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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.
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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 two cuissons with humid heat?
g
20-30 minutes
Le Poeler & sous vide
standardized recipes

2. What is it called when you add liquid to the bottom of a pan to release the fond?
clay & metal vessels
Biological - chemical - and physical
deglaze
adult bones

3. What is the term for cooking submerged in fat?
for sifting flour and other dry ingredients
white - brown - and fumet (or) essence
deep-fry
missing or inadequate tools

4. What is a beurre manie?
gelatin
clay & metal vessels
heel
butter and flour uncooked

5. What does cooking flour do?
Le Griller
bones - water - aromatics - mirepoix - acid
Electric/gas stoves allowed controlled temperatures
gives it a toasty and nutty flavor

6. What is the abbreviation for ounce?
stock
fl. oz.
Fernand Point
oz.

7. What is in a sachet?
steam
grill
1765
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

8. What is a measurement of the mass or heavimess of a solidliquid or gas?
Nouvelle Cuisine
deglaze
weight
Le Braiser

9. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
menu
everything sold and served individually
ounce - pound - gram - and kilogram
brown stock

10. What is the term for cooking gently in liquid that is hot but not actually bubbling?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
poach
produces different coarseness and fineness - used for pureeing foods
Biological - chemical - and physical

11. What is the term for everything in it's place?
1/8' x 1/8' x 2-2 1/2'
sous vide
50% onions - 25% carrots - 25% celery
Mise en place

12. What is the small sauce for hollandaise?
1765
bernaise and choron
poor organization
Cutting and garnishing

13. What is a A la carte menu?
Le Sauter
Le Pocher
everything sold and served individually
1/8' x 1/8' x 1/8'

14. What is the first technology for modern developments?
creole
layout & design
1784-1833
clay & metal vessels

15. What recipe teaches basic cooking techinques?
Executive Chef
instructional recipes
1/2' x 1/2' x 1/8'
1/4' x 1/4' x 1/4'

16. When managing time What is the 1st time waster?
a short broth used for a cooking liquid for fish or vegetables
no clear priorities for tasks
broth
deglaze

17. What is the term for cooking foods by surrounding them with hot - dry air?
bake
for washed or cooked vegetables - salad greens - pasta - and other foods
griddle
stock

18. When doing mise en place What do you do 3rd?
1/4' x 1/4' x 2-2 1/2'
washing and trimming food
deep-fry
poultry

19. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
Garde manager
AP weight
descriptive language
allemande

20. What is a menu?
boiling
high carbon stainless steel
Garde manager
a list of dishes served or available to be served at a meal

21. Who was responsible for the uniforms worn in the kitchen?
Auguste Escoffier
allemande
electric or digital scale - mechanical - triple beam
Le Griller

22. When managing time What is the 4th time waster?
poor organization
1/2' x 1/2' x 1/2'
instructional recipes
no choice

23. What is glace de poisson?
a short broth used for a cooking liquid for fish or vegetables
fish
Le Braiser
Fernand Point

24. What is the deminsion for large dice?

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25. What is the term for a person in charge of a particular area of production?
Chef de partie
Le Pocher
1784-1833
the type of restaurant you operate

26. What is the term for cooking an item partially and very breifly in boiling water?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
blanch
Grillardin
Restaurer

27. What is the term for cooking on a flat - solid cooking surface?
1784-1833
equal parts cooked flour and fat
griddle
braise

28. What is a food mill used for?
produces different coarseness and fineness - used for pureeing foods
washing and trimming food
Cutting and garnishing
poultry

29. What is the term for cooking using heat conducted to food from water - liquid - or steam?
Sous chef
moist-heat cooking methods
papillotte
layout & design

30. What is a tasting menu?
pan-broil
Saucier
a list of dishes served or available to be served at a meal
small portions of several items

31. What is a white wash?
descriptive language
poultry
flour and water
layout & design

32. What kind of bones are in a broth?
Le Poeler & sous vide
Garde manager
adult bones
small animal bones

33. What is glace de volaille?
variety
brown stock
poultry
1/4' x 1/4' x 2-2 1/2'

34. What should suit the characteristics and style of the restaurant?
brown stock and brown roux
volume
pan-fry
layout & design

35. What is the term for cooking uncovered in pan of moderate amount of fat?
Aboyeur
pan-fry
Le Poeler
50% onions - 25% carrots - 25% celery

36. What is a cycle menu?
funets (essence)
Garde manager
braise
change over a period

37. What is the deminsion for paysanne?

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38. What is the abbreviation for grams?
20-30 minutes
Chef de partie
Saucier
g

39. What is the cuisson for the sub of saute; special roast - has to be done in the oven - covered. some aromatics garniture will be added near the end of cooking time?
Le Pocher
Le Poeler
gives it a toasty and nutty flavor
kg

40. What is the offical name of the organization of the kitchen?
ibs. (or) #
Garde manager
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
Bragade system

41. What a bread crums used for?
used to thicken meatloaf or stuffing
milk and white roux
straightens the blade of the knife
butter and flour uncooked

42. Food cost diveded by menu price is?
food cost percentage
milk and white roux
sweat
gives it a toasty and nutty flavor

43. What is full half of quarter of the knife?
regularly
Le Braiser
tang
white stock

44. What kind of bones are used in a stock?
Fernand Point
instructional and standardized
small animal bones
sous vide

45. What is the term for cooking in hot fat?
grill
a list of dishes served or available to be served at a meal
Biological - chemical - and physical
fry

46. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
1/8' x 1/8' x 1/8'
Le Sauter
Le Braiser
20-30 minutes

47. What is a static menu?
tbsp
same menu everyday
remouillage
item arrangement

48. Who invented grande cuisine?
high percentage of cartilage and other connective tissue
Le Pocher
gelatin
Marie-Antoine Careme

49. What is a sieve used for?
small animal bones
electric or digital scale - mechanical - triple beam
for sifting flour and other dry ingredients
Le Poeler & sous vide

50. What is the expediter called; accepts orders from the server and gives them to the line?
be true to your menu desriptions
Aboyeur
blanch
tbsp