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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 guards your hand?
food cost percentage
volume
heel
1/4' x 1/4' x 2-2 1/2'

2. What is the Temperature danger zone (T.D.Z.)?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
kg
41-135 degrees
brown stock and brown roux

3. What is a measurement of the mass or heavimess of a solidliquid or gas?
item arrangement
weight
for staining pasta - vegetables - and so on
1/8' x 1/8' x 2-2 1/2'

4. When managing time What is the 1st time waster?
no clear priorities for tasks
tang
aromatic vegetables - herbs - acid - and water
white stock

5. What is the term for browning the surface of a food quickly at a high temperature?
oz.
flour and water
sear
Recipe

6. What is the term for cooking uncovered in a skillet or saute pan without fat?
3/4' x 3/4' x 3/4'
EP weight
pan-broil
to the fill line

7. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
item arrangement
mornay
Auguste Escoffier
standardized recipes

8. What is the small sauce for tomato?
flour and water
creole
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
smoke-roasting

9. What is the term for simmering or broiling until the quantity of liquid is decreased?
brown stock and brown roux
reduce
rivets
papillotte

10. What is glace de volaille?
gelatin
food prepared at the table
poultry
mornay

11. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
white stock
oz.
count
high carbon stainless steel

12. What is the first technology for modern developments?
clay & metal vessels
layout & design
reduce
parboil

13. How long do you cook blond roux for?
glace
pan-fry
4-6 minutes
change over a period

14. What is the term for cooking with dry heat in the presence of smoke?
smoke-roasting
volume
sweat
Bragade system

15. What is the highest psition of all station chefs (or) chef de partie?
gelatin
pan-fry
menu
Saucier

16. What is the deminsion for small dice?

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17. When managing time What is the 3th time waster?
everything sold and served individually
gelatin
poor communication
portion control

18. What holds the knife together - made of steel?
rivets
when great clarity smoothness is required in a liquid
1 Ib -. of mirepoix to 1 gallon of stock
Chef de cuisine

19. What is the small sauce for behemel?
small portions of several items
mornay
Viruses - bacteria - parasites - and fungi
deglaze

20. What is the expediter called; accepts orders from the server and gives them to the line?
Potentially hazardous foods
standardized recipes
Aboyeur
Gather food

21. What are the three types of food hazard?
blade - tang - handle - rivets - and heel
Biological - chemical - and physical
saute
sugar and vinegar

22. What is a food mill used for?
Le Sauter
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
produces different coarseness and fineness - used for pureeing foods
Bragade system

23. What is table d'hote?
white stock
when great clarity smoothness is required in a liquid
food prepared at the table
handle

24. What is a prix fixe menu?
Cutting and garnishing
for staining pasta - vegetables - and so on
no choice
regularly

25. What is the term for cooking uncovered in pan of moderate amount of fat?
pan-fry
glaze
Poissonier
kg

26. When doing mise en place What do you do 2nd?
reduce
Le Frire
Aboyeur
Set-up equipment

27. Why use young animal bones for stock?
Aboyeur
reduce
electric or digital scale - mechanical - triple beam
high percentage of cartilage and other connective tissue

28. What are the three scales used for weight?
Recipe
electric or digital scale - mechanical - triple beam
Entremetier
when cooled should be gelatinous - have body - good taste - good color

29. What is the abbreviation for pound?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
ibs. (or) #
adult bones
drain liquids through a relatively small opening

30. What are the three terms for volume measurement?
Teaspoon - tablespoon - fluid ounce
Le Poeler
everything sold and served individually
ibs. (or) #

31. What is the deminsion for batonnet?

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32. What do you hold the knife with? ( made of rosewood - plastic - etc.)
Recipe
41-135 degrees
1/2' x 1/2' x 1/2'
handle

33. What is a chinois used for?
when great clarity smoothness is required in a liquid
Auguste Escoffier
same menu everyday
poor staff training

34. What is the standard pre-heating temperature?
volume
375 degrees
handle
Sous chef

35. When doing mise en place What do you do 3rd?
washing and trimming food
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
portion cost
white stock and blond roux

36. What should you do before adding fat to an empty deep fryer (or) kettle?
make sure the drain valve is shut
Marie-Antoine Careme
papillotte
produces different coarseness and fineness - used for pureeing foods

37. What is the term for simmering or braising in a small amount of liquid?
brown stock and brown roux
deglaze
Saucier
stew

38. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
cornstarch and cold water
Entremetier
bernaise and choron
Recipe

39. What is the term for cooking slowly in fat without browning - sometimes under a cover?
bechemel - espangal - tomato sauce - holliandase - and veloute
Static - cycle - a la carte - table d'hote - prix fixe - tasting
sweat
each - bunch - and dozen

40. How full should the deep fryer (or) kettle be?
to the fill line
Restaurer
Le Braiser
menu

41. What is the term for cooking gently in liquid that is hot but not actually bubbling?
saute
1/8' x 1/8' x 1/8'
50% onions - 25% carrots - 25% celery
poach

42. What is a sieve used for?
poor staff training
for sifting flour and other dry ingredients
washing and trimming food
Bragade system

43. Cost of ingredients divided by number of portions is?
white stock and blond roux
white stock
saute
portion cost

44. What is full half of quarter of the knife?
washing and trimming food
when cooled should be gelatinous - have body - good taste - good color
variety
tang

45. What is a tasting menu?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Le Griller
small portions of several items
AP weight

46. What is the roast cook called; prepares roasted and braised meats and there gravies?
bones - water - aromatics - mirepoix - acid
to dedge in flour
no clear priorities for tasks
Rotisseur

47. What is the liquid and thickening agent for espagnole?
Chef de partie
brown stock and brown roux
pan-fry
a list of dishes served or available to be served at a meal

48. Who is incharge of production and assistant to the executive chef or chef de cuisine?
Chef de partie
Cutting and garnishing
Sous chef
reduce

49. Who was respondsable for simolifying classicl cuisine and the classical menu?
deglaze
Fernand Point
Auguste Escoffier
50% onions - 25% carrots - 25% celery

50. What is the term for cooking foods by surrounding them with hot - dry air?
Auguste Escoffier
Le Sauter
bake
steam

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Cooking Basics

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