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 cooking submerged in fat?
deep-fry
1/4' x 1/4' x 1/4'
Saucier
menu

2. What is a colander used for?
for washed or cooked vegetables - salad greens - pasta - and other foods
deglaze
variety
when great clarity smoothness is required in a liquid

3. What is table d'hote?
food prepared at the table
high carbon stainless steel
poultry
fl. oz.

4. What kind of bones are used in a stock?
measuring cups - measuring spoons - and ladles
small animal bones
Chef de partie
missing or inadequate tools

5. What is the small sauce for hollandaise?
bernaise and choron
Gather food
poor communication
portion control

6. Layout and design should reflect what about your resaurant?
the type of restaurant you operate
AP weight
flour and water
Patissier

7. Who was respondsable for simolifying classicl cuisine and the classical menu?
portion control
flour and water
Gather food
Auguste Escoffier

8. What are the three stages of roux?
brown stock
cornstarch and cold water
when great clarity smoothness is required in a liquid
white - blond - and brown

9. What is a prix fixe menu?
change over a period
variety
grill
no choice

10. What is the term for simmering or braising in a small amount of liquid?
1 Ib -. of mirepoix to 1 gallon of stock
stew
chasseur
EP weight

11. When doing mise en place What do you do 5th?
Cutting and garnishing
volume
1-3 minutes
descriptive language

12. What is the abbreviation for ounce?
oz.
broth
Le Braiser
volume

13. Stocks are made with what five items?
each - bunch - and dozen
to dedge in flour
bones - water - aromatics - mirepoix - acid
deep-fry

14. What is the grill cook called?
Grillardin
for sifting flour and other dry ingredients
Teaspoon - tablespoon - fluid ounce
no choice

15. What is the term for cooking on a flat - solid cooking surface?
griddle
stew
Auguste Escoffier
a short broth used for a cooking liquid for fish or vegetables

16. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
adult bones
blanch
Entremetier
regularly

17. What is a menu?
equal parts cooked flour and fat
a list of dishes served or available to be served at a meal
pan-fry
no clear priorities for tasks

18. What is fariner?
item arrangement
adult bones
Le Pocher
to dedge in flour

19. When doing mise en place What do you do 1st?
Gather food
fry
broil
grill

20. What are the three measuring conventions of a recipe?
a short broth used for a cooking liquid for fish or vegetables
weight - volume and count
AP weight
layout & design

21. Who is incharge of production and assistant to the executive chef or chef de cuisine?
Gather food
Sous chef
white stock
Auguste Escoffier

22. What is a steel used for?
measuring cups - measuring spoons - and ladles
1/8' x 1/8' x 1/8'
straightens the blade of the knife
descriptive language

23. What are the limitations of using a recipe?
Assumes you have knowledge and that you understand terminology and you know how to measure.
white - blond - and brown
allemande
aromatic vegetables - herbs - acid - and water

24. What is a tasting menu?
poor staff training
Teaspoon - tablespoon - fluid ounce
small portions of several items
Le Sauter

25. What are the four disease causing organisms?
deep-fry
each - bunch - and dozen
Patissier
Viruses - bacteria - parasites - and fungi

26. What is the term for cooking covered in a small amount of fat?
white - brown - and fumet (or) essence
poor staff training
variety
braise

27. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
pan-fry
white stock
meals with dozens of courses
sous vide

28. How long do you cook brown roux for?
bake
20-30 minutes
Entremetier
50% onions - 25% carrots - 25% celery

29. What is the only cuisson to be a blanc?
AP weight
tbsp
Le Pocher
poor organization

30. What is the deminsion for large dice?

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31. What are the five knife components?
Potentially hazardous foods
blade - tang - handle - rivets - and heel
Sous chef
Rotisseur

32. What holds the knife together - made of steel?
a list of dishes served or available to be served at a meal
Temperature danger zone
rivets
when great clarity smoothness is required in a liquid

33. What must be planned for your guest? (the people eating the food)
oz.
Le Poeler & sous vide
menu
instructional and standardized

34. When managing time What is the 2nd time waster?
mornay
set thermostat at 250 degrees until fat has melted enough to cover the heating element
poor staff training
produces different coarseness and fineness - used for pureeing foods

35. Why is a recipe necessary?

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36. Why use young animal bones for stock?
high percentage of cartilage and other connective tissue
equal parts cooked flour and fat
for sifting flour and other dry ingredients
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing

37. What should your foods appearance have?
Are those that are used in one or two items on your menu
sous vide
variety
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

38. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
remouillage
same menu everyday
white stock and blond roux
when great clarity smoothness is required in a liquid

39. What does cooking flour do?
broil
gives it a toasty and nutty flavor
portion control
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

40. What guards your hand?
no choice
375 degrees
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
heel

41. When doing mise en place What do you do 3rd?
white - blond - and brown
washing and trimming food
instructional and standardized
produces different coarseness and fineness - used for pureeing foods

42. What are the three terms for count measurement?
minimum-use ingredients
each - bunch - and dozen
Le Braiser
dry-heat cooking methods

43. What should you do when filling a deep fryer (or) kettle with solid fat?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
white - blond - and brown
Temperature danger zone
stock

44. Who invented grande cuisine?
descriptive language
using all edible trim
egg yolks and cream
Marie-Antoine Careme

45. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
Saucier
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Les cuisson
to the fill line

46. What is the pastry chef called; prapares pastries and desserts?
Patissier
Mise en place
kg
food cost percentage

47. What is the small sauce for veloute?
tbsp
Auguste Escoffier
layout & design
allemande

48. What is the first technology for modern developments?
clay & metal vessels
volume
50% onions - 25% carrots - 25% celery
when great clarity smoothness is required in a liquid

49. When managing time What is the 3th time waster?
food cost percentage
kg
1/8' x 1/8' x 1/8'
poor communication

50. Never add salt to?
regularly
stock
fish
parboil