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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 a prix fixe menu?
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
papillotte
Le Braiser
no choice

2. Who was responsible for the uniforms worn in the kitchen?
for sifting flour and other dry ingredients
grill
Auguste Escoffier
minimum-use ingredients

3. What is a white wash?
for staining pasta - vegetables - and so on
flour and water
Saucier
Le Poeler & sous vide

4. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
Le Sauter
sear
meals with dozens of courses
roast

5. What is the only cuisson to be a blanc?
food prepared at the table
Le Pocher
item arrangement
portion cost

6. When managing time What is the 2nd time waster?
bones - water - aromatics - mirepoix - acid
poor staff training
regularly
same menu everyday

7. What is the liquid and thickening agent for tomato sauce?
make sure the drain valve is shut
50% onions - 25% carrots - 25% celery
Le Frire
tomatoes and reduction

8. When doing mise en place What do you do 3rd?
make sure the drain valve is shut
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
kg
washing and trimming food

9. What is the term for cooking with dry heat in the presence of smoke?
measuring cups - measuring spoons - and ladles
smoke-roasting
1/8' x 1/8' x 1-2'
papillotte

10. What kind of bones are in a broth?
weight
adult bones
for sifting flour and other dry ingredients
Executive Chef

11. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
thermometer
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Le Braiser
Saucier

12. What is in a sachet?
Biological - chemical - and physical
meat
change over a period
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

13. What guards your hand?
heel
4-6 minutes
reduce
Viruses - bacteria - parasites - and fungi

14. What type of ingredients should you avoid?
Le Poeler
Chef de partie
minimum-use ingredients
menu

15. What is a steel used for?
pan-broil
Chef de partie
straightens the blade of the knife
41-135 degrees

16. What is the term for cooking in hot fat?
50% onions - 25% carrots - 25% celery
fry
g
stock

17. What is a written record of the ingredients and preparation steps needed to make a particular dish?
20-30 minutes
menu
Recipe
1/8' x 1/8' x 1-2'

18. Who opened the first restaurant?
Monsieur Boulanger
when cooled should be gelatinous - have body - good taste - good color
4-6 minutes
food prepared at the table

19. What is the small sauce for hollandaise?
steam
poor organization
bernaise and choron
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

20. When managing time What is the 5th time waster?
used to thicken meatloaf or stuffing
be true to your menu desriptions
1 Ib -. of mirepoix to 1 gallon of stock
missing or inadequate tools

21. What is fariner?
to dedge in flour
weight - volume and count
white - brown - and fumet (or) essence
Auguste Escoffier

22. What is the abbreviation for grams?
griddle
Aboyeur
Chef de partie
g

23. What is the abbreviation for ounce?
a list of dishes served or available to be served at a meal
layout & design
Sous chef
oz.

24. What is the roast cook called; prepares roasted and braised meats and there gravies?
Fernand Point
Le Pocher
Rotisseur
Le Pocher

25. What is the measurement of portions that ensure that the correct amount of an item is served?
to dedge in flour
sous vide
EP weight
portion control

26. Who invented grande cuisine?
Marie-Antoine Careme
Cutting and garnishing
aromatic vegetables - herbs - acid - and water
1/2' x 1/2' x 1/2'

27. What is the term for simmering or broiling until the quantity of liquid is decreased?
reduce
meat
everything sold and served individually
20-30 minutes

28. What is mirepoix?
equal parts cooked flour and fat
50% onions - 25% carrots - 25% celery
same menu everyday
kg

29. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
pan-broil
Aboyeur
standardized recipes
chasseur

30. What is glace de poisson?
fish
count
bones - water - aromatics - mirepoix - acid
deglaze

31. What is the pastry chef called; prapares pastries and desserts?
Temperature danger zone
count
Patissier
Les cuisson

32. What is the abbreviation for teaspoon?
parcook
tsp
Set-up equipment
ounce - pound - gram - and kilogram

33. What should you do when filling a deep fryer (or) kettle with solid fat?
sweat
volume
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Recipe

34. What is the term for cooking partially by any method?
Le Braiser
item arrangement
parcook
handle

35. What is the liquid and thickening agent for veloute?
sous vide
menu
white stock and blond roux
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

36. What is a beurre manie?
the type of restaurant you operate
butter and flour uncooked
Les cuisson
boiling

37. What is the small sauce for tomato?
Rotisseur
3/4' x 3/4' x 3/4'
broil
creole

38. When you are in a large operation with several kitchens Who is in charge of each kitchen?
Chef de cuisine
menu
Auguste Escoffier
Le Frire

39. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
simmer
brown stock
parcook

40. Who was respondsable for simolifying classicl cuisine and the classical menu?
to the fill line
Auguste Escoffier
grill
aromatic vegetables - herbs - acid - and water

41. What is the term for cooking in water or other liquid that is bubbling rapidly?
Nouvelle Cuisine
boiling
weight
Fernand Point

42. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
brown stock
electric or digital scale - mechanical - triple beam
to the fill line
missing or inadequate tools

43. What must be planned for your guest? (the people eating the food)
butter and egg yolks
tomatoes and reduction
Biological - chemical - and physical
menu

44. What is the only cuisson to be a blanc and (or) a brun?
white - brown - and fumet (or) essence
Chef de partie
meat or fish bones that are fresh or purchased exclusively for stock production
Le Braiser

45. What should your foods appearance have?
food prepared at the table
same menu everyday
variety
Rotisseur

46. What is used to measure weight?
ounce - pound - gram - and kilogram
1/2' x 1/2' x 1/2'
meat or fish bones that are fresh or purchased exclusively for stock production
Le Pocher

47. What is the deminsion for julienne?

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48. What are minimum-use ingredients?
Are those that are used in one or two items on your menu
butter and flour uncooked
tbsp
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 on a flat - solid cooking surface?
high carbon stainless steel
griddle
for washed or cooked vegetables - salad greens - pasta - and other foods
to dedge in flour

50. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
no choice
Garde manager
weight
1/2' x 1/2' x 1/8'

Can you answer 50 questions in 15 minutes?

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Cooking Basics

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