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 full half of quarter of the knife?
tang
poultry
Le Sauter
reduce

2. What is the abbreviation for pound?
tomatoes and reduction
ibs. (or) #
dry-heat cooking methods
pan-broil

3. What are the limitations of using a recipe?
Le Braiser
Biological - chemical - and physical
drain liquids through a relatively small opening
Assumes you have knowledge and that you understand terminology and you know how to measure.

4. What should you do before adding fat to an empty deep fryer (or) kettle?
make sure the drain valve is shut
broil
Are those that are used in one or two items on your menu
white stock and blond roux

5. What is a china cap used for?
be true to your menu desriptions
instructional and standardized
drain liquids through a relatively small opening
ounce - pound - gram - and kilogram

6. What is the blade made of?
remouillage
dry-heat cooking methods
Gather food
high carbon stainless steel

7. What is the term for cooking wrapped in paper to steam in it own moisture?
regularly
small animal bones
mornay
papillotte

8. What is the small sauce for tomato?
4-6 minutes
Electric/gas stoves allowed controlled temperatures
creole
Executive Chef

9. What is a colander used for?
Auguste Escoffier
missing or inadequate tools
for washed or cooked vegetables - salad greens - pasta - and other foods
pan-broil

10. What is in a bouquet garni?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
1/8' x 1/8' x 1-2'
Pre-heat euipment

11. What is the only cuisson to be a blanc and (or) a brun?
Le Braiser
20-30 minutes
1/4' x 1/4' x 2-2 1/2'
1/8' x 1/8' x 1/8'

12. When doing mise en place What do you do 1st?
Chef de partie
Gather food
allemande
food cost percentage

13. What is grande cuisine?
meals with dozens of courses
butter and flour uncooked
Le Poeler
tomatoes and reduction

14. What is the two cuissons with humid heat?
Le Poeler & sous vide
1/8' x 1/8' x 1/8'
produces different coarseness and fineness - used for pureeing foods
gelatin

15. What is the deminsion for batonnet?

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16. What kind of bones are used in a stock?
no choice
small animal bones
remouillage
high carbon stainless steel

17. What is fariner?
to dedge in flour
Cutting and garnishing
deep-fry
EP weight

18. What is the abbreviation for kilogram?
kg
cornstarch and cold water
Garde manager
white stock and blond roux

19. When doing mise en place What do you do 5th?
Cutting and garnishing
Potentially hazardous foods
Aboyeur
Chef de cuisine

20. What is the liquid and thickening agent for veloute?
Assumes you have knowledge and that you understand terminology and you know how to measure.
white stock and blond roux
broil
high percentage of cartilage and other connective tissue

21. What are the types of menus?

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22. What is the term for cooking covered in a small amount of fat?
creole
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
produces different coarseness and fineness - used for pureeing foods
braise

23. What is menu utilization
heel
using all edible trim
Assumes you have knowledge and that you understand terminology and you know how to measure.
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.

24. What is the classic cooking techniques used in french cuisine?
Les cuisson
food cost percentage
bechemel - espangal - tomato sauce - holliandase - and veloute
20-30 minutes

25. What is the expediter called; accepts orders from the server and gives them to the line?
bones - water - aromatics - mirepoix - acid
mornay
instructional recipes
Aboyeur

26. What is the weight of an as purchased - before any trimming is done?
food cost percentage
Biological - chemical - and physical
AP weight
Nouvelle Cuisine

27. When doing mise en place What do you do 3rd?
ounce - pound - gram - and kilogram
oz.
regularly
washing and trimming food

28. What is a white wash?
no clear priorities for tasks
blade - tang - handle - rivets - and heel
flour and water
stew

29. What are the three stages of roux?
1/4' x 1/4' x 1/4'
broil
clay & metal vessels
white - blond - and brown

30. Layout and design should reflect what about your resaurant?
the type of restaurant you operate
instructional recipes
everything sold and served individually
Cutting and garnishing

31. What is the offical name of the organization of the kitchen?
Le Griller
sous vide
bechemel - espangal - tomato sauce - holliandase - and veloute
Bragade system

32. What is the only cuisson with large amount of liquid for heat method?
Marie-Antoine Careme
make sure the drain valve is shut
blanch
Le Pocher

33. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
Le Braiser
Fernand Point
Le Sauter
blade - tang - handle - rivets - and heel

34. What is the deminsion for paysanne?

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35. What are the three measuring conventions of a recipe?
weight - volume and count
rivets
remouillage
kg

36. What is the term for cooking foods were heat is conducted without moisture?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
broil
adult bones
dry-heat cooking methods

37. What is the ratio of mirepoix to stock?
1 Ib -. of mirepoix to 1 gallon of stock
Marie-Antoine Careme
broil
Gather food

38. What are the three scales used for weight?
egg yolks and cream
electric or digital scale - mechanical - triple beam
Potentially hazardous foods
handle

39. What is the term for simmering or broiling until the quantity of liquid is decreased?
layout & design
375 degrees
small animal bones
reduce

40. What is the liquid and thickening agent for bechemel?
small animal bones
milk and white roux
menu
Le Braiser

41. What do you need to capture the largest target audience?
Entremetier
parcook
variety
white stock and blond roux

42. Who created nouvelle cuisine?
Fernand Point
gelatin
food cost percentage
simmer

43. What is the abbreviation for teaspoon?
tsp
tomatoes and reduction
menu
variety

44. Never add salt to?
to dedge in flour
1765
stock
Teaspoon - tablespoon - fluid ounce

45. Who reorganized the kitchen?
Auguste Escoffier
high percentage of cartilage and other connective tissue
Potentially hazardous foods
ibs. (or) #

46. What is menu accuracy?
be true to your menu desriptions
Recipe
gelatin
Poissonier

47. What is the term for cooking foods by surrounding them with hot - dry air?
Gather food
oz.
white stock and blond roux
bake

48. How do you get good flavor and body from a stock?
1/4' x 1/4' x 1/4'
moist-heat cooking methods
ounce - pound - gram - and kilogram
meat or fish bones that are fresh or purchased exclusively for stock production

49. What is the grill cook called?
Grillardin
Le Braiser
white stock
poor organization

50. Who opened the first restaurant?
adult bones
drain liquids through a relatively small opening
Le Sauter
Monsieur Boulanger