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Cooking Basics

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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. Who invented grande cuisine?
Nouvelle Cuisine
Recipe
Marie-Antoine Careme
tang

2. What is the term for cooking in hot fat?
fry
deglaze
Bragade system
1/2' x 1/2' x 1/2'

3. What is the expediter called; accepts orders from the server and gives them to the line?
Restaurer
Set-up equipment
Aboyeur
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

4. Who is incharge of the kitchen?
Executive Chef
volume
Le Pocher
Set-up equipment

5. What is a prix fixe menu?
sous vide
50% onions - 25% carrots - 25% celery
Rotisseur
no choice

6. When doing mise en place What do you do 4th?
Pre-heat euipment
1-3 minutes
Marie-Antoine Careme
high carbon stainless steel

7. Stocks are made with what five items?
bones - water - aromatics - mirepoix - acid
blanch
when great clarity smoothness is required in a liquid
remouillage

8. What a bread crums used for?
descriptive language
used to thicken meatloaf or stuffing
butter and egg yolks
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

9. What is the deminsion for julienne?

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10. What are the three types of food hazard?
portion cost
braise
Potentially hazardous foods
Biological - chemical - and physical

11. How do you check the fat temperature of a deep fryer (or) kettle?
poor communication
Le Griller
parboil
thermometer

12. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
regularly
Fernand Point
aromatic vegetables - herbs - acid - and water
Le Poeler & sous vide

13. What is a beurre manie?
griddle
butter and flour uncooked
41-135 degrees
standardized recipes

14. What is a steel used for?
straightens the blade of the knife
Le Frire
Chef de cuisine
poor organization

15. What is the small sauce for espagnole?
small portions of several items
fry
chasseur
deglaze

16. What is the liquid and thickening agent for holliandaise sauce?
the type of restaurant you operate
meat
butter and egg yolks
poultry

17. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
poor organization
rivets
Garde manager
Le Frire

18. When doing mise en place What do you do 3rd?
count
washing and trimming food
375 degrees
moist-heat cooking methods

19. What is the term for cooking slowly in fat without browning - sometimes under a cover?
Chef de partie
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Cutting and garnishing
sweat

20. What are the three terms for volume measurement?
Teaspoon - tablespoon - fluid ounce
Fernand Point
high carbon stainless steel
handle

21. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
Le Pocher
Saucier
the type of restaurant you operate
instructional and standardized

22. What is a tasting menu?
1765
sweat
small portions of several items
portion cost

23. What is the offical name of the organization of the kitchen?
1765
Assumes you have knowledge and that you understand terminology and you know how to measure.
1/8' x 1/8' x 1-2'
Bragade system

24. What is a liaison?
boiling
egg yolks and cream
Gather food
chasseur

25. What holds the knife together - made of steel?
rivets
cornstarch and cold water
1/4' x 1/4' x 1/4'
layout & design

26. What is the abbreviation for tablespoon?
change over a period
Entremetier
tbsp
Set-up equipment

27. What is the only cuisson to be a blanc?
Le Pocher
Rotisseur
stock
funets (essence)

28. What are the three scales used for weight?
flour and water
Gather food
no choice
electric or digital scale - mechanical - triple beam

29. What is a cycle menu?
Aboyeur
change over a period
roast
Executive Chef

30. What is the term for everything in it's place?
variety
heel
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
Mise en place

31. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
deep-fry
blade - tang - handle - rivets - and heel
meat
white stock

32. What is the french term for restaurant? (to restore)
Restaurer
1-3 minutes
brown stock and brown roux
Auguste Escoffier

33. What is the highest psition of all station chefs (or) chef de partie?
Le Poeler & sous vide
Saucier
reduce
grill

34. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
brown stock and brown roux
Potentially hazardous foods
flour and water
Le Frire

35. 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?
electric or digital scale - mechanical - triple beam
regularly
Le Poeler
1784-1833

36. What is the gastric basic mehtod?
sugar and vinegar
menu
bake
saute

37. What is the standard pre-heating temperature?
375 degrees
small animal bones
funets (essence)
menu

38. What is the term for cooking covered in a small amount of fat?
bechemel - espangal - tomato sauce - holliandase - and veloute
braise
glaze
instructional and standardized

39. What are the three measuring conventions of a recipe?
poultry
deglaze
weight - volume and count
1 Ib -. of mirepoix to 1 gallon of stock

40. What is the term for cooking by direct contact with steam?
1/4' x 1/4' x 2-2 1/2'
smoke-roasting
steam
oz.

41. What is the term for cooking uncovered in pan of moderate amount of fat?
meat
pan-fry
EP weight
parboil

42. What is a food mill used for?
produces different coarseness and fineness - used for pureeing foods
used to thicken meatloaf or stuffing
50% onions - 25% carrots - 25% celery
roast

43. What is a strainer used for?
1-3 minutes
small portions of several items
for staining pasta - vegetables - and so on
regularly

44. What is a reduction by 90-95%?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Grillardin
white stock and blond roux
glace

45. What is a china cap used for?
drain liquids through a relatively small opening
50% onions - 25% carrots - 25% celery
small animal bones
cornstarch and cold water

46. What is the term for cooking foods were heat is conducted without moisture?
dry-heat cooking methods
high percentage of cartilage and other connective tissue
high carbon stainless steel
roast

47. What are the five mother sauces
bechemel - espangal - tomato sauce - holliandase - and veloute
1 Ib -. of mirepoix to 1 gallon of stock
clay & metal vessels
when cooled should be gelatinous - have body - good taste - good color

48. What is a measurement of the mass or heavimess of a solidliquid or gas?
Le Poeler
poultry
white - blond - and brown
weight

49. What is the term for cooking on an open grid over a heat source?
heel
grill
Viruses - bacteria - parasites - and fungi
tomatoes and reduction

50. What do you hold the knife with? ( made of rosewood - plastic - etc.)
handle
grill
cornstarch and cold water
a short broth used for a cooking liquid for fish or vegetables

Can you answer 50 questions in 15 minutes?

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Cooking Basics

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