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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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1. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
simmer
1/8' x 1/8' x 1-2'
Auguste Escoffier
papillotte

2. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
Saucier
1/2' x 1/2' x 1/2'
portion cost
creole

3. Who created nouvelle cuisine?
Le Sauter
20-30 minutes
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Fernand Point

4. What is a tasting menu?
small portions of several items
EP weight
Temperature danger zone
thermometer

5. What is a cycle menu?
volume
change over a period
variety
to dedge in flour

6. What are the elements of a menu structure?
aromatic vegetables - herbs - acid - and water
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
braise

7. What is the term for cooking foods were heat is conducted without moisture?
fl. oz.
dry-heat cooking methods
a list of dishes served or available to be served at a meal
Poissonier

8. What is the gastric basic mehtod?
Entremetier
sugar and vinegar
funets (essence)
same menu everyday

9. What is the term for cooking by direct contact with steam?
1/2' x 1/2' x 1/2'
white stock
parboil
steam

10. What is a china cap used for?
Grillardin
portion control
layout & design
drain liquids through a relatively small opening

11. What is the fish cook called?
fish
Poissonier
Biological - chemical - and physical
minimum-use ingredients

12. What is the small sauce for veloute?
gelatin
no choice
allemande
griddle

13. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
Potentially hazardous foods
Le Braiser
tbsp
gelatin

14. What is the deminsion for small dice?

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15. What is a reduction by 90-95%?
poor staff training
instructional recipes
Bragade system
glace

16. When doing mise en place What do you do 3rd?
Le Frire
washing and trimming food
drain liquids through a relatively small opening
descriptive language

17. What is the only cuisson with large amount of liquid for heat method?
poultry
Le Pocher
mornay
Teaspoon - tablespoon - fluid ounce

18. How long do you cook brown roux for?
Marie-Antoine Careme
deglaze
20-30 minutes
menu

19. What is a slurry?
electric or digital scale - mechanical - triple beam
cornstarch and cold water
1/4' x 1/4' x 2-2 1/2'
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

20. What is the liquid and thickening agent for espagnole?
brown stock and brown roux
1/2' x 1/2' x 1/8'
Potentially hazardous foods
bones - water - aromatics - mirepoix - acid

21. Who reorganized the kitchen?
parboil
Auguste Escoffier
food cost percentage
adult bones

22. What is the only cuisson to be a blanc?
Restaurer
portion control
glace
Le Pocher

23. What is the most important/significant manu making principle?
to the fill line
item arrangement
1765
tomatoes and reduction

24. What are the three types of food hazard?
griddle
straightens the blade of the knife
Biological - chemical - and physical
dry-heat cooking methods

25. What is the term for cooking in water or other liquid that is bubbling rapidly?
Chef de partie
Assumes you have knowledge and that you understand terminology and you know how to measure.
food prepared at the table
boiling

26. What type of ingredients should you avoid?
minimum-use ingredients
Grillardin
menu
handle

27. What is a sieve used for?
Grillardin
for sifting flour and other dry ingredients
adult bones
small portions of several items

28. What is the term for cooking using heat conducted to food from water - liquid - or steam?
Fernand Point
moist-heat cooking methods
food prepared at the table
papillotte

29. What is in a sachet?
bones - water - aromatics - mirepoix - acid
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
be true to your menu desriptions
broth

30. What is table d'hote?
menu
Teaspoon - tablespoon - fluid ounce
food prepared at the table
meals with dozens of courses

31. When doing mise en place What do you do 2nd?
steam
for staining pasta - vegetables - and so on
Set-up equipment
bake

32. What is the abbreviation for pound?
Le Poeler & sous vide
ibs. (or) #
Auguste Escoffier
Monsieur Boulanger

33. What are minimum-use ingredients?
Le Pocher
Are those that are used in one or two items on your menu
Monsieur Boulanger
volume

34. When managing time What is the 1st time waster?
griddle
Fernand Point
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
no clear priorities for tasks

35. What is the abbreviation for tablespoon?
using all edible trim
tbsp
fl. oz.
Le Pocher

36. Who invented grande cuisine?
each - bunch - and dozen
Le Pocher
tang
Marie-Antoine Careme

37. What does T.D.Z. mean?
rivets
allemande
Temperature danger zone
roast

38. What should suit the characteristics and style of the restaurant?
clay & metal vessels
bake
white - brown - and fumet (or) essence
layout & design

39. What is stock?
Restaurer
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
simmer
variety

40. What is the highest psition of all station chefs (or) chef de partie?
poach
1/2' x 1/2' x 1/2'
moist-heat cooking methods
Saucier

41. What is the term for cooking gently in liquid that is hot but not actually bubbling?
Fernand Point
1/4' x 1/4' x 2-2 1/2'
deglaze
poach

42. What is a static menu?
when cooled should be gelatinous - have body - good taste - good color
same menu everyday
Le Braiser
Saucier

43. What is the term for simmering or broiling until the quantity of liquid is decreased?
Patissier
Cutting and garnishing
when cooled should be gelatinous - have body - good taste - good color
reduce

44. What kind of bones are used in a stock?
small animal bones
Fernand Point
variety
egg yolks and cream

45. What is the only cuissonwith small amount of liquid for heat method?
small portions of several items
Le Braiser
brown stock
be true to your menu desriptions

46. What is the cuisine for lighter - naturally flavored foods?
Nouvelle Cuisine
smoke-roasting
deglaze
Chef de partie

47. What is mirepoix?
Bragade system
1784-1833
food cost percentage
50% onions - 25% carrots - 25% celery

48. Why is a recipe necessary?

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49. What is the small sauce for hollandaise?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
pan-fry
bake
bernaise and choron

50. What is the cuisson for vacuum packed cooking?
sous vide
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
aromatic vegetables - herbs - acid - and water
1765

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Cooking Basics

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