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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 full half of quarter of the knife?
tang
steam
Viruses - bacteria - parasites - and fungi
50% onions - 25% carrots - 25% celery

2. What is the deminsion for allumet?

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3. What is a liaison?
egg yolks and cream
Chef de cuisine
white stock
broth

4. What do you hold the knife with? ( made of rosewood - plastic - etc.)
parboil
stock
handle
change over a period

5. What is the most important/significant manu making principle?
deep-fry
clay & metal vessels
item arrangement
set thermostat at 250 degrees until fat has melted enough to cover the heating element

6. What is glace de volaille?
glace
allemande
poultry
1/4' x 1/4' x 2-2 1/2'

7. What is the deminsion for large dice?

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8. What is the term for swirling a liquid in a saute pan?
Nouvelle Cuisine
Cutting and garnishing
deglaze
produces different coarseness and fineness - used for pureeing foods

9. What is the term for cooking by direct contact with steam?
brown stock and brown roux
Sous chef
stock
steam

10. What is a reduction by 90-95%?
glace
Bragade system
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
dry-heat cooking methods

11. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
EP weight
Garde manager
sweat
Fernand Point

12. What is table d'hote?
Bragade system
food prepared at the table
fry
weight

13. What is the deminsion for small dice?

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14. What is the term for cooking partially by any method?
parcook
1/2' x 1/2' x 1/2'
fish
bernaise and choron

15. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
broth
stock
adult bones
white stock and blond roux

16. What is the term for cooking an item partially and very breifly in boiling water?
rivets
blanch
a short broth used for a cooking liquid for fish or vegetables
to dedge in flour

17. What is the only cuisson to be a blanc?
Le Pocher
fish
electric or digital scale - mechanical - triple beam
oz.

18. What is glace de viande?
adult bones
1/2' x 1/2' x 1/8'
same menu everyday
meat

19. What is a china cap used for?
Mise en place
layout & design
drain liquids through a relatively small opening
roast

20. What should you use in your menu to describe food items that will entice the guest to buy it?
deglaze
portion control
high percentage of cartilage and other connective tissue
descriptive language

21. What holds the knife together - made of steel?
brown stock
rivets
gelatin
Static - cycle - a la carte - table d'hote - prix fixe - tasting

22. What is the small sauce for tomato?
white - blond - and brown
Aboyeur
sugar and vinegar
creole

23. What is the term for cooking covered in a small amount of fat?
fish
braise
steam
g

24. What is the abbreviation for ounce?
count
broil
oz.
stew

25. Stocks are made with what five items?
variety
tomatoes and reduction
deep-fry
bones - water - aromatics - mirepoix - acid

26. What is the term for cooking submerged in fat?
deep-fry
to dedge in flour
Chef de cuisine
Poissonier

27. How long do you cook brown roux for?
20-30 minutes
each - bunch - and dozen
poach
1/8' x 1/8' x 2-2 1/2'

28. What is the abbreviation for fluid ounce?
blanch
aromatic vegetables - herbs - acid - and water
fl. oz.
white stock and blond roux

29. 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?
drain liquids through a relatively small opening
Le Poeler
Garde manager
food prepared at the table

30. Food cost diveded by menu price is?
food cost percentage
Le Griller
remouillage
bones - water - aromatics - mirepoix - acid

31. What are the two types of recipes?
descriptive language
pan-broil
1/2' x 1/2' x 1/2'
instructional and standardized

32. Who is incharge of the kitchen?
food prepared at the table
Executive Chef
weight - volume and count
equal parts cooked flour and fat

33. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
simmer
remouillage
Recipe
Mise en place

34. What is the fish cook called?
Poissonier
used to thicken meatloaf or stuffing
food cost percentage
simmer

35. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
Assumes you have knowledge and that you understand terminology and you know how to measure.
poultry
roast
AP weight

36. What are the five mother sauces
Auguste Escoffier
1/4' x 1/4' x 2-2 1/2'
bechemel - espangal - tomato sauce - holliandase - and veloute
Auguste Escoffier

37. What is a steel used for?
Monsieur Boulanger
butter and flour uncooked
used to thicken meatloaf or stuffing
straightens the blade of the knife

38. What is a food mill used for?
reduce
braise
menu
produces different coarseness and fineness - used for pureeing foods

39. Who was responsible for the uniforms worn in the kitchen?
poor staff training
saute
Set-up equipment
Auguste Escoffier

40. What should you do before adding fat to an empty deep fryer (or) kettle?
bones - water - aromatics - mirepoix - acid
make sure the drain valve is shut
Gather food
sweat

41. Who opened the first restaurant?
everything sold and served individually
when great clarity smoothness is required in a liquid
Monsieur Boulanger
Fernand Point

42. What is the pastry chef called; prapares pastries and desserts?
deep-fry
poor staff training
Patissier
using all edible trim

43. What is the deminsion for julienne?

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44. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
Le Sauter
to dedge in flour
Entremetier
white stock

45. What is the term for cooking using heat conducted to food from water - liquid - or steam?
glace
tomatoes and reduction
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
moist-heat cooking methods

46. What is a colander used for?
bechemel - espangal - tomato sauce - holliandase - and veloute
for washed or cooked vegetables - salad greens - pasta - and other foods
g
flour and water

47. When managing time What is the 2nd time waster?
parcook
EP weight
poor staff training
mornay

48. 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
Poissonier
Recipe
reduce

49. What is the term for cooking foods by surrounding them with hot - dry air?
bake
EP weight
Chef de partie
weight

50. What is the term for cooking on a flat - solid cooking surface?
used to thicken meatloaf or stuffing
descriptive language
Saucier
griddle

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Cooking Basics

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