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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 the most important/significant manu making principle?
Auguste Escoffier
deglaze
ibs. (or) #
item arrangement

2. What is a menu?
creole
milk and white roux
to the fill line
a list of dishes served or available to be served at a meal

3. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
funets (essence)
Grillardin
bake
for washed or cooked vegetables - salad greens - pasta - and other foods

4. When managing time What is the 5th time waster?
for washed or cooked vegetables - salad greens - pasta - and other foods
poor organization
make sure the drain valve is shut
missing or inadequate tools

5. Who is incharge of the kitchen?
Le Braiser
Executive Chef
funets (essence)
boiling

6. What is a china cap used for?
rivets
produces different coarseness and fineness - used for pureeing foods
glace
drain liquids through a relatively small opening

7. When doing mise en place What do you do 3rd?
high percentage of cartilage and other connective tissue
white stock and blond roux
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
washing and trimming food

8. What are the types of menus?

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9. What is the term for cooking by direct contact with steam?
steam
meals with dozens of courses
rivets
Potentially hazardous foods

10. What are the limitations of using a recipe?
poach
using all edible trim
descriptive language
Assumes you have knowledge and that you understand terminology and you know how to measure.

11. What is the blade made of?
Le Poeler
instructional and standardized
high carbon stainless steel
Monsieur Boulanger

12. What is the abbreviation for ounce?
1/8' x 1/8' x 2-2 1/2'
oz.
when great clarity smoothness is required in a liquid
sweat

13. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
tomatoes and reduction
Le Braiser
boiling
50% onions - 25% carrots - 25% celery

14. What are the five knife components?
layout & design
for washed or cooked vegetables - salad greens - pasta - and other foods
blade - tang - handle - rivets - and heel
Teaspoon - tablespoon - fluid ounce

15. When managing time What is the 3th time waster?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
poor communication
EP weight
fish

16. What are the three scales used for weight?
blanch
same menu everyday
Le Pocher
electric or digital scale - mechanical - triple beam

17. What is the deminsion for brunoise?

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18. What is the offical name of the organization of the kitchen?
Le Pocher
Bragade system
broil
Rotisseur

19. What is the term for simmering or broiling until the quantity of liquid is decreased?
reduce
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Recipe
Assumes you have knowledge and that you understand terminology and you know how to measure.

20. What is glace de poisson?
Le Griller
egg yolks and cream
fish
tang

21. What is full half of quarter of the knife?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
tang
20-30 minutes
when cooled should be gelatinous - have body - good taste - good color

22. What are the three terms for volume measurement?
a list of dishes served or available to be served at a meal
deep-fry
grill
Teaspoon - tablespoon - fluid ounce

23. What is the term for cooking slowly in fat without browning - sometimes under a cover?
sweat
change over a period
reduce
food cost percentage

24. What is the term for cooking in water or other liquid that is bubbling rapidly?
boiling
Grillardin
EP weight
Le Braiser

25. What is the roast cook called; prepares roasted and braised meats and there gravies?
1/4' x 1/4' x 2-2 1/2'
Cutting and garnishing
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Rotisseur

26. What is a white wash?
flour and water
Static - cycle - a la carte - table d'hote - prix fixe - tasting
tbsp
Saucier

27. What is used to measure weight?
stew
bones - water - aromatics - mirepoix - acid
ounce - pound - gram - and kilogram
Restaurer

28. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
Chef de partie
brown stock
Biological - chemical - and physical
Are those that are used in one or two items on your menu

29. Never add salt to?
a short broth used for a cooking liquid for fish or vegetables
Le Braiser
3/4' x 3/4' x 3/4'
stock

30. What is a measurement of the mass or heavimess of a solidliquid or gas?
weight
portion cost
minimum-use ingredients
food cost percentage

31. What is a chinois used for?
when great clarity smoothness is required in a liquid
grill
broth
1 Ib -. of mirepoix to 1 gallon of stock

32. What is the term for cooking partially in a boiling or simmering liquid?
1/8' x 1/8' x 2-2 1/2'
parboil
1-3 minutes
Poissonier

33. What kind of bones are used in a stock?
small animal bones
instructional and standardized
g
3/4' x 3/4' x 3/4'

34. What is the liquid and thickening agent for espagnole?
menu
ounce - pound - gram - and kilogram
brown stock and brown roux
Le Griller

35. What is fariner?
Rotisseur
1/8' x 1/8' x 1-2'
to dedge in flour
sous vide

36. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
poach
Saucier
broth
instructional recipes

37. What does cooking flour do?
Fernand Point
Set-up equipment
41-135 degrees
gives it a toasty and nutty flavor

38. What is the only cuisson to be a blanc and (or) a brun?
produces different coarseness and fineness - used for pureeing foods
volume
Le Braiser
braise

39. What is the term for cooking with dry heat in the presence of smoke?
same menu everyday
smoke-roasting
small animal bones
Set-up equipment

40. How do you get good flavor and body from a stock?
sweat
meat or fish bones that are fresh or purchased exclusively for stock production
Are those that are used in one or two items on your menu
grill

41. What is the second new technology for modern developments?
Electric/gas stoves allowed controlled temperatures
kg
tsp
fish

42. What is used to measure volume?
brown stock and brown roux
Garde manager
measuring cups - measuring spoons - and ladles
Executive Chef

43. What is the gastric basic mehtod?
sugar and vinegar
high carbon stainless steel
fry
Are those that are used in one or two items on your menu

44. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
food cost percentage
funets (essence)
50% onions - 25% carrots - 25% celery
Fernand Point

45. What is menu utilization
using all edible trim
simmer
Executive Chef
1765

46. What do you hold the knife with? ( made of rosewood - plastic - etc.)
Chef de partie
weight - volume and count
handle
Saucier

47. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
broil
no clear priorities for tasks
brown stock and brown roux
remouillage

48. What is the measurement of portions that ensure that the correct amount of an item is served?
portion control
Recipe
white - blond - and brown
50% onions - 25% carrots - 25% celery

49. What is the term for cooking quickly in small amount of fat?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
41-135 degrees
Les cuisson
saute

50. What is a prix fixe menu?
no choice
ibs. (or) #
item arrangement
braise