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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.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

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 deminsion for allumet?
high carbon stainless steel
Chef de cuisine
papillotte
1/8' x 1/8' x 1-2'

2. What should suit the characteristics and style of the restaurant?
white - brown - and fumet (or) essence
layout & design
white - blond - and brown
poor staff training

3. What is a A la carte menu?
sugar and vinegar
weight - volume and count
everything sold and served individually
tomatoes and reduction

4. What is the french term for restaurant? (to restore)
Restaurer
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Are those that are used in one or two items on your menu
1 Ib -. of mirepoix to 1 gallon of stock

5. What is the deminsion for paysanne?
small animal bones
1/2' x 1/2' x 1/8'
bake
Les cuisson

6. What is the term for cooking in hot fat?
fry
gelatin
poultry
Grillardin

7. What are the three terms for count measurement?
Rotisseur
50% onions - 25% carrots - 25% celery
each - bunch - and dozen
Recipe

8. What is a written record of the ingredients and preparation steps needed to make a particular dish?
Recipe
straightens the blade of the knife
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
white - blond - and brown

9. What is a food mill used for?
produces different coarseness and fineness - used for pureeing foods
meat or fish bones that are fresh or purchased exclusively for stock production
high percentage of cartilage and other connective tissue
poultry

10. What is a cycle menu?
Le Braiser
kg
50% onions - 25% carrots - 25% celery
change over a period

11. What is the liquid and thickening agent for veloute?
white stock and blond roux
regularly
meals with dozens of courses
for sifting flour and other dry ingredients

12. What are the three measuring conventions of a recipe?
white stock and blond roux
a list of dishes served or available to be served at a meal
change over a period
weight - volume and count

13. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
small animal bones
1/8' x 1/8' x 1/8'
brown stock
thermometer

14. What is the small sauce for tomato?
creole
fish
Temperature danger zone
item arrangement

15. What is the blade made of?
fry
deep-fry
high carbon stainless steel
Auguste Escoffier

16. What is the term for cooking submerged in fat?
bake
deep-fry
parboil
drain liquids through a relatively small opening

17. What is a slurry?
Grillardin
rivets
cornstarch and cold water
clay & metal vessels

18. What is glace de poisson?
Bragade system
gelatin
Chef de partie
fish

19. What is glace de viande?
using all edible trim
meat
fry
tsp

20. What should you do before adding fat to an empty deep fryer (or) kettle?
make sure the drain valve is shut
Auguste Escoffier
poach
Le Griller

21. What is a measurement of whole items as one would purchase them?
for sifting flour and other dry ingredients
weight
count
cornstarch and cold water

22. Who is incharge of the kitchen?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Executive Chef
papillotte
1-3 minutes

23. What is menu utilization
dry-heat cooking methods
using all edible trim
375 degrees
Saucier

24. What is a static menu?
same menu everyday
for washed or cooked vegetables - salad greens - pasta - and other foods
Chef de partie
AP weight

25. What is the liquid and thickening agent for bechemel?
portion control
when great clarity smoothness is required in a liquid
Le Griller
milk and white roux

26. What type of ingredients should you avoid?
minimum-use ingredients
papillotte
variety
make sure the drain valve is shut

27. What is a measurement of the mass or heavimess of a solidliquid or gas?
1/8' x 1/8' x 1-2'
weight
griddle
Le Sauter

28. What is the term for cooking uncovered in a skillet or saute pan without fat?
white - brown - and fumet (or) essence
flour and water
item arrangement
pan-broil

29. What is the term for cooking foods were heat is conducted without moisture?
1-3 minutes
dry-heat cooking methods
Auguste Escoffier
griddle

30. What is the term for cooking slowly in fat without browning - sometimes under a cover?
Saucier
sweat
ounce - pound - gram - and kilogram
fish

31. What is a reduction by 90-95%?
remouillage
glace
20-30 minutes
kg

32. What is grande cuisine?
50% onions - 25% carrots - 25% celery
meals with dozens of courses
Cutting and garnishing
glace

33. What is the deminsion for small dice?
375 degrees
1/4' x 1/4' x 1/4'
no choice
instructional recipes

34. What holds the knife together - made of steel?
rivets
Le Braiser
fish
set thermostat at 250 degrees until fat has melted enough to cover the heating element

35. How long do you cook white roux for?
measuring cups - measuring spoons - and ladles
oz.
1-3 minutes
saute

36. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
aromatic vegetables - herbs - acid - and water
Le Griller
bones - water - aromatics - mirepoix - acid
menu

37. What is the birth and death dates of Careme?
Recipe
1784-1833
Le Pocher
glaze

38. What is the standard pre-heating temperature?
meals with dozens of courses
griddle
food prepared at the table
375 degrees

39. What is glace de volaille?
poultry
clay & metal vessels
regularly
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

40. What is full half of quarter of the knife?
Fernand Point
Saucier
tang
menu

41. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
allemande
simmer
remouillage
chasseur

42. Who is incharge of production and assistant to the executive chef or chef de cuisine?
Le Pocher
rivets
cornstarch and cold water
Sous chef

43. What is the deminsion for large dice?
handle
bechemel - espangal - tomato sauce - holliandase - and veloute
ibs. (or) #
3/4' x 3/4' x 3/4'

44. What is in a bouquet garni?
AP weight
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
brown stock
Fernand Point

45. What is menu accuracy?
AP weight
Le Pocher
be true to your menu desriptions
Le Braiser

46. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
1/2' x 1/2' x 1/8'
Les cuisson
tsp
white stock

47. What are the five mother sauces
a list of dishes served or available to be served at a meal
regularly
saute
bechemel - espangal - tomato sauce - holliandase - and veloute

48. What is the classic cooking techniques used in french cuisine?
a short broth used for a cooking liquid for fish or vegetables
1/2' x 1/2' x 1/2'
Les cuisson
volume

49. What is the abbreviation for grams?
20-30 minutes
g
count
change over a period

50. What is the abbreviation for kilogram?
kg
to the fill line
to dedge in flour
deglaze

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