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 elements of a menu structure?
Entremetier
Viruses - bacteria - parasites - and fungi
broth
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

2. What is used to measure weight?
thermometer
descriptive language
ounce - pound - gram - and kilogram
regularly

3. What is a liaison?
layout & design
change over a period
egg yolks and cream
same menu everyday

4. What are the other thickening agents besides roux?
glaze
Fernand Point
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
deglaze

5. What a bread crums used for?
the type of restaurant you operate
aromatic vegetables - herbs - acid - and water
used to thicken meatloaf or stuffing
handle

6. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
brown stock and brown roux
layout & design
fl. oz.
Garde manager

7. What is the only cuissonwith small amount of liquid for heat method?
Le Braiser
to the fill line
bake
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.

8. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
brown stock
glace
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
electric or digital scale - mechanical - triple beam

9. What are the five mother sauces
bones - water - aromatics - mirepoix - acid
stew
bechemel - espangal - tomato sauce - holliandase - and veloute
small animal bones

10. What is a strainer used for?
for staining pasta - vegetables - and so on
menu
poach
count

11. What is the small sauce for tomato?
Sous chef
electric or digital scale - mechanical - triple beam
creole
Le Frire

12. When you are in a large operation with several kitchens Who is in charge of each kitchen?
Chef de cuisine
egg yolks and cream
Le Pocher
Le Frire

13. What do you need to capture the largest target audience?
Biological - chemical - and physical
simmer
variety
bake

14. How do you check the fat temperature of a deep fryer (or) kettle?
thermometer
glaze
missing or inadequate tools
smoke-roasting

15. What is menu accuracy?
flour and water
measuring cups - measuring spoons - and ladles
for sifting flour and other dry ingredients
be true to your menu desriptions

16. What is a roux?
equal parts cooked flour and fat
standardized recipes
poultry
variety

17. What is court boullian?
Marie-Antoine Careme
steam
high carbon stainless steel
a short broth used for a cooking liquid for fish or vegetables

18. What is the liquid and thickening agent for bechemel?
Auguste Escoffier
no choice
1/2' x 1/2' x 1/2'
milk and white roux

19. What is glace de poisson?
fish
sugar and vinegar
1/2' x 1/2' x 1/2'
be true to your menu desriptions

20. What is glace de viande?
meat
change over a period
no clear priorities for tasks
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing

21. What are the three scales used for weight?
Are those that are used in one or two items on your menu
electric or digital scale - mechanical - triple beam
Nouvelle Cuisine
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

22. Who is incharge of production and assistant to the executive chef or chef de cuisine?
food prepared at the table
broth
Sous chef
clay & metal vessels

23. What is the term for cooking submerged in fat?
each - bunch - and dozen
g
deep-fry
Gather food

24. What is the term for cooking on a flat - solid cooking surface?
1-3 minutes
griddle
boiling
meat or fish bones that are fresh or purchased exclusively for stock production

25. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
layout & design
menu
white stock
a list of dishes served or available to be served at a meal

26. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
simmer
regularly
tbsp
standardized recipes

27. What is the cuisine for lighter - naturally flavored foods?
Nouvelle Cuisine
standardized recipes
Rotisseur
allemande

28. How full should the deep fryer (or) kettle be?
Saucier
instructional and standardized
parcook
to the fill line

29. What is the pastry chef called; prapares pastries and desserts?
Potentially hazardous foods
Le Sauter
Patissier
Pre-heat euipment

30. What is the french term for restaurant? (to restore)
tang
Restaurer
Le Pocher
bones - water - aromatics - mirepoix - acid

31. What type of ingredients should you avoid?
Marie-Antoine Careme
bernaise and choron
minimum-use ingredients
tomatoes and reduction

32. What is the term for a person in charge of a particular area of production?
sous vide
Saucier
Chef de partie
to dedge in flour

33. What is the liquid and thickening agent for veloute?
50% onions - 25% carrots - 25% celery
white stock and blond roux
1/4' x 1/4' x 1/4'
chasseur

34. What is the term for everything in it's place?
Le Poeler
minimum-use ingredients
smoke-roasting
Mise en place

35. When doing mise en place What do you do 1st?
poor staff training
for staining pasta - vegetables - and so on
Gather food
tang

36. What is the most important/significant manu making principle?
to dedge in flour
4-6 minutes
1/8' x 1/8' x 1-2'
item arrangement

37. What is the small sauce for behemel?
creole
mornay
1-3 minutes
small portions of several items

38. What is a tasting menu?
small portions of several items
used to thicken meatloaf or stuffing
Le Pocher
bernaise and choron

39. What is the abbreviation for grams?
g
volume
Restaurer
menu

40. What are the four disease causing organisms?
portion cost
Viruses - bacteria - parasites - and fungi
Recipe
EP weight

41. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
Entremetier
each - bunch - and dozen
dry-heat cooking methods
Nouvelle Cuisine

42. What is the liquid and thickening agent for holliandaise sauce?
Monsieur Boulanger
butter and egg yolks
blade - tang - handle - rivets - and heel
layout & design

43. What is glace de volaille?
Le Braiser
Poissonier
poultry
Recipe

44. What is the abbreviation for ounce?
pan-broil
change over a period
oz.
descriptive language

45. When managing time What is the 3th time waster?
poor communication
4-6 minutes
Le Sauter
meals with dozens of courses

46. How long do you cook blond roux for?
Chef de cuisine
4-6 minutes
3/4' x 3/4' x 3/4'
sous vide

47. What is the only cuisson with large amount of liquid for heat method?
Le Pocher
Electric/gas stoves allowed controlled temperatures
Fernand Point
smoke-roasting

48. What is the second new technology for modern developments?
brown stock
Electric/gas stoves allowed controlled temperatures
small portions of several items
1765

49. What is the measurement of portions that ensure that the correct amount of an item is served?
white - blond - and brown
portion control
broth
using all edible trim

50. What is the term for cooking partially by any method?
boiling
make sure the drain valve is shut
parcook
variety