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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 the only cuisson to be a blanc?
Le Pocher
Temperature danger zone
sear
41-135 degrees

2. What is a beurre manie?
butter and flour uncooked
Restaurer
aromatic vegetables - herbs - acid - and water
brown stock and brown roux

3. What are the three scales used for weight?
change over a period
make sure the drain valve is shut
sous vide
electric or digital scale - mechanical - triple beam

4. What is a measurement of the space occupied by a liquid - solid - or gas?
Le Sauter
clay & metal vessels
white - brown - and fumet (or) essence
volume

5. What is the deminsion for julienne?

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6. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
for washed or cooked vegetables - salad greens - pasta - and other foods
Le Pocher
brown stock
layout & design

7. When doing mise en place What do you do 1st?
minimum-use ingredients
1/8' x 1/8' x 2-2 1/2'
fry
Gather food

8. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
simmer
EP weight
equal parts cooked flour and fat
to the fill line

9. What is the term for cooking by direct contact with steam?
braise
Le Pocher
butter and flour uncooked
steam

10. How do you get good flavor and body from a stock?
Le Frire
meat or fish bones that are fresh or purchased exclusively for stock production
make sure the drain valve is shut
pan-fry

11. What is the small sauce for tomato?
creole
1/4' x 1/4' x 1/4'
tbsp
deglaze

12. Why use young animal bones for stock?
deglaze
high percentage of cartilage and other connective tissue
Set-up equipment
EP weight

13. What is a written record of the ingredients and preparation steps needed to make a particular dish?
Recipe
stock
used to thicken meatloaf or stuffing
parboil

14. What is the liquid and thickening agent for holliandaise sauce?
to dedge in flour
rivets
butter and egg yolks
1765

15. What is a sieve used for?
gives it a toasty and nutty flavor
Saucier
cornstarch and cold water
for sifting flour and other dry ingredients

16. When managing time What is the 3th time waster?
poor communication
grill
cornstarch and cold water
instructional recipes

17. What is the term for cooking on an open grid over a heat source?
instructional and standardized
be true to your menu desriptions
grill
Le Frire

18. What is the term for cooking uncovered in pan of moderate amount of fat?
Are those that are used in one or two items on your menu
Bragade system
deep-fry
pan-fry

19. What is court boullian?
Cutting and garnishing
a short broth used for a cooking liquid for fish or vegetables
brown stock and brown roux
count

20. What are the three types of food hazard?
Biological - chemical - and physical
menu
Fernand Point
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.

21. What is a liaison?
blade - tang - handle - rivets - and heel
chasseur
egg yolks and cream
high carbon stainless steel

22. What is glace de volaille?
poultry
a short broth used for a cooking liquid for fish or vegetables
Le Pocher
AP weight

23. What is the liquid and thickening agent for bechemel?
g
Recipe
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
milk and white roux

24. What is the offical name of the organization of the kitchen?
Bragade system
portion cost
sear
high carbon stainless steel

25. What is a tasting menu?
oz.
poultry
small portions of several items
grill

26. What is the deminsion for allumet?

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27. What is the cuisine for lighter - naturally flavored foods?
kg
meat or fish bones that are fresh or purchased exclusively for stock production
food prepared at the table
Nouvelle Cuisine

28. What is the fish cook called?
Poissonier
count
high carbon stainless steel
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

29. What is menu utilization
variety
using all edible trim
Le Pocher
Cutting and garnishing

30. What is a colander used for?
Set-up equipment
for washed or cooked vegetables - salad greens - pasta - and other foods
poor communication
Le Frire

31. What is a prix fixe menu?
no choice
boiling
4-6 minutes
simmer

32. What is the term for cooking submerged in fat?
ounce - pound - gram - and kilogram
1765
small portions of several items
deep-fry

33. What is the term for swirling a liquid in a saute pan?
Set-up equipment
deglaze
1/8' x 1/8' x 1/8'
dry-heat cooking methods

34. What is the only cuisson with large amount of liquid for heat method?
papillotte
Le Pocher
white stock
white stock and blond roux

35. What is the small sauce for veloute?
Marie-Antoine Careme
allemande
make sure the drain valve is shut
standardized recipes

36. What is the term for cooking with radiant heat from above?
bernaise and choron
Cutting and garnishing
broil
blanch

37. What are the three terms for count measurement?
variety
each - bunch - and dozen
change over a period
1-3 minutes

38. What is the gastric basic mehtod?
instructional and standardized
sugar and vinegar
straightens the blade of the knife
20-30 minutes

39. What a bread crums used for?
equal parts cooked flour and fat
used to thicken meatloaf or stuffing
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
ounce - pound - gram - and kilogram

40. What is the Temperature danger zone (T.D.Z.)?
41-135 degrees
Les cuisson
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
mornay

41. When managing time What is the 2nd time waster?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
glace
Teaspoon - tablespoon - fluid ounce
poor staff training

42. Who was responsible for the uniforms worn in the kitchen?
griddle
41-135 degrees
poor communication
Auguste Escoffier

43. What is in a bouquet garni?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
layout & design
1784-1833
1/4' x 1/4' x 1/4'

44. What is used to measure weight?
saute
Static - cycle - a la carte - table d'hote - prix fixe - tasting
small portions of several items
ounce - pound - gram - and kilogram

45. When doing mise en place What do you do 4th?
butter and egg yolks
Pre-heat euipment
broth
menu

46. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
white stock
Chef de partie
portion cost
glace

47. What guards your hand?
heel
blade - tang - handle - rivets - and heel
Fernand Point
Auguste Escoffier

48. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
sweat
1/8' x 1/8' x 2-2 1/2'
roast
standardized recipes

49. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
meat or fish bones that are fresh or purchased exclusively for stock production
Le Braiser
Pre-heat euipment
brown stock

50. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
tsp
bake
Fernand Point
1784-1833