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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 small sauce for behemel?
mornay
pan-broil
parboil
when great clarity smoothness is required in a liquid

2. Food cost diveded by menu price is?
each - bunch - and dozen
food cost percentage
oz.
straightens the blade of the knife

3. What are the three scales used for weight?
Entremetier
electric or digital scale - mechanical - triple beam
everything sold and served individually
variety

4. What is a white wash?
1/8' x 1/8' x 1-2'
cornstarch and cold water
flour and water
papillotte

5. What is the weight after all inedible or nonservable parts are trimmed off?
Chef de cuisine
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
EP weight
washing and trimming food

6. What is the only cuissonwith small amount of liquid for heat method?
Le Braiser
g
electric or digital scale - mechanical - triple beam
standardized recipes

7. Who created nouvelle cuisine?
1/8' x 1/8' x 1/8'
for sifting flour and other dry ingredients
Fernand Point
g

8. What is the classic cooking techniques used in french cuisine?
Grillardin
1765
brown stock
Les cuisson

9. What is the liquid and thickening agent for tomato sauce?
Les cuisson
tomatoes and reduction
gelatin
set thermostat at 250 degrees until fat has melted enough to cover the heating element

10. What is a sieve used for?
thermometer
for sifting flour and other dry ingredients
adult bones
3/4' x 3/4' x 3/4'

11. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
Viruses - bacteria - parasites - and fungi
standardized recipes
Marie-Antoine Careme
weight - volume and count

12. Stocks are made with what five items?
same menu everyday
Pre-heat euipment
Saucier
bones - water - aromatics - mirepoix - acid

13. What do you need to capture the largest target audience?
menu
simmer
variety
sugar and vinegar

14. How do you check the fat temperature of a deep fryer (or) kettle?
thermometer
50% onions - 25% carrots - 25% celery
electric or digital scale - mechanical - triple beam
Le Braiser

15. What is a measurement of the space occupied by a liquid - solid - or gas?
volume
high carbon stainless steel
minimum-use ingredients
Restaurer

16. What does cooking flour do?
make sure the drain valve is shut
gives it a toasty and nutty flavor
instructional and standardized
meat or fish bones that are fresh or purchased exclusively for stock production

17. What are the three types of food hazard?
Biological - chemical - and physical
Pre-heat euipment
kg
sear

18. What is the term for cooking uncovered in pan of moderate amount of fat?
Assumes you have knowledge and that you understand terminology and you know how to measure.
weight - volume and count
pan-fry
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

19. What is the liquid and thickening agent for bechemel?
Les cuisson
to the fill line
milk and white roux
variety

20. What is in a sachet?
Le Poeler & sous vide
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
minimum-use ingredients
Marie-Antoine Careme

21. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
Gather food
Potentially hazardous foods
count
EP weight

22. What is fariner?
to dedge in flour
1/4' x 1/4' x 1/4'
Grillardin
descriptive language

23. Layout and design should reflect what about your resaurant?
Le Pocher
the type of restaurant you operate
Assumes you have knowledge and that you understand terminology and you know how to measure.
Marie-Antoine Careme

24. What is a measurement of the mass or heavimess of a solidliquid or gas?
for sifting flour and other dry ingredients
missing or inadequate tools
adult bones
weight

25. What is the fish cook called?
Poissonier
aromatic vegetables - herbs - acid - and water
stew
white stock and blond roux

26. Why is a recipe necessary?

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27. What is the term for cooking partially by any method?
tang
boiling
parcook
meat or fish bones that are fresh or purchased exclusively for stock production

28. What is the deminsion for julienne?

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29. What is a beurre manie?
Garde manager
butter and flour uncooked
Patissier
meat or fish bones that are fresh or purchased exclusively for stock production

30. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
Le Frire
Garde manager
simmer
cornstarch and cold water

31. What are the three terms for volume measurement?
Teaspoon - tablespoon - fluid ounce
tsp
layout & design
deep-fry

32. What is the ratio of mirepoix to stock?
for sifting flour and other dry ingredients
clay & metal vessels
1 Ib -. of mirepoix to 1 gallon of stock
roast

33. What is the abbreviation for ounce?
broil
Grillardin
1784-1833
oz.

34. How full should the deep fryer (or) kettle be?
aromatic vegetables - herbs - acid - and water
20-30 minutes
to the fill line
roast

35. What is the term for cooking quickly in small amount of fat?
Le Poeler & sous vide
high carbon stainless steel
saute
roast

36. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
Le Griller
1/4' x 1/4' x 2-2 1/2'
regularly
weight

37. What is the only cuisson to be a blanc and (or) a brun?
layout & design
butter and egg yolks
Le Braiser
AP weight

38. What should suit the characteristics and style of the restaurant?
handle
menu
layout & design
Executive Chef

39. What is the deminsion for batonnet?

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40. How long do you cook brown roux for?
20-30 minutes
moist-heat cooking methods
Saucier
parcook

41. What are the two types of recipes?
glace
boiling
instructional and standardized
Rotisseur

42. What is the second new technology for modern developments?
Electric/gas stoves allowed controlled temperatures
no choice
Auguste Escoffier
Le Frire

43. What is the term for cooking using heat conducted to food from water - liquid - or steam?
moist-heat cooking methods
poor organization
stock
Auguste Escoffier

44. What is a A la carte menu?
meals with dozens of courses
everything sold and served individually
Recipe
1/2' x 1/2' x 1/8'

45. What are the four disease causing organisms?
Viruses - bacteria - parasites - and fungi
griddle
3/4' x 3/4' x 3/4'
sweat

46. What is the deminsion for small dice?

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47. Who reorganized the kitchen?
Auguste Escoffier
deep-fry
cornstarch and cold water
change over a period

48. What is the term for cooking gently in liquid that is hot but not actually bubbling?
poach
white stock
milk and white roux
Aboyeur

49. What is the french term for restaurant? (to restore)
Restaurer
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Sous chef
broth

50. Who opened the first restaurant?
4-6 minutes
Monsieur Boulanger
standardized recipes
volume

Can you answer 50 questions in 15 minutes?

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Cooking Basics

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