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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 are the five mother sauces
Biological - chemical - and physical
change over a period
bechemel - espangal - tomato sauce - holliandase - and veloute
oz.

2. What is the highest psition of all station chefs (or) chef de partie?
Saucier
flour and water
1/4' x 1/4' x 2-2 1/2'
Entremetier

3. What should you use in your menu to describe food items that will entice the guest to buy it?
tang
descriptive language
using all edible trim
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

4. What is the blade made of?
Les cuisson
high carbon stainless steel
Mise en place
poach

5. What should you do when filling a deep fryer (or) kettle with solid fat?
measuring cups - measuring spoons - and ladles
set thermostat at 250 degrees until fat has melted enough to cover the heating element
steam
braise

6. What is the abbreviation for fluid ounce?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
fl. oz.
gives it a toasty and nutty flavor
brown stock

7. What is the weight of an as purchased - before any trimming is done?
griddle
AP weight
fry
for sifting flour and other dry ingredients

8. Why use young animal bones for stock?
Fernand Point
Temperature danger zone
high percentage of cartilage and other connective tissue
rivets

9. What is a measurement of whole items as one would purchase them?
count
gives it a toasty and nutty flavor
parcook
Le Griller

10. What is the term for cooking on a flat - solid cooking surface?
high carbon stainless steel
griddle
to dedge in flour
used to thicken meatloaf or stuffing

11. What is the liquid and thickening agent for holliandaise sauce?
blanch
equal parts cooked flour and fat
menu
butter and egg yolks

12. What is in a court bouillon?
Le Braiser
tang
item arrangement
aromatic vegetables - herbs - acid - and water

13. What is a sieve used for?
for sifting flour and other dry ingredients
Grillardin
instructional recipes
blade - tang - handle - rivets - and heel

14. What is mirepoix?
rivets
sugar and vinegar
1-3 minutes
50% onions - 25% carrots - 25% celery

15. What is the second new technology for modern developments?
kg
Saucier
descriptive language
Electric/gas stoves allowed controlled temperatures

16. What is the abbreviation for tablespoon?
Biological - chemical - and physical
Auguste Escoffier
41-135 degrees
tbsp

17. Food cost diveded by menu price is?
oz.
to dedge in flour
food cost percentage
parcook

18. What is a steel used for?
sweat
straightens the blade of the knife
braise
menu

19. What are the elements of a menu structure?
broil
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Recipe
Are those that are used in one or two items on your menu

20. What is the only cuissonwith small amount of liquid for heat method?
EP weight
poultry
Sous chef
Le Braiser

21. What is a strainer used for?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
bernaise and choron
for staining pasta - vegetables - and so on
high carbon stainless steel

22. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
braise
Saucier
portion control
small portions of several items

23. What are the four disease causing organisms?
weight
Potentially hazardous foods
high carbon stainless steel
Viruses - bacteria - parasites - and fungi

24. What is the term for cooking foods were heat is conducted without moisture?
Nouvelle Cuisine
descriptive language
dry-heat cooking methods
1/2' x 1/2' x 1/2'

25. What a bread crums used for?
straightens the blade of the knife
used to thicken meatloaf or stuffing
parcook
meals with dozens of courses

26. What is the term for station chef?
Auguste Escoffier
portion cost
Saucier
Chef de partie

27. What is a cycle menu?
poor organization
item arrangement
blade - tang - handle - rivets - and heel
change over a period

28. What is a white wash?
flour and water
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
poultry
gives it a toasty and nutty flavor

29. What are the other thickening agents besides roux?
a short broth used for a cooking liquid for fish or vegetables
Chef de cuisine
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.

30. What is a chinois used for?
when great clarity smoothness is required in a liquid
tbsp
sweat
butter and egg yolks

31. What type of ingredients should you avoid?
fish
white - brown - and fumet (or) essence
1/8' x 1/8' x 1-2'
minimum-use ingredients

32. What is the only cuisson with large amount of liquid for heat method?
fish
Le Pocher
Cutting and garnishing
standardized recipes

33. How long do you cook blond roux for?
4-6 minutes
handle
Les cuisson
1/2' x 1/2' x 1/8'

34. What is the pastry chef called; prapares pastries and desserts?
to the fill line
Patissier
brown stock
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

35. How do you check the fat temperature of a deep fryer (or) kettle?
when great clarity smoothness is required in a liquid
thermometer
1765
produces different coarseness and fineness - used for pureeing foods

36. What is the roast cook called; prepares roasted and braised meats and there gravies?
Rotisseur
Le Frire
washing and trimming food
Garde manager

37. Who created nouvelle cuisine?
Fernand Point
1 Ib -. of mirepoix to 1 gallon of stock
poor staff training
flour and water

38. What is the ratio of mirepoix to stock?
1/4' x 1/4' x 1/4'
1 Ib -. of mirepoix to 1 gallon of stock
Aboyeur
menu

39. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
descriptive language
Le Pocher
poultry
saute

40. Who invented grande cuisine?
poor organization
Auguste Escoffier
brown stock
Marie-Antoine Careme

41. What is stock?
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Grillardin
regularly

42. What are the types of menus?

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43. What is the term for cooking with radiant heat from above?
1/4' x 1/4' x 1/4'
broil
minimum-use ingredients
white - blond - and brown

44. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
broth
sous vide
griddle
instructional and standardized

45. What must be planned for your guest? (the people eating the food)
tbsp
Potentially hazardous foods
menu
food cost percentage

46. What is the standard pre-heating temperature?
gelatin
poor organization
Patissier
375 degrees

47. What is glace de poisson?
no choice
Grillardin
Auguste Escoffier
fish

48. What is the term for simmering or braising in a small amount of liquid?
stew
sweat
stock
1/4' x 1/4' x 2-2 1/2'

49. Stocks are made with what five items?
white - brown - and fumet (or) essence
small animal bones
bones - water - aromatics - mirepoix - acid
minimum-use ingredients

50. What is the abbreviation for pound?
pan-broil
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Les cuisson
ibs. (or) #

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Cooking Basics

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