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 are the five mother sauces
sugar and vinegar
rivets
bernaise and choron
bechemel - espangal - tomato sauce - holliandase - and veloute

2. What is the ratio of mirepoix to stock?
50% onions - 25% carrots - 25% celery
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
1 Ib -. of mirepoix to 1 gallon of stock
sugar and vinegar

3. When managing time What is the 3th time waster?
to dedge in flour
poor communication
Potentially hazardous foods
variety

4. What does cooking flour do?
gives it a toasty and nutty flavor
1-3 minutes
the type of restaurant you operate
Le Pocher

5. What is a steel used for?
Chef de cuisine
Le Braiser
to dedge in flour
straightens the blade of the knife

6. What do you need to capture the largest target audience?
4-6 minutes
Fernand Point
variety
EP weight

7. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
white stock
Le Poeler & sous vide
1/8' x 1/8' x 1/8'
braise

8. What are the three measuring conventions of a recipe?
weight - volume and count
Biological - chemical - and physical
thermometer
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.

9. What is the Temperature danger zone (T.D.Z.)?
saute
stew
to the fill line
41-135 degrees

10. What is a colander used for?
Fernand Point
for washed or cooked vegetables - salad greens - pasta - and other foods
1/4' x 1/4' x 1/4'
a list of dishes served or available to be served at a meal

11. Who is incharge of production and assistant to the executive chef or chef de cuisine?
clay & metal vessels
for sifting flour and other dry ingredients
Sous chef
adult bones

12. How long do you cook brown roux for?
variety
mornay
20-30 minutes
menu

13. What is the term for cooking with dry heat in the presence of smoke?
smoke-roasting
Auguste Escoffier
clay & metal vessels
bake

14. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
count
Auguste Escoffier
gives it a toasty and nutty flavor
broth

15. What are the three scales used for weight?
g
electric or digital scale - mechanical - triple beam
equal parts cooked flour and fat
375 degrees

16. What is the only cuisson with large amount of liquid for heat method?
white - blond - and brown
portion cost
Le Pocher
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.

17. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
brown stock
tsp
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Le Poeler

18. What is in a bouquet garni?
Rotisseur
Potentially hazardous foods
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
glace

19. What is the standard pre-heating temperature?
1/4' x 1/4' x 2-2 1/2'
fish
375 degrees
menu

20. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
braise
tomatoes and reduction
Le Sauter
washing and trimming food

21. What is the term for swirling a liquid in a saute pan?
deglaze
adult bones
meals with dozens of courses
Executive Chef

22. What is court boullian?
a short broth used for a cooking liquid for fish or vegetables
Cutting and garnishing
meals with dozens of courses
Le Braiser

23. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
thermometer
Les cuisson
item arrangement
menu

24. What is the term for giving a shine to the surface of a food?
Chef de cuisine
glaze
measuring cups - measuring spoons - and ladles
Le Braiser

25. What are the two types of recipes?
Le Sauter
deglaze
instructional and standardized
butter and flour uncooked

26. What is the term for cooking with radiant heat from above?
Recipe
brown stock
broil
high percentage of cartilage and other connective tissue

27. What is the term for cooking foods by surrounding them with hot - dry air?
4-6 minutes
Marie-Antoine Careme
bake
stock

28. What is the pastry chef called; prapares pastries and desserts?
Patissier
when great clarity smoothness is required in a liquid
small portions of several items
Le Braiser

29. What is a sieve used for?
EP weight
braise
for sifting flour and other dry ingredients
bones - water - aromatics - mirepoix - acid

30. What is the term for cooking uncovered in pan of moderate amount of fat?
Le Poeler
1 Ib -. of mirepoix to 1 gallon of stock
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
pan-fry

31. What is the abbreviation for fluid ounce?
Saucier
fl. oz.
butter and egg yolks
Les cuisson

32. When doing mise en place What do you do 3rd?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
parcook
washing and trimming food
Electric/gas stoves allowed controlled temperatures

33. What is the grill cook called?
Le Pocher
Grillardin
standardized recipes
butter and flour uncooked

34. Who is incharge of the kitchen?
Executive Chef
Le Pocher
1/8' x 1/8' x 1-2'
small animal bones

35. What is used to measure volume?
the type of restaurant you operate
Mise en place
using all edible trim
measuring cups - measuring spoons - and ladles

36. What is the term for cooking wrapped in paper to steam in it own moisture?
Le Frire
sear
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
papillotte

37. Who was respondsable for simolifying classicl cuisine and the classical menu?
tsp
Saucier
Nouvelle Cuisine
Auguste Escoffier

38. What is fariner?
1/4' x 1/4' x 1/4'
papillotte
layout & design
to dedge in flour

39. What are the other thickening agents besides roux?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
butter and egg yolks
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
brown stock and brown roux

40. What is mirepoix?
50% onions - 25% carrots - 25% celery
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
375 degrees
drain liquids through a relatively small opening

41. How do you judge the quality of stocks?
poor communication
when cooled should be gelatinous - have body - good taste - good color
measuring cups - measuring spoons - and ladles
tbsp

42. What is the liquid and thickening agent for veloute?
Set-up equipment
each - bunch - and dozen
white stock and blond roux
g

43. What is a written record of the ingredients and preparation steps needed to make a particular dish?
sear
Le Pocher
ounce - pound - gram - and kilogram
Recipe

44. What is the expediter called; accepts orders from the server and gives them to the line?
Aboyeur
food prepared at the table
Auguste Escoffier
egg yolks and cream

45. What is the term for cooking an item partially and very breifly in boiling water?
used to thicken meatloaf or stuffing
tsp
blanch
Le Pocher

46. What are the three types of food hazard?
white - brown - and fumet (or) essence
tbsp
Biological - chemical - and physical
poach

47. What are the four disease causing organisms?
Viruses - bacteria - parasites - and fungi
Static - cycle - a la carte - table d'hote - prix fixe - tasting
meat or fish bones that are fresh or purchased exclusively for stock production
standardized recipes

48. What is a static menu?
same menu everyday
sugar and vinegar
for sifting flour and other dry ingredients
Executive Chef

49. Who opened the first restaurant?
Monsieur Boulanger
menu
Assumes you have knowledge and that you understand terminology and you know how to measure.
dry-heat cooking methods

50. What is a strainer used for?
blade - tang - handle - rivets - and heel
Patissier
oz.
for staining pasta - vegetables - and so on