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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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1. What is the term for station chef?
Chef de partie
1784-1833
Executive Chef
Le Braiser

2. What are minimum-use ingredients?
parcook
boiling
Are those that are used in one or two items on your menu
Grillardin

3. What is the term for cooking on a flat - solid cooking surface?
straightens the blade of the knife
Static - cycle - a la carte - table d'hote - prix fixe - tasting
griddle
Mise en place

4. When you are in a large operation with several kitchens Who is in charge of each kitchen?
tbsp
meat or fish bones that are fresh or purchased exclusively for stock production
50% onions - 25% carrots - 25% celery
Chef de cuisine

5. What is the expediter called; accepts orders from the server and gives them to the line?
menu
papillotte
Aboyeur
1 Ib -. of mirepoix to 1 gallon of stock

6. What is the blade made of?
produces different coarseness and fineness - used for pureeing foods
clay & metal vessels
high carbon stainless steel
white - blond - and brown

7. What is a static menu?
same menu everyday
Le Pocher
Saucier
Auguste Escoffier

8. What must be planned for your guest? (the people eating the food)
white stock
Garde manager
menu
poor staff training

9. What is the liquid and thickening agent for veloute?
Are those that are used in one or two items on your menu
Rotisseur
Potentially hazardous foods
white stock and blond roux

10. What is the abbreviation for fluid ounce?
1784-1833
Rotisseur
Auguste Escoffier
fl. oz.

11. What is the only cuisson with large amount of liquid for heat method?
Recipe
Bragade system
41-135 degrees
Le Pocher

12. What is the abbreviation for teaspoon?
deglaze
tsp
Les cuisson
20-30 minutes

13. What is the term for cooking partially in a boiling or simmering liquid?
parboil
white stock
Static - cycle - a la carte - table d'hote - prix fixe - tasting
for staining pasta - vegetables - and so on

14. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
adult bones
Entremetier
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
ibs. (or) #

15. What should you do before adding fat to an empty deep fryer (or) kettle?
Le Pocher
Temperature danger zone
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
make sure the drain valve is shut

16. What does cooking flour do?
Auguste Escoffier
reduce
gives it a toasty and nutty flavor
Cutting and garnishing

17. When managing time What is the 3th time waster?
Auguste Escoffier
meat
poor communication
portion cost

18. What is the term for cooking covered in a small amount of fat?
braise
Sous chef
Auguste Escoffier
portion control

19. When managing time What is the 4th time waster?
creole
poor organization
Cutting and garnishing
stock

20. What is a menu?
a list of dishes served or available to be served at a meal
poor staff training
oz.
Aboyeur

21. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
4-6 minutes
fish
meals with dozens of courses
brown stock

22. 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
poor communication
instructional recipes
Saucier

23. How long do you cook blond roux for?
Are those that are used in one or two items on your menu
Bragade system
standardized recipes
4-6 minutes

24. When managing time What is the 2nd time waster?
variety
to the fill line
poor staff training
Recipe

25. What should you do when filling a deep fryer (or) kettle with solid fat?
Gather food
gives it a toasty and nutty flavor
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Rotisseur

26. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
Are those that are used in one or two items on your menu
white stock
1/2' x 1/2' x 1/2'
bake

27. What is the term for giving a shine to the surface of a food?
glaze
Sous chef
poor organization
descriptive language

28. What is the ratio of mirepoix to stock?
fry
Le Pocher
1 Ib -. of mirepoix to 1 gallon of stock
for staining pasta - vegetables - and so on

29. What is the cuisson for vacuum packed cooking?
oz.
Biological - chemical - and physical
item arrangement
sous vide

30. What is a prix fixe menu?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
no choice
Patissier
3/4' x 3/4' x 3/4'

31. What is full half of quarter of the knife?
fish
tang
heel
tbsp

32. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
funets (essence)
Temperature danger zone
used to thicken meatloaf or stuffing
item arrangement

33. What are the five mother sauces
to dedge in flour
375 degrees
instructional recipes
bechemel - espangal - tomato sauce - holliandase - and veloute

34. What is the deminsion for large dice?

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35. What is a measurement of the mass or heavimess of a solidliquid or gas?
weight
a list of dishes served or available to be served at a meal
meat
drain liquids through a relatively small opening

36. What is table d'hote?
fish
bake
food prepared at the table
AP weight

37. What are the 3 types of stock?
boiling
brown stock
Auguste Escoffier
white - brown - and fumet (or) essence

38. When doing mise en place What do you do 3rd?
item arrangement
reduce
washing and trimming food
1 Ib -. of mirepoix to 1 gallon of stock

39. Who reorganized the kitchen?
meat
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
standardized recipes
Auguste Escoffier

40. What is used to measure weight?
sweat
equal parts cooked flour and fat
reduce
ounce - pound - gram - and kilogram

41. What are the three stages of roux?
used to thicken meatloaf or stuffing
smoke-roasting
white - blond - and brown
equal parts cooked flour and fat

42. What is the deminsion for small dice?

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43. What is the liquid and thickening agent for bechemel?
fry
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Entremetier
milk and white roux

44. What is the term for cooking wrapped in paper to steam in it own moisture?
papillotte
stock
used to thicken meatloaf or stuffing
chasseur

45. Cost of ingredients divided by number of portions is?
for washed or cooked vegetables - salad greens - pasta - and other foods
portion cost
used to thicken meatloaf or stuffing
Chef de partie

46. When managing time What is the 5th time waster?
Le Griller
50% onions - 25% carrots - 25% celery
missing or inadequate tools
no clear priorities for tasks

47. What is a tasting menu?
1-3 minutes
white - blond - and brown
small portions of several items
1/4' x 1/4' x 1/4'

48. What is menu accuracy?
variety
be true to your menu desriptions
Grillardin
deglaze

49. What is a reduction by 90-95%?
Les cuisson
glace
allemande
Temperature danger zone

50. Who is incharge of production and assistant to the executive chef or chef de cuisine?
when cooled should be gelatinous - have body - good taste - good color
descriptive language
Sous chef
poor staff training

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Cooking Basics

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