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 grande cuisine?
pan-fry
meals with dozens of courses
Nouvelle Cuisine
instructional recipes

2. What kind of bones are used in a stock?
high percentage of cartilage and other connective tissue
small animal bones
Saucier
Le Pocher

3. What is the deminsion for medium dice?

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4. What is the two cuissons with humid heat?
small portions of several items
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
broil
Le Poeler & sous vide

5. What guards your hand?
cornstarch and cold water
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
Patissier
heel

6. What do you hold the knife with? ( made of rosewood - plastic - etc.)
brown stock
Saucier
handle
Le Pocher

7. What is the abbreviation for kilogram?
Le Pocher
pan-broil
kg
Aboyeur

8. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
Entremetier
Recipe
AP weight
minimum-use ingredients

9. When managing time What is the 3th time waster?
steam
change over a period
poor communication
griddle

10. What should you use in your menu to describe food items that will entice the guest to buy it?
Aboyeur
Auguste Escoffier
missing or inadequate tools
descriptive language

11. What is the term for cooking on a flat - solid cooking surface?
griddle
tbsp
remouillage
heel

12. What is the deminsion for allumet?

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13. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
small portions of several items
remouillage
allemande
3/4' x 3/4' x 3/4'

14. What is a sieve used for?
for sifting flour and other dry ingredients
deglaze
simmer
high percentage of cartilage and other connective tissue

15. What is the term for cooking slowly in fat without browning - sometimes under a cover?
375 degrees
chasseur
sweat
adult bones

16. What is the cuisson for vacuum packed cooking?
Viruses - bacteria - parasites - and fungi
1/8' x 1/8' x 1-2'
sous vide
Set-up equipment

17. What is a slurry?
butter and egg yolks
cornstarch and cold water
20-30 minutes
simmer

18. What is the term for a person in charge of a particular area of production?
Chef de partie
50% onions - 25% carrots - 25% celery
blanch
reduce

19. When managing time What is the 2nd time waster?
Mise en place
when cooled should be gelatinous - have body - good taste - good color
poor staff training
1765

20. What should suit the characteristics and style of the restaurant?
Chef de partie
Poissonier
layout & design
1765

21. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
ibs. (or) #
Le Griller
roast
poor communication

22. What is a measurement of the space occupied by a liquid - solid - or gas?
high carbon stainless steel
volume
bake
white - blond - and brown

23. What type of ingredients should you avoid?
white - brown - and fumet (or) essence
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
1/4' x 1/4' x 1/4'
minimum-use ingredients

24. What is a tasting menu?
small portions of several items
brown stock and brown roux
pan-broil
Cutting and garnishing

25. What does cooking flour do?
gives it a toasty and nutty flavor
remouillage
Viruses - bacteria - parasites - and fungi
minimum-use ingredients

26. What is glace de poisson?
descriptive language
electric or digital scale - mechanical - triple beam
blade - tang - handle - rivets - and heel
fish

27. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
AP weight
when great clarity smoothness is required in a liquid
Garde manager
Nouvelle Cuisine

28. What is the fish cook called?
Poissonier
Chef de partie
parcook
Potentially hazardous foods

29. What is menu utilization
the type of restaurant you operate
using all edible trim
when great clarity smoothness is required in a liquid
sweat

30. When doing mise en place What do you do 3rd?
washing and trimming food
Viruses - bacteria - parasites - and fungi
Assumes you have knowledge and that you understand terminology and you know how to measure.
Saucier

31. What is the term for simmering or braising in a small amount of liquid?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
small portions of several items
variety
stew

32. What is the term for swirling a liquid in a saute pan?
steam
deglaze
Are those that are used in one or two items on your menu
1-3 minutes

33. What is a white wash?
straightens the blade of the knife
flour and water
Chef de partie
smoke-roasting

34. What is the term for everything in it's place?
Mise en place
fl. oz.
missing or inadequate tools
1/8' x 1/8' x 2-2 1/2'

35. What is the term for browning the surface of a food quickly at a high temperature?
Garde manager
cornstarch and cold water
sweat
sear

36. What is the term for cooking submerged in fat?
Auguste Escoffier
pan-fry
deep-fry
4-6 minutes

37. What is the term for cooking foods by surrounding them with hot - dry air?
bernaise and choron
1/2' x 1/2' x 1/8'
bake
deep-fry

38. What is fariner?
poor organization
to dedge in flour
milk and white roux
poultry

39. What is the only cuisson to be a blanc and (or) a brun?
375 degrees
adult bones
Le Braiser
3/4' x 3/4' x 3/4'

40. What holds the knife together - made of steel?
rivets
variety
sous vide
1/2' x 1/2' x 1/8'

41. What is the most important/significant manu making principle?
variety
1/8' x 1/8' x 1-2'
blanch
item arrangement

42. What is the term for cooking with radiant heat from above?
white stock and blond roux
broil
when cooled should be gelatinous - have body - good taste - good color
remouillage

43. What is the term for cooking uncovered in pan of moderate amount of fat?
pan-fry
bake
be true to your menu desriptions
Saucier

44. What is the cuisine for lighter - naturally flavored foods?
boiling
instructional and standardized
Nouvelle Cuisine
variety

45. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
Cutting and garnishing
Le Frire
straightens the blade of the knife
Chef de partie

46. What is the small sauce for behemel?
Saucier
Chef de partie
mornay
deglaze

47. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
parcook
Viruses - bacteria - parasites - and fungi
white stock
Les cuisson

48. What are the 3 types of stock?
Cutting and garnishing
milk and white roux
white - brown - and fumet (or) essence
1/4' x 1/4' x 1/4'

49. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
Le Pocher
weight - volume and count
drain liquids through a relatively small opening
Mise en place

50. What is a menu?
glaze
volume
poultry
a list of dishes served or available to be served at a meal