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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 fariner?
Le Braiser
bernaise and choron
1/2' x 1/2' x 1/2'
to dedge in flour

2. What are the other thickening agents besides roux?
ibs. (or) #
high percentage of cartilage and other connective tissue
1/2' x 1/2' x 1/2'
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing

3. What is the term for everything in it's place?
g
Auguste Escoffier
Mise en place
aromatic vegetables - herbs - acid - and water

4. What is the birth and death dates of Careme?
1784-1833
Auguste Escoffier
white - brown - and fumet (or) essence
standardized recipes

5. When managing time What is the 2nd time waster?
Garde manager
poor staff training
bones - water - aromatics - mirepoix - acid
1/8' x 1/8' x 2-2 1/2'

6. 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
no choice
clay & metal vessels
stock

7. What does cooking flour do?
poor staff training
gives it a toasty and nutty flavor
blade - tang - handle - rivets - and heel
moist-heat cooking methods

8. What is the gastric basic mehtod?
meat
Auguste Escoffier
make sure the drain valve is shut
sugar and vinegar

9. What is a static menu?
same menu everyday
reduce
pan-broil
Temperature danger zone

10. What is a sieve used for?
equal parts cooked flour and fat
for sifting flour and other dry ingredients
weight
braise

11. What is the term for cooking foods by surrounding them with hot - dry air?
layout & design
bake
tbsp
variety

12. What is the deminsion for medium dice?

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13. What are the four disease causing organisms?
sear
grill
Viruses - bacteria - parasites - and fungi
standardized recipes

14. What should you use in your menu to describe food items that will entice the guest to buy it?
Garde manager
sugar and vinegar
kg
descriptive language

15. What is the abbreviation for tablespoon?
butter and egg yolks
washing and trimming food
Le Braiser
tbsp

16. What is the only cuissonwith small amount of liquid for heat method?
variety
portion cost
1/8' x 1/8' x 1-2'
Le Braiser

17. What is a steel used for?
straightens the blade of the knife
1 Ib -. of mirepoix to 1 gallon of stock
count
roast

18. What a bread crums used for?
used to thicken meatloaf or stuffing
be true to your menu desriptions
count
small animal bones

19. What is the abbreviation for kilogram?
kg
1/2' x 1/2' x 1/8'
Grillardin
saute

20. What is the term for cooking using heat conducted to food from water - liquid - or steam?
broth
no choice
straightens the blade of the knife
moist-heat cooking methods

21. What is the cuisine for lighter - naturally flavored foods?
Nouvelle Cuisine
Teaspoon - tablespoon - fluid ounce
1/4' x 1/4' x 1/4'
Executive Chef

22. What is the term for cooking foods were heat is conducted without moisture?
no clear priorities for tasks
sweat
sear
dry-heat cooking methods

23. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
3/4' x 3/4' x 3/4'
Le Braiser
Potentially hazardous foods
volume

24. What is the abbreviation for teaspoon?
Le Pocher
tsp
everything sold and served individually
Auguste Escoffier

25. What is the small sauce for hollandaise?
roast
drain liquids through a relatively small opening
bernaise and choron
produces different coarseness and fineness - used for pureeing foods

26. What guards your hand?
heel
papillotte
1/8' x 1/8' x 1/8'
Le Pocher

27. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
Auguste Escoffier
funets (essence)
for washed or cooked vegetables - salad greens - pasta - and other foods
poor staff training

28. What is the first technology for modern developments?
clay & metal vessels
fish
standardized recipes
glaze

29. What is used to measure weight?
Les cuisson
grill
ounce - pound - gram - and kilogram
1-3 minutes

30. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
Nouvelle Cuisine
layout & design
broth
Temperature danger zone

31. What is the abbreviation for ounce?
regularly
oz.
aromatic vegetables - herbs - acid - and water
broil

32. What is the term for cooking uncovered in a skillet or saute pan without fat?
pan-broil
gives it a toasty and nutty flavor
to the fill line
blanch

33. What is the grill cook called?
saute
boiling
Grillardin
Le Sauter

34. When was the first restaurant opened?
1/4' x 1/4' x 1/4'
missing or inadequate tools
1765
Chef de partie

35. What are the three terms for count measurement?
Auguste Escoffier
simmer
Poissonier
each - bunch - and dozen

36. What is the fish cook called?
portion cost
Poissonier
Grillardin
Potentially hazardous foods

37. What do you need to capture the largest target audience?
variety
Temperature danger zone
bechemel - espangal - tomato sauce - holliandase - and veloute
poultry

38. What is the term for cooking an item partially and very breifly in boiling water?
saute
brown stock and brown roux
blanch
Temperature danger zone

39. What is the cuisson for vacuum packed cooking?
sous vide
adult bones
Le Poeler & sous vide
braise

40. What is the Temperature danger zone (T.D.Z.)?
a list of dishes served or available to be served at a meal
41-135 degrees
Fernand Point
Le Braiser

41. What is the term for cooking slowly in fat without browning - sometimes under a cover?
Bragade system
food cost percentage
sweat
instructional recipes

42. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
to dedge in flour
remouillage
make sure the drain valve is shut
using all edible trim

43. What is the term for a person in charge of a particular area of production?
deglaze
variety
Chef de partie
1784-1833

44. What is a food mill used for?
Mise en place
high percentage of cartilage and other connective tissue
produces different coarseness and fineness - used for pureeing foods
white - brown - and fumet (or) essence

45. What is the liquid and thickening agent for tomato sauce?
the type of restaurant you operate
Chef de partie
white stock
tomatoes and reduction

46. What is stock?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
tomatoes and reduction
3/4' x 3/4' x 3/4'
same menu everyday

47. What is the only cuisson to be a blanc and (or) a brun?
Le Braiser
Marie-Antoine Careme
sous vide
tomatoes and reduction

48. When doing mise en place What do you do 3rd?
Chef de cuisine
descriptive language
washing and trimming food
aromatic vegetables - herbs - acid - and water

49. What is a china cap used for?
drain liquids through a relatively small opening
change over a period
Chef de partie
food cost percentage

50. What are the three types of food hazard?
using all edible trim
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
for sifting flour and other dry ingredients
Biological - chemical - and physical

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Cooking Basics

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