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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. Layout and design should reflect what about your resaurant?
steam
the type of restaurant you operate
dry-heat cooking methods
1784-1833

2. What is the abbreviation for grams?
handle
g
simmer
aromatic vegetables - herbs - acid - and water

3. What should you use in your menu to describe food items that will entice the guest to buy it?
poor organization
Auguste Escoffier
food cost percentage
descriptive language

4. What is mirepoix?
when cooled should be gelatinous - have body - good taste - good color
50% onions - 25% carrots - 25% celery
1/8' x 1/8' x 2-2 1/2'
drain liquids through a relatively small opening

5. What is the term for everything in it's place?
smoke-roasting
reduce
change over a period
Mise en place

6. What are the four disease causing organisms?
Viruses - bacteria - parasites - and fungi
flour and water
butter and egg yolks
missing or inadequate tools

7. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
50% onions - 25% carrots - 25% celery
Fernand Point
Le Braiser
brown stock

8. When doing mise en place What do you do 4th?
butter and flour uncooked
Pre-heat euipment
rivets
stock

9. What is the deminsion for small dice?

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10. What is the abbreviation for teaspoon?
instructional recipes
Garde manager
tsp
Fernand Point

11. What is the term for cooking on a flat - solid cooking surface?
Teaspoon - tablespoon - fluid ounce
griddle
using all edible trim
instructional recipes

12. What is the first technology for modern developments?
clay & metal vessels
Le Poeler
gives it a toasty and nutty flavor
Cutting and garnishing

13. What should you do when filling a deep fryer (or) kettle with solid fat?
1/8' x 1/8' x 1/8'
Le Pocher
white - brown - and fumet (or) essence
set thermostat at 250 degrees until fat has melted enough to cover the heating element

14. What is the Temperature danger zone (T.D.Z.)?
sear
41-135 degrees
Chef de partie
griddle

15. How long do you cook blond roux for?
be true to your menu desriptions
when great clarity smoothness is required in a liquid
1784-1833
4-6 minutes

16. What is the liquid and thickening agent for espagnole?
braise
brown stock and brown roux
1/8' x 1/8' x 1/8'
Patissier

17. What is the term for cooking foods were heat is conducted without moisture?
Le Griller
count
dry-heat cooking methods
milk and white roux

18. What is the term for cooking in hot fat?
no choice
descriptive language
fry
menu

19. What type of ingredients should you avoid?
high carbon stainless steel
minimum-use ingredients
adult bones
Le Braiser

20. What is the deminsion for large dice?

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21. What is the term for simmering or braising in a small amount of liquid?
used to thicken meatloaf or stuffing
stew
Mise en place
EP weight

22. What is a measurement of the space occupied by a liquid - solid - or gas?
Recipe
measuring cups - measuring spoons - and ladles
Static - cycle - a la carte - table d'hote - prix fixe - tasting
volume

23. What should suit the characteristics and style of the restaurant?
heel
layout & design
remouillage
Restaurer

24. What is full half of quarter of the knife?
tang
white - brown - and fumet (or) essence
broth
Auguste Escoffier

25. What kind of bones are used in a stock?
small animal bones
allemande
portion cost
butter and flour uncooked

26. What is the term for swirling a liquid in a saute pan?
Saucier
gelatin
change over a period
deglaze

27. What is the abbreviation for fluid ounce?
50% onions - 25% carrots - 25% celery
Garde manager
fl. oz.
butter and egg yolks

28. How do you get good flavor and body from a stock?
meat or fish bones that are fresh or purchased exclusively for stock production
when great clarity smoothness is required in a liquid
variety
be true to your menu desriptions

29. What is the measurement of portions that ensure that the correct amount of an item is served?
Set-up equipment
no clear priorities for tasks
portion control
milk and white roux

30. When doing mise en place What do you do 5th?
Chef de cuisine
fl. oz.
flour and water
Cutting and garnishing

31. What is the small sauce for hollandaise?
pan-fry
bernaise and choron
count
Fernand Point

32. What is a colander used for?
chasseur
kg
for washed or cooked vegetables - salad greens - pasta - and other foods
poor communication

33. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
Garde manager
equal parts cooked flour and fat
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
1-3 minutes

34. What are the three terms for count measurement?
Le Pocher
each - bunch - and dozen
AP weight
portion cost

35. What is court boullian?
cornstarch and cold water
a short broth used for a cooking liquid for fish or vegetables
Sous chef
20-30 minutes

36. What is the term for cooking with radiant heat from above?
poor organization
Le Poeler
broil
Monsieur Boulanger

37. What is the term for station chef?
saute
Chef de partie
Sous chef
no choice

38. What is the liquid and thickening agent for veloute?
meat or fish bones that are fresh or purchased exclusively for stock production
375 degrees
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
white stock and blond roux

39. What is glace de volaille?
high carbon stainless steel
g
poultry
smoke-roasting

40. 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?
weight
change over a period
Le Poeler
Sous chef

41. What is the term for cooking partially in a boiling or simmering liquid?
Le Braiser
Auguste Escoffier
roast
parboil

42. What should your foods appearance have?
Fernand Point
variety
count
butter and flour uncooked

43. When managing time What is the 2nd time waster?
fl. oz.
saute
poor staff training
Auguste Escoffier

44. What do you need to capture the largest target audience?
produces different coarseness and fineness - used for pureeing foods
variety
funets (essence)
broth

45. What are the other thickening agents besides roux?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
ibs. (or) #
when cooled should be gelatinous - have body - good taste - good color
Le Braiser

46. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
to the fill line
Le Pocher
mornay
roast

47. Why is a recipe necessary?

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48. What are the five mother sauces
bechemel - espangal - tomato sauce - holliandase - and veloute
set thermostat at 250 degrees until fat has melted enough to cover the heating element
to dedge in flour
Les cuisson

49. What are the five knife components?
produces different coarseness and fineness - used for pureeing foods
blade - tang - handle - rivets - and heel
egg yolks and cream
1/4' x 1/4' x 2-2 1/2'

50. What is the abbreviation for tablespoon?
tbsp
handle
roast
standardized recipes

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Cooking Basics

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