or purchased exclusively for stock production
bones - water - aromatics - mirepoix - acid
poor staff training


3. When managing time What is the 1st time waster?
Le Poeler
Chef de partie
dry-heat cooking methods
no clear priorities for tasks


4. What is a china cap used for?
food cost percentage
Aboyeur
drain liquids through a relatively small opening
straightens the blade of the knife


5. When doing mise en place What do you do 2nd?
4-6 minutes
instructional and standardized
Set-up equipment
electric or digital scale - mechanical - triple beam


6. What a bread crums used for?
1/8' x 1/8' x 1/8'
used to thicken meatloaf or stuffing
white stock and blond roux
Grillardin


7. What is a beurre manie?
butter and flour uncooked
broil
dry-heat cooking methods
for sifting flour and other dry ingredients


8. What is the small sauce for behemel?
for staining pasta - vegetables - and so on
Monsieur Boulanger
adult bones
mornay


9. What is the Temperature danger zone (T.D.Z.)?
1/4' x 1/4' x 2-2 1/2'
no choice
1/8' x 1/8' x 2-2 1/2'
41-135 degrees


10. What do you hold the knife with? ( made of rosewood - plastic - etc.)
minimum-use ingredients
handle
griddle
roast


11. What is the only cuisson with large amount of liquid for heat method?
tomatoes and reduction
Le Pocher
fish
Rotisseur


12. What is a A la carte menu?
everything sold and served individually
handle
butter and egg yolks
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.


13. What is the only cuisson to be a blanc and (or) a brun?
butter and flour uncooked
Le Braiser
food prepared at the table
portion control


14. What is the deminsion for small dice?

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15. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
AP weight
parcook
simmer
1/4' x 1/4' x 2-2 1/2'


16. What is a roux?
Les cuisson
fry
1/8' x 1/8' x 1/8'
equal parts cooked flour and fat


17. What is the term for cooking quickly in small amount of fat?
saute
parboil
Sous chef
roast


18. What is a measurement of the space occupied by a liquid - solid - or gas?
Electric/gas stoves allowed controlled temperatures
Aboyeur
drain liquids through a relatively small opening
volume


19. What is a white wash?
Les cuisson
flour and water
white - blond - and brown
broth


20. What is the liquid and thickening agent for veloute?
white stock and blond roux
high percentage of cartilage and other connective tissue
poor organization
everything sold and served individually


21. What are the five knife components?
adult bones
meat
1/2' x 1/2' x 1/8'
blade - tang - handle - rivets - and heel


22. What is a colander used for?
parboil
allemande
sous vide
for washed or cooked vegetables - salad greens - pasta - and other foods


23. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
Patissier
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
standardized recipes
bechemel - espangal - tomato sauce - holliandase - and veloute


24. What is in a bouquet garni?
1765
cornstarch and cold water
Le Griller
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk


25. What does T.D.Z. mean?
Temperature danger zone
blanch
high percentage of cartilage and other connective tissue
Auguste Escoffier


26. What is the fish cook called?
Nouvelle Cuisine
Poissonier
3/4' x 3/4' x 3/4'
allemande


27. What is the small sauce for hollandaise?
Le Sauter
bernaise and choron
a list of dishes served or available to be served at a meal
20-30 minutes


28. What is the deminsion for large dice?

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29. What is the term for cooking an item partially and very breifly in boiling water?
tang
blanch
papillotte
food cost percentage


30. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
sear
Entremetier
stock


31. What is the term for simmering or broiling until the quantity of liquid is decreased?
reduce
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
smoke-roasting
brown stock


32. What are the limitations of using a recipe?
1/4' x 1/4' x 1/4'
each - bunch - and dozen
Assumes you have knowledge and that you understand terminology and you know how to measure.
Fernand Point


33. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
Gather food
Poissonier
menu
meat or fish bones that are fresh or purchased exclusively for stock production


34. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
Bragade system
regularly
a list of dishes served or available to be served at a meal
using all edible trim


35. What are the elements of a menu structure?
parcook
produces different coarseness and fineness - used for pureeing foods
saute
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment


36. Layout and design should reflect what about your resaurant?
to the fill line
volume
20-30 minutes
the type of restaurant you operate


37. How long do you cook blond roux for?
4-6 minutes
high carbon stainless steel
when great clarity smoothness is required in a liquid
steam


38. What is the deminsion for brunoise?

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39. What are the types of menus?

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40. What is glace de volaille?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
poultry
gelatin
AP weight


41. What kind of bones are in a broth?
electric or digital scale - mechanical - triple beam
Teaspoon - tablespoon - fluid ounce
adult bones
1784-1833


42. Never add salt to?
Restaurer
Electric/gas stoves allowed controlled temperatures
stock
weight


43. When doing mise en place What do you do 4th?
Pre-heat euipment
kg
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Nouvelle Cuisine


44. When was the first restaurant opened?
clay & metal vessels
1765
Electric/gas stoves allowed controlled temperatures
menu


45. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
weight - volume and count
AP weight
white stock
when great clarity smoothness is required in a liquid


46. What is the gastric basic mehtod?
sugar and vinegar
Mise en place
Le Pocher
cornstarch and cold water


47. 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
reduce
cornstarch and cold water
Rotisseur


48. What is a steel used for?
food prepared at the table
straightens the blade of the knife
item arrangement
for sifting flour and other dry ingredients


49. What is the term for cooking wrapped in paper to steam in it own moisture?
papillotte
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Auguste Escoffier
Assumes you have knowledge and that you understand terminology and you know how to measure.


50. What is the deminsion for batonnet?

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