Test your basic knowledge |

Cooking Basics

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
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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. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
1/2' x 1/2' x 1/2'
1/8' x 1/8' x 1-2'
mornay
brown stock

2. What is a tasting menu?
small portions of several items
Le Pocher
Marie-Antoine Careme
papillotte

3. What is the term for cooking partially in a boiling or simmering liquid?
drain liquids through a relatively small opening
Le Frire
white - blond - and brown
parboil

4. What must be planned for your guest? (the people eating the food)
menu
flour and water
grill
3/4' x 3/4' x 3/4'

5. What is a slurry?
1-3 minutes
bones - water - aromatics - mirepoix - acid
gelatin
cornstarch and cold water

6. What is a chinois used for?
when great clarity smoothness is required in a liquid
bechemel - espangal - tomato sauce - holliandase - and veloute
Le Sauter
Garde manager

7. Who invented grande cuisine?
Marie-Antoine Careme
tomatoes and reduction
change over a period
Auguste Escoffier

8. What is the roast cook called; prepares roasted and braised meats and there gravies?
dry-heat cooking methods
1 Ib -. of mirepoix to 1 gallon of stock
weight
Rotisseur

9. What is the term for simmering or braising in a small amount of liquid?
stew
white - brown - and fumet (or) essence
4-6 minutes
ibs. (or) #

10. When managing time What is the 4th time waster?
variety
to dedge in flour
the type of restaurant you operate
poor organization

11. What is glace de volaille?
41-135 degrees
Assumes you have knowledge and that you understand terminology and you know how to measure.
menu
poultry

12. What is the highest psition of all station chefs (or) chef de partie?
tomatoes and reduction
Saucier
Grillardin
Nouvelle Cuisine

13. What are the four disease causing organisms?
high carbon stainless steel
Viruses - bacteria - parasites - and fungi
fish
aromatic vegetables - herbs - acid - and water

14. Who is incharge of the kitchen?
Executive Chef
Gather food
for sifting flour and other dry ingredients
braise

15. What is in a bouquet garni?
Are those that are used in one or two items on your menu
saute
tang
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

16. What is fariner?
1/8' x 1/8' x 1/8'
to dedge in flour
1784-1833
1/8' x 1/8' x 1-2'

17. What is the term for cooking with radiant heat from above?
meals with dozens of courses
rivets
volume
broil

18. Who reorganized the kitchen?
high percentage of cartilage and other connective tissue
20-30 minutes
Auguste Escoffier
small animal bones

19. What is the birth and death dates of Careme?
braise
Saucier
1784-1833
Chef de cuisine

20. What is court boullian?
steam
a short broth used for a cooking liquid for fish or vegetables
Auguste Escoffier
Viruses - bacteria - parasites - and fungi

21. What are the two types of recipes?
a short broth used for a cooking liquid for fish or vegetables
for staining pasta - vegetables - and so on
white stock
instructional and standardized

22. Cost of ingredients divided by number of portions is?
for washed or cooked vegetables - salad greens - pasta - and other foods
volume
poor communication
portion cost

23. What is in a sachet?
Le Frire
regularly
brown stock
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

24. When managing time What is the 3th time waster?
poor communication
1/4' x 1/4' x 2-2 1/2'
ibs. (or) #
bernaise and choron

25. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
Executive Chef
1/2' x 1/2' x 1/2'
Fernand Point

26. What are the three scales used for weight?
brown stock
simmer
electric or digital scale - mechanical - triple beam
griddle

27. What is a measurement of the space occupied by a liquid - solid - or gas?
1/2' x 1/2' x 1/2'
volume
Nouvelle Cuisine
for staining pasta - vegetables - and so on

28. What is the term for cooking using heat conducted to food from water - liquid - or steam?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Le Sauter
moist-heat cooking methods
boiling

29. What is a measurement of the mass or heavimess of a solidliquid or gas?
instructional recipes
weight
Sous chef
glaze

30. What type of ingredients should you avoid?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
item arrangement
meals with dozens of courses
minimum-use ingredients

31. What is a written record of the ingredients and preparation steps needed to make a particular dish?
instructional and standardized
bake
count
Recipe

32. What is the term for cooking by direct contact with steam?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Static - cycle - a la carte - table d'hote - prix fixe - tasting
steam
bernaise and choron

33. What is the term for cooking covered in a small amount of fat?
braise
egg yolks and cream
1/8' x 1/8' x 2-2 1/2'
food cost percentage

34. What do you hold the knife with? ( made of rosewood - plastic - etc.)
mornay
Le Braiser
weight - volume and count
handle

35. What kind of bones are used in a stock?
small animal bones
Les cuisson
Patissier
broth

36. Layout and design should reflect what about your resaurant?
small portions of several items
Sous chef
the type of restaurant you operate
smoke-roasting

37. What recipe teaches basic cooking techinques?
Le Pocher
kg
instructional recipes
same menu everyday

38. What is a strainer used for?
Set-up equipment
handle
each - bunch - and dozen
for staining pasta - vegetables - and so on

39. What is the term for cooking uncovered in a skillet or saute pan without fat?
pan-broil
Static - cycle - a la carte - table d'hote - prix fixe - tasting
1784-1833
steam

40. What is the term for everything in it's place?
oz.
Garde manager
heel
Mise en place

41. What are the limitations of using a recipe?
1-3 minutes
Assumes you have knowledge and that you understand terminology and you know how to measure.
allemande
Recipe

42. What should you do when filling a deep fryer (or) kettle with solid fat?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
for washed or cooked vegetables - salad greens - pasta - and other foods
set thermostat at 250 degrees until fat has melted enough to cover the heating element
3/4' x 3/4' x 3/4'

43. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
Static - cycle - a la carte - table d'hote - prix fixe - tasting
g
gelatin
Entremetier

44. How do you judge the quality of stocks?
volume
when cooled should be gelatinous - have body - good taste - good color
gives it a toasty and nutty flavor
1/2' x 1/2' x 1/8'

45. What is the abbreviation for teaspoon?
blade - tang - handle - rivets - and heel
tsp
steam
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.

46. What is made from bones?
gelatin
sous vide
Gather food
same menu everyday

47. What is the term for cooking in water or other liquid that is bubbling rapidly?
1/8' x 1/8' x 1-2'
boiling
measuring cups - measuring spoons - and ladles
fish

48. When doing mise en place What do you do 2nd?
Le Braiser
Set-up equipment
meals with dozens of courses
reduce

49. What are the three stages of roux?
food prepared at the table
creole
Fernand Point
white - blond - and brown

50. What holds the knife together - made of steel?
rivets
for washed or cooked vegetables - salad greens - pasta - and other foods
glace
Chef de partie

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Cooking Basics

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