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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 tomato?
ounce - pound - gram - and kilogram
poor staff training
creole
blanch

2. Cost of ingredients divided by number of portions is?
1765
sweat
tsp
portion cost

3. What is a measurement of the mass or heavimess of a solidliquid or gas?
weight
drain liquids through a relatively small opening
parcook
Temperature danger zone

4. What is the Temperature danger zone (T.D.Z.)?
Fernand Point
41-135 degrees
1 Ib -. of mirepoix to 1 gallon of stock
standardized recipes

5. What is the term for cooking on a flat - solid cooking surface?
butter and flour uncooked
griddle
Le Frire
count

6. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
tsp
blade - tang - handle - rivets - and heel
for sifting flour and other dry ingredients
simmer

7. What is the deminsion for small dice?

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8. What is the term for cooking uncovered in pan of moderate amount of fat?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
pan-fry
poultry
variety

9. What is the standard pre-heating temperature?
375 degrees
food cost percentage
3/4' x 3/4' x 3/4'
blade - tang - handle - rivets - and heel

10. What is the cuisson for the sub of saute; special roast - has to be done in the oven - covered. some aromatics garniture will be added near the end of cooking time?
stock
Le Poeler
Saucier
1/8' x 1/8' x 2-2 1/2'

11. What is the term for giving a shine to the surface of a food?
Rotisseur
glaze
aromatic vegetables - herbs - acid - and water
instructional recipes

12. What is the deminsion for paysanne?

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13. What is the deminsion for julienne?

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14. What are the three types of food hazard?
Fernand Point
Biological - chemical - and physical
sous vide
fry

15. Who is incharge of production and assistant to the executive chef or chef de cuisine?
gives it a toasty and nutty flavor
poach
Sous chef
Saucier

16. When doing mise en place What do you do 4th?
griddle
menu
tsp
Pre-heat euipment

17. What is the abbreviation for fluid ounce?
fl. oz.
1/8' x 1/8' x 1-2'
375 degrees
Restaurer

18. What is a liaison?
egg yolks and cream
Electric/gas stoves allowed controlled temperatures
Viruses - bacteria - parasites - and fungi
1/4' x 1/4' x 2-2 1/2'

19. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
poor organization
regularly
equal parts cooked flour and fat
chasseur

20. What is the term for cooking foods by surrounding them with hot - dry air?
a list of dishes served or available to be served at a meal
bake
tsp
portion cost

21. What is a measurement of the space occupied by a liquid - solid - or gas?
Are those that are used in one or two items on your menu
Pre-heat euipment
volume
pan-fry

22. What are the two types of recipes?
glace
instructional and standardized
when cooled should be gelatinous - have body - good taste - good color
missing or inadequate tools

23. When managing time What is the 5th time waster?
1/2' x 1/2' x 1/2'
no clear priorities for tasks
50% onions - 25% carrots - 25% celery
missing or inadequate tools

24. What is a reduction by 90-95%?
deep-fry
poach
Pre-heat euipment
glace

25. What are the three terms for volume measurement?
pan-fry
Teaspoon - tablespoon - fluid ounce
Patissier
volume

26. What is mirepoix?
50% onions - 25% carrots - 25% celery
missing or inadequate tools
portion control
chasseur

27. What is the pastry chef called; prapares pastries and desserts?
for sifting flour and other dry ingredients
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
meat
Patissier

28. What is a static menu?
same menu everyday
papillotte
poor organization
washing and trimming food

29. What is the term for cooking quickly in small amount of fat?
flour and water
saute
thermometer
deglaze

30. What is a measurement of whole items as one would purchase them?
broth
measuring cups - measuring spoons - and ladles
Le Poeler
count

31. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
papillotte
375 degrees
Le Frire
41-135 degrees

32. What is the term for a person in charge of a particular area of production?
menu
make sure the drain valve is shut
Fernand Point
Chef de partie

33. What is the term for everything in it's place?
1/4' x 1/4' x 1/4'
g
Mise en place
moist-heat cooking methods

34. What is the term for cooking uncovered in a skillet or saute pan without fat?
Aboyeur
for washed or cooked vegetables - salad greens - pasta - and other foods
pan-broil
EP weight

35. When was the first restaurant opened?
be true to your menu desriptions
small portions of several items
brown stock and brown roux
1765

36. What do you hold the knife with? ( made of rosewood - plastic - etc.)
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
thermometer
no clear priorities for tasks
handle

37. Food cost diveded by menu price is?
ibs. (or) #
portion control
food cost percentage
pan-broil

38. What is a colander used for?
Sous chef
for washed or cooked vegetables - salad greens - pasta - and other foods
3/4' x 3/4' x 3/4'
no clear priorities for tasks

39. What is the offical name of the organization of the kitchen?
Bragade system
produces different coarseness and fineness - used for pureeing foods
small animal bones
Temperature danger zone

40. What are the other thickening agents besides roux?
same menu everyday
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Le Griller
flour and water

41. How full should the deep fryer (or) kettle be?
1/4' x 1/4' x 1/4'
to the fill line
1-3 minutes
375 degrees

42. What is a food mill used for?
Potentially hazardous foods
food prepared at the table
variety
produces different coarseness and fineness - used for pureeing foods

43. What is the abbreviation for tablespoon?
chasseur
tbsp
50% onions - 25% carrots - 25% celery
meat or fish bones that are fresh or purchased exclusively for stock production

44. What are the three terms for count measurement?
Recipe
Chef de partie
sous vide
each - bunch - and dozen

45. What is full half of quarter of the knife?
sear
minimum-use ingredients
Restaurer
tang

46. What is the small sauce for veloute?
Le Frire
Viruses - bacteria - parasites - and fungi
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
allemande

47. What are the limitations of using a recipe?
1/8' x 1/8' x 1-2'
1765
butter and flour uncooked
Assumes you have knowledge and that you understand terminology and you know how to measure.

48. What must be planned for your guest? (the people eating the food)
Fernand Point
portion control
menu
egg yolks and cream

49. What is the term for cooking in water or other liquid that is bubbling rapidly?
egg yolks and cream
tbsp
boiling
creole

50. What is the gastric basic mehtod?
egg yolks and cream
milk and white roux
sugar and vinegar
broth

Can you answer 50 questions in 15 minutes?

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Cooking Basics

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