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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 abbreviation for tablespoon?
Executive Chef
Auguste Escoffier
tbsp
for sifting flour and other dry ingredients

2. What should you use in your menu to describe food items that will entice the guest to buy it?
count
egg yolks and cream
Set-up equipment
descriptive language

3. What is the fish cook called?
moist-heat cooking methods
Poissonier
Biological - chemical - and physical
1-3 minutes

4. What kind of bones are used in a stock?
high percentage of cartilage and other connective tissue
small animal bones
tomatoes and reduction
broth

5. What is the deminsion for batonnet?

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6. What recipe teaches basic cooking techinques?
weight
instructional recipes
to the fill line
variety

7. What is used to measure weight?
g
meals with dozens of courses
ounce - pound - gram - and kilogram
for staining pasta - vegetables - and so on

8. What is the gastric basic mehtod?
butter and flour uncooked
Marie-Antoine Careme
Rotisseur
sugar and vinegar

9. How do you check the fat temperature of a deep fryer (or) kettle?
thermometer
chasseur
Marie-Antoine Careme
Garde manager

10. What is a chinois used for?
a short broth used for a cooking liquid for fish or vegetables
fish
ounce - pound - gram - and kilogram
when great clarity smoothness is required in a liquid

11. How do you get good flavor and body from a stock?
meat or fish bones that are fresh or purchased exclusively for stock production
remouillage
sugar and vinegar
poultry

12. What do you hold the knife with? ( made of rosewood - plastic - etc.)
handle
thermometer
Auguste Escoffier
1/8' x 1/8' x 1/8'

13. What is a static menu?
same menu everyday
Poissonier
Set-up equipment
layout & design

14. What is the term for cooking uncovered in a skillet or saute pan without fat?
Are those that are used in one or two items on your menu
deep-fry
pan-broil
washing and trimming food

15. What is a china cap used for?
Pre-heat euipment
drain liquids through a relatively small opening
small portions of several items
Saucier

16. What is the term for cooking on a flat - solid cooking surface?
griddle
Le Pocher
standardized recipes
parcook

17. When doing mise en place What do you do 4th?
roast
electric or digital scale - mechanical - triple beam
a short broth used for a cooking liquid for fish or vegetables
Pre-heat euipment

18. What is the ratio of mirepoix to stock?
sous vide
butter and egg yolks
1 Ib -. of mirepoix to 1 gallon of stock
Saucier

19. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
white - blond - and brown
Fernand Point
papillotte
blade - tang - handle - rivets - and heel

20. What is a slurry?
cornstarch and cold water
to the fill line
set thermostat at 250 degrees until fat has melted enough to cover the heating element
a short broth used for a cooking liquid for fish or vegetables

21. What is the abbreviation for teaspoon?
a short broth used for a cooking liquid for fish or vegetables
tsp
simmer
broth

22. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
bones - water - aromatics - mirepoix - acid
Electric/gas stoves allowed controlled temperatures
Le Griller
meat or fish bones that are fresh or purchased exclusively for stock production

23. Layout and design should reflect what about your resaurant?
meals with dozens of courses
tbsp
thermometer
the type of restaurant you operate

24. What is a beurre manie?
1/8' x 1/8' x 1-2'
butter and flour uncooked
Saucier
descriptive language

25. What are the three types of food hazard?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
menu
Biological - chemical - and physical
saute

26. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
reduce
item arrangement
menu

27. What are minimum-use ingredients?
Are those that are used in one or two items on your menu
fry
layout & design
Viruses - bacteria - parasites - and fungi

28. What is table d'hote?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Bragade system
food prepared at the table
steam

29. Why use young animal bones for stock?
high percentage of cartilage and other connective tissue
Fernand Point
count
sugar and vinegar

30. What is the term for cooking partially by any method?
roast
parcook
ounce - pound - gram - and kilogram
brown stock and brown roux

31. What are the three terms for volume measurement?
reduce
Teaspoon - tablespoon - fluid ounce
Electric/gas stoves allowed controlled temperatures
white - brown - and fumet (or) essence

32. What is the term for cooking using heat conducted to food from water - liquid - or steam?
deglaze
Le Sauter
drain liquids through a relatively small opening
moist-heat cooking methods

33. What is the deminsion for allumet?

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34. What is the term for browning the surface of a food quickly at a high temperature?
menu
1/2' x 1/2' x 1/8'
sear
clay & metal vessels

35. What is a A la carte menu?
butter and egg yolks
everything sold and served individually
Set-up equipment
white - brown - and fumet (or) essence

36. What is in a court bouillon?
instructional and standardized
aromatic vegetables - herbs - acid - and water
equal parts cooked flour and fat
Rotisseur

37. What is a measurement of the mass or heavimess of a solidliquid or gas?
no choice
pan-fry
a list of dishes served or available to be served at a meal
weight

38. What should you do before adding fat to an empty deep fryer (or) kettle?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
make sure the drain valve is shut
kg
rivets

39. What is the term for giving a shine to the surface of a food?
regularly
Saucier
glaze
braise

40. What is a prix fixe menu?
41-135 degrees
Mise en place
no choice
1/2' x 1/2' x 1/2'

41. What is the term for cooking slowly in fat without browning - sometimes under a cover?
food cost percentage
small animal bones
sweat
deglaze

42. Who was responsible for the uniforms worn in the kitchen?
Auguste Escoffier
variety
1-3 minutes
standardized recipes

43. When managing time What is the 5th time waster?
layout & design
missing or inadequate tools
count
AP weight

44. Food cost diveded by menu price is?
high carbon stainless steel
drain liquids through a relatively small opening
food cost percentage
Viruses - bacteria - parasites - and fungi

45. What is the liquid and thickening agent for veloute?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
white stock and blond roux
Le Poeler
meals with dozens of courses

46. What is made from bones?
high carbon stainless steel
the type of restaurant you operate
gelatin
1/2' x 1/2' x 1/2'

47. What is the only cuisson to be a blanc and (or) a brun?
poor staff training
washing and trimming food
griddle
Le Braiser

48. What is glace de poisson?
stock
Chef de partie
deglaze
fish

49. What is the term for station chef?
Chef de partie
Aboyeur
Monsieur Boulanger
meat or fish bones that are fresh or purchased exclusively for stock production

50. What is a measurement of the space occupied by a liquid - solid - or gas?
meals with dozens of courses
deep-fry
volume
Patissier

Can you answer 50 questions in 15 minutes?

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Cooking Basics

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