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Test your basic knowledge |
Cooking Basics
Start Test
Study First
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 cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
to dedge in flour
using all edible trim
Le Braiser
fish
2. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
Le Griller
item arrangement
portion cost
1-3 minutes
3. What is the only cuisson to be a blanc and (or) a brun?
Le Poeler
parcook
the type of restaurant you operate
Le Braiser
4. What is the Temperature danger zone (T.D.Z.)?
meat
Auguste Escoffier
41-135 degrees
funets (essence)
5. Layout and design should reflect what about your resaurant?
the type of restaurant you operate
allemande
AP weight
Le Braiser
6. What is fariner?
Auguste Escoffier
regularly
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
to dedge in flour
7. Why use young animal bones for stock?
high percentage of cartilage and other connective tissue
item arrangement
each - bunch - and dozen
clay & metal vessels
8. What is the measurement of portions that ensure that the correct amount of an item is served?
sous vide
rivets
each - bunch - and dozen
portion control
9. What is the deminsion for batonnet?
10. What must be planned for your guest? (the people eating the food)
meat
butter and egg yolks
menu
broil
11. 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
menu
saute
12. What is the term for cooking on an open grid over a heat source?
grill
fish
menu
brown stock and brown roux
13. What is the only cuissonwith small amount of liquid for heat method?
1/4' x 1/4' x 1/4'
Le Braiser
50% onions - 25% carrots - 25% celery
1/8' x 1/8' x 2-2 1/2'
14. What is the deminsion for large dice?
15. What is the term for cooking partially by any method?
missing or inadequate tools
ibs. (or) #
Are those that are used in one or two items on your menu
parcook
16. What is a colander used for?
poor staff training
for washed or cooked vegetables - salad greens - pasta - and other foods
deglaze
Le Sauter
17. What is in a bouquet garni?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
3/4' x 3/4' x 3/4'
Recipe
poor organization
18. What holds the knife together - made of steel?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
weight
rivets
braise
19. What is the cuisine for lighter - naturally flavored foods?
Nouvelle Cuisine
bernaise and choron
Set-up equipment
Are those that are used in one or two items on your menu
20. What should you do before adding fat to an empty deep fryer (or) kettle?
flour and water
make sure the drain valve is shut
papillotte
tsp
21. What are the elements of a menu structure?
remouillage
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Entremetier
missing or inadequate tools
22. What is the deminsion for brunoise?
23. What is a static menu?
same menu everyday
poor communication
stew
menu
24. What is the small sauce for espagnole?
chasseur
bones - water - aromatics - mirepoix - acid
white stock
Nouvelle Cuisine
25. What is the term for cooking submerged in fat?
pan-fry
layout & design
deep-fry
Saucier
26. What is the only cuisson with large amount of liquid for heat method?
blade - tang - handle - rivets - and heel
Le Pocher
Biological - chemical - and physical
pan-broil
27. What are the three types of food hazard?
Biological - chemical - and physical
equal parts cooked flour and fat
white - blond - and brown
menu
28. What is table d'hote?
food prepared at the table
white - blond - and brown
deglaze
1/8' x 1/8' x 2-2 1/2'
29. Stocks are made with what five items?
1/8' x 1/8' x 2-2 1/2'
measuring cups - measuring spoons - and ladles
bones - water - aromatics - mirepoix - acid
cornstarch and cold water
30. What should your foods appearance have?
ibs. (or) #
moist-heat cooking methods
variety
41-135 degrees
31. What is used to measure weight?
butter and egg yolks
smoke-roasting
ounce - pound - gram - and kilogram
produces different coarseness and fineness - used for pureeing foods
32. What is a tasting menu?
griddle
rivets
Chef de partie
small portions of several items
33. What is the term for cooking covered in a small amount of fat?
Executive Chef
Le Frire
food prepared at the table
braise
34. What is a menu?
Patissier
Le Poeler
a list of dishes served or available to be served at a meal
Le Pocher
35. What is the french term for restaurant? (to restore)
Recipe
Assumes you have knowledge and that you understand terminology and you know how to measure.
standardized recipes
Restaurer
36. What are the five mother sauces
portion cost
bechemel - espangal - tomato sauce - holliandase - and veloute
Auguste Escoffier
measuring cups - measuring spoons - and ladles
37. What is the abbreviation for grams?
Restaurer
when cooled should be gelatinous - have body - good taste - good color
g
tang
38. What a bread crums used for?
used to thicken meatloaf or stuffing
Auguste Escoffier
Bragade system
bechemel - espangal - tomato sauce - holliandase - and veloute
39. What is the classic cooking techniques used in french cuisine?
rivets
poach
Les cuisson
aromatic vegetables - herbs - acid - and water
40. When doing mise en place What do you do 4th?
Pre-heat euipment
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Set-up equipment
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
41. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
everything sold and served individually
white - brown - and fumet (or) essence
Entremetier
Marie-Antoine Careme
42. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
item arrangement
moist-heat cooking methods
brown stock
Monsieur Boulanger
43. When managing time What is the 2nd time waster?
Patissier
Set-up equipment
poor staff training
count
44. What are the four disease causing organisms?
Viruses - bacteria - parasites - and fungi
steam
white stock
meat or fish bones that are fresh or purchased exclusively for stock production
45. What is the term for cooking quickly in small amount of fat?
meat or fish bones that are fresh or purchased exclusively for stock production
saute
griddle
layout & design
46. What kind of bones are used in a stock?
small animal bones
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
glace
deglaze
47. What is a measurement of the mass or heavimess of a solidliquid or gas?
Poissonier
weight
Grillardin
meals with dozens of courses
48. What is the liquid and thickening agent for tomato sauce?
tomatoes and reduction
Patissier
using all edible trim
regularly
49. What is a food mill used for?
produces different coarseness and fineness - used for pureeing foods
brown stock
1 Ib -. of mirepoix to 1 gallon of stock
Set-up equipment
50. What should suit the characteristics and style of the restaurant?
broth
descriptive language
poultry
layout & design