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. Who invented grande cuisine?
Marie-Antoine Careme
item arrangement
allemande
brown stock and brown roux

2. What is the deminsion for medium dice?

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3. What is the pastry chef called; prapares pastries and desserts?
bernaise and choron
Auguste Escoffier
Patissier
Recipe

4. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
Le Frire
tang
glaze
brown stock and brown roux

5. What is the term for cooking uncovered in pan of moderate amount of fat?
meals with dozens of courses
Le Sauter
brown stock
pan-fry

6. What is the fish cook called?
Poissonier
meals with dozens of courses
Patissier
brown stock and brown roux

7. What is the grill cook called?
no choice
parboil
Grillardin
Auguste Escoffier

8. What is grande cuisine?
meals with dozens of courses
be true to your menu desriptions
funets (essence)
change over a period

9. What is a slurry?
measuring cups - measuring spoons - and ladles
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
cornstarch and cold water
deglaze

10. What is a written record of the ingredients and preparation steps needed to make a particular dish?
Recipe
Chef de partie
heel
poultry

11. What is a steel used for?
Set-up equipment
blanch
straightens the blade of the knife
simmer

12. What is a liaison?
egg yolks and cream
poor communication
Le Griller
tbsp

13. What holds the knife together - made of steel?
rivets
same menu everyday
stock
Poissonier

14. What is the liquid and thickening agent for veloute?
white stock and blond roux
volume
Mise en place
variety

15. What does T.D.Z. mean?
everything sold and served individually
Teaspoon - tablespoon - fluid ounce
papillotte
Temperature danger zone

16. What are the three measuring conventions of a recipe?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
braise
weight - volume and count
glaze

17. What is a strainer used for?
Temperature danger zone
Cutting and garnishing
creole
for staining pasta - vegetables - and so on

18. What is glace de poisson?
fish
Saucier
tomatoes and reduction
Le Pocher

19. What is the only cuisson with large amount of liquid for heat method?
poach
Le Pocher
portion control
Le Griller

20. What should suit the characteristics and style of the restaurant?
fish
aromatic vegetables - herbs - acid - and water
standardized recipes
layout & design

21. What is the small sauce for tomato?
375 degrees
chasseur
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
creole

22. What is the term for cooking slowly in fat without browning - sometimes under a cover?
Set-up equipment
sweat
reduce
Static - cycle - a la carte - table d'hote - prix fixe - tasting

23. What is the second new technology for modern developments?
instructional recipes
poor organization
smoke-roasting
Electric/gas stoves allowed controlled temperatures

24. Why use young animal bones for stock?
high percentage of cartilage and other connective tissue
1/8' x 1/8' x 1/8'
Potentially hazardous foods
brown stock and brown roux

25. What is the term for giving a shine to the surface of a food?
glaze
straightens the blade of the knife
broil
Teaspoon - tablespoon - fluid ounce

26. What is the term for cooking foods were heat is conducted without moisture?
make sure the drain valve is shut
poach
dry-heat cooking methods
sous vide

27. What should your foods appearance have?
variety
deglaze
Le Poeler
instructional and standardized

28. What is the small sauce for behemel?
brown stock and brown roux
mornay
dry-heat cooking methods
Fernand Point

29. What is a reduction by 90-95%?
Temperature danger zone
glace
1/8' x 1/8' x 1/8'
same menu everyday

30. What is fariner?
drain liquids through a relatively small opening
to dedge in flour
Biological - chemical - and physical
Cutting and garnishing

31. What is the expediter called; accepts orders from the server and gives them to the line?
1-3 minutes
oz.
Aboyeur
no choice

32. Who was responsible for the uniforms worn in the kitchen?
using all edible trim
Rotisseur
Potentially hazardous foods
Auguste Escoffier

33. What is a chinois used for?
Executive Chef
white - blond - and brown
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
when great clarity smoothness is required in a liquid

34. What is the term for cooking with dry heat in the presence of smoke?
Auguste Escoffier
smoke-roasting
Nouvelle Cuisine
Marie-Antoine Careme

35. What is the deminsion for large dice?

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36. What is the only cuisson to be a blanc?
1-3 minutes
Chef de partie
Le Pocher
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

37. Who was respondsable for simolifying classicl cuisine and the classical menu?
Auguste Escoffier
boiling
volume
blade - tang - handle - rivets - and heel

38. How long do you cook brown roux for?
Le Frire
item arrangement
20-30 minutes
Le Poeler

39. What are minimum-use ingredients?
high carbon stainless steel
Are those that are used in one or two items on your menu
Le Poeler
ibs. (or) #

40. When managing time What is the 2nd time waster?
poor staff training
Aboyeur
cornstarch and cold water
steam

41. What is the roast cook called; prepares roasted and braised meats and there gravies?
Rotisseur
broth
bones - water - aromatics - mirepoix - acid
poor communication

42. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
1/8' x 1/8' x 1/8'
Sous chef
regularly
drain liquids through a relatively small opening

43. How do you get good flavor and body from a stock?
for sifting flour and other dry ingredients
meat or fish bones that are fresh or purchased exclusively for stock production
Le Poeler & sous vide
change over a period

44. Who is incharge of the kitchen?
Executive Chef
no clear priorities for tasks
papillotte
Les cuisson

45. What is a measurement of the mass or heavimess of a solidliquid or gas?
weight
chasseur
tsp
Assumes you have knowledge and that you understand terminology and you know how to measure.

46. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
Le Braiser
kg
Le Poeler & sous vide
Le Griller

47. What is a menu?
small portions of several items
a list of dishes served or available to be served at a meal
same menu everyday
used to thicken meatloaf or stuffing

48. What is the term for cooking an item partially and very breifly in boiling water?
1784-1833
portion control
clay & metal vessels
blanch

49. What is a static menu?
same menu everyday
oz.
item arrangement
poor staff training

50. What is a cycle menu?
smoke-roasting
the type of restaurant you operate
small portions of several items
change over a period