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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. What is the classic cooking techniques used in french cuisine?
Les cuisson
clay & metal vessels
make sure the drain valve is shut
meat or fish bones that are fresh or purchased exclusively for stock production

2. What is the term for cooking by direct contact with steam?
steam
1784-1833
no clear priorities for tasks
layout & design

3. What is the weight of an as purchased - before any trimming is done?
Restaurer
set thermostat at 250 degrees until fat has melted enough to cover the heating element
AP weight
Aboyeur

4. What is the cuisine for lighter - naturally flavored foods?
sous vide
Nouvelle Cuisine
regularly
Fernand Point

5. What is the term for cooking in hot fat?
Cutting and garnishing
1 Ib -. of mirepoix to 1 gallon of stock
each - bunch - and dozen
fry

6. What is the abbreviation for teaspoon?
grill
glace
Executive Chef
tsp

7. Who opened the first restaurant?
rivets
Monsieur Boulanger
Are those that are used in one or two items on your menu
stew

8. What are the types of menus?

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9. What is the term for cooking gently in liquid that is hot but not actually bubbling?
Le Pocher
20-30 minutes
poach
Le Poeler

10. What is a static menu?
weight
Le Braiser
same menu everyday
reduce

11. What is the Temperature danger zone (T.D.Z.)?
clay & metal vessels
41-135 degrees
Potentially hazardous foods
funets (essence)

12. What is grande cuisine?
meals with dozens of courses
Le Poeler & sous vide
for staining pasta - vegetables - and so on
1/4' x 1/4' x 1/4'

13. What is the birth and death dates of Careme?
Patissier
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
1784-1833
no clear priorities for tasks

14. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
Poissonier
poor organization
deep-fry
remouillage

15. What is the roast cook called; prepares roasted and braised meats and there gravies?
brown stock and brown roux
Rotisseur
1765
Aboyeur

16. What a bread crums used for?
ounce - pound - gram - and kilogram
Are those that are used in one or two items on your menu
Aboyeur
used to thicken meatloaf or stuffing

17. What do you hold the knife with? ( made of rosewood - plastic - etc.)
handle
rivets
boiling
Le Griller

18. What is the term for cooking an item partially and very breifly in boiling water?
blanch
deglaze
food cost percentage
meat or fish bones that are fresh or purchased exclusively for stock production

19. What are the five knife components?
blade - tang - handle - rivets - and heel
when cooled should be gelatinous - have body - good taste - good color
meals with dozens of courses
boiling

20. What is in a court bouillon?
aromatic vegetables - herbs - acid - and water
no choice
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
Teaspoon - tablespoon - fluid ounce

21. What is a tasting menu?
broil
Potentially hazardous foods
small portions of several items
reduce

22. What should you use in your menu to describe food items that will entice the guest to buy it?
be true to your menu desriptions
descriptive language
roast
stew

23. What is made from bones?
Auguste Escoffier
chasseur
gelatin
Le Frire

24. What is the fish cook called?
saute
Chef de partie
Poissonier
everything sold and served individually

25. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
Le Griller
Temperature danger zone
sous vide
to the fill line

26. What is the term for cooking uncovered in pan of moderate amount of fat?
pan-fry
remouillage
the type of restaurant you operate
Sous chef

27. Who was respondsable for simolifying classicl cuisine and the classical menu?
using all edible trim
white - blond - and brown
rivets
Auguste Escoffier

28. What is the only cuissonwith small amount of liquid for heat method?
Le Braiser
Static - cycle - a la carte - table d'hote - prix fixe - tasting
moist-heat cooking methods
tbsp

29. What is the only cuisson to be a blanc and (or) a brun?
Gather food
tomatoes and reduction
deep-fry
Le Braiser

30. What is a cycle menu?
change over a period
Poissonier
descriptive language
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

31. What is a food mill used for?
Pre-heat euipment
produces different coarseness and fineness - used for pureeing foods
Le Pocher
1/8' x 1/8' x 1/8'

32. What is the expediter called; accepts orders from the server and gives them to the line?
Aboyeur
Biological - chemical - and physical
papillotte
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

33. What is the blade made of?
high carbon stainless steel
everything sold and served individually
Patissier
produces different coarseness and fineness - used for pureeing foods

34. What are the 3 types of stock?
blade - tang - handle - rivets - and heel
1/2' x 1/2' x 1/8'
butter and flour uncooked
white - brown - and fumet (or) essence

35. What is the liquid and thickening agent for espagnole?
Le Poeler & sous vide
brown stock and brown roux
butter and flour uncooked
Grillardin

36. What is in a sachet?
Chef de cuisine
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
each - bunch - and dozen
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

37. What is the pastry chef called; prapares pastries and desserts?
to dedge in flour
sous vide
menu
Patissier

38. What is the abbreviation for grams?
parcook
50% onions - 25% carrots - 25% celery
1/4' x 1/4' x 2-2 1/2'
g

39. What is a roux?
tbsp
equal parts cooked flour and fat
small animal bones
Chef de partie

40. What is the term for cooking with dry heat in the presence of smoke?
Le Poeler & sous vide
smoke-roasting
grill
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

41. When was the first restaurant opened?
food cost percentage
1765
glace
pan-broil

42. What is a sieve used for?
Saucier
gelatin
for sifting flour and other dry ingredients
parboil

43. What is the deminsion for small dice?

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44. What is a written record of the ingredients and preparation steps needed to make a particular dish?
Recipe
no choice
broil
flour and water

45. What is the small sauce for tomato?
creole
Le Braiser
menu
for sifting flour and other dry ingredients

46. What is the deminsion for batonnet?

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47. How do you check the fat temperature of a deep fryer (or) kettle?
to dedge in flour
thermometer
pan-broil
sugar and vinegar

48. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
grill
Saucier
volume
aromatic vegetables - herbs - acid - and water

49. What guards your hand?
tomatoes and reduction
Pre-heat euipment
creole
heel

50. What is glace de volaille?
used to thicken meatloaf or stuffing
poultry
count
volume