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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 full half of quarter of the knife?
deglaze
tang
boiling
bones - water - aromatics - mirepoix - acid

2. Who is incharge of production and assistant to the executive chef or chef de cuisine?
Le Braiser
fry
Sous chef
Le Frire

3. What is a static menu?
Chef de partie
same menu everyday
Auguste Escoffier
deglaze

4. What is stock?
using all edible trim
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
white stock and blond roux
Le Pocher

5. Cost of ingredients divided by number of portions is?
flour and water
Aboyeur
braise
portion cost

6. What is the abbreviation for tablespoon?
variety
Patissier
braise
tbsp

7. What is the liquid and thickening agent for espagnole?
creole
brown stock and brown roux
pan-fry
braise

8. 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?
no clear priorities for tasks
Le Poeler
Mise en place
Potentially hazardous foods

9. How long do you cook white roux for?
Bragade system
1-3 minutes
high percentage of cartilage and other connective tissue
Nouvelle Cuisine

10. Who opened the first restaurant?
Monsieur Boulanger
Recipe
Fernand Point
poor organization

11. What is table d'hote?
meat or fish bones that are fresh or purchased exclusively for stock production
Auguste Escoffier
Le Pocher
food prepared at the table

12. What is in a sachet?
drain liquids through a relatively small opening
Restaurer
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
boiling

13. How do you judge the quality of stocks?
broil
when cooled should be gelatinous - have body - good taste - good color
poor staff training
to dedge in flour

14. What is the highest psition of all station chefs (or) chef de partie?
tomatoes and reduction
braise
Garde manager
Saucier

15. What are the five knife components?
using all edible trim
sweat
egg yolks and cream
blade - tang - handle - rivets - and heel

16. What is the abbreviation for kilogram?
kg
simmer
Cutting and garnishing
Patissier

17. What is the abbreviation for grams?
Le Braiser
meals with dozens of courses
50% onions - 25% carrots - 25% celery
g

18. What must be planned for your guest? (the people eating the food)
menu
Fernand Point
Fernand Point
Nouvelle Cuisine

19. What is the term for cooking uncovered in pan of moderate amount of fat?
poor staff training
pan-fry
glaze
Le Braiser

20. What is the deminsion for paysanne?

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21. Who created nouvelle cuisine?
Fernand Point
be true to your menu desriptions
used to thicken meatloaf or stuffing
each - bunch - and dozen

22. What is the liquid and thickening agent for bechemel?
when great clarity smoothness is required in a liquid
1/4' x 1/4' x 1/4'
milk and white roux
handle

23. What are the elements of a menu structure?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
food prepared at the table
1765
Le Braiser

24. How long do you cook blond roux for?
dry-heat cooking methods
poultry
variety
4-6 minutes

25. What kind of bones are in a broth?
g
1-3 minutes
tsp
adult bones

26. What is the liquid and thickening agent for holliandaise sauce?
meat
butter and egg yolks
boiling
minimum-use ingredients

27. What is the gastric basic mehtod?
butter and egg yolks
sugar and vinegar
oz.
sous vide

28. When you are in a large operation with several kitchens Who is in charge of each kitchen?
Chef de cuisine
reduce
thermometer
the type of restaurant you operate

29. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
braise
Le Frire
Nouvelle Cuisine
1/8' x 1/8' x 1-2'

30. Who was responsible for the uniforms worn in the kitchen?
sweat
Pre-heat euipment
Auguste Escoffier
Sous chef

31. What is menu utilization
using all edible trim
variety
Are those that are used in one or two items on your menu
gives it a toasty and nutty flavor

32. When doing mise en place What do you do 3rd?
allemande
menu
1 Ib -. of mirepoix to 1 gallon of stock
washing and trimming food

33. What is used to measure weight?
high percentage of cartilage and other connective tissue
Cutting and garnishing
instructional recipes
ounce - pound - gram - and kilogram

34. What are the three scales used for weight?
electric or digital scale - mechanical - triple beam
bake
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
a short broth used for a cooking liquid for fish or vegetables

35. What do you hold the knife with? ( made of rosewood - plastic - etc.)
variety
handle
food cost percentage
egg yolks and cream

36. What should you do before adding fat to an empty deep fryer (or) kettle?
1 Ib -. of mirepoix to 1 gallon of stock
20-30 minutes
Le Poeler
make sure the drain valve is shut

37. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
drain liquids through a relatively small opening
cornstarch and cold water
sweat
Entremetier

38. What is the term for cooking using heat conducted to food from water - liquid - or steam?
ibs. (or) #
to dedge in flour
moist-heat cooking methods
Chef de partie

39. What is the french term for restaurant? (to restore)
white stock
when cooled should be gelatinous - have body - good taste - good color
Restaurer
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

40. What should your foods appearance have?
g
1/8' x 1/8' x 2-2 1/2'
variety
Teaspoon - tablespoon - fluid ounce

41. Stocks are made with what five items?
tsp
poor staff training
Monsieur Boulanger
bones - water - aromatics - mirepoix - acid

42. What is the small sauce for hollandaise?
weight
used to thicken meatloaf or stuffing
ounce - pound - gram - and kilogram
bernaise and choron

43. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
g
remouillage
1765
brown stock

44. What is the abbreviation for fluid ounce?
fl. oz.
poor communication
41-135 degrees
g

45. What is the term for cooking partially by any method?
parcook
parboil
item arrangement
small animal bones

46. What is the expediter called; accepts orders from the server and gives them to the line?
Le Pocher
weight
food cost percentage
Aboyeur

47. What is a white wash?
3/4' x 3/4' x 3/4'
milk and white roux
g
flour and water

48. What is a reduction by 90-95%?
butter and egg yolks
chasseur
glace
Fernand Point

49. What is the term for cooking partially in a boiling or simmering liquid?
gelatin
missing or inadequate tools
parboil
poor communication

50. What is a tasting menu?
fry
small portions of several items
high carbon stainless steel
Potentially hazardous foods