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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. How long do you cook brown roux for?
Cutting and garnishing
bake
20-30 minutes
parboil

2. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
for washed or cooked vegetables - salad greens - pasta - and other foods
food cost percentage
chasseur
Le Frire

3. What is the only cuisson to be a blanc and (or) a brun?
Cutting and garnishing
Le Braiser
griddle
small animal bones

4. What is a liaison?
1/8' x 1/8' x 1/8'
egg yolks and cream
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Poissonier

5. What is used to measure weight?
blanch
layout & design
ounce - pound - gram - and kilogram
tsp

6. What is made from bones?
gelatin
for staining pasta - vegetables - and so on
aromatic vegetables - herbs - acid - and water
20-30 minutes

7. What do you need to capture the largest target audience?
roast
variety
washing and trimming food
stew

8. When managing time What is the 2nd time waster?
mornay
Marie-Antoine Careme
adult bones
poor staff training

9. What must be planned for your guest? (the people eating the food)
the type of restaurant you operate
Gather food
1/4' x 1/4' x 1/4'
menu

10. What is glace de poisson?
Rotisseur
gelatin
fish
Chef de partie

11. What is the liquid and thickening agent for espagnole?
portion control
brown stock and brown roux
equal parts cooked flour and fat
milk and white roux

12. Who was responsible for the uniforms worn in the kitchen?
minimum-use ingredients
Gather food
Auguste Escoffier
Saucier

13. What holds the knife together - made of steel?
Marie-Antoine Careme
rivets
handle
meat

14. What is the gastric basic mehtod?
pan-fry
bechemel - espangal - tomato sauce - holliandase - and veloute
Le Pocher
sugar and vinegar

15. What is the deminsion for paysanne?

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16. What is the abbreviation for ounce?
handle
brown stock
drain liquids through a relatively small opening
oz.

17. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
pan-fry
1-3 minutes
Fernand Point
remouillage

18. Why is a recipe necessary?

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19. What is the grill cook called?
change over a period
AP weight
Grillardin
Potentially hazardous foods

20. What is the term for cooking gently in liquid that is hot but not actually bubbling?
poach
weight - volume and count
high percentage of cartilage and other connective tissue
Temperature danger zone

21. What is the term for browning the surface of a food quickly at a high temperature?
Grillardin
Le Sauter
kg
sear

22. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
heel
white - blond - and brown
Fernand Point
Le Pocher

23. What is the term for cooking wrapped in paper to steam in it own moisture?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
egg yolks and cream
straightens the blade of the knife
papillotte

24. What is a cycle menu?
minimum-use ingredients
reduce
change over a period
Temperature danger zone

25. What is the term for cooking using heat conducted to food from water - liquid - or steam?
Le Pocher
moist-heat cooking methods
1/2' x 1/2' x 1/2'
for washed or cooked vegetables - salad greens - pasta - and other foods

26. What is a strainer used for?
Les cuisson
for staining pasta - vegetables - and so on
brown stock and brown roux
fry

27. What is glace de viande?
meat
brown stock
descriptive language
blanch

28. Who is incharge of the kitchen?
Executive Chef
Static - cycle - a la carte - table d'hote - prix fixe - tasting
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
food prepared at the table

29. What are the other thickening agents besides roux?
braise
gelatin
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
adult bones

30. What is the weight of an as purchased - before any trimming is done?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
papillotte
Auguste Escoffier
AP weight

31. What is the abbreviation for kilogram?
gives it a toasty and nutty flavor
food cost percentage
41-135 degrees
kg

32. Stocks are made with what five items?
allemande
bones - water - aromatics - mirepoix - acid
brown stock and brown roux
weight - volume and count

33. What is the term for cooking in hot fat?
fry
Recipe
regularly
to the fill line

34. What is a white wash?
food cost percentage
to dedge in flour
butter and egg yolks
flour and water

35. What is the term for cooking by direct contact with steam?
AP weight
braise
steam
simmer

36. Layout and design should reflect what about your resaurant?
the type of restaurant you operate
braise
gives it a toasty and nutty flavor
1-3 minutes

37. What is the abbreviation for teaspoon?
for washed or cooked vegetables - salad greens - pasta - and other foods
Electric/gas stoves allowed controlled temperatures
tsp
cornstarch and cold water

38. What is the term for cooking slowly in fat without browning - sometimes under a cover?
sweat
variety
poor communication
1/2' x 1/2' x 1/8'

39. What are the three scales used for weight?
g
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Viruses - bacteria - parasites - and fungi
electric or digital scale - mechanical - triple beam

40. Never add salt to?
glaze
Bragade system
Chef de partie
stock

41. What does T.D.Z. mean?
Temperature danger zone
Saucier
stock
Le Poeler

42. What are the 3 types of stock?
milk and white roux
parcook
Aboyeur
white - brown - and fumet (or) essence

43. What is the deminsion for allumet?

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44. What is the abbreviation for grams?
bake
allemande
everything sold and served individually
g

45. What are the four disease causing organisms?
rivets
Viruses - bacteria - parasites - and fungi
Mise en place
set thermostat at 250 degrees until fat has melted enough to cover the heating element

46. What is the highest psition of all station chefs (or) chef de partie?
Are those that are used in one or two items on your menu
Saucier
Restaurer
ibs. (or) #

47. What is the small sauce for espagnole?
white - blond - and brown
chasseur
poach
Le Frire

48. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
reduce
Chef de partie
white stock
when great clarity smoothness is required in a liquid

49. What is the most important/significant manu making principle?
item arrangement
Pre-heat euipment
papillotte
blanch

50. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
equal parts cooked flour and fat
Saucier
Le Pocher
flour and water