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 elements of a menu structure?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Grillardin
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Marie-Antoine Careme

2. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
sear
Potentially hazardous foods
375 degrees
remouillage

3. What is the term for giving a shine to the surface of a food?
aromatic vegetables - herbs - acid - and water
gelatin
Chef de cuisine
glaze

4. What must be planned for your guest? (the people eating the food)
electric or digital scale - mechanical - triple beam
375 degrees
menu
clay & metal vessels

5. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
white - blond - and brown
instructional recipes
regularly
Restaurer

6. What should you use in your menu to describe food items that will entice the guest to buy it?
aromatic vegetables - herbs - acid - and water
descriptive language
sweat
Chef de cuisine

7. What is the term for cooking slowly in fat without browning - sometimes under a cover?
sweat
Mise en place
moist-heat cooking methods
Assumes you have knowledge and that you understand terminology and you know how to measure.

8. When doing mise en place What do you do 2nd?
milk and white roux
1/8' x 1/8' x 1-2'
Set-up equipment
clay & metal vessels

9. Who reorganized the kitchen?
when great clarity smoothness is required in a liquid
a list of dishes served or available to be served at a meal
pan-fry
Auguste Escoffier

10. What is the term for everything in it's place?
Poissonier
Le Braiser
Mise en place
50% onions - 25% carrots - 25% celery

11. What is stock?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Sous chef
weight - volume and count
Cutting and garnishing

12. What is a written record of the ingredients and preparation steps needed to make a particular dish?
dry-heat cooking methods
tomatoes and reduction
using all edible trim
Recipe

13. What are the types of menus?

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14. Who was respondsable for simolifying classicl cuisine and the classical menu?
Le Braiser
Les cuisson
Auguste Escoffier
equal parts cooked flour and fat

15. When managing time What is the 3th time waster?
tbsp
poor communication
poor staff training
4-6 minutes

16. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
broth
reduce
Fernand Point
portion control

17. What are the 3 types of stock?
Mise en place
white - brown - and fumet (or) essence
food cost percentage
Recipe

18. When doing mise en place What do you do 4th?
Pre-heat euipment
simmer
Le Pocher
tang

19. What is made from bones?
fish
menu
gelatin
high carbon stainless steel

20. What is the term for cooking foods were heat is conducted without moisture?
dry-heat cooking methods
Les cuisson
item arrangement
Le Sauter

21. What is it called when you add liquid to the bottom of a pan to release the fond?
deglaze
adult bones
layout & design
1/8' x 1/8' x 1/8'

22. What is fariner?
Garde manager
Recipe
to dedge in flour
1784-1833

23. What is the abbreviation for kilogram?
kg
milk and white roux
poach
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

24. What should you do when filling a deep fryer (or) kettle with solid fat?
aromatic vegetables - herbs - acid - and water
missing or inadequate tools
1 Ib -. of mirepoix to 1 gallon of stock
set thermostat at 250 degrees until fat has melted enough to cover the heating element

25. What is a steel used for?
1/8' x 1/8' x 2-2 1/2'
Bragade system
equal parts cooked flour and fat
straightens the blade of the knife

26. What is the only cuisson with large amount of liquid for heat method?
make sure the drain valve is shut
Le Pocher
butter and flour uncooked
for washed or cooked vegetables - salad greens - pasta - and other foods

27. How full should the deep fryer (or) kettle be?
Patissier
parboil
Executive Chef
to the fill line

28. What is the term for cooking on an open grid over a heat source?
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
electric or digital scale - mechanical - triple beam
grill
layout & design

29. What is a colander used for?
for washed or cooked vegetables - salad greens - pasta - and other foods
allemande
Saucier
deglaze

30. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
remouillage
layout & design
Electric/gas stoves allowed controlled temperatures
instructional recipes

31. What is the two cuissons with humid heat?
1/2' x 1/2' x 1/2'
Le Poeler & sous vide
Le Frire
food cost percentage

32. What is used to measure volume?
measuring cups - measuring spoons - and ladles
Executive Chef
change over a period
cornstarch and cold water

33. What is court boullian?
Are those that are used in one or two items on your menu
count
griddle
a short broth used for a cooking liquid for fish or vegetables

34. What is the liquid and thickening agent for espagnole?
Poissonier
used to thicken meatloaf or stuffing
butter and egg yolks
brown stock and brown roux

35. What is a cycle menu?
Auguste Escoffier
change over a period
Potentially hazardous foods
Fernand Point

36. What is the term for cooking by direct contact with steam?
steam
1/8' x 1/8' x 1/8'
glaze
allemande

37. What is the term for cooking uncovered in pan of moderate amount of fat?
steam
pan-fry
kg
Rotisseur

38. What is the first technology for modern developments?
standardized recipes
mornay
clay & metal vessels
using all edible trim

39. What are the four disease causing organisms?
Le Griller
Viruses - bacteria - parasites - and fungi
Le Pocher
equal parts cooked flour and fat

40. What is the roast cook called; prepares roasted and braised meats and there gravies?
Rotisseur
flour and water
Patissier
1/8' x 1/8' x 1/8'

41. What is the term for cooking with radiant heat from above?
menu
broil
standardized recipes
4-6 minutes

42. What guards your hand?
1784-1833
heel
broth
flour and water

43. When doing mise en place What do you do 3rd?
standardized recipes
1/4' x 1/4' x 2-2 1/2'
washing and trimming food
milk and white roux

44. How do you check the fat temperature of a deep fryer (or) kettle?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
straightens the blade of the knife
thermometer
descriptive language

45. What is the fish cook called?
Recipe
Poissonier
poor staff training
Monsieur Boulanger

46. What is the only cuissonwith small amount of liquid for heat method?
weight - volume and count
Le Braiser
sweat
Marie-Antoine Careme

47. What is the small sauce for espagnole?
white - blond - and brown
make sure the drain valve is shut
chasseur
Auguste Escoffier

48. What is the gastric basic mehtod?
meat
roast
straightens the blade of the knife
sugar and vinegar

49. What is the term for cooking submerged in fat?
glace
deep-fry
same menu everyday
1 Ib -. of mirepoix to 1 gallon of stock

50. Cost of ingredients divided by number of portions is?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
Garde manager
a short broth used for a cooking liquid for fish or vegetables
portion cost