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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 grande cuisine?
meat or fish bones that are fresh or purchased exclusively for stock production
brown stock and brown roux
Le Pocher
meals with dozens of courses

2. What does cooking flour do?
grill
bechemel - espangal - tomato sauce - holliandase - and veloute
gives it a toasty and nutty flavor
1765

3. Who reorganized the kitchen?
Auguste Escoffier
variety
Poissonier
Potentially hazardous foods

4. What is a china cap used for?
parboil
drain liquids through a relatively small opening
portion cost
thermometer

5. What is in a sachet?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
adult bones
drain liquids through a relatively small opening
volume

6. What is a measurement of the space occupied by a liquid - solid - or gas?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
volume
small animal bones
3/4' x 3/4' x 3/4'

7. What is the liquid and thickening agent for espagnole?
meat
allemande
reduce
brown stock and brown roux

8. What is the deminsion for batonnet?

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9. What are the four disease causing organisms?
Chef de partie
Viruses - bacteria - parasites - and fungi
meat
Le Pocher

10. Never add salt to?
parboil
used to thicken meatloaf or stuffing
stock
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing

11. What is the term for cooking quickly in small amount of fat?
missing or inadequate tools
saute
Les cuisson
when great clarity smoothness is required in a liquid

12. What kind of bones are in a broth?
adult bones
small animal bones
1/8' x 1/8' x 1-2'
tsp

13. What is in a court bouillon?
no choice
for washed or cooked vegetables - salad greens - pasta - and other foods
aromatic vegetables - herbs - acid - and water
fl. oz.

14. What kind of bones are used in a stock?
simmer
small animal bones
instructional and standardized
parcook

15. What is the term for cooking on a flat - solid cooking surface?
griddle
broil
Le Sauter
Gather food

16. What is the blade made of?
high carbon stainless steel
Saucier
menu
flour and water

17. What is the term for giving a shine to the surface of a food?
Sous chef
glaze
Le Braiser
food cost percentage

18. What type of ingredients should you avoid?
Le Braiser
volume
minimum-use ingredients
flour and water

19. What are the three stages of roux?
white - blond - and brown
Le Braiser
high percentage of cartilage and other connective tissue
Potentially hazardous foods

20. Who was responsible for the uniforms worn in the kitchen?
Restaurer
Auguste Escoffier
moist-heat cooking methods
1/4' x 1/4' x 2-2 1/2'

21. What is the term for cooking partially by any method?
parcook
volume
Grillardin
be true to your menu desriptions

22. What is the term for cooking wrapped in paper to steam in it own moisture?
item arrangement
tomatoes and reduction
1-3 minutes
papillotte

23. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
AP weight
Auguste Escoffier
remouillage
butter and egg yolks

24. What is the term for cooking on an open grid over a heat source?
Recipe
flour and water
to the fill line
grill

25. What is a measurement of the mass or heavimess of a solidliquid or gas?
weight
gives it a toasty and nutty flavor
bernaise and choron
no clear priorities for tasks

26. Who is incharge of the kitchen?
Executive Chef
portion cost
variety
Sous chef

27. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
Sous chef
blade - tang - handle - rivets - and heel
Le Sauter
Auguste Escoffier

28. What is court boullian?
to the fill line
high percentage of cartilage and other connective tissue
white - blond - and brown
a short broth used for a cooking liquid for fish or vegetables

29. What is the deminsion for paysanne?

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30. What is the only cuisson to be a blanc and (or) a brun?
Le Braiser
saute
pan-broil
creole

31. What is the highest psition of all station chefs (or) chef de partie?
4-6 minutes
rivets
Saucier
Le Frire

32. What is the term for browning the surface of a food quickly at a high temperature?
1/8' x 1/8' x 1/8'
Gather food
set thermostat at 250 degrees until fat has melted enough to cover the heating element
sear

33. When you are in a large operation with several kitchens Who is in charge of each kitchen?
deglaze
simmer
Chef de cuisine
grill

34. Who was respondsable for simolifying classicl cuisine and the classical menu?
Auguste Escoffier
Le Griller
Sous chef
smoke-roasting

35. What is a roux?
Biological - chemical - and physical
Sous chef
equal parts cooked flour and fat
stock

36. What is the term for simmering or braising in a small amount of liquid?
poor staff training
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
for sifting flour and other dry ingredients
stew

37. How long do you cook brown roux for?
handle
Chef de partie
20-30 minutes
pan-broil

38. What is the expediter called; accepts orders from the server and gives them to the line?
Aboyeur
menu
Le Pocher
milk and white roux

39. What is full half of quarter of the knife?
Le Griller
menu
butter and flour uncooked
tang

40. What are the other thickening agents besides roux?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
volume
instructional and standardized
broil

41. What is a cycle menu?
be true to your menu desriptions
to dedge in flour
change over a period
Mise en place

42. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
Le Sauter
broth
bones - water - aromatics - mirepoix - acid
small portions of several items

43. What is the roast cook called; prepares roasted and braised meats and there gravies?
broth
no clear priorities for tasks
Rotisseur
no choice

44. What is the birth and death dates of Careme?
creole
1784-1833
volume
portion cost

45. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
funets (essence)
sugar and vinegar
Mise en place

46. What is the small sauce for tomato?
Nouvelle Cuisine
white - brown - and fumet (or) essence
Chef de partie
creole

47. Why is a recipe necessary?

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48. What is the liquid and thickening agent for holliandaise sauce?
butter and egg yolks
weight
white stock and blond roux
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.

49. What are the five mother sauces
bechemel - espangal - tomato sauce - holliandase - and veloute
remouillage
Le Pocher
blade - tang - handle - rivets - and heel

50. What is stock?
sear
brown stock and brown roux
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
tsp