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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 term for cooking slowly in fat without browning - sometimes under a cover?
sweat
Chef de partie
volume
Poissonier

2. What are the five mother sauces
Pre-heat euipment
bechemel - espangal - tomato sauce - holliandase - and veloute
dry-heat cooking methods
no choice

3. What is the only cuisson with large amount of liquid for heat method?
glace
sous vide
Le Pocher
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

4. Who reorganized the kitchen?
Rotisseur
gelatin
Chef de cuisine
Auguste Escoffier

5. How do you get good flavor and body from a stock?
oz.
Marie-Antoine Careme
meat or fish bones that are fresh or purchased exclusively for stock production
375 degrees

6. What is the liquid and thickening agent for veloute?
Are those that are used in one or two items on your menu
papillotte
Restaurer
white stock and blond roux

7. What is the term for cooking wrapped in paper to steam in it own moisture?
a list of dishes served or available to be served at a meal
papillotte
sweat
to the fill line

8. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
sear
Fernand Point
everything sold and served individually
menu

9. What is a chinois used for?
minimum-use ingredients
when great clarity smoothness is required in a liquid
1/2' x 1/2' x 1/2'
straightens the blade of the knife

10. What is the term for cooking partially in a boiling or simmering liquid?
Viruses - bacteria - parasites - and fungi
parboil
Chef de partie
EP weight

11. What is the term for cooking quickly in small amount of fat?
gives it a toasty and nutty flavor
saute
Mise en place
Chef de partie

12. What is the deminsion for batonnet?

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13. What is the term for station chef?
Chef de partie
50% onions - 25% carrots - 25% celery
Sous chef
set thermostat at 250 degrees until fat has melted enough to cover the heating element

14. What are the three measuring conventions of a recipe?
Pre-heat euipment
1/2' x 1/2' x 1/2'
weight - volume and count
sugar and vinegar

15. What is a sieve used for?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
fish
for sifting flour and other dry ingredients
1/2' x 1/2' x 1/2'

16. What is menu accuracy?
be true to your menu desriptions
cornstarch and cold water
Viruses - bacteria - parasites - and fungi
volume

17. What is the deminsion for small dice?

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18. Cost of ingredients divided by number of portions is?
Temperature danger zone
portion cost
handle
meat or fish bones that are fresh or purchased exclusively for stock production

19. What is the weight after all inedible or nonservable parts are trimmed off?
sweat
Le Sauter
50% onions - 25% carrots - 25% celery
EP weight

20. What is the Temperature danger zone (T.D.Z.)?
gelatin
AP weight
41-135 degrees
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

21. What is glace de volaille?
1 Ib -. of mirepoix to 1 gallon of stock
poor organization
poultry
Garde manager

22. What is the classic cooking techniques used in french cuisine?
Fernand Point
Les cuisson
fl. oz.
tsp

23. What should your foods appearance have?
to dedge in flour
variety
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
menu

24. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
brown stock
egg yolks and cream
set thermostat at 250 degrees until fat has melted enough to cover the heating element
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

25. What is the gastric basic mehtod?
regularly
tsp
sugar and vinegar
for washed or cooked vegetables - salad greens - pasta - and other foods

26. When doing mise en place What do you do 4th?
food prepared at the table
Chef de partie
small animal bones
Pre-heat euipment

27. What is the term for cooking partially by any method?
poor organization
to dedge in flour
parcook
tsp

28. What is a colander used for?
for washed or cooked vegetables - salad greens - pasta - and other foods
Garde manager
instructional and standardized
375 degrees

29. What is the offical name of the organization of the kitchen?
papillotte
meat or fish bones that are fresh or purchased exclusively for stock production
smoke-roasting
Bragade system

30. What is the liquid and thickening agent for espagnole?
thermometer
brown stock and brown roux
1/4' x 1/4' x 2-2 1/2'
AP weight

31. What is glace de poisson?
same menu everyday
fish
set thermostat at 250 degrees until fat has melted enough to cover the heating element
handle

32. What is the measurement of portions that ensure that the correct amount of an item is served?
tang
portion control
Les cuisson
using all edible trim

33. What is it called when you add liquid to the bottom of a pan to release the fond?
each - bunch - and dozen
food cost percentage
1/8' x 1/8' x 1/8'
deglaze

34. Who was respondsable for simolifying classicl cuisine and the classical menu?
produces different coarseness and fineness - used for pureeing foods
Sous chef
Auguste Escoffier
saute

35. What is the cuisine for lighter - naturally flavored foods?
Are those that are used in one or two items on your menu
Nouvelle Cuisine
weight
aromatic vegetables - herbs - acid - and water

36. What is a roux?
Saucier
equal parts cooked flour and fat
Mise en place
dry-heat cooking methods

37. What is the birth and death dates of Careme?
1784-1833
Static - cycle - a la carte - table d'hote - prix fixe - tasting
Rotisseur
blade - tang - handle - rivets - and heel

38. What holds the knife together - made of steel?
rivets
flour and water
Mise en place
Biological - chemical - and physical

39. What is the deminsion for allumet?

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40. What is the term for cooking on a flat - solid cooking surface?
griddle
grill
using all edible trim
equal parts cooked flour and fat

41. What are the 3 types of stock?
minimum-use ingredients
funets (essence)
Nouvelle Cuisine
white - brown - and fumet (or) essence

42. What is the term for a person in charge of a particular area of production?
Mise en place
Assumes you have knowledge and that you understand terminology and you know how to measure.
Chef de partie
tang

43. What is the cuisson for vacuum packed cooking?
sous vide
descriptive language
3/4' x 3/4' x 3/4'
Patissier

44. What is mirepoix?
Garde manager
Set-up equipment
50% onions - 25% carrots - 25% celery
Sous chef

45. What is the most important/significant manu making principle?
item arrangement
for washed or cooked vegetables - salad greens - pasta - and other foods
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
standardized recipes

46. What is glace de viande?
the type of restaurant you operate
gelatin
meat
1/4' x 1/4' x 2-2 1/2'

47. What is a prix fixe menu?
no choice
funets (essence)
Sous chef
milk and white roux

48. What are the two types of recipes?
everything sold and served individually
funets (essence)
4-6 minutes
instructional and standardized

49. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
kg
Le Braiser
variety
fish

50. What a bread crums used for?
glace
gelatin
used to thicken meatloaf or stuffing
instructional recipes