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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 small sauce for tomato?
Le Braiser
creole
descriptive language
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

2. What are the elements of a menu structure?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
stew
mornay
boiling

3. What is a reduction by 90-95%?
glace
4-6 minutes
food cost percentage
Chef de partie

4. Who opened the first restaurant?
Monsieur Boulanger
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
for sifting flour and other dry ingredients
Nouvelle Cuisine

5. What is in a bouquet garni?
1/8' x 1/8' x 2-2 1/2'
rivets
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Le Frire

6. What is a measurement of whole items as one would purchase them?
parcook
count
the type of restaurant you operate
menu

7. What must be planned for your guest? (the people eating the food)
Restaurer
menu
Marie-Antoine Careme
1-3 minutes

8. What is the term for cooking uncovered in a skillet or saute pan without fat?
pan-broil
Cutting and garnishing
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
layout & design

9. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
Bragade system
remouillage
to the fill line
steam

10. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
no choice
deglaze
moist-heat cooking methods
menu

11. What is the birth and death dates of Careme?
1784-1833
weight
when great clarity smoothness is required in a liquid
1-3 minutes

12. What is the deminsion for small dice?

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13. What is the most important/significant manu making principle?
a short broth used for a cooking liquid for fish or vegetables
item arrangement
for sifting flour and other dry ingredients
Le Braiser

14. Who was responsible for the uniforms worn in the kitchen?
Executive Chef
Auguste Escoffier
variety
poor organization

15. What is a sieve used for?
small portions of several items
for sifting flour and other dry ingredients
deglaze
butter and flour uncooked

16. When managing time What is the 1st time waster?
no clear priorities for tasks
griddle
same menu everyday
Auguste Escoffier

17. What is the weight of an as purchased - before any trimming is done?
Fernand Point
Rotisseur
AP weight
smoke-roasting

18. What is the only cuisson with large amount of liquid for heat method?
variety
the type of restaurant you operate
Garde manager
Le Pocher

19. What is the cuisson for the sub of saute; special roast - has to be done in the oven - covered. some aromatics garniture will be added near the end of cooking time?
remouillage
Le Poeler
a list of dishes served or available to be served at a meal
fish

20. What is the cuisson for vacuum packed cooking?
saute
sous vide
flour and water
for washed or cooked vegetables - salad greens - pasta - and other foods

21. What are the three types of food hazard?
Biological - chemical - and physical
saute
standardized recipes
clay & metal vessels

22. What is the term for cooking uncovered in pan of moderate amount of fat?
adult bones
roast
white stock and blond roux
pan-fry

23. What are the other thickening agents besides roux?
Bragade system
meat
Le Pocher
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing

24. What is the measurement of portions that ensure that the correct amount of an item is served?
funets (essence)
flour and water
portion control
food prepared at the table

25. When doing mise en place What do you do 4th?
Auguste Escoffier
Pre-heat euipment
heel
Executive Chef

26. What are the three terms for count measurement?
each - bunch - and dozen
tsp
Electric/gas stoves allowed controlled temperatures
gives it a toasty and nutty flavor

27. What is the french term for restaurant? (to restore)
fish
Restaurer
make sure the drain valve is shut
meat

28. What is the abbreviation for fluid ounce?
for washed or cooked vegetables - salad greens - pasta - and other foods
measuring cups - measuring spoons - and ladles
fl. oz.
gelatin

29. What are the five mother sauces
egg yolks and cream
Le Poeler & sous vide
a list of dishes served or available to be served at a meal
bechemel - espangal - tomato sauce - holliandase - and veloute

30. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
pan-broil
Electric/gas stoves allowed controlled temperatures
white stock
fry

31. What kind of bones are used in a stock?
to dedge in flour
small animal bones
Chef de partie
remouillage

32. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
small portions of several items
Garde manager
roast
remouillage

33. What is the deminsion for paysanne?

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34. What is the highest psition of all station chefs (or) chef de partie?
meat
poultry
Saucier
sweat

35. Who created nouvelle cuisine?
no choice
roast
Fernand Point
butter and egg yolks

36. How full should the deep fryer (or) kettle be?
pan-fry
to the fill line
boiling
drain liquids through a relatively small opening

37. What is the ratio of mirepoix to stock?
Executive Chef
menu
1 Ib -. of mirepoix to 1 gallon of stock
small portions of several items

38. What is the term for cooking gently in liquid that is hot but not actually bubbling?
poach
portion cost
aromatic vegetables - herbs - acid - and water
Patissier

39. What is the term for browning the surface of a food quickly at a high temperature?
sear
1-3 minutes
tbsp
1784-1833

40. What is the deminsion for batonnet?

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41. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
Recipe
papillotte
Poissonier
simmer

42. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
meat
adult bones
Patissier
funets (essence)

43. What are the three measuring conventions of a recipe?
weight - volume and count
meat or fish bones that are fresh or purchased exclusively for stock production
Le Pocher
to the fill line

44. What is table d'hote?
grill
Les cuisson
meals with dozens of courses
food prepared at the table

45. What is in a sachet?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Pre-heat euipment
Executive Chef
Saucier

46. What is the small sauce for veloute?
1/2' x 1/2' x 1/2'
tang
volume
allemande

47. What is a prix fixe menu?
broth
fl. oz.
no choice
3/4' x 3/4' x 3/4'

48. What is a white wash?
Fernand Point
high percentage of cartilage and other connective tissue
flour and water
1/8' x 1/8' x 1/8'

49. What kind of bones are in a broth?
brown stock
adult bones
saute
Le Sauter

50. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
Fernand Point
Le Braiser
bones - water - aromatics - mirepoix - acid
to the fill line