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 five mother sauces
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
for washed or cooked vegetables - salad greens - pasta - and other foods
Set-up equipment
bechemel - espangal - tomato sauce - holliandase - and veloute

2. What is the term for cooking in hot fat?
stew
fry
Le Frire
descriptive language

3. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
oz.
Saucier
measuring cups - measuring spoons - and ladles
fry

4. Why is a recipe necessary?

5. What is the term for cooking on a flat - solid cooking surface?
griddle
missing or inadequate tools
1/8' x 1/8' x 1/8'
papillotte

6. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
Le Sauter
white - blond - and brown
papillotte
Le Braiser

7. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
meat
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Nouvelle Cuisine
brown stock

8. Food cost diveded by menu price is?
each - bunch - and dozen
1765
food cost percentage
a list of dishes served or available to be served at a meal

9. What is the deminsion for small dice?

10. What is the term for browning the surface of a food quickly at a high temperature?
tang
high percentage of cartilage and other connective tissue
sear
steam

11. Who created nouvelle cuisine?
tomatoes and reduction
for washed or cooked vegetables - salad greens - pasta - and other foods
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Fernand Point

12. What is the standard pre-heating temperature?
saute
41-135 degrees
375 degrees
Chef de partie

13. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
griddle
change over a period
white stock
everything sold and served individually

14. How full should the deep fryer (or) kettle be?
menu
white - brown - and fumet (or) essence
to the fill line
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing

15. What should your foods appearance have?
variety
missing or inadequate tools
standardized recipes
washing and trimming food

16. What is a white wash?
1/8' x 1/8' x 1/8'
EP weight
bake
flour and water

17. What is the term for station chef?
funets (essence)
tsp
Chef de partie
Monsieur Boulanger

18. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
Le Pocher
produces different coarseness and fineness - used for pureeing foods
broth
the type of restaurant you operate

19. What are the elements of a menu structure?
Auguste Escoffier
Cutting and garnishing
Marie-Antoine Careme
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

20. What are the three scales used for weight?
thermometer
Auguste Escoffier
electric or digital scale - mechanical - triple beam
1-3 minutes

21. What are the limitations of using a recipe?
high carbon stainless steel
broth
count
Assumes you have knowledge and that you understand terminology and you know how to measure.

22. What is a roux?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Recipe
make sure the drain valve is shut
equal parts cooked flour and fat

23. What is the roast cook called; prepares roasted and braised meats and there gravies?
Le Pocher
Rotisseur
smoke-roasting
Entremetier

24. What is the term for cooking partially by any method?
grill
Aboyeur
parcook
broil

25. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
white stock
high carbon stainless steel
white stock and blond roux
roast

26. What are the 3 types of stock?
white - brown - and fumet (or) essence
Le Frire
make sure the drain valve is shut
Fernand Point

27. What is used to measure weight?
Saucier
ounce - pound - gram - and kilogram
1 Ib -. of mirepoix to 1 gallon of stock
weight

28. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
smoke-roasting
Electric/gas stoves allowed controlled temperatures
Garde manager
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.

29. What is glace de volaille?
heel
poultry
Assumes you have knowledge and that you understand terminology and you know how to measure.
Static - cycle - a la carte - table d'hote - prix fixe - tasting

30. What is a reduction by 90-95%?
glace
washing and trimming food
griddle
allemande

31. How long do you cook white roux for?
1-3 minutes
missing or inadequate tools
Chef de partie
glaze

32. What is the abbreviation for ounce?
1/2' x 1/2' x 1/8'
braise
oz.
same menu everyday

33. Layout and design should reflect what about your resaurant?
the type of restaurant you operate
weight
Le Poeler & sous vide
when cooled should be gelatinous - have body - good taste - good color

34. What are the other thickening agents besides roux?
4-6 minutes
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
food cost percentage
chasseur

35. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
high percentage of cartilage and other connective tissue
Le Griller
sugar and vinegar
Pre-heat euipment

36. What are the three terms for count measurement?
clay & metal vessels
each - bunch - and dozen
41-135 degrees
funets (essence)

37. What is a chinois used for?
when great clarity smoothness is required in a liquid
AP weight
portion cost
oz.

38. How long do you cook brown roux for?
20-30 minutes
fl. oz.
Bragade system
g

39. What is table d'hote?
1/2' x 1/2' x 1/2'
for sifting flour and other dry ingredients
food prepared at the table
small animal bones

40. What is a measurement of the mass or heavimess of a solidliquid or gas?
equal parts cooked flour and fat
fish
weight
Are those that are used in one or two items on your menu

41. What is the small sauce for hollandaise?
item arrangement
Mise en place
Le Braiser
bernaise and choron

42. What is the term for cooking by direct contact with steam?
375 degrees
layout & design
steam
EP weight

43. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
Le Braiser
Viruses - bacteria - parasites - and fungi
Potentially hazardous foods
butter and egg yolks

44. What is in a bouquet garni?
boiling
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
clay & metal vessels
Patissier

45. Who is incharge of production and assistant to the executive chef or chef de cuisine?
Sous chef
ounce - pound - gram - and kilogram
regularly
no choice

46. What is the term for swirling a liquid in a saute pan?
no clear priorities for tasks
glace
Poissonier
deglaze

47. What is the only cuisson with large amount of liquid for heat method?
volume
when great clarity smoothness is required in a liquid
Le Pocher
Rotisseur

48. Never add salt to?
Chef de cuisine
stock
fry
instructional recipes

49. What is the small sauce for espagnole?
chasseur
portion control
4-6 minutes
be true to your menu desriptions

50. What is the term for simmering or braising in a small amount of liquid?
missing or inadequate tools
stew
grill
washing and trimming food