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 simmering or broiling until the quantity of liquid is decreased?
Les cuisson
milk and white roux
parboil
reduce

2. What is a tasting menu?
count
Viruses - bacteria - parasites - and fungi
small portions of several items
ibs. (or) #

3. What is glace de viande?
equal parts cooked flour and fat
remouillage
Monsieur Boulanger
meat

4. What is the term for cooking an item partially and very breifly in boiling water?
Chef de partie
deglaze
blanch
count

5. What is a sieve used for?
white stock
ibs. (or) #
parboil
for sifting flour and other dry ingredients

6. What are the five mother sauces
moist-heat cooking methods
bechemel - espangal - tomato sauce - holliandase - and veloute
fry
Restaurer

7. What is the term for a person in charge of a particular area of production?
no choice
Chef de partie
1/8' x 1/8' x 1/8'
glaze

8. What is in a court bouillon?
white stock
aromatic vegetables - herbs - acid - and water
clay & metal vessels
meat

9. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
Fernand Point
thermometer
sear
clay & metal vessels

10. What are the other thickening agents besides roux?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Gather food
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
each - bunch - and dozen

11. What is a menu?
Poissonier
a list of dishes served or available to be served at a meal
braise
glaze

12. What is the term for station chef?
Patissier
egg yolks and cream
Chef de partie
descriptive language

13. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
Temperature danger zone
Sous chef
Garde manager
meat

14. What is the small sauce for hollandaise?
each - bunch - and dozen
bernaise and choron
poor organization
kg

15. What are the types of menus?

16. What is fariner?
poach
Potentially hazardous foods
weight
to dedge in flour

17. Who opened the first restaurant?
rivets
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
a short broth used for a cooking liquid for fish or vegetables
Monsieur Boulanger

18. What is the fish cook called?
weight
Poissonier
ibs. (or) #
Le Braiser

19. What is the liquid and thickening agent for holliandaise sauce?
glaze
butter and egg yolks
bones - water - aromatics - mirepoix - acid
white - blond - and brown

20. What is the gastric basic mehtod?
sugar and vinegar
Are those that are used in one or two items on your menu
brown stock
Le Pocher

21. What is a cycle menu?
change over a period
make sure the drain valve is shut
1/8' x 1/8' x 1-2'
Sous chef

22. How long do you cook brown roux for?
20-30 minutes
poach
small portions of several items
broil

23. What is the deminsion for batonnet?

24. Who is incharge of production and assistant to the executive chef or chef de cuisine?
Sous chef
instructional recipes
layout & design
measuring cups - measuring spoons - and ladles

25. What is the term for cooking in water or other liquid that is bubbling rapidly?
missing or inadequate tools
boiling
Rotisseur
menu

26. What is mirepoix?
small animal bones
50% onions - 25% carrots - 25% celery
broth
food cost percentage

27. What is the abbreviation for ounce?
oz.
glace
4-6 minutes
Restaurer

28. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
portion cost
poor communication
Le Griller
Le Poeler

29. What are the three types of food hazard?
measuring cups - measuring spoons - and ladles
Biological - chemical - and physical
Le Poeler & sous vide
Saucier

30. Never add salt to?
stock
Entremetier
rivets
creole

31. What does T.D.Z. mean?
Temperature danger zone
Restaurer
glaze
volume

32. When doing mise en place What do you do 2nd?
Set-up equipment
cornstarch and cold water
allemande
blade - tang - handle - rivets - and heel

33. What are the three scales used for weight?
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
Saucier
electric or digital scale - mechanical - triple beam
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

34. What is the term for cooking gently in liquid that is hot but not actually bubbling?
poach
change over a period
remouillage
handle

35. What is the term for giving a shine to the surface of a food?
simmer
1/8' x 1/8' x 1-2'
glaze
for staining pasta - vegetables - and so on

36. What is the small sauce for espagnole?
chasseur
stew
when great clarity smoothness is required in a liquid
descriptive language

37. What is a colander used for?
Garde manager
Teaspoon - tablespoon - fluid ounce
1784-1833
for washed or cooked vegetables - salad greens - pasta - and other foods

38. When you are in a large operation with several kitchens Who is in charge of each kitchen?
creole
Mise en place
Chef de cuisine
allemande

39. What is the term for cooking foods were heat is conducted without moisture?
dry-heat cooking methods
1765
broil
Grillardin

40. What is a reduction by 90-95%?
Rotisseur
fry
glace
set thermostat at 250 degrees until fat has melted enough to cover the heating element

41. What is the term for cooking uncovered in a skillet or saute pan without fat?
Poissonier
pan-broil
meals with dozens of courses
portion cost

42. What is the roast cook called; prepares roasted and braised meats and there gravies?
braise
Rotisseur
AP weight
meat

43. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
when cooled should be gelatinous - have body - good taste - good color
simmer
butter and egg yolks
1/4' x 1/4' x 1/4'

44. What is a prix fixe menu?
remouillage
instructional and standardized
no choice
small portions of several items

45. What should you do before adding fat to an empty deep fryer (or) kettle?
electric or digital scale - mechanical - triple beam
moist-heat cooking methods
make sure the drain valve is shut
Saucier

46. Who created nouvelle cuisine?
using all edible trim
Fernand Point
Gather food
Potentially hazardous foods

47. When doing mise en place What do you do 3rd?
smoke-roasting
washing and trimming food
straightens the blade of the knife
food cost percentage

48. What is the offical name of the organization of the kitchen?
Bragade system
make sure the drain valve is shut
Le Braiser
Garde manager

49. Why is a recipe necessary?

50. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
roast
1/8' x 1/8' x 1-2'
funets (essence)
griddle