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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 the only cuisson with large amount of liquid for heat method?
Auguste Escoffier
Le Pocher
sear
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

2. What is a liaison?
egg yolks and cream
white stock and blond roux
milk and white roux
tomatoes and reduction

3. What is the liquid and thickening agent for veloute?
high percentage of cartilage and other connective tissue
white stock and blond roux
adult bones
washing and trimming food

4. Food cost diveded by menu price is?
layout & design
a list of dishes served or available to be served at a meal
food cost percentage
1784-1833

5. What is full half of quarter of the knife?
small animal bones
to dedge in flour
tang
Chef de cuisine

6. What is the roast cook called; prepares roasted and braised meats and there gravies?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
41-135 degrees
food cost percentage
Rotisseur

7. What guards your hand?
heel
Chef de partie
Auguste Escoffier
chasseur

8. What is the weight of an as purchased - before any trimming is done?
AP weight
Le Pocher
tbsp
1765

9. What is the abbreviation for kilogram?
Rotisseur
Electric/gas stoves allowed controlled temperatures
kg
each - bunch - and dozen

10. What is court boullian?
white stock
a short broth used for a cooking liquid for fish or vegetables
Garde manager
when cooled should be gelatinous - have body - good taste - good color

11. What is the term for cooking covered in a small amount of fat?
same menu everyday
clay & metal vessels
bones - water - aromatics - mirepoix - acid
braise

12. What is the abbreviation for ounce?
to dedge in flour
oz.
Are those that are used in one or two items on your menu
high carbon stainless steel

13. What is a static menu?
3/4' x 3/4' x 3/4'
handle
same menu everyday
white - brown - and fumet (or) essence

14. What kind of bones are used in a stock?
small animal bones
item arrangement
when cooled should be gelatinous - have body - good taste - good color
the type of restaurant you operate

15. What is the term for cooking by direct contact with steam?
portion control
steam
saute
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

16. What is the deminsion for medium dice?

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17. How long do you cook brown roux for?
volume
20-30 minutes
3/4' x 3/4' x 3/4'
white - brown - and fumet (or) essence

18. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
saute
Saucier
pan-fry
roast

19. What is the deminsion for batonnet?

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20. What is the term for giving a shine to the surface of a food?
Pre-heat euipment
glaze
Le Pocher
3/4' x 3/4' x 3/4'

21. What is the french term for restaurant? (to restore)
be true to your menu desriptions
1/2' x 1/2' x 1/2'
Restaurer
bones - water - aromatics - mirepoix - acid

22. What is the liquid and thickening agent for holliandaise sauce?
stew
3/4' x 3/4' x 3/4'
butter and flour uncooked
butter and egg yolks

23. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
white stock
broth
1/4' x 1/4' x 2-2 1/2'
Aboyeur

24. What is the deminsion for brunoise?

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25. What is the term for cooking foods were heat is conducted without moisture?
cornstarch and cold water
used to thicken meatloaf or stuffing
dry-heat cooking methods
Le Braiser

26. What are the limitations of using a recipe?
Grillardin
Les cuisson
41-135 degrees
Assumes you have knowledge and that you understand terminology and you know how to measure.

27. What are the elements of a menu structure?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Marie-Antoine Careme
mornay
Le Pocher

28. What is a colander used for?
for washed or cooked vegetables - salad greens - pasta - and other foods
everything sold and served individually
Set-up equipment
Le Pocher

29. What should you do when filling a deep fryer (or) kettle with solid fat?
1765
Are those that are used in one or two items on your menu
set thermostat at 250 degrees until fat has melted enough to cover the heating element
EP weight

30. What is a A la carte menu?
Recipe
deglaze
to the fill line
everything sold and served individually

31. When was the first restaurant opened?
1765
3/4' x 3/4' x 3/4'
Auguste Escoffier
poor staff training

32. Never add salt to?
white - blond - and brown
stock
the type of restaurant you operate
Le Braiser

33. What is a steel used for?
straightens the blade of the knife
gives it a toasty and nutty flavor
Auguste Escoffier
Are those that are used in one or two items on your menu

34. What should suit the characteristics and style of the restaurant?
layout & design
3/4' x 3/4' x 3/4'
meals with dozens of courses
braise

35. What is the Temperature danger zone (T.D.Z.)?
pan-broil
1784-1833
high percentage of cartilage and other connective tissue
41-135 degrees

36. What is used to measure volume?
used to thicken meatloaf or stuffing
measuring cups - measuring spoons - and ladles
a short broth used for a cooking liquid for fish or vegetables
weight

37. What is the term for simmering or broiling until the quantity of liquid is decreased?
reduce
Le Griller
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
instructional and standardized

38. What is the term for cooking wrapped in paper to steam in it own moisture?
Set-up equipment
produces different coarseness and fineness - used for pureeing foods
papillotte
Potentially hazardous foods

39. What is a roux?
equal parts cooked flour and fat
Are those that are used in one or two items on your menu
for staining pasta - vegetables - and so on
saute

40. What is a china cap used for?
1/2' x 1/2' x 1/8'
poach
drain liquids through a relatively small opening
when great clarity smoothness is required in a liquid

41. What is glace de poisson?
fish
smoke-roasting
make sure the drain valve is shut
reduce

42. What is the grill cook called?
portion cost
Chef de cuisine
Grillardin
Gather food

43. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
g
Fernand Point
volume
instructional and standardized

44. What is the gastric basic mehtod?
white - blond - and brown
sugar and vinegar
portion cost
Assumes you have knowledge and that you understand terminology and you know how to measure.

45. What is the first technology for modern developments?
Assumes you have knowledge and that you understand terminology and you know how to measure.
clay & metal vessels
poor staff training
high percentage of cartilage and other connective tissue

46. When doing mise en place What do you do 2nd?
1/8' x 1/8' x 2-2 1/2'
no clear priorities for tasks
Teaspoon - tablespoon - fluid ounce
Set-up equipment

47. What is the offical name of the organization of the kitchen?
food prepared at the table
Bragade system
Le Frire
20-30 minutes

48. 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?
poor communication
Static - cycle - a la carte - table d'hote - prix fixe - tasting
boiling
Le Poeler

49. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
equal parts cooked flour and fat
fish
Restaurer
remouillage

50. What a bread crums used for?
used to thicken meatloaf or stuffing
3/4' x 3/4' x 3/4'
glace
Chef de cuisine

Can you answer 50 questions in 15 minutes?

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Cooking Basics

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