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. Why is a recipe necessary?

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2. When managing time What is the 4th time waster?
Chef de partie
measuring cups - measuring spoons - and ladles
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
poor organization

3. When doing mise en place What do you do 1st?
Le Poeler
Gather food
gelatin
missing or inadequate tools

4. When doing mise en place What do you do 3rd?
Fernand Point
weight - volume and count
simmer
washing and trimming food

5. What is in a bouquet garni?
deglaze
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Viruses - bacteria - parasites - and fungi
Executive Chef

6. When you are in a large operation with several kitchens Who is in charge of each kitchen?
butter and egg yolks
Chef de cuisine
Le Poeler
rivets

7. What is the abbreviation for fluid ounce?
fl. oz.
set thermostat at 250 degrees until fat has melted enough to cover the heating element
volume
Gather food

8. What are the limitations of using a recipe?
the type of restaurant you operate
white stock
41-135 degrees
Assumes you have knowledge and that you understand terminology and you know how to measure.

9. What are the 3 types of stock?
white - brown - and fumet (or) essence
sear
kg
1-3 minutes

10. What is the grill cook called?
Grillardin
chasseur
food cost percentage
using all edible trim

11. What is the term for cooking with dry heat in the presence of smoke?
AP weight
produces different coarseness and fineness - used for pureeing foods
clay & metal vessels
smoke-roasting

12. What is a liaison?
egg yolks and cream
papillotte
tsp
descriptive language

13. What is the term for swirling a liquid in a saute pan?
1765
fry
saute
deglaze

14. 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?
the type of restaurant you operate
white stock and blond roux
kg
Le Poeler

15. What is the term for cooking with radiant heat from above?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Potentially hazardous foods
broil
a short broth used for a cooking liquid for fish or vegetables

16. What is a prix fixe menu?
no choice
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Cutting and garnishing
be true to your menu desriptions

17. What are the three scales used for weight?
sear
rivets
kg
electric or digital scale - mechanical - triple beam

18. What are the three measuring conventions of a recipe?
boiling
Recipe
pan-fry
weight - volume and count

19. What is the second new technology for modern developments?
Le Sauter
Restaurer
Electric/gas stoves allowed controlled temperatures
375 degrees

20. What is a sieve used for?
for sifting flour and other dry ingredients
steam
standardized recipes
1/2' x 1/2' x 1/2'

21. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
for washed or cooked vegetables - salad greens - pasta - and other foods
descriptive language
deglaze
remouillage

22. What is the Temperature danger zone (T.D.Z.)?
Auguste Escoffier
41-135 degrees
pan-broil
descriptive language

23. What is used to measure weight?
ounce - pound - gram - and kilogram
Le Frire
Le Poeler
20-30 minutes

24. What is the deminsion for small dice?

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25. What are the other thickening agents besides roux?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Monsieur Boulanger
simmer
aromatic vegetables - herbs - acid - and water

26. What should you do before adding fat to an empty deep fryer (or) kettle?
make sure the drain valve is shut
Recipe
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Biological - chemical - and physical

27. What is the term for cooking an item partially and very breifly in boiling water?
blanch
Executive Chef
a short broth used for a cooking liquid for fish or vegetables
food cost percentage

28. Who invented grande cuisine?
Fernand Point
menu
1784-1833
Marie-Antoine Careme

29. What is a white wash?
egg yolks and cream
flour and water
for sifting flour and other dry ingredients
blanch

30. What is a roux?
tang
equal parts cooked flour and fat
for sifting flour and other dry ingredients
blade - tang - handle - rivets - and heel

31. When doing mise en place What do you do 5th?
Executive Chef
deglaze
Cutting and garnishing
papillotte

32. When managing time What is the 5th time waster?
missing or inadequate tools
heel
1784-1833
standardized recipes

33. What is the term for cooking partially by any method?
parcook
stew
parboil
Chef de partie

34. What is the standard pre-heating temperature?
layout & design
sugar and vinegar
poor organization
375 degrees

35. What is the only cuisson to be a blanc and (or) a brun?
griddle
rivets
Le Braiser
reduce

36. What is the abbreviation for teaspoon?
Le Pocher
tsp
Chef de cuisine
steam

37. Who was respondsable for simolifying classicl cuisine and the classical menu?
aromatic vegetables - herbs - acid - and water
Auguste Escoffier
washing and trimming food
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing

38. What is the first technology for modern developments?
clay & metal vessels
gelatin
the type of restaurant you operate
weight - volume and count

39. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
sear
allemande
1/2' x 1/2' x 1/2'
white stock

40. What is the term for cooking on an open grid over a heat source?
grill
AP weight
sugar and vinegar
variety

41. What is the abbreviation for ounce?
Saucier
Le Poeler
Le Poeler & sous vide
oz.

42. What is the small sauce for behemel?
mornay
reduce
butter and egg yolks
when great clarity smoothness is required in a liquid

43. What is the ratio of mirepoix to stock?
same menu everyday
1 Ib -. of mirepoix to 1 gallon of stock
Le Braiser
fl. oz.

44. What is glace de volaille?
Auguste Escoffier
food cost percentage
parcook
poultry

45. What is court boullian?
thermometer
Le Pocher
cornstarch and cold water
a short broth used for a cooking liquid for fish or vegetables

46. What is the small sauce for tomato?
creole
Le Griller
deglaze
sous vide

47. What is the term for cooking in hot fat?
weight - volume and count
1/4' x 1/4' x 1/4'
fry
papillotte

48. What should you do when filling a deep fryer (or) kettle with solid fat?
poach
Fernand Point
Poissonier
set thermostat at 250 degrees until fat has melted enough to cover the heating element

49. What is a beurre manie?
Temperature danger zone
regularly
weight
butter and flour uncooked

50. What is the offical name of the organization of the kitchen?
375 degrees
Are those that are used in one or two items on your menu
white stock and blond roux
Bragade system