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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. Who is incharge of production and assistant to the executive chef or chef de cuisine?
Sous chef
standardized recipes
blanch
produces different coarseness and fineness - used for pureeing foods

2. What is a china cap used for?
Poissonier
drain liquids through a relatively small opening
no choice
a list of dishes served or available to be served at a meal

3. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
produces different coarseness and fineness - used for pureeing foods
remouillage
variety
roast

4. What is mirepoix?
Le Griller
gives it a toasty and nutty flavor
menu
50% onions - 25% carrots - 25% celery

5. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
Garde manager
broth
variety
AP weight

6. What is the ratio of mirepoix to stock?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
the type of restaurant you operate
fry
1 Ib -. of mirepoix to 1 gallon of stock

7. What type of ingredients should you avoid?
minimum-use ingredients
heel
Mise en place
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

8. What is the term for cooking by direct contact with steam?
mornay
steam
1/4' x 1/4' x 2-2 1/2'
used to thicken meatloaf or stuffing

9. How long do you cook brown roux for?
roast
Recipe
Auguste Escoffier
20-30 minutes

10. What is the deminsion for batonnet?

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11. What is the term for cooking on a flat - solid cooking surface?
to the fill line
a short broth used for a cooking liquid for fish or vegetables
griddle
flour and water

12. What is the blade made of?
ounce - pound - gram - and kilogram
1/2' x 1/2' x 1/8'
brown stock
high carbon stainless steel

13. What is the cuisine for lighter - naturally flavored foods?
Nouvelle Cuisine
adult bones
weight - volume and count
Sous chef

14. What is the term for cooking wrapped in paper to steam in it own moisture?
gelatin
Executive Chef
pan-broil
papillotte

15. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
small animal bones
bones - water - aromatics - mirepoix - acid
Chef de cuisine
white stock

16. Why is a recipe necessary?

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17. When doing mise en place What do you do 5th?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
Cutting and garnishing
weight - volume and count
fry

18. What is the classic cooking techniques used in french cuisine?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
Temperature danger zone
AP weight
Les cuisson

19. What is the term for cooking an item partially and very breifly in boiling water?
for staining pasta - vegetables - and so on
blanch
parboil
make sure the drain valve is shut

20. What is the two cuissons with humid heat?
4-6 minutes
tomatoes and reduction
Le Poeler & sous vide
Chef de partie

21. Stocks are made with what five items?
bones - water - aromatics - mirepoix - acid
clay & metal vessels
Chef de partie
equal parts cooked flour and fat

22. Food cost diveded by menu price is?
be true to your menu desriptions
Le Braiser
poultry
food cost percentage

23. Who reorganized the kitchen?
Auguste Escoffier
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Le Pocher
stew

24. What is the term for cooking gently in liquid that is hot but not actually bubbling?
poach
standardized recipes
adult bones
remouillage

25. What is the term for browning the surface of a food quickly at a high temperature?
sear
sweat
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
item arrangement

26. How do you check the fat temperature of a deep fryer (or) kettle?
thermometer
Le Griller
to dedge in flour
creole

27. What is the only cuisson to be a blanc and (or) a brun?
bones - water - aromatics - mirepoix - acid
for washed or cooked vegetables - salad greens - pasta - and other foods
Le Braiser
food prepared at the table

28. What is the term for cooking on an open grid over a heat source?
grill
4-6 minutes
butter and egg yolks
1/8' x 1/8' x 2-2 1/2'

29. How do you judge the quality of stocks?
when cooled should be gelatinous - have body - good taste - good color
menu
broil
adult bones

30. What is the abbreviation for kilogram?
straightens the blade of the knife
kg
to dedge in flour
Le Braiser

31. What is the term for swirling a liquid in a saute pan?
thermometer
Le Frire
deglaze
for sifting flour and other dry ingredients

32. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
4-6 minutes
brown stock
Le Braiser
bechemel - espangal - tomato sauce - holliandase - and veloute

33. What is the small sauce for veloute?
poach
minimum-use ingredients
allemande
small animal bones

34. What is fariner?
sear
regularly
sugar and vinegar
to dedge in flour

35. When managing time What is the 3th time waster?
poor communication
bechemel - espangal - tomato sauce - holliandase - and veloute
change over a period
Electric/gas stoves allowed controlled temperatures

36. What is the only cuisson with large amount of liquid for heat method?
gives it a toasty and nutty flavor
deglaze
Chef de partie
Le Pocher

37. What is full half of quarter of the knife?
electric or digital scale - mechanical - triple beam
1765
tang
Electric/gas stoves allowed controlled temperatures

38. Who was respondsable for simolifying classicl cuisine and the classical menu?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Auguste Escoffier
count
when great clarity smoothness is required in a liquid

39. What are the three types of food hazard?
ounce - pound - gram - and kilogram
meat or fish bones that are fresh or purchased exclusively for stock production
creole
Biological - chemical - and physical

40. What is the term for cooking with dry heat in the presence of smoke?
smoke-roasting
white stock and blond roux
broth
tang

41. What is a food mill used for?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
produces different coarseness and fineness - used for pureeing foods
deep-fry
poultry

42. What is the small sauce for hollandaise?
bernaise and choron
gelatin
parcook
Aboyeur

43. What is a slurry?
1/4' x 1/4' x 1/4'
Chef de partie
tang
cornstarch and cold water

44. What must be planned for your guest? (the people eating the food)
fry
tang
menu
griddle

45. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
Le Braiser
be true to your menu desriptions
1784-1833
1/2' x 1/2' x 1/2'

46. Why use young animal bones for stock?
high percentage of cartilage and other connective tissue
pan-fry
for washed or cooked vegetables - salad greens - pasta - and other foods
deglaze

47. What is the term for cooking uncovered in a skillet or saute pan without fat?
egg yolks and cream
tang
Garde manager
pan-broil

48. What is stock?
Teaspoon - tablespoon - fluid ounce
sous vide
1784-1833
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

49. What is the term for cooking partially by any method?
no choice
parcook
1/4' x 1/4' x 1/4'
Auguste Escoffier

50. What is the liquid and thickening agent for espagnole?
brown stock and brown roux
minimum-use ingredients
change over a period
equal parts cooked flour and fat