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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 term for cooking an item partially and very breifly in boiling water?
ibs. (or) #
Temperature danger zone
food cost percentage
blanch

2. What is a china cap used for?
funets (essence)
produces different coarseness and fineness - used for pureeing foods
drain liquids through a relatively small opening
1/8' x 1/8' x 1-2'

3. What is the fish cook called?
Poissonier
Le Pocher
Electric/gas stoves allowed controlled temperatures
blade - tang - handle - rivets - and heel

4. What are the elements of a menu structure?
allemande
adult bones
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Bragade system

5. What is the term for cooking foods by surrounding them with hot - dry air?
count
bake
meat or fish bones that are fresh or purchased exclusively for stock production
brown stock and brown roux

6. What is the term for cooking by direct contact with steam?
steam
pan-broil
item arrangement
funets (essence)

7. What is a slurry?
cornstarch and cold water
1/4' x 1/4' x 2-2 1/2'
brown stock and brown roux
food cost percentage

8. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
Potentially hazardous foods
butter and flour uncooked
simmer
regularly

9. What is fariner?
minimum-use ingredients
to dedge in flour
food prepared at the table
Static - cycle - a la carte - table d'hote - prix fixe - tasting

10. What is the most important/significant manu making principle?
item arrangement
meat
Fernand Point
sear

11. Why is a recipe necessary?

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12. What is a liaison?
make sure the drain valve is shut
egg yolks and cream
Chef de partie
poach

13. What is a beurre manie?
to dedge in flour
missing or inadequate tools
roast
butter and flour uncooked

14. What holds the knife together - made of steel?
rivets
ounce - pound - gram - and kilogram
be true to your menu desriptions
funets (essence)

15. What is the highest psition of all station chefs (or) chef de partie?
1/8' x 1/8' x 2-2 1/2'
Le Sauter
20-30 minutes
Saucier

16. What is the term for cooking uncovered in a skillet or saute pan without fat?
item arrangement
menu
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
pan-broil

17. What is used to measure volume?
measuring cups - measuring spoons - and ladles
Temperature danger zone
tomatoes and reduction
20-30 minutes

18. What is the abbreviation for grams?
g
1/8' x 1/8' x 1-2'
375 degrees
saute

19. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
when cooled should be gelatinous - have body - good taste - good color
variety
Le Sauter
broil

20. 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?
Le Poeler
everything sold and served individually
boiling
adult bones

21. What is the gastric basic mehtod?
washing and trimming food
broil
missing or inadequate tools
sugar and vinegar

22. When doing mise en place What do you do 2nd?
Set-up equipment
broil
blade - tang - handle - rivets - and heel
Mise en place

23. What is glace de viande?
Nouvelle Cuisine
meat
aromatic vegetables - herbs - acid - and water
thermometer

24. What is a static menu?
bones - water - aromatics - mirepoix - acid
oz.
poach
same menu everyday

25. Why use young animal bones for stock?
funets (essence)
Biological - chemical - and physical
high percentage of cartilage and other connective tissue
everything sold and served individually

26. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
change over a period
Saucier
minimum-use ingredients
glaze

27. What is a chinois used for?
when great clarity smoothness is required in a liquid
high carbon stainless steel
Le Braiser
poultry

28. What is the only cuisson to be a blanc?
electric or digital scale - mechanical - triple beam
Le Pocher
Mise en place
egg yolks and cream

29. When doing mise en place What do you do 1st?
Aboyeur
Auguste Escoffier
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Gather food

30. When managing time What is the 1st time waster?
no clear priorities for tasks
small animal bones
Patissier
Cutting and garnishing

31. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
Fernand Point
deglaze
same menu everyday
simmer

32. What recipe teaches basic cooking techinques?
Saucier
instructional recipes
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
brown stock and brown roux

33. When doing mise en place What do you do 3rd?
washing and trimming food
electric or digital scale - mechanical - triple beam
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
to the fill line

34. What is the small sauce for behemel?
tsp
menu
brown stock and brown roux
mornay

35. When managing time What is the 4th time waster?
poor organization
change over a period
Biological - chemical - and physical
oz.

36. What is the liquid and thickening agent for espagnole?
Auguste Escoffier
to dedge in flour
brown stock and brown roux
milk and white roux

37. What is the term for a person in charge of a particular area of production?
broil
Chef de partie
Bragade system
Are those that are used in one or two items on your menu

38. Layout and design should reflect what about your resaurant?
the type of restaurant you operate
stew
bones - water - aromatics - mirepoix - acid
Monsieur Boulanger

39. Who invented grande cuisine?
Executive Chef
washing and trimming food
Marie-Antoine Careme
Auguste Escoffier

40. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
Temperature danger zone
Le Griller
pan-broil
Auguste Escoffier

41. Stocks are made with what five items?
bones - water - aromatics - mirepoix - acid
make sure the drain valve is shut
saute
Chef de partie

42. What is a sieve used for?
straightens the blade of the knife
Le Braiser
for sifting flour and other dry ingredients
tbsp

43. What is the liquid and thickening agent for tomato sauce?
steam
tomatoes and reduction
allemande
50% onions - 25% carrots - 25% celery

44. How do you judge the quality of stocks?
when cooled should be gelatinous - have body - good taste - good color
layout & design
meals with dozens of courses
Le Pocher

45. What kind of bones are in a broth?
adult bones
for sifting flour and other dry ingredients
funets (essence)
Le Braiser

46. What is the cuisine for lighter - naturally flavored foods?
menu
Nouvelle Cuisine
used to thicken meatloaf or stuffing
Chef de partie

47. What does T.D.Z. mean?
375 degrees
1 Ib -. of mirepoix to 1 gallon of stock
Temperature danger zone
Auguste Escoffier

48. Who is incharge of production and assistant to the executive chef or chef de cuisine?
pan-fry
Sous chef
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
parboil

49. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
sous vide
butter and flour uncooked
brown stock
fry

50. How long do you cook brown roux for?
broth
food cost percentage
20-30 minutes
tbsp