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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. When managing time What is the 2nd time waster?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
meals with dozens of courses
poor staff training
papillotte

2. What are the limitations of using a recipe?
Assumes you have knowledge and that you understand terminology and you know how to measure.
a list of dishes served or available to be served at a meal
deep-fry
braise

3. What is the weight after all inedible or nonservable parts are trimmed off?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
glace
41-135 degrees
EP weight

4. What is the term for cooking slowly in fat without browning - sometimes under a cover?
cornstarch and cold water
sweat
drain liquids through a relatively small opening
375 degrees

5. Who created nouvelle cuisine?
fish
Are those that are used in one or two items on your menu
Fernand Point
Gather food

6. What is a written record of the ingredients and preparation steps needed to make a particular dish?
used to thicken meatloaf or stuffing
Chef de cuisine
Recipe
41-135 degrees

7. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Le Griller
EP weight
fl. oz.

8. When managing time What is the 4th time waster?
poor organization
Auguste Escoffier
sous vide
1/8' x 1/8' x 1-2'

9. What is full half of quarter of the knife?
to dedge in flour
Grillardin
3/4' x 3/4' x 3/4'
tang

10. What is glace de poisson?
AP weight
to the fill line
fish
sugar and vinegar

11. What do you need to capture the largest target audience?
oz.
variety
Auguste Escoffier
for staining pasta - vegetables - and so on

12. What does cooking flour do?
gives it a toasty and nutty flavor
Monsieur Boulanger
allemande
egg yolks and cream

13. When doing mise en place What do you do 2nd?
saute
ibs. (or) #
Poissonier
Set-up equipment

14. What are the three stages of roux?
white - blond - and brown
glaze
high percentage of cartilage and other connective tissue
saute

15. What is a liaison?
Le Pocher
egg yolks and cream
Entremetier
chasseur

16. What is a sieve used for?
for sifting flour and other dry ingredients
equal parts cooked flour and fat
thermometer
blanch

17. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
when cooled should be gelatinous - have body - good taste - good color
375 degrees
parcook
Le Pocher

18. How long do you cook white roux for?
small portions of several items
steam
menu
1-3 minutes

19. Cost of ingredients divided by number of portions is?
Teaspoon - tablespoon - fluid ounce
Aboyeur
milk and white roux
portion cost

20. What is the offical name of the organization of the kitchen?
g
variety
Le Braiser
Bragade system

21. What is the term for cooking in hot fat?
same menu everyday
cornstarch and cold water
menu
fry

22. What is a measurement of whole items as one would purchase them?
grill
brown stock and brown roux
tomatoes and reduction
count

23. What is the small sauce for espagnole?
chasseur
Recipe
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Static - cycle - a la carte - table d'hote - prix fixe - tasting

24. Who was responsible for the uniforms worn in the kitchen?
Le Poeler
for staining pasta - vegetables - and so on
Garde manager
Auguste Escoffier

25. What is the term for simmering or broiling until the quantity of liquid is decreased?
Auguste Escoffier
fish
reduce
Les cuisson

26. What is a china cap used for?
variety
drain liquids through a relatively small opening
tsp
Executive Chef

27. What are the 3 types of stock?
poor organization
white - brown - and fumet (or) essence
EP weight
sweat

28. What is the term for cooking on a flat - solid cooking surface?
no choice
griddle
ounce - pound - gram - and kilogram
layout & design

29. What is a measurement of the mass or heavimess of a solidliquid or gas?
portion control
to the fill line
weight
Assumes you have knowledge and that you understand terminology and you know how to measure.

30. What is in a sachet?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
boiling
when cooled should be gelatinous - have body - good taste - good color
Fernand Point

31. What is fariner?
clay & metal vessels
smoke-roasting
to dedge in flour
moist-heat cooking methods

32. What is the deminsion for julienne?

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33. What are minimum-use ingredients?
white - brown - and fumet (or) essence
Le Pocher
butter and flour uncooked
Are those that are used in one or two items on your menu

34. What is the weight of an as purchased - before any trimming is done?
braise
small portions of several items
layout & design
AP weight

35. What is a colander used for?
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
for washed or cooked vegetables - salad greens - pasta - and other foods
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
menu

36. What is the fish cook called?
funets (essence)
1765
Le Pocher
Poissonier

37. What is the small sauce for tomato?
creole
Auguste Escoffier
gives it a toasty and nutty flavor
tang

38. What is in a court bouillon?
small animal bones
Fernand Point
aromatic vegetables - herbs - acid - and water
kg

39. What is the term for cooking wrapped in paper to steam in it own moisture?
papillotte
1/4' x 1/4' x 1/4'
4-6 minutes
no clear priorities for tasks

40. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
bernaise and choron
small animal bones
Le Sauter
41-135 degrees

41. What is the two cuissons with humid heat?
to the fill line
allemande
oz.
Le Poeler & sous vide

42. What is the classic cooking techniques used in french cuisine?
Les cuisson
washing and trimming food
Le Griller
tbsp

43. How long do you cook blond roux for?
white - blond - and brown
Auguste Escoffier
4-6 minutes
ibs. (or) #

44. What is the roast cook called; prepares roasted and braised meats and there gravies?
1 Ib -. of mirepoix to 1 gallon of stock
pan-fry
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Rotisseur

45. What is the abbreviation for grams?
g
Teaspoon - tablespoon - fluid ounce
electric or digital scale - mechanical - triple beam
Cutting and garnishing

46. What is the grill cook called?
Grillardin
volume
Garde manager
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

47. What is the abbreviation for tablespoon?
Aboyeur
butter and flour uncooked
tbsp
ounce - pound - gram - and kilogram

48. Who opened the first restaurant?
Poissonier
Monsieur Boulanger
everything sold and served individually
same menu everyday

49. What is the deminsion for medium dice?

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50. What is the term for cooking partially by any method?
parcook
blade - tang - handle - rivets - and heel
375 degrees
braise

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Cooking Basics

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