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 glace de viande?
Le Braiser
Biological - chemical - and physical
sugar and vinegar
meat

2. What is the weight of an as purchased - before any trimming is done?
Bragade system
AP weight
Marie-Antoine Careme
steam

3. What is a written record of the ingredients and preparation steps needed to make a particular dish?
same menu everyday
Recipe
variety
using all edible trim

4. What is a measurement of the space occupied by a liquid - solid - or gas?
the type of restaurant you operate
meals with dozens of courses
fry
volume

5. How do you get good flavor and body from a stock?
fl. oz.
3/4' x 3/4' x 3/4'
meat or fish bones that are fresh or purchased exclusively for stock production
parcook

6. What is a cycle menu?
for staining pasta - vegetables - and so on
butter and egg yolks
change over a period
deep-fry

7. What is the only cuissonwith small amount of liquid for heat method?
cornstarch and cold water
instructional recipes
menu
Le Braiser

8. What is court boullian?
a short broth used for a cooking liquid for fish or vegetables
no clear priorities for tasks
bake
count

9. How do you judge the quality of stocks?
stew
when cooled should be gelatinous - have body - good taste - good color
glaze
papillotte

10. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
reduce
Le Sauter
washing and trimming food
menu

11. What is the term for browning the surface of a food quickly at a high temperature?
flour and water
papillotte
sear
1/2' x 1/2' x 1/2'

12. What is the term for cooking with radiant heat from above?
heel
broil
each - bunch - and dozen
4-6 minutes

13. What is the term for everything in it's place?
Monsieur Boulanger
flour and water
butter and egg yolks
Mise en place

14. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
Grillardin
when cooled should be gelatinous - have body - good taste - good color
menu
Chef de partie

15. What is the small sauce for veloute?
allemande
Set-up equipment
Grillardin
same menu everyday

16. What is the pastry chef called; prapares pastries and desserts?
steam
descriptive language
Rotisseur
Patissier

17. What is the term for swirling a liquid in a saute pan?
Rotisseur
deglaze
Auguste Escoffier
washing and trimming food

18. What are the two types of recipes?
instructional and standardized
Le Braiser
saute
Potentially hazardous foods

19. What is the term for cooking foods by surrounding them with hot - dry air?
bechemel - espangal - tomato sauce - holliandase - and veloute
moist-heat cooking methods
bake
poor organization

20. What is a liaison?
egg yolks and cream
variety
ounce - pound - gram - and kilogram
EP weight

21. What is the deminsion for small dice?

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22. What is a tasting menu?
no choice
papillotte
small portions of several items
pan-fry

23. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
white stock
descriptive language
Le Poeler & sous vide
electric or digital scale - mechanical - triple beam

24. When you are in a large operation with several kitchens Who is in charge of each kitchen?
Le Poeler & sous vide
fish
Chef de cuisine
meat

25. What is the term for cooking in water or other liquid that is bubbling rapidly?
volume
boiling
Executive Chef
sear

26. What are the four disease causing organisms?
Viruses - bacteria - parasites - and fungi
Le Braiser
no clear priorities for tasks
Assumes you have knowledge and that you understand terminology and you know how to measure.

27. What is the liquid and thickening agent for holliandaise sauce?
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
Temperature danger zone
butter and egg yolks
straightens the blade of the knife

28. What are the three measuring conventions of a recipe?
1/8' x 1/8' x 2-2 1/2'
roast
weight - volume and count
Le Pocher

29. Who is incharge of production and assistant to the executive chef or chef de cuisine?
Sous chef
instructional recipes
Fernand Point
funets (essence)

30. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
broth
simmer
Gather food
allemande

31. What is the term for cooking on an open grid over a heat source?
Auguste Escoffier
boiling
grill
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing

32. What is the abbreviation for teaspoon?
1/4' x 1/4' x 1/4'
stew
heel
tsp

33. What is made from bones?
poor staff training
gelatin
saute
Entremetier

34. What is the cuisson for vacuum packed cooking?
minimum-use ingredients
sous vide
Recipe
Fernand Point

35. What are minimum-use ingredients?
broth
high percentage of cartilage and other connective tissue
Are those that are used in one or two items on your menu
a list of dishes served or available to be served at a meal

36. What are the three types of food hazard?
Biological - chemical - and physical
regularly
Chef de partie
Le Griller

37. What a bread crums used for?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
change over a period
used to thicken meatloaf or stuffing
portion cost

38. What is stock?
Rotisseur
funets (essence)
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
pan-broil

39. What must be planned for your guest? (the people eating the food)
menu
minimum-use ingredients
grill
creole

40. Why use young animal bones for stock?
Saucier
1/8' x 1/8' x 2-2 1/2'
high percentage of cartilage and other connective tissue
when great clarity smoothness is required in a liquid

41. What is the only cuisson to be a blanc and (or) a brun?
make sure the drain valve is shut
Le Braiser
weight
high percentage of cartilage and other connective tissue

42. What is in a sachet?
high carbon stainless steel
bechemel - espangal - tomato sauce - holliandase - and veloute
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
menu

43. What are the three stages of roux?
brown stock
EP weight
Fernand Point
white - blond - and brown

44. What is a beurre manie?
375 degrees
steam
Le Braiser
butter and flour uncooked

45. What recipe teaches basic cooking techinques?
EP weight
a list of dishes served or available to be served at a meal
instructional recipes
clay & metal vessels

46. What are the five knife components?
Fernand Point
blade - tang - handle - rivets - and heel
g
1/2' x 1/2' x 1/8'

47. Never add salt to?
for sifting flour and other dry ingredients
stock
Executive Chef
fish

48. What is a measurement of the mass or heavimess of a solidliquid or gas?
weight
broil
Rotisseur
oz.

49. When doing mise en place What do you do 4th?
brown stock and brown roux
griddle
creole
Pre-heat euipment

50. What should you use in your menu to describe food items that will entice the guest to buy it?
descriptive language
bones - water - aromatics - mirepoix - acid
Viruses - bacteria - parasites - and fungi
sear