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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. Why use young animal bones for stock?
Le Poeler
high percentage of cartilage and other connective tissue
dry-heat cooking methods
when great clarity smoothness is required in a liquid

2. What type of ingredients should you avoid?
variety
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
allemande
minimum-use ingredients

3. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
butter and flour uncooked
Nouvelle Cuisine
Le Pocher
Le Braiser

4. What is the standard pre-heating temperature?
375 degrees
fish
1/4' x 1/4' x 1/4'
the type of restaurant you operate

5. What is the abbreviation for tablespoon?
tbsp
be true to your menu desriptions
sugar and vinegar
Le Pocher

6. What is a reduction by 90-95%?
sear
Cutting and garnishing
glace
white - blond - and brown

7. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
butter and flour uncooked
bones - water - aromatics - mirepoix - acid
simmer
menu

8. What is the term for swirling a liquid in a saute pan?
tsp
broth
deglaze
moist-heat cooking methods

9. What is a written record of the ingredients and preparation steps needed to make a particular dish?
4-6 minutes
pan-fry
Recipe
Chef de partie

10. What is the abbreviation for teaspoon?
Restaurer
tsp
weight
Static - cycle - a la carte - table d'hote - prix fixe - tasting

11. What is the deminsion for large dice?

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12. What is a tasting menu?
fish
small portions of several items
everything sold and served individually
4-6 minutes

13. Who was respondsable for simolifying classicl cuisine and the classical menu?
Auguste Escoffier
1/4' x 1/4' x 1/4'
4-6 minutes
high carbon stainless steel

14. What is the highest psition of all station chefs (or) chef de partie?
missing or inadequate tools
Teaspoon - tablespoon - fluid ounce
griddle
Saucier

15. What is the small sauce for espagnole?
chasseur
for washed or cooked vegetables - salad greens - pasta - and other foods
Biological - chemical - and physical
pan-broil

16. What is the term for a person in charge of a particular area of production?
Le Pocher
Rotisseur
Chef de partie
parcook

17. What are the four disease causing organisms?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Viruses - bacteria - parasites - and fungi
when great clarity smoothness is required in a liquid
aromatic vegetables - herbs - acid - and water

18. What should you do before adding fat to an empty deep fryer (or) kettle?
poor staff training
Executive Chef
instructional and standardized
make sure the drain valve is shut

19. What is a china cap used for?
drain liquids through a relatively small opening
poor organization
1/8' x 1/8' x 1-2'
meals with dozens of courses

20. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
4-6 minutes
tomatoes and reduction
menu
set thermostat at 250 degrees until fat has melted enough to cover the heating element

21. What is glace de poisson?
fish
portion control
Viruses - bacteria - parasites - and fungi
20-30 minutes

22. What is a white wash?
portion cost
white - brown - and fumet (or) essence
for washed or cooked vegetables - salad greens - pasta - and other foods
flour and water

23. What is a A la carte menu?
gelatin
set thermostat at 250 degrees until fat has melted enough to cover the heating element
everything sold and served individually
Pre-heat euipment

24. What is the classic cooking techniques used in french cuisine?
parcook
heel
for washed or cooked vegetables - salad greens - pasta - and other foods
Les cuisson

25. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
descriptive language
portion cost
Potentially hazardous foods

26. Who was responsible for the uniforms worn in the kitchen?
Auguste Escoffier
make sure the drain valve is shut
sear
papillotte

27. What should you use in your menu to describe food items that will entice the guest to buy it?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
instructional and standardized
Le Braiser
descriptive language

28. What does cooking flour do?
handle
gives it a toasty and nutty flavor
Garde manager
tbsp

29. What do you hold the knife with? ( made of rosewood - plastic - etc.)
creole
handle
saute
glace

30. What is the term for simmering or broiling until the quantity of liquid is decreased?
poor organization
blade - tang - handle - rivets - and heel
bernaise and choron
reduce

31. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
Potentially hazardous foods
roast
egg yolks and cream
parboil

32. What is the blade made of?
Auguste Escoffier
Chef de partie
bechemel - espangal - tomato sauce - holliandase - and veloute
high carbon stainless steel

33. What is the abbreviation for pound?
ibs. (or) #
1/2' x 1/2' x 1/2'
measuring cups - measuring spoons - and ladles
gives it a toasty and nutty flavor

34. What is the term for station chef?
bernaise and choron
make sure the drain valve is shut
1/8' x 1/8' x 1/8'
Chef de partie

35. What does T.D.Z. mean?
used to thicken meatloaf or stuffing
Temperature danger zone
drain liquids through a relatively small opening
Bragade system

36. When doing mise en place What do you do 4th?
Chef de partie
change over a period
Pre-heat euipment
chasseur

37. What are the three types of food hazard?
be true to your menu desriptions
gives it a toasty and nutty flavor
aromatic vegetables - herbs - acid - and water
Biological - chemical - and physical

38. What is a food mill used for?
a short broth used for a cooking liquid for fish or vegetables
produces different coarseness and fineness - used for pureeing foods
meals with dozens of courses
g

39. What is the term for browning the surface of a food quickly at a high temperature?
standardized recipes
Are those that are used in one or two items on your menu
Garde manager
sear

40. What is a colander used for?
high carbon stainless steel
kg
Auguste Escoffier
for washed or cooked vegetables - salad greens - pasta - and other foods

41. What is the term for cooking gently in liquid that is hot but not actually bubbling?
Cutting and garnishing
poach
brown stock and brown roux
sweat

42. What is the grill cook called?
tang
sugar and vinegar
1-3 minutes
Grillardin

43. What is the only cuisson to be a blanc and (or) a brun?
Restaurer
Aboyeur
Gather food
Le Braiser

44. What do you need to capture the largest target audience?
1/2' x 1/2' x 1/8'
variety
a list of dishes served or available to be served at a meal
portion control

45. What is the liquid and thickening agent for espagnole?
meals with dozens of courses
4-6 minutes
brown stock and brown roux
Le Sauter

46. What is the pastry chef called; prapares pastries and desserts?
brown stock and brown roux
Patissier
Monsieur Boulanger
moist-heat cooking methods

47. What is court boullian?
Saucier
375 degrees
a short broth used for a cooking liquid for fish or vegetables
poor organization

48. How do you get good flavor and body from a stock?
fry
ounce - pound - gram - and kilogram
chasseur
meat or fish bones that are fresh or purchased exclusively for stock production

49. What is the term for cooking in hot fat?
fry
instructional and standardized
Temperature danger zone
variety

50. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
Assumes you have knowledge and that you understand terminology and you know how to measure.
20-30 minutes
regularly
Temperature danger zone

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Cooking Basics

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