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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.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

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 liquid and thickening agent for espagnole?
deglaze
menu
Le Frire
brown stock and brown roux

2. What is the liquid and thickening agent for holliandaise sauce?
375 degrees
butter and egg yolks
tbsp
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing

3. What is the most important/significant manu making principle?
weight - volume and count
375 degrees
item arrangement
minimum-use ingredients

4. What is the offical name of the organization of the kitchen?
Bragade system
reduce
Grillardin
AP weight

5. How do you check the fat temperature of a deep fryer (or) kettle?
Fernand Point
Chef de cuisine
thermometer
375 degrees

6. What is table d'hote?
food prepared at the table
Aboyeur
white stock and blond roux
Electric/gas stoves allowed controlled temperatures

7. Who is incharge of the kitchen?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
simmer
Biological - chemical - and physical
Executive Chef

8. What is a measurement of whole items as one would purchase them?
count
1-3 minutes
glace
1/2' x 1/2' x 1/2'

9. What do you hold the knife with? ( made of rosewood - plastic - etc.)
chasseur
1784-1833
handle
Static - cycle - a la carte - table d'hote - prix fixe - tasting

10. Stocks are made with what five items?
bones - water - aromatics - mirepoix - acid
41-135 degrees
dry-heat cooking methods
the type of restaurant you operate

11. What should you do before adding fat to an empty deep fryer (or) kettle?
bechemel - espangal - tomato sauce - holliandase - and veloute
Saucier
Le Pocher
make sure the drain valve is shut

12. What are the 3 types of stock?
4-6 minutes
white - brown - and fumet (or) essence
fl. oz.
steam

13. What is the pastry chef called; prapares pastries and desserts?
Patissier
poor communication
1/8' x 1/8' x 1/8'
measuring cups - measuring spoons - and ladles

14. What are the other thickening agents besides roux?
each - bunch - and dozen
Executive Chef
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
rivets

15. What is the abbreviation for teaspoon?
tsp
milk and white roux
blade - tang - handle - rivets - and heel
a list of dishes served or available to be served at a meal

16. What is the abbreviation for kilogram?
Are those that are used in one or two items on your menu
kg
change over a period
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.

17. What is the term for simmering or broiling until the quantity of liquid is decreased?
reduce
parboil
gelatin
flour and water

18. What is a roux?
Les cuisson
ibs. (or) #
equal parts cooked flour and fat
deglaze

19. What is the first technology for modern developments?
braise
measuring cups - measuring spoons - and ladles
for staining pasta - vegetables - and so on
clay & metal vessels

20. What is the term for cooking with dry heat in the presence of smoke?
smoke-roasting
dry-heat cooking methods
portion control
Le Braiser

21. What is a white wash?
gives it a toasty and nutty flavor
flour and water
1/2' x 1/2' x 1/8'
descriptive language

22. 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?
Le Poeler
pan-fry
no clear priorities for tasks
produces different coarseness and fineness - used for pureeing foods

23. What is the term for cooking on an open grid over a heat source?
tomatoes and reduction
grill
high carbon stainless steel
Saucier

24. What is a chinois used for?
roast
for sifting flour and other dry ingredients
Auguste Escoffier
when great clarity smoothness is required in a liquid

25. What are the three measuring conventions of a recipe?
count
weight - volume and count
1/4' x 1/4' x 2-2 1/2'
Le Pocher

26. What is the term for simmering or braising in a small amount of liquid?
stew
Chef de partie
rivets
poach

27. What is the ratio of mirepoix to stock?
1 Ib -. of mirepoix to 1 gallon of stock
milk and white roux
parcook
item arrangement

28. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
AP weight
broth
1 Ib -. of mirepoix to 1 gallon of stock
tbsp

29. What is the small sauce for behemel?
mornay
Static - cycle - a la carte - table d'hote - prix fixe - tasting
Saucier
be true to your menu desriptions

30. What is the deminsion for julienne?
1/8' x 1/8' x 2-2 1/2'
1765
menu
Le Griller

31. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
instructional recipes
produces different coarseness and fineness - used for pureeing foods
small animal bones
Potentially hazardous foods

32. What is the term for cooking quickly in small amount of fat?
funets (essence)
meat or fish bones that are fresh or purchased exclusively for stock production
saute
sugar and vinegar

33. What is the term for cooking foods by surrounding them with hot - dry air?
broil
bake
Le Frire
Le Griller

34. What is the abbreviation for grams?
Saucier
g
20-30 minutes
layout & design

35. What is the two cuissons with humid heat?
variety
drain liquids through a relatively small opening
a short broth used for a cooking liquid for fish or vegetables
Le Poeler & sous vide

36. What is the small sauce for espagnole?
deglaze
1-3 minutes
chasseur
Cutting and garnishing

37. What is the term for a person in charge of a particular area of production?
stew
Fernand Point
adult bones
Chef de partie

38. What is the standard pre-heating temperature?
Patissier
smoke-roasting
375 degrees
Sous chef

39. What is the deminsion for batonnet?
poor communication
measuring cups - measuring spoons - and ladles
milk and white roux
1/4' x 1/4' x 2-2 1/2'

40. What is glace de volaille?
Garde manager
poultry
Bragade system
Entremetier

41. What guards your hand?
rivets
Fernand Point
EP weight
heel

42. What is the term for cooking slowly in fat without browning - sometimes under a cover?
moist-heat cooking methods
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
boiling
sweat

43. What is menu accuracy?
make sure the drain valve is shut
small portions of several items
white - blond - and brown
be true to your menu desriptions

44. What is a written record of the ingredients and preparation steps needed to make a particular dish?
Bragade system
Saucier
Nouvelle Cuisine
Recipe

45. What should your foods appearance have?
reduce
cornstarch and cold water
oz.
variety

46. What is the weight after all inedible or nonservable parts are trimmed off?
no clear priorities for tasks
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Saucier
EP weight

47. What is a steel used for?
descriptive language
Static - cycle - a la carte - table d'hote - prix fixe - tasting
straightens the blade of the knife
20-30 minutes

48. How long do you cook brown roux for?
Le Frire
white - blond - and brown
20-30 minutes
heel

49. Who reorganized the kitchen?
Auguste Escoffier
glace
milk and white roux
dry-heat cooking methods

50. What does cooking flour do?
butter and flour uncooked
aromatic vegetables - herbs - acid - and water
50% onions - 25% carrots - 25% celery
gives it a toasty and nutty flavor

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