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 the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
Set-up equipment
roast
sugar and vinegar
portion cost

2. What are the other thickening agents besides roux?
Le Pocher
moist-heat cooking methods
volume
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing

3. What is the term for cooking with dry heat in the presence of smoke?
handle
roast
Garde manager
smoke-roasting

4. What is a measurement of whole items as one would purchase them?
high carbon stainless steel
broth
count
brown stock

5. What is full half of quarter of the knife?
boiling
drain liquids through a relatively small opening
grill
tang

6. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
ounce - pound - gram - and kilogram
menu
Le Braiser
braise

7. What is a roux?
creole
EP weight
descriptive language
equal parts cooked flour and fat

8. What is the small sauce for espagnole?
chasseur
tbsp
Grillardin
brown stock

9. What do you need to capture the largest target audience?
Restaurer
variety
saute
glaze

10. When doing mise en place What do you do 3rd?
washing and trimming food
no choice
measuring cups - measuring spoons - and ladles
tang

11. How do you judge the quality of stocks?
when cooled should be gelatinous - have body - good taste - good color
meat or fish bones that are fresh or purchased exclusively for stock production
same menu everyday
Le Frire

12. What is the term for giving a shine to the surface of a food?
papillotte
Cutting and garnishing
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
glaze

13. What is a static menu?
20-30 minutes
heel
same menu everyday
1784-1833

14. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
using all edible trim
Le Braiser
funets (essence)
Le Frire

15. Who reorganized the kitchen?
Garde manager
Auguste Escoffier
AP weight
Poissonier

16. What is a sieve used for?
EP weight
Chef de cuisine
for sifting flour and other dry ingredients
chasseur

17. What is the fish cook called?
Electric/gas stoves allowed controlled temperatures
1/4' x 1/4' x 1/4'
blade - tang - handle - rivets - and heel
Poissonier

18. Layout and design should reflect what about your resaurant?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
set thermostat at 250 degrees until fat has melted enough to cover the heating element
the type of restaurant you operate
layout & design

19. What is the second new technology for modern developments?
bechemel - espangal - tomato sauce - holliandase - and veloute
menu
oz.
Electric/gas stoves allowed controlled temperatures

20. What should suit the characteristics and style of the restaurant?
gelatin
steam
thermometer
layout & design

21. What is the term for cooking foods were heat is conducted without moisture?
braise
deglaze
meat
dry-heat cooking methods

22. How long do you cook blond roux for?
high percentage of cartilage and other connective tissue
4-6 minutes
Garde manager
stew

23. What is the deminsion for julienne?

24. What is a chinois used for?
Potentially hazardous foods
when great clarity smoothness is required in a liquid
Auguste Escoffier
1/8' x 1/8' x 2-2 1/2'

25. What is table d'hote?
tomatoes and reduction
Potentially hazardous foods
food prepared at the table
Sous chef

26. What should you do when filling a deep fryer (or) kettle with solid fat?
Recipe
375 degrees
set thermostat at 250 degrees until fat has melted enough to cover the heating element
fry

27. What are the three stages of roux?
Grillardin
glaze
white - blond - and brown
missing or inadequate tools

28. What is menu accuracy?
Fernand Point
be true to your menu desriptions
for staining pasta - vegetables - and so on
Viruses - bacteria - parasites - and fungi

29. What is court boullian?
when cooled should be gelatinous - have body - good taste - good color
a short broth used for a cooking liquid for fish or vegetables
Le Braiser
brown stock and brown roux

30. What is the abbreviation for fluid ounce?
375 degrees
glaze
41-135 degrees
fl. oz.

31. What is the deminsion for allumet?

32. When was the first restaurant opened?
to the fill line
1765
equal parts cooked flour and fat
Le Sauter

33. What is the term for cooking on an open grid over a heat source?
when cooled should be gelatinous - have body - good taste - good color
papillotte
grill
egg yolks and cream

34. What is the most important/significant manu making principle?
parcook
change over a period
weight - volume and count
item arrangement

35. What guards your hand?
deep-fry
heel
375 degrees
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing

36. What is the small sauce for hollandaise?
1/4' x 1/4' x 2-2 1/2'
weight
bernaise and choron
menu

37. What is a slurry?
Set-up equipment
cornstarch and cold water
electric or digital scale - mechanical - triple beam
Marie-Antoine Careme

38. What is a measurement of the mass or heavimess of a solidliquid or gas?
milk and white roux
weight
high percentage of cartilage and other connective tissue
butter and egg yolks

39. What is a liaison?
Entremetier
white stock
egg yolks and cream
Restaurer

40. What is the offical name of the organization of the kitchen?
Bragade system
milk and white roux
tang
item arrangement

41. When managing time What is the 5th time waster?
pan-fry
rivets
oz.
missing or inadequate tools

42. What is glace de poisson?
fish
Patissier
sugar and vinegar
weight

43. What is the blade made of?
a short broth used for a cooking liquid for fish or vegetables
high carbon stainless steel
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
milk and white roux

44. What is the liquid and thickening agent for tomato sauce?
to dedge in flour
tomatoes and reduction
Auguste Escoffier
Le Braiser

45. What is the term for cooking covered in a small amount of fat?
chasseur
portion control
braise
sous vide

46. What is grande cuisine?
meals with dozens of courses
produces different coarseness and fineness - used for pureeing foods
rivets
broth

47. What is the term for a person in charge of a particular area of production?
Chef de partie
a short broth used for a cooking liquid for fish or vegetables
glace
Cutting and garnishing

48. How full should the deep fryer (or) kettle be?
bones - water - aromatics - mirepoix - acid
glace
to the fill line
Le Sauter

49. What is a steel used for?
mornay
Nouvelle Cuisine
papillotte
straightens the blade of the knife

50. What is the term for everything in it's place?
Sous chef
for sifting flour and other dry ingredients
Mise en place
same menu everyday