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. How long do you cook blond roux for?
4-6 minutes
1/4' x 1/4' x 1/4'
bernaise and choron
20-30 minutes

2. What is a prix fixe menu?
menu
1/8' x 1/8' x 1/8'
gives it a toasty and nutty flavor
no choice

3. What is a food mill used for?
braise
produces different coarseness and fineness - used for pureeing foods
deglaze
Bragade system

4. Stocks are made with what five items?
portion cost
fish
bones - water - aromatics - mirepoix - acid
ounce - pound - gram - and kilogram

5. What guards your hand?
heel
everything sold and served individually
fish
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

6. What is the small sauce for espagnole?
instructional recipes
instructional and standardized
chasseur
tang

7. What is the small sauce for hollandaise?
dry-heat cooking methods
bernaise and choron
1/8' x 1/8' x 1/8'
Les cuisson

8. What is a roux?
change over a period
mornay
equal parts cooked flour and fat
Aboyeur

9. What are the three measuring conventions of a recipe?
item arrangement
weight
Monsieur Boulanger
weight - volume and count

10. What is the term for cooking slowly in fat without browning - sometimes under a cover?
butter and egg yolks
sweat
sear
make sure the drain valve is shut

11. What is the term for station chef?
Chef de partie
50% onions - 25% carrots - 25% celery
roast
Potentially hazardous foods

12. What is glace de poisson?
fish
Chef de partie
small animal bones
butter and egg yolks

13. What is a static menu?
same menu everyday
1/8' x 1/8' x 1/8'
heel
41-135 degrees

14. What is a steel used for?
straightens the blade of the knife
tbsp
Biological - chemical - and physical
Le Griller

15. Why is a recipe necessary?

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16. What is a colander used for?
for washed or cooked vegetables - salad greens - pasta - and other foods
electric or digital scale - mechanical - triple beam
measuring cups - measuring spoons - and ladles
1 Ib -. of mirepoix to 1 gallon of stock

17. What is the term for swirling a liquid in a saute pan?
deglaze
20-30 minutes
moist-heat cooking methods
bernaise and choron

18. What is the liquid and thickening agent for tomato sauce?
tomatoes and reduction
Entremetier
sweat
broth

19. What is a slurry?
white - brown - and fumet (or) essence
parboil
cornstarch and cold water
Sous chef

20. What is the liquid and thickening agent for holliandaise sauce?
butter and egg yolks
Rotisseur
tang
instructional recipes

21. What is the abbreviation for fluid ounce?
fl. oz.
portion control
creole
standardized recipes

22. What does cooking flour do?
gives it a toasty and nutty flavor
Auguste Escoffier
Recipe
bones - water - aromatics - mirepoix - acid

23. What should your foods appearance have?
variety
measuring cups - measuring spoons - and ladles
poultry
regularly

24. What should you do before adding fat to an empty deep fryer (or) kettle?
griddle
Le Sauter
make sure the drain valve is shut
Monsieur Boulanger

25. What is the abbreviation for ounce?
creole
the type of restaurant you operate
oz.
poach

26. How full should the deep fryer (or) kettle be?
meat or fish bones that are fresh or purchased exclusively for stock production
Gather food
to the fill line
sugar and vinegar

27. What is the term for cooking wrapped in paper to steam in it own moisture?
Auguste Escoffier
Assumes you have knowledge and that you understand terminology and you know how to measure.
papillotte
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

28. What is used to measure volume?
smoke-roasting
measuring cups - measuring spoons - and ladles
electric or digital scale - mechanical - triple beam
menu

29. What is a china cap used for?
drain liquids through a relatively small opening
Recipe
white stock
using all edible trim

30. What is the liquid and thickening agent for espagnole?
Pre-heat euipment
brown stock and brown roux
Auguste Escoffier
white stock

31. What is the term for cooking in hot fat?
thermometer
gelatin
heel
fry

32. Who was respondsable for simolifying classicl cuisine and the classical menu?
Auguste Escoffier
Patissier
1-3 minutes
regularly

33. What is the deminsion for batonnet?

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34. What is a sieve used for?
to the fill line
when cooled should be gelatinous - have body - good taste - good color
for sifting flour and other dry ingredients
Bragade system

35. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
Poissonier
funets (essence)
a short broth used for a cooking liquid for fish or vegetables
gelatin

36. What should you do when filling a deep fryer (or) kettle with solid fat?
smoke-roasting
set thermostat at 250 degrees until fat has melted enough to cover the heating element
broil
handle

37. What are the elements of a menu structure?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
boiling
Entremetier
Saucier

38. What are the three terms for count measurement?
Le Sauter
milk and white roux
simmer
each - bunch - and dozen

39. What is the term for cooking with radiant heat from above?
Le Poeler & sous vide
1/4' x 1/4' x 2-2 1/2'
broil
Static - cycle - a la carte - table d'hote - prix fixe - tasting

40. What is the small sauce for tomato?
creole
meals with dozens of courses
deglaze
glace

41. 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?
bernaise and choron
Le Poeler
meals with dozens of courses
white - blond - and brown

42. What is used to measure weight?
ounce - pound - gram - and kilogram
Potentially hazardous foods
Set-up equipment
Chef de partie

43. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
sous vide
fry
regularly
blade - tang - handle - rivets - and heel

44. What is the term for cooking covered in a small amount of fat?
braise
Biological - chemical - and physical
weight
kg

45. Never add salt to?
sear
stock
item arrangement
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

46. What is full half of quarter of the knife?
tang
sweat
food cost percentage
1-3 minutes

47. What are the three stages of roux?
Le Pocher
aromatic vegetables - herbs - acid - and water
poor organization
white - blond - and brown

48. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Le Frire
20-30 minutes
Biological - chemical - and physical

49. 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
4-6 minutes
oz.

50. What is the pastry chef called; prapares pastries and desserts?
oz.
Auguste Escoffier
Patissier
glace