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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 only cuisson to be a blanc?
Le Pocher
aromatic vegetables - herbs - acid - and water
rivets
EP weight

2. What is a sieve used for?
portion cost
Patissier
for sifting flour and other dry ingredients
variety

3. What is a tasting menu?
small portions of several items
missing or inadequate tools
standardized recipes
weight - volume and count

4. What is the term for cooking on an open grid over a heat source?
Le Frire
parcook
grill
missing or inadequate tools

5. What is a static menu?
same menu everyday
minimum-use ingredients
broil
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.

6. What should you do before adding fat to an empty deep fryer (or) kettle?
white stock
make sure the drain valve is shut
change over a period
deep-fry

7. What is the only cuisson with large amount of liquid for heat method?
Le Pocher
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Garde manager

8. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
bernaise and choron
funets (essence)
fish
white - blond - and brown

9. What type of ingredients should you avoid?
Executive Chef
minimum-use ingredients
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
Saucier

10. What is full half of quarter of the knife?
tang
Pre-heat euipment
oz.
Le Poeler

11. What is a roux?
kg
blanch
Are those that are used in one or two items on your menu
equal parts cooked flour and fat

12. Never add salt to?
Fernand Point
stock
used to thicken meatloaf or stuffing
a list of dishes served or available to be served at a meal

13. What is the term for cooking submerged in fat?
Aboyeur
deep-fry
1/8' x 1/8' x 1/8'
for staining pasta - vegetables - and so on

14. What is the liquid and thickening agent for veloute?
white stock and blond roux
everything sold and served individually
Saucier
using all edible trim

15. What is the small sauce for behemel?
mornay
no clear priorities for tasks
fish
portion cost

16. What is the term for cooking foods by surrounding them with hot - dry air?
dry-heat cooking methods
bake
Temperature danger zone
1784-1833

17. What is the deminsion for allumet?

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18. What is the term for cooking with dry heat in the presence of smoke?
1 Ib -. of mirepoix to 1 gallon of stock
smoke-roasting
stock
creole

19. What is in a bouquet garni?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
portion control
item arrangement
flour and water

20. What is mirepoix?
boiling
fl. oz.
egg yolks and cream
50% onions - 25% carrots - 25% celery

21. What is the liquid and thickening agent for holliandaise sauce?
meals with dozens of courses
poor communication
deglaze
butter and egg yolks

22. Who was responsible for the uniforms worn in the kitchen?
washing and trimming food
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Auguste Escoffier
50% onions - 25% carrots - 25% celery

23. 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
variety
gelatin
broth

24. When managing time What is the 4th time waster?
no choice
poor organization
reduce
clay & metal vessels

25. What is the term for a person in charge of a particular area of production?
parcook
Chef de partie
glaze
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.

26. What is the term for cooking uncovered in pan of moderate amount of fat?
pan-fry
meals with dozens of courses
drain liquids through a relatively small opening
Entremetier

27. What is glace de poisson?
fish
layout & design
tbsp
braise

28. What is the term for station chef?
Patissier
volume
Chef de partie
descriptive language

29. How full should the deep fryer (or) kettle be?
to the fill line
Mise en place
Executive Chef
equal parts cooked flour and fat

30. What is a measurement of the mass or heavimess of a solidliquid or gas?
1-3 minutes
1/8' x 1/8' x 2-2 1/2'
when great clarity smoothness is required in a liquid
weight

31. What does T.D.Z. mean?
small animal bones
portion control
a short broth used for a cooking liquid for fish or vegetables
Temperature danger zone

32. When you are in a large operation with several kitchens Who is in charge of each kitchen?
high carbon stainless steel
Chef de cuisine
Garde manager
meat or fish bones that are fresh or purchased exclusively for stock production

33. What is used to measure volume?
measuring cups - measuring spoons - and ladles
fish
Chef de cuisine
Le Pocher

34. What is a chinois used for?
when great clarity smoothness is required in a liquid
poach
using all edible trim
adult bones

35. What is the small sauce for veloute?
1 Ib -. of mirepoix to 1 gallon of stock
food cost percentage
item arrangement
allemande

36. What is the deminsion for brunoise?

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37. What is the standard pre-heating temperature?
Fernand Point
375 degrees
brown stock and brown roux
poor staff training

38. What are minimum-use ingredients?
brown stock
Are those that are used in one or two items on your menu
creole
thermometer

39. Who invented grande cuisine?
Marie-Antoine Careme
parcook
parboil
deglaze

40. What kind of bones are used in a stock?
variety
Set-up equipment
small animal bones
everything sold and served individually

41. What is the term for cooking partially by any method?
standardized recipes
glace
parcook
butter and flour uncooked

42. What is the term for cooking on a flat - solid cooking surface?
Restaurer
griddle
1/4' x 1/4' x 1/4'
adult bones

43. What is glace de volaille?
standardized recipes
poultry
Bragade system
volume

44. What is the small sauce for espagnole?
when great clarity smoothness is required in a liquid
chasseur
for washed or cooked vegetables - salad greens - pasta - and other foods
Le Pocher

45. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
white stock
regularly
straightens the blade of the knife
pan-fry

46. How long do you cook blond roux for?
EP weight
portion cost
measuring cups - measuring spoons - and ladles
4-6 minutes

47. When doing mise en place What do you do 1st?
Gather food
for washed or cooked vegetables - salad greens - pasta - and other foods
a short broth used for a cooking liquid for fish or vegetables
griddle

48. What is the two cuissons with humid heat?
1 Ib -. of mirepoix to 1 gallon of stock
Le Poeler & sous vide
Sous chef
deep-fry

49. What kind of bones are in a broth?
41-135 degrees
sweat
adult bones
menu

50. What should you do when filling a deep fryer (or) kettle with solid fat?
Viruses - bacteria - parasites - and fungi
sweat
missing or inadequate tools
set thermostat at 250 degrees until fat has melted enough to cover the heating element

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Cooking Basics

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