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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 are foods called that provide a good enviroment for the growth of disease casusing microorganisms
Chef de partie
stock
milk and white roux
Potentially hazardous foods

2. What is a measurement of the space occupied by a liquid - solid - or gas?
variety
volume
meals with dozens of courses
a list of dishes served or available to be served at a meal

3. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
remouillage
item arrangement
poultry
pan-fry

4. What is a steel used for?
funets (essence)
used to thicken meatloaf or stuffing
instructional and standardized
straightens the blade of the knife

5. What is used to measure volume?
gelatin
Le Braiser
measuring cups - measuring spoons - and ladles
bechemel - espangal - tomato sauce - holliandase - and veloute

6. What is fariner?
fry
Saucier
missing or inadequate tools
to dedge in flour

7. What is in a court bouillon?
aromatic vegetables - herbs - acid - and water
tbsp
equal parts cooked flour and fat
1/8' x 1/8' x 1-2'

8. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
white - brown - and fumet (or) essence
roast
Gather food
stock

9. What is the weight of an as purchased - before any trimming is done?
papillotte
AP weight
Chef de cuisine
butter and flour uncooked

10. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
standardized recipes
Teaspoon - tablespoon - fluid ounce
steam
meat

11. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
white stock
dry-heat cooking methods
1/2' x 1/2' x 1/2'
descriptive language

12. What is the term for cooking gently in liquid that is hot but not actually bubbling?
poor staff training
poach
stock
AP weight

13. What are the three terms for count measurement?
each - bunch - and dozen
Temperature danger zone
bernaise and choron
food prepared at the table

14. What is the term for cooking using heat conducted to food from water - liquid - or steam?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
set thermostat at 250 degrees until fat has melted enough to cover the heating element
moist-heat cooking methods

15. What is the weight after all inedible or nonservable parts are trimmed off?
white stock
Nouvelle Cuisine
EP weight
pan-broil

16. What should your foods appearance have?
glace
variety
sweat
1 Ib -. of mirepoix to 1 gallon of stock

17. What is the deminsion for paysanne?

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18. 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?
Le Poeler
sear
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Electric/gas stoves allowed controlled temperatures

19. When managing time What is the 3th time waster?
poor communication
butter and flour uncooked
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
griddle

20. What is a static menu?
Sous chef
same menu everyday
375 degrees
EP weight

21. What is a prix fixe menu?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
1/4' x 1/4' x 2-2 1/2'
portion cost
no choice

22. What are the limitations of using a recipe?
griddle
Assumes you have knowledge and that you understand terminology and you know how to measure.
when cooled should be gelatinous - have body - good taste - good color
deep-fry

23. What is the ratio of mirepoix to stock?
bones - water - aromatics - mirepoix - acid
1 Ib -. of mirepoix to 1 gallon of stock
Aboyeur
produces different coarseness and fineness - used for pureeing foods

24. What is the small sauce for tomato?
creole
adult bones
Recipe
broth

25. What type of ingredients should you avoid?
minimum-use ingredients
no clear priorities for tasks
electric or digital scale - mechanical - triple beam
1/8' x 1/8' x 2-2 1/2'

26. When managing time What is the 1st time waster?
variety
no clear priorities for tasks
375 degrees
Viruses - bacteria - parasites - and fungi

27. What is the deminsion for batonnet?

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28. What is the liquid and thickening agent for bechemel?
milk and white roux
egg yolks and cream
standardized recipes
Pre-heat euipment

29. What is table d'hote?
to the fill line
1/4' x 1/4' x 1/4'
descriptive language
food prepared at the table

30. When doing mise en place What do you do 3rd?
to dedge in flour
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
washing and trimming food
poor staff training

31. What is a tasting menu?
when great clarity smoothness is required in a liquid
meals with dozens of courses
Le Frire
small portions of several items

32. What is the liquid and thickening agent for tomato sauce?
Entremetier
reduce
tomatoes and reduction
layout & design

33. What holds the knife together - made of steel?
broil
blanch
Chef de partie
rivets

34. What is the birth and death dates of Careme?
1784-1833
roast
white stock and blond roux
Pre-heat euipment

35. What is a cycle menu?
Auguste Escoffier
change over a period
Le Pocher
Temperature danger zone

36. How full should the deep fryer (or) kettle be?
1/2' x 1/2' x 1/2'
fl. oz.
to the fill line
a list of dishes served or available to be served at a meal

37. What is the only cuisson to be a blanc?
Assumes you have knowledge and that you understand terminology and you know how to measure.
for sifting flour and other dry ingredients
meals with dozens of courses
Le Pocher

38. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?
a short broth used for a cooking liquid for fish or vegetables
Le Pocher
Le Sauter
egg yolks and cream

39. What is the measurement of portions that ensure that the correct amount of an item is served?
bernaise and choron
AP weight
for washed or cooked vegetables - salad greens - pasta - and other foods
portion control

40. What is glace de poisson?
white - blond - and brown
poor staff training
a short broth used for a cooking liquid for fish or vegetables
fish

41. What is the small sauce for veloute?
AP weight
Poissonier
tang
allemande

42. What is the term for cooking slowly in fat without browning - sometimes under a cover?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
blade - tang - handle - rivets - and heel
clay & metal vessels
sweat

43. What are the elements of a menu structure?
Potentially hazardous foods
papillotte
smoke-roasting
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

44. What is the term for browning the surface of a food quickly at a high temperature?
Le Sauter
sear
Teaspoon - tablespoon - fluid ounce
meat

45. What is the term for everything in it's place?
produces different coarseness and fineness - used for pureeing foods
Mise en place
brown stock and brown roux
Entremetier

46. What is the deminsion for medium dice?

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47. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
Recipe
Garde manager
simmer
variety

48. How long do you cook blond roux for?
4-6 minutes
meat
bones - water - aromatics - mirepoix - acid
menu

49. How long do you cook brown roux for?
20-30 minutes
rivets
aromatic vegetables - herbs - acid - and water
Auguste Escoffier

50. What is the abbreviation for grams?
using all edible trim
1 Ib -. of mirepoix to 1 gallon of stock
g
Biological - chemical - and physical

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Cooking Basics

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