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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 cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
flour and water
Le Sauter
tbsp
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

2. What is the deminsion for batonnet?

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3. How do you check the fat temperature of a deep fryer (or) kettle?
thermometer
Cutting and garnishing
egg yolks and cream
to dedge in flour

4. Food cost diveded by menu price is?
food cost percentage
produces different coarseness and fineness - used for pureeing foods
kg
small animal bones

5. What is a measurement of the mass or heavimess of a solidliquid or gas?
Chef de cuisine
Cutting and garnishing
weight
to the fill line

6. What is a roux?
pan-broil
Viruses - bacteria - parasites - and fungi
equal parts cooked flour and fat
brown stock and brown roux

7. What are the limitations of using a recipe?
Assumes you have knowledge and that you understand terminology and you know how to measure.
1/2' x 1/2' x 1/8'
poultry
Mise en place

8. What is the term for cooking by direct contact with steam?
regularly
Electric/gas stoves allowed controlled temperatures
steam
flour and water

9. Never add salt to?
weight
stock
Auguste Escoffier
stew

10. What does T.D.Z. mean?
meat or fish bones that are fresh or purchased exclusively for stock production
Temperature danger zone
a short broth used for a cooking liquid for fish or vegetables
produces different coarseness and fineness - used for pureeing foods

11. What are the types of menus?

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12. How full should the deep fryer (or) kettle be?
to the fill line
parcook
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

13. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
minimum-use ingredients
rivets
Saucier
Restaurer

14. What is the abbreviation for pound?
ounce - pound - gram - and kilogram
layout & design
egg yolks and cream
ibs. (or) #

15. What is the term for simmering or braising in a small amount of liquid?
washing and trimming food
variety
stew
Fernand Point

16. Who reorganized the kitchen?
deep-fry
Auguste Escoffier
stock
Entremetier

17. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
funets (essence)
tsp
1/8' x 1/8' x 1/8'
everything sold and served individually

18. What is the term for cooking gently in liquid that is hot but not actually bubbling?
funets (essence)
poach
Le Braiser
Set-up equipment

19. When managing time What is the 3th time waster?
poor communication
no choice
electric or digital scale - mechanical - triple beam
1/8' x 1/8' x 1/8'

20. What are the five knife components?
1784-1833
regularly
variety
blade - tang - handle - rivets - and heel

21. What is the liquid and thickening agent for espagnole?
roast
brown stock and brown roux
boiling
ibs. (or) #

22. What is grande cuisine?
poor communication
variety
meals with dozens of courses
mornay

23. What is glace de poisson?
fish
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Le Poeler
1/4' x 1/4' x 1/4'

24. What is the abbreviation for teaspoon?
tsp
regularly
Chef de partie
straightens the blade of the knife

25. What is the liquid and thickening agent for holliandaise sauce?
Restaurer
regularly
butter and egg yolks
meat or fish bones that are fresh or purchased exclusively for stock production

26. What is glace de volaille?
1/2' x 1/2' x 1/2'
1 Ib -. of mirepoix to 1 gallon of stock
sugar and vinegar
poultry

27. What is the small sauce for espagnole?
using all edible trim
chasseur
Marie-Antoine Careme
tomatoes and reduction

28. How long do you cook blond roux for?
sweat
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
4-6 minutes
cornstarch and cold water

29. When doing mise en place What do you do 5th?
Cutting and garnishing
1765
same menu everyday
bernaise and choron

30. What is the term for cooking on a flat - solid cooking surface?
broth
1/4' x 1/4' x 2-2 1/2'
ibs. (or) #
griddle

31. What is the birth and death dates of Careme?
Mise en place
Executive Chef
1784-1833
Assumes you have knowledge and that you understand terminology and you know how to measure.

32. What is the only cuissonwith small amount of liquid for heat method?
to the fill line
Le Braiser
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Set-up equipment

33. What is the small sauce for behemel?
Le Braiser
small animal bones
mornay
Temperature danger zone

34. What is a beurre manie?
Fernand Point
menu
rivets
butter and flour uncooked

35. What are the two types of recipes?
flour and water
Assumes you have knowledge and that you understand terminology and you know how to measure.
Temperature danger zone
instructional and standardized

36. What is the blade made of?
stock
Saucier
weight - volume and count
high carbon stainless steel

37. What is in a bouquet garni?
Le Braiser
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
gives it a toasty and nutty flavor
g

38. What is a steel used for?
high percentage of cartilage and other connective tissue
straightens the blade of the knife
steam
high carbon stainless steel

39. What is a tasting menu?
small portions of several items
meat or fish bones that are fresh or purchased exclusively for stock production
produces different coarseness and fineness - used for pureeing foods
using all edible trim

40. What is made from bones?
deglaze
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
gelatin
Electric/gas stoves allowed controlled temperatures

41. What is the grill cook called?
reduce
Patissier
1/4' x 1/4' x 1/4'
Grillardin

42. What is fariner?
Are those that are used in one or two items on your menu
1 Ib -. of mirepoix to 1 gallon of stock
to dedge in flour
the type of restaurant you operate

43. What is the measurement of portions that ensure that the correct amount of an item is served?
Auguste Escoffier
1/2' x 1/2' x 1/8'
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
portion control

44. What is the highest psition of all station chefs (or) chef de partie?
Rotisseur
Saucier
broth
gives it a toasty and nutty flavor

45. Stocks are made with what five items?
fish
poach
Are those that are used in one or two items on your menu
bones - water - aromatics - mirepoix - acid

46. When doing mise en place What do you do 1st?
regularly
Gather food
for sifting flour and other dry ingredients
poor communication

47. What are minimum-use ingredients?
Are those that are used in one or two items on your menu
Set-up equipment
3/4' x 3/4' x 3/4'
Le Frire

48. What guards your hand?
heel
item arrangement
Monsieur Boulanger
Assumes you have knowledge and that you understand terminology and you know how to measure.

49. What is the deminsion for julienne?

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50. What are the three stages of roux?
creole
white - blond - and brown
Chef de cuisine
moist-heat cooking methods

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Cooking Basics

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