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Test your basic knowledge |
Cooking Basics
Start Test
Study First
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 it called when you add liquid to the bottom of a pan to release the fond?
1/4' x 1/4' x 2-2 1/2'
Saucier
poor staff training
deglaze
2. What is in a sachet?
Le Pocher
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
instructional and standardized
when great clarity smoothness is required in a liquid
3. What is a menu?
papillotte
poor communication
a list of dishes served or available to be served at a meal
moist-heat cooking methods
4. What is the liquid and thickening agent for bechemel?
Les cuisson
make sure the drain valve is shut
milk and white roux
Poissonier
5. What is the two cuissons with humid heat?
1/2' x 1/2' x 1/8'
Le Poeler & sous vide
pan-broil
1/4' x 1/4' x 2-2 1/2'
6. What is a static menu?
ibs. (or) #
same menu everyday
griddle
poor communication
7. Who is incharge of the kitchen?
Executive Chef
each - bunch - and dozen
rivets
aromatic vegetables - herbs - acid - and water
8. What is a prix fixe menu?
meat or fish bones that are fresh or purchased exclusively for stock production
no choice
bechemel - espangal - tomato sauce - holliandase - and veloute
layout & design
9. What is the abbreviation for tablespoon?
Le Braiser
weight
tbsp
stock
10. What are the five knife components?
blade - tang - handle - rivets - and heel
Bragade system
white - brown - and fumet (or) essence
Le Griller
11. Who was respondsable for simolifying classicl cuisine and the classical menu?
parcook
instructional and standardized
Auguste Escoffier
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
12. What is the deminsion for batonnet?
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13. What is the term for cooking covered in a small amount of fat?
braise
minimum-use ingredients
rivets
Set-up equipment
14. What should your foods appearance have?
variety
roast
Marie-Antoine Careme
fl. oz.
15. What is a food mill used for?
Le Pocher
produces different coarseness and fineness - used for pureeing foods
Le Frire
1/8' x 1/8' x 1/8'
16. What is the term for browning the surface of a food quickly at a high temperature?
the type of restaurant you operate
a short broth used for a cooking liquid for fish or vegetables
sear
same menu everyday
17. What is the Temperature danger zone (T.D.Z.)?
3/4' x 3/4' x 3/4'
41-135 degrees
for staining pasta - vegetables - and so on
everything sold and served individually
18. What is a sieve used for?
poach
1/2' x 1/2' x 1/2'
for sifting flour and other dry ingredients
Aboyeur
19. What is the cuisson for the sub of saute; special roast - has to be done in the oven - covered. some aromatics garniture will be added near the end of cooking time?
griddle
Saucier
ibs. (or) #
Le Poeler
20. What is the term for cooking foods were heat is conducted without moisture?
egg yolks and cream
Le Sauter
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
dry-heat cooking methods
21. What is the abbreviation for teaspoon?
broil
Le Pocher
handle
tsp
22. What is glace de poisson?
fish
variety
braise
high carbon stainless steel
23. What is the pastry chef called; prapares pastries and desserts?
1765
41-135 degrees
Patissier
blade - tang - handle - rivets - and heel
24. What is mirepoix?
Recipe
50% onions - 25% carrots - 25% celery
set thermostat at 250 degrees until fat has melted enough to cover the heating element
clay & metal vessels
25. What is menu accuracy?
be true to your menu desriptions
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Le Pocher
Nouvelle Cuisine
26. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
Le Sauter
Viruses - bacteria - parasites - and fungi
weight - volume and count
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
27. What is the deminsion for large dice?
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28. How full should the deep fryer (or) kettle be?
to the fill line
Mise en place
1 Ib -. of mirepoix to 1 gallon of stock
heel
29. What is fariner?
to dedge in flour
Patissier
stock
Biological - chemical - and physical
30. What is full half of quarter of the knife?
Recipe
tang
white - brown - and fumet (or) essence
Chef de partie
31. What is the fish cook called?
electric or digital scale - mechanical - triple beam
Poissonier
Bragade system
Auguste Escoffier
32. What should you do before adding fat to an empty deep fryer (or) kettle?
make sure the drain valve is shut
Le Poeler
Le Sauter
smoke-roasting
33. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
bechemel - espangal - tomato sauce - holliandase - and veloute
pan-broil
1/2' x 1/2' x 1/2'
funets (essence)
34. What is used to measure weight?
sear
meals with dozens of courses
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
ounce - pound - gram - and kilogram
35. What is a roux?
bones - water - aromatics - mirepoix - acid
equal parts cooked flour and fat
20-30 minutes
moist-heat cooking methods
36. What is a steel used for?
1/4' x 1/4' x 1/4'
deglaze
straightens the blade of the knife
Sous chef
37. What should you do when filling a deep fryer (or) kettle with solid fat?
adult bones
volume
set thermostat at 250 degrees until fat has melted enough to cover the heating element
tomatoes and reduction
38. What is the liquid and thickening agent for holliandaise sauce?
the type of restaurant you operate
high percentage of cartilage and other connective tissue
Saucier
butter and egg yolks
39. What are the three stages of roux?
white - blond - and brown
using all edible trim
food prepared at the table
butter and flour uncooked
40. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
Poissonier
when cooled should be gelatinous - have body - good taste - good color
Potentially hazardous foods
Chef de partie
41. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
1/2' x 1/2' x 1/8'
375 degrees
menu
42. What is a A la carte menu?
Le Pocher
everything sold and served individually
same menu everyday
sous vide
43. What is the term for cooking gently in liquid that is hot but not actually bubbling?
poach
meat
chasseur
aromatic vegetables - herbs - acid - and water
44. What is the cuisson for vacuum packed cooking?
to dedge in flour
Set-up equipment
variety
sous vide
45. What is the term for simmering or broiling until the quantity of liquid is decreased?
white - brown - and fumet (or) essence
Patissier
Saucier
reduce
46. What is made from bones?
gelatin
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
butter and egg yolks
stock
47. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
broth
meals with dozens of courses
Le Braiser
Le Poeler & sous vide
48. When doing mise en place What do you do 3rd?
Les cuisson
count
washing and trimming food
1765
49. What must be planned for your guest? (the people eating the food)
menu
Le Griller
AP weight
Rotisseur
50. What is the roast cook called; prepares roasted and braised meats and there gravies?
Rotisseur
saute
fry
rivets