Cooking Basics

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 was respondsable for simolifying classicl cuisine and the classical menu?
mornay
Auguste Escoffier
when great clarity smoothness is required in a liquid
Le Griller


2. What is made from bones?
gelatin
parcook
Chef de cuisine
blanch


3. What is the liquid and thickening agent for bechemel?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
milk and white roux
deglaze
Electric/gas stoves allowed controlled temperatures


4. What is the gastric basic mehtod?
aromatic vegetables - herbs - acid - and water
washing and trimming food
sugar and vinegar
to the fill line


5. What is the weight of an as purchased - before any trimming is done?
a list of dishes served or available to be served at a meal
the type of restaurant you operate
AP weight
poor organization


6. What is a A la carte menu?
tang
handle
everything sold and served individually
1/4' x 1/4' x 1/4'


7. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
sous vide
sugar and vinegar
regularly
glace


8. What is the measurement of portions that ensure that the correct amount of an item is served?
remouillage
saute
Le Braiser
portion control


9. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Le Frire
1/4' x 1/4' x 1/4'
straightens the blade of the knife


10. What is the term for simmering or braising in a small amount of liquid?
1 Ib -. of mirepoix to 1 gallon of stock
egg yolks and cream
Saucier
stew


11. What is the deminsion for julienne?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


12. Why is a recipe necessary?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


13. When managing time What is the 4th time waster?
sear
brown stock
chasseur
poor organization


14. What is a measurement of the space occupied by a liquid - solid - or gas?
Aboyeur
3/4' x 3/4' x 3/4'
small animal bones
volume


15. What is in a sachet?
brown stock
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Entremetier
moist-heat cooking methods


16. What are the 3 types of stock?
Saucier
broil
Are those that are used in one or two items on your menu
white - brown - and fumet (or) essence


17. What are the two types of recipes?
instructional and standardized
moist-heat cooking methods
Fernand Point
descriptive language


18. What is the deminsion for batonnet?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


19. What is a food mill used for?
small animal bones
Bragade system
used to thicken meatloaf or stuffing
produces different coarseness and fineness - used for pureeing foods


20. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
375 degrees
Le Sauter
Le Frire
brown stock and brown roux


21. What is a sieve used for?
bechemel - espangal - tomato sauce - holliandase - and veloute
standardized recipes
cornstarch and cold water
for sifting flour and other dry ingredients


22. When doing mise en place What do you do 4th?
Pre-heat euipment
drain liquids through a relatively small opening
simmer
fish


23. What is a chinois used for?
when great clarity smoothness is required in a liquid
Marie-Antoine Careme
variety
high percentage of cartilage and other connective tissue


24. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
broth
instructional recipes
blanch
menu


25. What should you do before adding fat to an empty deep fryer (or) kettle?
washing and trimming food
grill
make sure the drain valve is shut
drain liquids through a relatively small opening


26. What are the other thickening agents besides roux?
Fernand Point
Temperature danger zone
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Grillardin


27. What is the term for cooking gently in liquid that is hot but not actually bubbling?
bechemel - espangal - tomato sauce - holliandase - and veloute
poach
Gather food
Pre-heat euipment


28. What is grande cuisine?
poor communication
fry
meals with dozens of courses
1/2' x 1/2' x 1/8'


29. What type of ingredients should you avoid?
minimum-use ingredients
meat or fish bones that are fresh or purchased exclusively for stock production
white - brown - and fumet (or) essence
Teaspoon - tablespoon - fluid ounce


30. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
brown stock
white - blond - and brown
AP weight
menu


31. What is the abbreviation for teaspoon?
tsp
fry
electric or digital scale - mechanical - triple beam
a list of dishes served or available to be served at a meal


32. What is the expediter called; accepts orders from the server and gives them to the line?
variety
gelatin
everything sold and served individually
Aboyeur


33. Who is incharge of production and assistant to the executive chef or chef de cuisine?
Sous chef
Saucier
weight
remouillage


34. What is the term for cooking on a flat - solid cooking surface?
smoke-roasting
variety
handle
griddle


35. 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
butter and egg yolks
mornay
Mise en place


36. What is the term for cooking partially in a boiling or simmering liquid?
used to thicken meatloaf or stuffing
1/8' x 1/8' x 1/8'
parboil
electric or digital scale - mechanical - triple beam


37. What is the deminsion for medium dice?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


38. What should you do when filling a deep fryer (or) kettle with solid fat?
Le Braiser
set thermostat at 250 degrees until fat has melted enough to cover the heating element
gives it a toasty and nutty flavor
Poissonier


39. What is the liquid and thickening agent for espagnole?
the type of restaurant you operate
high percentage of cartilage and other connective tissue
brown stock and brown roux
Pre-heat euipment


40. What is the term for cooking with dry heat in the presence of smoke?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
smoke-roasting
Biological - chemical - and physical
weight


41. What is the two cuissons with humid heat?
layout & design
Le Poeler & sous vide
Electric/gas stoves allowed controlled temperatures
tomatoes and reduction


42. What is a prix fixe menu?
to dedge in flour
no choice
change over a period
layout & design


43. What is the deminsion for large dice?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


44. What are the four disease causing organisms?
1/8' x 1/8' x 1/8'
allemande
Viruses - bacteria - parasites - and fungi
simmer


45. What is the term for cooking uncovered in a skillet or saute pan without fat?
pan-broil
item arrangement
41-135 degrees
stock


46. What is fariner?
dry-heat cooking methods
Le Pocher
bernaise and choron
to dedge in flour


47. What is the term for cooking an item partially and very breifly in boiling water?
Le Pocher
Chef de partie
blanch
gelatin


48. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
Viruses - bacteria - parasites - and fungi
Saucier
portion control
funets (essence)


49. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
dry-heat cooking methods
Fernand Point
standardized recipes
equal parts cooked flour and fat


50. What is the only cuisson with large amount of liquid for heat method?
small animal bones
Le Pocher
volume
Grillardin