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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. Why use young animal bones for stock?
tomatoes and reduction
high percentage of cartilage and other connective tissue
Static - cycle - a la carte - table d'hote - prix fixe - tasting
kg

2. What is the term for cooking uncovered in a skillet or saute pan without fat?
Potentially hazardous foods
pan-broil
Nouvelle Cuisine
butter and egg yolks

3. What is a tasting menu?
straightens the blade of the knife
Aboyeur
reduce
small portions of several items

4. When was the first restaurant opened?
reduce
1765
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
1/8' x 1/8' x 1/8'

5. What is the classic cooking techniques used in french cuisine?
Assumes you have knowledge and that you understand terminology and you know how to measure.
Les cuisson
1/8' x 1/8' x 1-2'
creole

6. What is the term for cooking foods were heat is conducted without moisture?
remouillage
Chef de cuisine
dry-heat cooking methods
Le Poeler & sous vide

7. Never add salt to?
layout & design
brown stock
stock
oz.

8. What do you hold the knife with? ( made of rosewood - plastic - etc.)
handle
Auguste Escoffier
minimum-use ingredients
broth

9. What is the small sauce for tomato?
creole
when great clarity smoothness is required in a liquid
broil
Executive Chef

10. What is the liquid and thickening agent for bechemel?
chasseur
milk and white roux
tang
bernaise and choron

11. What is the first technology for modern developments?
fry
1/4' x 1/4' x 1/4'
Sous chef
clay & metal vessels

12. What is grande cuisine?
braise
descriptive language
50% onions - 25% carrots - 25% celery
meals with dozens of courses

13. What is the term for giving a shine to the surface of a food?
glaze
meals with dozens of courses
1/4' x 1/4' x 2-2 1/2'
dry-heat cooking methods

14. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
Saucier
Entremetier
glaze
bernaise and choron

15. What is the term for cooking using heat conducted to food from water - liquid - or steam?
AP weight
parcook
moist-heat cooking methods
g

16. What is the term for everything in it's place?
Mise en place
no clear priorities for tasks
sear
a list of dishes served or available to be served at a meal

17. What should suit the characteristics and style of the restaurant?
heel
ounce - pound - gram - and kilogram
layout & design
braise

18. What is the birth and death dates of Careme?
1784-1833
griddle
meals with dozens of courses
41-135 degrees

19. What is the deminsion for large dice?

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20. Who is incharge of the kitchen?
Patissier
Executive Chef
dry-heat cooking methods
meals with dozens of courses

21. When managing time What is the 3th time waster?
meals with dozens of courses
poor communication
broth
Pre-heat euipment

22. What is glace de poisson?
butter and flour uncooked
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
fish
variety

23. What kind of bones are used in a stock?
small animal bones
Le Poeler
the type of restaurant you operate
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

24. What is the liquid and thickening agent for espagnole?
deglaze
stock
brown stock and brown roux
fry

25. What is the standard pre-heating temperature?
each - bunch - and dozen
regularly
375 degrees
1/4' x 1/4' x 2-2 1/2'

26. What is a prix fixe menu?
Potentially hazardous foods
Sous chef
no choice
glace

27. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
blanch
Poissonier
small portions of several items
Le Pocher

28. What is used to measure weight?
ounce - pound - gram - and kilogram
Le Frire
dry-heat cooking methods
standardized recipes

29. What is a food mill used for?
produces different coarseness and fineness - used for pureeing foods
griddle
sear
when great clarity smoothness is required in a liquid

30. What is the cuisson for vacuum packed cooking?
sous vide
blade - tang - handle - rivets - and heel
food prepared at the table
Static - cycle - a la carte - table d'hote - prix fixe - tasting

31. What is fariner?
to dedge in flour
menu
no choice
layout & design

32. What is the term for cooking an item partially and very breifly in boiling water?
blade - tang - handle - rivets - and heel
blanch
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
deglaze

33. What is court boullian?
weight
1/8' x 1/8' x 2-2 1/2'
a short broth used for a cooking liquid for fish or vegetables
high carbon stainless steel

34. When managing time What is the 4th time waster?
poor organization
straightens the blade of the knife
gelatin
used to thicken meatloaf or stuffing

35. What is the deminsion for paysanne?

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36. What is the small sauce for behemel?
to dedge in flour
mornay
variety
reduce

37. What should your foods appearance have?
variety
blade - tang - handle - rivets - and heel
allemande
Le Poeler & sous vide

38. What does cooking flour do?
Patissier
Monsieur Boulanger
Poissonier
gives it a toasty and nutty flavor

39. What is in a sachet?
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.
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
fry

40. Who created nouvelle cuisine?
ounce - pound - gram - and kilogram
missing or inadequate tools
Fernand Point
poultry

41. What are the limitations of using a recipe?
when great clarity smoothness is required in a liquid
Assumes you have knowledge and that you understand terminology and you know how to measure.
Monsieur Boulanger
Auguste Escoffier

42. What is the Temperature danger zone (T.D.Z.)?
41-135 degrees
deglaze
Le Pocher
poor organization

43. Cost of ingredients divided by number of portions is?
Auguste Escoffier
portion cost
Viruses - bacteria - parasites - and fungi
a short broth used for a cooking liquid for fish or vegetables

44. Who was respondsable for simolifying classicl cuisine and the classical menu?
Le Griller
poor communication
Auguste Escoffier
reduce

45. When managing time What is the 1st time waster?
no clear priorities for tasks
adult bones
for sifting flour and other dry ingredients
Fernand Point

46. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
Fernand Point
blade - tang - handle - rivets - and heel
dry-heat cooking methods
poach

47. What is the term for cooking in hot fat?
fry
50% onions - 25% carrots - 25% celery
1/2' x 1/2' x 1/2'
Chef de partie

48. What is the abbreviation for grams?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Electric/gas stoves allowed controlled temperatures
g
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.

49. What is mirepoix?
Le Braiser
Fernand Point
50% onions - 25% carrots - 25% celery
stock

50. What is the term for cooking wrapped in paper to steam in it own moisture?
Le Frire
chasseur
papillotte
bake