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 are the types of menus?

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2. What does T.D.Z. mean?
Pre-heat euipment
Temperature danger zone
Le Braiser
Fernand Point

3. What is a A la carte menu?
1/8' x 1/8' x 1/8'
41-135 degrees
everything sold and served individually
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

4. Who created nouvelle cuisine?
variety
meals with dozens of courses
Fernand Point
straightens the blade of the knife

5. What are the elements of a menu structure?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
when cooled should be gelatinous - have body - good taste - good color
parcook
tomatoes and reduction

6. What recipe teaches basic cooking techinques?
variety
layout & design
instructional recipes
braise

7. What is a slurry?
Fernand Point
cornstarch and cold water
Le Braiser
meat

8. What is the gastric basic mehtod?
Saucier
for sifting flour and other dry ingredients
41-135 degrees
sugar and vinegar

9. What is menu accuracy?
poultry
Biological - chemical - and physical
tsp
be true to your menu desriptions

10. When doing mise en place What do you do 4th?
chasseur
Pre-heat euipment
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
layout & design

11. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
used to thicken meatloaf or stuffing
funets (essence)
parboil
volume

12. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
make sure the drain valve is shut
food cost percentage
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
white stock

13. What is the roast cook called; prepares roasted and braised meats and there gravies?
gives it a toasty and nutty flavor
Rotisseur
to the fill line
1/4' x 1/4' x 1/4'

14. What is the term for cooking foods were heat is conducted without moisture?
no choice
be true to your menu desriptions
dry-heat cooking methods
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.

15. What are the limitations of using a recipe?
Assumes you have knowledge and that you understand terminology and you know how to measure.
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
portion cost
white stock and blond roux

16. What is the abbreviation for fluid ounce?
fl. oz.
saute
Aboyeur
meat

17. What is the term for cooking uncovered in pan of moderate amount of fat?
pan-fry
equal parts cooked flour and fat
white - blond - and brown
Bragade system

18. What is the term for simmering or braising in a small amount of liquid?
AP weight
fry
everything sold and served individually
stew

19. How do you check the fat temperature of a deep fryer (or) kettle?
tomatoes and reduction
Le Griller
Sous chef
thermometer

20. What is the only cuisson to be a blanc?
tang
Le Pocher
brown stock
meat

21. What is the liquid and thickening agent for holliandaise sauce?
butter and egg yolks
Teaspoon - tablespoon - fluid ounce
steam
white stock

22. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
1784-1833
poor communication
Saucier
standardized recipes

23. What is a measurement of whole items as one would purchase them?
count
aromatic vegetables - herbs - acid - and water
equal parts cooked flour and fat
portion control

24. What is the birth and death dates of Careme?
1765
variety
blade - tang - handle - rivets - and heel
1784-1833

25. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
minimum-use ingredients
broth
Patissier
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

26. When doing mise en place What do you do 3rd?
Grillardin
washing and trimming food
Poissonier
Chef de partie

27. What does cooking flour do?
Le Pocher
chasseur
pan-broil
gives it a toasty and nutty flavor

28. Who opened the first restaurant?
Monsieur Boulanger
deglaze
set thermostat at 250 degrees until fat has melted enough to cover the heating element
3/4' x 3/4' x 3/4'

29. What kind of bones are in a broth?
adult bones
flour and water
1/2' x 1/2' x 1/2'
deglaze

30. What is a sieve used for?
blade - tang - handle - rivets - and heel
for sifting flour and other dry ingredients
remouillage
4-6 minutes

31. What is the term for cooking foods by surrounding them with hot - dry air?
Gather food
to dedge in flour
weight - volume and count
bake

32. What kind of bones are used in a stock?
small animal bones
instructional recipes
Fernand Point
1/4' x 1/4' x 1/4'

33. When managing time What is the 5th time waster?
missing or inadequate tools
EP weight
Garde manager
dry-heat cooking methods

34. Who is incharge of the kitchen?
g
to dedge in flour
Executive Chef
broil

35. What is glace de volaille?
1/8' x 1/8' x 2-2 1/2'
papillotte
poultry
when cooled should be gelatinous - have body - good taste - good color

36. What are the two types of recipes?
instructional and standardized
adult bones
braise
steam

37. What is the small sauce for behemel?
Auguste Escoffier
moist-heat cooking methods
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
mornay

38. Never add salt to?
Auguste Escoffier
Le Pocher
bake
stock

39. When doing mise en place What do you do 2nd?
poor communication
poultry
Set-up equipment
using all edible trim

40. 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
deglaze
Cutting and garnishing
Electric/gas stoves allowed controlled temperatures

41. What is a beurre manie?
allemande
butter and egg yolks
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
butter and flour uncooked

42. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
remouillage
item arrangement
1/4' x 1/4' x 2-2 1/2'
Restaurer

43. What is court boullian?
Fernand Point
Sous chef
using all edible trim
a short broth used for a cooking liquid for fish or vegetables

44. What is used to measure weight?
ounce - pound - gram - and kilogram
fish
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Fernand Point

45. What is the term for cooking submerged in fat?
dry-heat cooking methods
Chef de cuisine
1784-1833
deep-fry

46. What is the deminsion for brunoise?

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47. What is it called when you add liquid to the bottom of a pan to release the fond?
Le Braiser
no clear priorities for tasks
deep-fry
deglaze

48. What type of ingredients should you avoid?
minimum-use ingredients
Restaurer
change over a period
same menu everyday

49. What is the fish cook called?
pan-broil
Chef de partie
item arrangement
Poissonier

50. When managing time What is the 4th time waster?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Le Pocher
Le Braiser
poor organization