Test your basic knowledge |

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. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
white - brown - and fumet (or) essence
bake
white - blond - and brown
regularly

2. How long do you cook brown roux for?
20-30 minutes
Le Braiser
ounce - pound - gram - and kilogram
Entremetier

3. When managing time What is the 4th time waster?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
poor organization
variety
fish

4. What is the term for cooking quickly in small amount of fat?
grill
Saucier
used to thicken meatloaf or stuffing
saute

5. What is the abbreviation for teaspoon?
Le Poeler & sous vide
tsp
Chef de cuisine
Le Braiser

6. Food cost diveded by menu price is?
Restaurer
Garde manager
a short broth used for a cooking liquid for fish or vegetables
food cost percentage

7. What is the only cuissonwith small amount of liquid for heat method?
Le Braiser
white - brown - and fumet (or) essence
deep-fry
minimum-use ingredients

8. When you are in a large operation with several kitchens Who is in charge of each kitchen?
Chef de cuisine
Viruses - bacteria - parasites - and fungi
Le Griller
be true to your menu desriptions

9. What is the grill cook called?
Grillardin
blade - tang - handle - rivets - and heel
thermometer
glace

10. What is the term for cooking an item partially and very breifly in boiling water?
parboil
blanch
same menu everyday
a short broth used for a cooking liquid for fish or vegetables

11. What is the abbreviation for pound?
ibs. (or) #
Le Pocher
boiling
white stock and blond roux

12. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
white stock and blond roux
food cost percentage
produces different coarseness and fineness - used for pureeing foods
Potentially hazardous foods

13. What is the measurement of portions that ensure that the correct amount of an item is served?
1 Ib -. of mirepoix to 1 gallon of stock
butter and egg yolks
broil
portion control

14. What is a A la carte menu?
egg yolks and cream
deglaze
Saucier
everything sold and served individually

15. What is the term for giving a shine to the surface of a food?
poor organization
deglaze
glaze
Le Frire

16. What is a slurry?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Auguste Escoffier
cornstarch and cold water
Fernand Point

17. What are the other thickening agents besides roux?
volume
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Pre-heat euipment
reduce

18. What is a cycle menu?
milk and white roux
change over a period
Restaurer
sugar and vinegar

19. What is the french term for restaurant? (to restore)
sous vide
deep-fry
Chef de partie
Restaurer

20. What is the weight after all inedible or nonservable parts are trimmed off?
Teaspoon - tablespoon - fluid ounce
Recipe
EP weight
using all edible trim

21. What is the term for station chef?
be true to your menu desriptions
Chef de partie
butter and egg yolks
straightens the blade of the knife

22. How do you get good flavor and body from a stock?
meat or fish bones that are fresh or purchased exclusively for stock production
moist-heat cooking methods
Le Pocher
EP weight

23. What should your foods appearance have?
variety
Le Braiser
Saucier
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

24. What is table d'hote?
food prepared at the table
Le Braiser
1 Ib -. of mirepoix to 1 gallon of stock
AP weight

25. Stocks are made with what five items?
Les cuisson
1/4' x 1/4' x 2-2 1/2'
bones - water - aromatics - mirepoix - acid
Le Poeler

26. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
no clear priorities for tasks
standardized recipes
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
item arrangement

27. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
Saucier
Grillardin
griddle
white stock

28. What does T.D.Z. mean?
Temperature danger zone
saute
1/4' x 1/4' x 1/4'
to the fill line

29. What does cooking flour do?
menu
gives it a toasty and nutty flavor
same menu everyday
chasseur

30. What is the small sauce for espagnole?
Biological - chemical - and physical
chasseur
Le Pocher
gives it a toasty and nutty flavor

31. What is the small sauce for veloute?
allemande
tbsp
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
adult bones

32. What is the birth and death dates of Careme?
1 Ib -. of mirepoix to 1 gallon of stock
1784-1833
the type of restaurant you operate
1/8' x 1/8' x 2-2 1/2'

33. What is the term for cooking uncovered in a skillet or saute pan without fat?
poor organization
Restaurer
pan-broil
Auguste Escoffier

34. Layout and design should reflect what about your resaurant?
the type of restaurant you operate
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
1/2' x 1/2' x 1/2'
50% onions - 25% carrots - 25% celery

35. What is grande cuisine?
small animal bones
tsp
grill
meals with dozens of courses

36. What is the liquid and thickening agent for holliandaise sauce?
butter and egg yolks
make sure the drain valve is shut
used to thicken meatloaf or stuffing
high percentage of cartilage and other connective tissue

37. What are the three stages of roux?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
white - blond - and brown
Are those that are used in one or two items on your menu
portion control

38. What are the three terms for volume measurement?
braise
Teaspoon - tablespoon - fluid ounce
Le Pocher
the type of restaurant you operate

39. What is the term for everything in it's place?
Gather food
Temperature danger zone
egg yolks and cream
Mise en place

40. What is the gastric basic mehtod?
sugar and vinegar
1/2' x 1/2' x 1/2'
50% onions - 25% carrots - 25% celery
handle

41. What is the term for swirling a liquid in a saute pan?
when cooled should be gelatinous - have body - good taste - good color
1 Ib -. of mirepoix to 1 gallon of stock
deglaze
volume

42. How long do you cook white roux for?
Le Braiser
1-3 minutes
glaze
bones - water - aromatics - mirepoix - acid

43. What is the Temperature danger zone (T.D.Z.)?
deep-fry
white stock
41-135 degrees
1/8' x 1/8' x 1-2'

44. When doing mise en place What do you do 1st?
Gather food
white - brown - and fumet (or) essence
funets (essence)
poor communication

45. What is glace de viande?
pan-fry
bechemel - espangal - tomato sauce - holliandase - and veloute
meat
Rotisseur

46. What is the term for cooking with dry heat in the presence of smoke?
Monsieur Boulanger
meals with dozens of courses
Recipe
smoke-roasting

47. What is the deminsion for medium dice?

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48. What is the second new technology for modern developments?
menu
white - blond - and brown
Le Braiser
Electric/gas stoves allowed controlled temperatures

49. What is the abbreviation for ounce?
oz.
instructional and standardized
4-6 minutes
menu

50. What is the term for cooking foods were heat is conducted without moisture?
menu
dry-heat cooking methods
tomatoes and reduction
Cutting and garnishing

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Cooking Basics

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