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 three types of food hazard?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Biological - chemical - and physical
Le Sauter
washing and trimming food

2. What is a strainer used for?
1/8' x 1/8' x 1-2'
gives it a toasty and nutty flavor
for staining pasta - vegetables - and so on
pan-broil

3. What is a beurre manie?
Le Sauter
parcook
Monsieur Boulanger
butter and flour uncooked

4. What should you do when filling a deep fryer (or) kettle with solid fat?
when cooled should be gelatinous - have body - good taste - good color
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Poissonier
mornay

5. What is the term for cooking submerged in fat?
food cost percentage
deep-fry
tsp
20-30 minutes

6. What is the cuisine for lighter - naturally flavored foods?
Le Pocher
sear
small animal bones
Nouvelle Cuisine

7. Who created nouvelle cuisine?
Fernand Point
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
measuring cups - measuring spoons - and ladles
papillotte

8. Cost of ingredients divided by number of portions is?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
sear
layout & design
portion cost

9. When doing mise en place What do you do 3rd?
Grillardin
glaze
washing and trimming food
Teaspoon - tablespoon - fluid ounce

10. What is the term for cooking by direct contact with steam?
steam
Executive Chef
remouillage
Garde manager

11. What type of ingredients should you avoid?
boiling
to the fill line
minimum-use ingredients
chasseur

12. What is mirepoix?
50% onions - 25% carrots - 25% celery
for staining pasta - vegetables - and so on
to dedge in flour
milk and white roux

13. When doing mise en place What do you do 2nd?
Set-up equipment
portion control
Le Sauter
Auguste Escoffier

14. What is the only cuisson with large amount of liquid for heat method?
when great clarity smoothness is required in a liquid
Grillardin
Le Pocher
1/8' x 1/8' x 1/8'

15. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
sugar and vinegar
Fernand Point
broth
the type of restaurant you operate

16. What does cooking flour do?
Le Griller
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
gives it a toasty and nutty flavor
deglaze

17. When doing mise en place What do you do 4th?
Pre-heat euipment
Chef de partie
boiling
4-6 minutes

18. What is the first technology for modern developments?
clay & metal vessels
Poissonier
minimum-use ingredients
equal parts cooked flour and fat

19. When managing time What is the 3th time waster?
weight - volume and count
poor communication
ibs. (or) #
meat

20. What are the limitations of using a recipe?
Bragade system
item arrangement
Biological - chemical - and physical
Assumes you have knowledge and that you understand terminology and you know how to measure.

21. How do you check the fat temperature of a deep fryer (or) kettle?
thermometer
roast
Le Braiser
funets (essence)

22. What is the term for cooking foods by surrounding them with hot - dry air?
1/2' x 1/2' x 1/8'
bake
instructional and standardized
weight

23. What is the term for cooking an item partially and very breifly in boiling water?
white stock
using all edible trim
Auguste Escoffier
blanch

24. Stocks are made with what five items?
bones - water - aromatics - mirepoix - acid
poor organization
funets (essence)
Aboyeur

25. What guards your hand?
Marie-Antoine Careme
tang
heel
mornay

26. What must be planned for your guest? (the people eating the food)
menu
descriptive language
a short broth used for a cooking liquid for fish or vegetables
Gather food

27. What is stock?
electric or digital scale - mechanical - triple beam
egg yolks and cream
bechemel - espangal - tomato sauce - holliandase - and veloute
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

28. What is a white wash?
volume
flour and water
Le Sauter
white stock and blond roux

29. When managing time What is the 4th time waster?
electric or digital scale - mechanical - triple beam
gelatin
poor organization
griddle

30. What are minimum-use ingredients?
Gather food
reduce
Poissonier
Are those that are used in one or two items on your menu

31. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
when great clarity smoothness is required in a liquid
remouillage
portion cost
Temperature danger zone

32. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
when cooled should be gelatinous - have body - good taste - good color
Le Sauter
Entremetier
Chef de partie

33. What is the liquid and thickening agent for bechemel?
rivets
1765
milk and white roux
variety

34. What is the term for cooking with radiant heat from above?
broil
minimum-use ingredients
Gather food
Saucier

35. What are the elements of a menu structure?
thermometer
Fernand Point
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
pan-fry

36. What are the three measuring conventions of a recipe?
milk and white roux
missing or inadequate tools
a list of dishes served or available to be served at a meal
weight - volume and count

37. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
for staining pasta - vegetables - and so on
Potentially hazardous foods
clay & metal vessels
white - brown - and fumet (or) essence

38. How full should the deep fryer (or) kettle be?
4-6 minutes
to the fill line
volume
Viruses - bacteria - parasites - and fungi

39. What are the three stages of roux?
Le Poeler & sous vide
pan-broil
white - blond - and brown
Le Pocher

40. What is the term for cooking in water or other liquid that is bubbling rapidly?
poor organization
variety
1765
boiling

41. Who invented grande cuisine?
Pre-heat euipment
Marie-Antoine Careme
Nouvelle Cuisine
Auguste Escoffier

42. What is the liquid and thickening agent for veloute?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
white stock and blond roux
count
straightens the blade of the knife

43. When doing mise en place What do you do 5th?
sous vide
tbsp
deep-fry
Cutting and garnishing

44. What is the term for browning the surface of a food quickly at a high temperature?
bernaise and choron
each - bunch - and dozen
1/8' x 1/8' x 1/8'
sear

45. What are the other thickening agents besides roux?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
adult bones
AP weight
Le Pocher

46. What is the blade made of?
smoke-roasting
portion cost
high carbon stainless steel
grill

47. How long do you cook blond roux for?
41-135 degrees
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
the type of restaurant you operate
4-6 minutes

48. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
poor staff training
Le Frire
Le Griller
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

49. What is the abbreviation for fluid ounce?
poor staff training
high percentage of cartilage and other connective tissue
thermometer
fl. oz.

50. What is a measurement of the space occupied by a liquid - solid - or gas?
375 degrees
volume
Chef de cuisine
clay & metal vessels