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 a chinois used for?
reduce
when great clarity smoothness is required in a liquid
instructional and standardized
poor staff training

2. When managing time What is the 2nd time waster?
funets (essence)
stock
Le Griller
poor staff training

3. Why use young animal bones for stock?
1/4' x 1/4' x 2-2 1/2'
white stock
high percentage of cartilage and other connective tissue
milk and white roux

4. What is the first technology for modern developments?
clay & metal vessels
Le Poeler & sous vide
3/4' x 3/4' x 3/4'
broth

5. What is it called when you add liquid to the bottom of a pan to release the fond?
deglaze
Les cuisson
1765
brown stock

6. What does cooking flour do?
steam
gives it a toasty and nutty flavor
butter and flour uncooked
small portions of several items

7. What is the highest psition of all station chefs (or) chef de partie?
Saucier
1/8' x 1/8' x 1-2'
Entremetier
small portions of several items

8. What is grande cuisine?
meals with dozens of courses
ounce - pound - gram - and kilogram
pan-fry
layout & design

9. What is the most important/significant manu making principle?
stock
item arrangement
for washed or cooked vegetables - salad greens - pasta - and other foods
sous vide

10. What is the only cuisson to be a blanc and (or) a brun?
Le Braiser
funets (essence)
1/8' x 1/8' x 1-2'
EP weight

11. What is the deminsion for small dice?

12. What is the term for browning the surface of a food quickly at a high temperature?
sear
1/8' x 1/8' x 2-2 1/2'
Temperature danger zone
Marie-Antoine Careme

13. What is the deminsion for paysanne?

14. What should you do when filling a deep fryer (or) kettle with solid fat?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
AP weight
creole
a list of dishes served or available to be served at a meal

15. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
dry-heat cooking methods
roast
Chef de cuisine
steam

16. What is the term for cooking covered in a small amount of fat?
regularly
variety
braise
saute

17. What is the term for swirling a liquid in a saute pan?
deglaze
variety
boiling
steam

18. What is the birth and death dates of Careme?
1/2' x 1/2' x 1/8'
braise
1784-1833
moist-heat cooking methods

19. What is the term for simmering or braising in a small amount of liquid?
Le Poeler
g
volume
stew

20. What are the five knife components?
moist-heat cooking methods
blade - tang - handle - rivets - and heel
volume
1784-1833

21. What is the term for a person in charge of a particular area of production?
Mise en place
for sifting flour and other dry ingredients
Chef de partie
deep-fry

22. What is the abbreviation for ounce?
Fernand Point
oz.
grill
make sure the drain valve is shut

23. What is the term for cooking an item partially and very breifly in boiling water?
g
sear
blanch
poach

24. How long do you cook brown roux for?
griddle
20-30 minutes
reduce
count

25. What is the fish cook called?
blade - tang - handle - rivets - and heel
parboil
Poissonier
set thermostat at 250 degrees until fat has melted enough to cover the heating element

26. What is in a bouquet garni?
menu
variety
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Pre-heat euipment

27. What is the weight after all inedible or nonservable parts are trimmed off?
white stock
EP weight
white stock and blond roux
Biological - chemical - and physical

28. What is the Temperature danger zone (T.D.Z.)?
bechemel - espangal - tomato sauce - holliandase - and veloute
41-135 degrees
Aboyeur
brown stock and brown roux

29. What is fariner?
regularly
to dedge in flour
variety
for sifting flour and other dry ingredients

30. How long do you cook white roux for?
1-3 minutes
poor organization
small portions of several items
1/2' x 1/2' x 1/8'

31. What is a colander used for?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
1/8' x 1/8' x 1/8'
bones - water - aromatics - mirepoix - acid
for washed or cooked vegetables - salad greens - pasta - and other foods

32. What is a sieve used for?
Le Poeler
for sifting flour and other dry ingredients
poultry
oz.

33. What is the term for giving a shine to the surface of a food?
1784-1833
glaze
sugar and vinegar
sear

34. What is a white wash?
remouillage
g
flour and water
dry-heat cooking methods

35. What is a roux?
meat or fish bones that are fresh or purchased exclusively for stock production
equal parts cooked flour and fat
parboil
when great clarity smoothness is required in a liquid

36. What is the deminsion for brunoise?

37. What is in a court bouillon?
aromatic vegetables - herbs - acid - and water
Sous chef
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
variety

38. What is the term for cooking on a flat - solid cooking surface?
griddle
instructional recipes
bechemel - espangal - tomato sauce - holliandase - and veloute
butter and egg yolks

39. What is glace de volaille?
regularly
Restaurer
everything sold and served individually
poultry

40. What is the deminsion for large dice?

41. What is the small sauce for behemel?
Le Pocher
small animal bones
mornay
Rotisseur

42. What is the grill cook called?
Grillardin
butter and flour uncooked
variety
Nouvelle Cuisine

43. What is the liquid and thickening agent for espagnole?
for washed or cooked vegetables - salad greens - pasta - and other foods
Set-up equipment
Monsieur Boulanger
brown stock and brown roux

44. How do you get good flavor and body from a stock?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
meat or fish bones that are fresh or purchased exclusively for stock production
braise
make sure the drain valve is shut

45. What is the liquid and thickening agent for tomato sauce?
tomatoes and reduction
Le Braiser
adult bones
no clear priorities for tasks

46. What is a strainer used for?
stock
41-135 degrees
for staining pasta - vegetables - and so on
adult bones

47. Who is incharge of production and assistant to the executive chef or chef de cuisine?
Le Poeler & sous vide
Sous chef
Monsieur Boulanger
1/2' x 1/2' x 1/2'

48. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
funets (essence)
no clear priorities for tasks
Executive Chef
Aboyeur

49. What is the term for simmering or broiling until the quantity of liquid is decreased?
reduce
kg
volume
portion cost

50. What is a china cap used for?
oz.
steam
set thermostat at 250 degrees until fat has melted enough to cover the heating element
drain liquids through a relatively small opening