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 is the highest psition of all station chefs (or) chef de partie?
ibs. (or) #
poultry
high percentage of cartilage and other connective tissue
Saucier

2. What is the grill cook called?
Patissier
bernaise and choron
Grillardin
bones - water - aromatics - mirepoix - acid

3. What is a cycle menu?
heel
brown stock
change over a period
Assumes you have knowledge and that you understand terminology and you know how to measure.

4. What are the five mother sauces
portion cost
Auguste Escoffier
used to thicken meatloaf or stuffing
bechemel - espangal - tomato sauce - holliandase - and veloute

5. What is the most important/significant manu making principle?
to the fill line
menu
item arrangement
volume

6. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
Executive Chef
Biological - chemical - and physical
pan-broil
white stock

7. What is the term for cooking using heat conducted to food from water - liquid - or steam?
poor communication
weight
moist-heat cooking methods
Bragade system

8. What is a static menu?
1765
Fernand Point
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
same menu everyday

9. What is the term for cooking submerged in fat?
for washed or cooked vegetables - salad greens - pasta - and other foods
Garde manager
deep-fry
heel

10. What should suit the characteristics and style of the restaurant?
fry
1-3 minutes
instructional and standardized
layout & design

11. What are the types of menus?

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12. What is the term for cooking on an open grid over a heat source?
sear
sous vide
grill
pan-broil

13. Who was respondsable for simolifying classicl cuisine and the classical menu?
Auguste Escoffier
stew
Patissier
Teaspoon - tablespoon - fluid ounce

14. What is the two cuissons with humid heat?
375 degrees
cornstarch and cold water
bake
Le Poeler & sous vide

15. What is a steel used for?
straightens the blade of the knife
moist-heat cooking methods
creole
heel

16. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
1/8' x 1/8' x 1-2'
1/4' x 1/4' x 1/4'
simmer
Le Frire

17. What are the three types of food hazard?
meat or fish bones that are fresh or purchased exclusively for stock production
Le Poeler
Biological - chemical - and physical
Chef de cuisine

18. What should your foods appearance have?
braise
variety
weight - volume and count
handle

19. What is the term for cooking with dry heat in the presence of smoke?
weight
drain liquids through a relatively small opening
handle
smoke-roasting

20. What is the term for cooking on a flat - solid cooking surface?
poultry
3/4' x 3/4' x 3/4'
drain liquids through a relatively small opening
griddle

21. What is the cuisine for lighter - naturally flavored foods?
Grillardin
Nouvelle Cuisine
Auguste Escoffier
Le Poeler

22. What is the term for browning the surface of a food quickly at a high temperature?
Marie-Antoine Careme
parboil
Assumes you have knowledge and that you understand terminology and you know how to measure.
sear

23. What is the abbreviation for teaspoon?
tsp
Le Braiser
Grillardin
standardized recipes

24. What is the measurement of portions that ensure that the correct amount of an item is served?
Saucier
portion control
tbsp
Saucier

25. What is the term for cooking foods were heat is conducted without moisture?
remouillage
menu
dry-heat cooking methods
item arrangement

26. What is the weight after all inedible or nonservable parts are trimmed off?
1784-1833
1 Ib -. of mirepoix to 1 gallon of stock
EP weight
moist-heat cooking methods

27. What is a beurre manie?
Bragade system
butter and flour uncooked
stew
Auguste Escoffier

28. What is the small sauce for hollandaise?
bernaise and choron
blanch
white stock
glace

29. What do you need to capture the largest target audience?
variety
Le Frire
deep-fry
weight - volume and count

30. What is the term for cooking slowly in fat without browning - sometimes under a cover?
white - blond - and brown
instructional and standardized
sweat
regularly

31. What is the deminsion for medium dice?

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32. What is full half of quarter of the knife?
parboil
when great clarity smoothness is required in a liquid
tang
handle

33. What is the abbreviation for tablespoon?
Nouvelle Cuisine
Le Pocher
tbsp
Restaurer

34. What are minimum-use ingredients?
1765
Sous chef
Are those that are used in one or two items on your menu
papillotte

35. When managing time What is the 5th time waster?
smoke-roasting
bernaise and choron
missing or inadequate tools
Le Frire

36. What is the weight of an as purchased - before any trimming is done?
Aboyeur
remouillage
AP weight
brown stock

37. When managing time What is the 3th time waster?
simmer
poor communication
equal parts cooked flour and fat
sear

38. What is the deminsion for small dice?

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39. What is a colander used for?
fry
Cutting and garnishing
saute
for washed or cooked vegetables - salad greens - pasta - and other foods

40. What is the term for cooking partially by any method?
parcook
dry-heat cooking methods
Pre-heat euipment
Teaspoon - tablespoon - fluid ounce

41. What are the other thickening agents besides roux?
Nouvelle Cuisine
1/2' x 1/2' x 1/2'
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
used to thicken meatloaf or stuffing

42. What is in a bouquet garni?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
make sure the drain valve is shut
for washed or cooked vegetables - salad greens - pasta - and other foods
white stock and blond roux

43. What is menu accuracy?
be true to your menu desriptions
food cost percentage
Auguste Escoffier
1/4' x 1/4' x 2-2 1/2'

44. What is a chinois used for?
weight
white stock
when great clarity smoothness is required in a liquid
Le Poeler & sous vide

45. Never add salt to?
when great clarity smoothness is required in a liquid
using all edible trim
stock
Le Poeler

46. What is the deminsion for large dice?

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47. What is the term for station chef?
washing and trimming food
bernaise and choron
Rotisseur
Chef de partie

48. Food cost diveded by menu price is?
oz.
ounce - pound - gram - and kilogram
food cost percentage
allemande

49. What is the term for cooking by direct contact with steam?
Mise en place
steam
electric or digital scale - mechanical - triple beam
small animal bones

50. What is court boullian?
sugar and vinegar
pan-broil
a short broth used for a cooking liquid for fish or vegetables
layout & design