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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. What holds the knife together - made of steel?
menu
boiling
allemande
rivets

2. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
missing or inadequate tools
drain liquids through a relatively small opening
broth
1765

3. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
handle
1784-1833
standardized recipes
chasseur

4. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
Patissier
Auguste Escoffier
Potentially hazardous foods
1/8' x 1/8' x 1-2'

5. What are the 3 types of stock?
Les cuisson
chasseur
stew
white - brown - and fumet (or) essence

6. What is the most important/significant manu making principle?
item arrangement
Le Braiser
volume
gelatin

7. What is a prix fixe menu?
1765
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
meals with dozens of courses
no choice

8. When doing mise en place What do you do 3rd?
Le Frire
washing and trimming food
no choice
1 Ib -. of mirepoix to 1 gallon of stock

9. What is the term for everything in it's place?
instructional recipes
aromatic vegetables - herbs - acid - and water
Mise en place
Pre-heat euipment

10. What is in a sachet?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
tang
Auguste Escoffier
sweat

11. What is the small sauce for veloute?
allemande
change over a period
simmer
Poissonier

12. What is the term for cooking in water or other liquid that is bubbling rapidly?
boiling
using all edible trim
egg yolks and cream
a short broth used for a cooking liquid for fish or vegetables

13. What is in a court bouillon?
Recipe
parcook
aromatic vegetables - herbs - acid - and water
20-30 minutes

14. What is the only cuisson with large amount of liquid for heat method?
Le Pocher
thermometer
Patissier
poor organization

15. What is a measurement of the space occupied by a liquid - solid - or gas?
moist-heat cooking methods
volume
3/4' x 3/4' x 3/4'
Auguste Escoffier

16. What is the only cuisson to be a blanc?
Le Pocher
Chef de partie
count
white - blond - and brown

17. When doing mise en place What do you do 5th?
Cutting and garnishing
no choice
Bragade system
1/8' x 1/8' x 2-2 1/2'

18. What is the abbreviation for fluid ounce?
broth
Chef de partie
food cost percentage
fl. oz.

19. What is the term for cooking on an open grid over a heat source?
grill
glaze
for staining pasta - vegetables - and so on
a short broth used for a cooking liquid for fish or vegetables

20. What is fariner?
Saucier
Set-up equipment
to dedge in flour
minimum-use ingredients

21. What is the weight after all inedible or nonservable parts are trimmed off?
Pre-heat euipment
white stock
EP weight
broth

22. What is the offical name of the organization of the kitchen?
Saucier
Bragade system
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
same menu everyday

23. Who was responsible for the uniforms worn in the kitchen?
deglaze
poor communication
Chef de cuisine
Auguste Escoffier

24. What are the three scales used for weight?
each - bunch - and dozen
tang
electric or digital scale - mechanical - triple beam
poach

25. When was the first restaurant opened?
Chef de cuisine
for washed or cooked vegetables - salad greens - pasta - and other foods
1765
pan-fry

26. What is the abbreviation for kilogram?
Fernand Point
kg
egg yolks and cream
1/4' x 1/4' x 1/4'

27. What are the limitations of using a recipe?
1/2' x 1/2' x 1/8'
milk and white roux
Assumes you have knowledge and that you understand terminology and you know how to measure.
brown stock and brown roux

28. What is used to measure weight?
poach
ounce - pound - gram - and kilogram
Temperature danger zone
Saucier

29. What is table d'hote?
variety
a short broth used for a cooking liquid for fish or vegetables
1/2' x 1/2' x 1/2'
food prepared at the table

30. What is the expediter called; accepts orders from the server and gives them to the line?
tomatoes and reduction
count
volume
Aboyeur

31. What is the gastric basic mehtod?
sugar and vinegar
Le Poeler & sous vide
drain liquids through a relatively small opening
for washed or cooked vegetables - salad greens - pasta - and other foods

32. What is the ratio of mirepoix to stock?
Monsieur Boulanger
1 Ib -. of mirepoix to 1 gallon of stock
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
1784-1833

33. What is the liquid and thickening agent for bechemel?
reduce
egg yolks and cream
Le Frire
milk and white roux

34. What is the small sauce for tomato?
tbsp
a short broth used for a cooking liquid for fish or vegetables
creole
pan-fry

35. Food cost diveded by menu price is?
ibs. (or) #
for washed or cooked vegetables - salad greens - pasta - and other foods
food cost percentage
butter and egg yolks

36. What should you do before adding fat to an empty deep fryer (or) kettle?
fl. oz.
make sure the drain valve is shut
griddle
tbsp

37. What is the term for cooking with radiant heat from above?
broil
small portions of several items
Mise en place
saute

38. What is the abbreviation for grams?
g
bernaise and choron
to the fill line
Le Pocher

39. What is the liquid and thickening agent for holliandaise sauce?
tbsp
sweat
butter and egg yolks
50% onions - 25% carrots - 25% celery

40. What is the term for cooking gently in liquid that is hot but not actually bubbling?
portion cost
item arrangement
poach
Fernand Point

41. What should you do when filling a deep fryer (or) kettle with solid fat?
Sous chef
set thermostat at 250 degrees until fat has melted enough to cover the heating element
fl. oz.
Electric/gas stoves allowed controlled temperatures

42. What is the term for giving a shine to the surface of a food?
glaze
Chef de partie
Le Pocher
fl. oz.

43. What is full half of quarter of the knife?
tang
fry
when cooled should be gelatinous - have body - good taste - good color
3/4' x 3/4' x 3/4'

44. Cost of ingredients divided by number of portions is?
bechemel - espangal - tomato sauce - holliandase - and veloute
small portions of several items
portion cost
g

45. 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.
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
deep-fry
tbsp

46. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
Le Braiser
Poissonier
handle
regularly

47. What are minimum-use ingredients?
be true to your menu desriptions
everything sold and served individually
Les cuisson
Are those that are used in one or two items on your menu

48. What is the weight of an as purchased - before any trimming is done?
AP weight
gives it a toasty and nutty flavor
griddle
Saucier

49. What is the term for simmering or broiling until the quantity of liquid is decreased?
1765
portion cost
reduce
20-30 minutes

50. What are the types of menus?

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