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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 glace de poisson?
fish
1/2' x 1/2' x 1/2'
Auguste Escoffier
white stock

2. Who was respondsable for simolifying classicl cuisine and the classical menu?
41-135 degrees
Auguste Escoffier
dry-heat cooking methods
Biological - chemical - and physical

3. What is it called when you add liquid to the bottom of a pan to release the fond?
Auguste Escoffier
deglaze
Assumes you have knowledge and that you understand terminology and you know how to measure.
brown stock

4. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
white - brown - and fumet (or) essence
3/4' x 3/4' x 3/4'
butter and flour uncooked
Saucier

5. What is the weight after all inedible or nonservable parts are trimmed off?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
EP weight
rivets
kg

6. What is the term for cooking submerged in fat?
deep-fry
Recipe
thermometer
Rotisseur

7. What is the abbreviation for ounce?
Le Sauter
Recipe
dry-heat cooking methods
oz.

8. How long do you cook white roux for?
pan-fry
drain liquids through a relatively small opening
butter and flour uncooked
1-3 minutes

9. When doing mise en place What do you do 3rd?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Les cuisson
washing and trimming food
funets (essence)

10. How do you check the fat temperature of a deep fryer (or) kettle?
meat
menu
1765
thermometer

11. What is the ratio of mirepoix to stock?
1 Ib -. of mirepoix to 1 gallon of stock
Auguste Escoffier
Fernand Point
Le Poeler & sous vide

12. What is the small sauce for veloute?
allemande
small portions of several items
Set-up equipment
for sifting flour and other dry ingredients

13. What is the classic cooking techniques used in french cuisine?
thermometer
menu
Entremetier
Les cuisson

14. What is a china cap used for?
Are those that are used in one or two items on your menu
layout & design
Le Pocher
drain liquids through a relatively small opening

15. What is the small sauce for behemel?
white stock and blond roux
Fernand Point
no clear priorities for tasks
mornay

16. What is the roast cook called; prepares roasted and braised meats and there gravies?
Rotisseur
volume
Potentially hazardous foods
Garde manager

17. What are the three terms for count measurement?
using all edible trim
1-3 minutes
everything sold and served individually
each - bunch - and dozen

18. What is table d'hote?
food prepared at the table
reduce
equal parts cooked flour and fat
same menu everyday

19. Who invented grande cuisine?
Set-up equipment
Marie-Antoine Careme
Restaurer
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing

20. What is the deminsion for paysanne?

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21. Who was responsible for the uniforms worn in the kitchen?
Chef de partie
roast
for sifting flour and other dry ingredients
Auguste Escoffier

22. What kind of bones are in a broth?
Pre-heat euipment
steam
simmer
adult bones

23. What should you use in your menu to describe food items that will entice the guest to buy it?
no choice
Le Poeler & sous vide
allemande
descriptive language

24. What is a colander used for?
clay & metal vessels
for sifting flour and other dry ingredients
same menu everyday
for washed or cooked vegetables - salad greens - pasta - and other foods

25. Why use young animal bones for stock?
allemande
high percentage of cartilage and other connective tissue
creole
Saucier

26. What is the only cuisson to be a blanc and (or) a brun?
Teaspoon - tablespoon - fluid ounce
Temperature danger zone
Le Frire
Le Braiser

27. What is the term for cooking on an open grid over a heat source?
grill
same menu everyday
Chef de cuisine
cornstarch and cold water

28. When managing time What is the 4th time waster?
Le Braiser
papillotte
portion control
poor organization

29. What is a tasting menu?
bechemel - espangal - tomato sauce - holliandase - and veloute
washing and trimming food
small portions of several items
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

30. What is the liquid and thickening agent for holliandaise sauce?
allemande
butter and egg yolks
poach
deep-fry

31. What is the term for cooking with radiant heat from above?
broil
flour and water
weight
tomatoes and reduction

32. Who created nouvelle cuisine?
when great clarity smoothness is required in a liquid
rivets
Pre-heat euipment
Fernand Point

33. What is a written record of the ingredients and preparation steps needed to make a particular dish?
menu
no clear priorities for tasks
variety
Recipe

34. What is the highest psition of all station chefs (or) chef de partie?
Saucier
flour and water
glace
Nouvelle Cuisine

35. What is the term for simmering or broiling until the quantity of liquid is decreased?
reduce
stew
Gather food
tang

36. What holds the knife together - made of steel?
reduce
menu
rivets
Le Frire

37. When doing mise en place What do you do 2nd?
Saucier
Static - cycle - a la carte - table d'hote - prix fixe - tasting
Set-up equipment
white - brown - and fumet (or) essence

38. Who opened the first restaurant?
poor organization
stew
20-30 minutes
Monsieur Boulanger

39. How long do you cook blond roux for?
portion control
Le Braiser
EP weight
4-6 minutes

40. What is a white wash?
flour and water
Set-up equipment
white stock and blond roux
1-3 minutes

41. What is the blade made of?
milk and white roux
Executive Chef
high carbon stainless steel
1/4' x 1/4' x 1/4'

42. What is the term for station chef?
a short broth used for a cooking liquid for fish or vegetables
missing or inadequate tools
3/4' x 3/4' x 3/4'
Chef de partie

43. What is the term for giving a shine to the surface of a food?
Monsieur Boulanger
glaze
high percentage of cartilage and other connective tissue
gelatin

44. What is fariner?
Chef de cuisine
blanch
to dedge in flour
brown stock

45. What are the types of menus?

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46. What is the deminsion for julienne?

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47. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
Le Braiser
Saucier
funets (essence)
poultry

48. What is the liquid and thickening agent for bechemel?
heel
1/4' x 1/4' x 2-2 1/2'
milk and white roux
1/2' x 1/2' x 1/2'

49. What are the three scales used for weight?
poor communication
no clear priorities for tasks
electric or digital scale - mechanical - triple beam
meat or fish bones that are fresh or purchased exclusively for stock production

50. What is a steel used for?
measuring cups - measuring spoons - and ladles
straightens the blade of the knife
set thermostat at 250 degrees until fat has melted enough to cover the heating element
item arrangement