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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 minimum-use ingredients?
Are those that are used in one or two items on your menu
fl. oz.
g
Le Frire

2. What is the term for cooking with dry heat in the presence of smoke?
Le Sauter
parboil
sweat
smoke-roasting

3. When managing time What is the 3th time waster?
parboil
creole
poor communication
menu

4. What is the classic cooking techniques used in french cuisine?
to the fill line
white - blond - and brown
Les cuisson
braise

5. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
weight
food cost percentage
Les cuisson
remouillage

6. When doing mise en place What do you do 4th?
tbsp
Pre-heat euipment
chasseur
each - bunch - and dozen

7. What is made from bones?
regularly
1/4' x 1/4' x 1/4'
gelatin
Les cuisson

8. Who invented grande cuisine?
Marie-Antoine Careme
descriptive language
Entremetier
Le Pocher

9. What is a static menu?
Recipe
same menu everyday
ibs. (or) #
layout & design

10. Who was responsible for the uniforms worn in the kitchen?
Recipe
Auguste Escoffier
stock
grill

11. What is the expediter called; accepts orders from the server and gives them to the line?
Viruses - bacteria - parasites - and fungi
Aboyeur
Auguste Escoffier
blanch

12. What is a liaison?
butter and flour uncooked
same menu everyday
kg
egg yolks and cream

13. What is the term for cooking foods were heat is conducted without moisture?
dry-heat cooking methods
Fernand Point
grill
menu

14. What is the blade made of?
high carbon stainless steel
4-6 minutes
descriptive language
instructional and standardized

15. What is a measurement of whole items as one would purchase them?
Are those that are used in one or two items on your menu
to dedge in flour
count
electric or digital scale - mechanical - triple beam

16. What are the limitations of using a recipe?
Assumes you have knowledge and that you understand terminology and you know how to measure.
aromatic vegetables - herbs - acid - and water
equal parts cooked flour and fat
white - blond - and brown

17. What is the highest psition of all station chefs (or) chef de partie?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Saucier
steam
brown stock and brown roux

18. What is used to measure volume?
Electric/gas stoves allowed controlled temperatures
measuring cups - measuring spoons - and ladles
menu
item arrangement

19. What is the deminsion for paysanne?

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20. What is the abbreviation for fluid ounce?
gives it a toasty and nutty flavor
fl. oz.
Bragade system
small animal bones

21. What is a menu?
milk and white roux
gives it a toasty and nutty flavor
a list of dishes served or available to be served at a meal
reduce

22. What is the small sauce for behemel?
1/2' x 1/2' x 1/8'
a short broth used for a cooking liquid for fish or vegetables
mornay
descriptive language

23. What are the three scales used for weight?
Static - cycle - a la carte - table d'hote - prix fixe - tasting
electric or digital scale - mechanical - triple beam
Assumes you have knowledge and that you understand terminology and you know how to measure.
white stock and blond roux

24. What is the abbreviation for kilogram?
poor staff training
portion cost
Mise en place
kg

25. When you are in a large operation with several kitchens Who is in charge of each kitchen?
Chef de cuisine
each - bunch - and dozen
heel
1/8' x 1/8' x 2-2 1/2'

26. What is the liquid and thickening agent for espagnole?
20-30 minutes
pan-broil
sugar and vinegar
brown stock and brown roux

27. What does cooking flour do?
mornay
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
weight
gives it a toasty and nutty flavor

28. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
standardized recipes
Static - cycle - a la carte - table d'hote - prix fixe - tasting
Entremetier
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

29. When doing mise en place What do you do 1st?
roast
Gather food
fl. oz.
volume

30. Why is a recipe necessary?

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31. What is a measurement of the mass or heavimess of a solidliquid or gas?
bones - water - aromatics - mirepoix - acid
using all edible trim
weight
3/4' x 3/4' x 3/4'

32. What does T.D.Z. mean?
weight
Temperature danger zone
1/4' x 1/4' x 2-2 1/2'
brown stock

33. What is the term for a person in charge of a particular area of production?
deglaze
change over a period
Chef de partie
Are those that are used in one or two items on your menu

34. What is the term for cooking with radiant heat from above?
smoke-roasting
broil
parboil
small animal bones

35. What are the five mother sauces
Le Braiser
rivets
Fernand Point
bechemel - espangal - tomato sauce - holliandase - and veloute

36. What kind of bones are in a broth?
electric or digital scale - mechanical - triple beam
dry-heat cooking methods
adult bones
1/8' x 1/8' x 2-2 1/2'

37. What are the two types of recipes?
instructional and standardized
Bragade system
a list of dishes served or available to be served at a meal
high percentage of cartilage and other connective tissue

38. What is the term for cooking uncovered in a skillet or saute pan without fat?
Entremetier
Aboyeur
pan-broil
Le Braiser

39. What is a written record of the ingredients and preparation steps needed to make a particular dish?
Recipe
no choice
straightens the blade of the knife
weight

40. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
clay & metal vessels
Le Frire
blanch
remouillage

41. How long do you cook blond roux for?
washing and trimming food
oz.
Auguste Escoffier
4-6 minutes

42. What is the deminsion for medium dice?

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43. What is a measurement of the space occupied by a liquid - solid - or gas?
volume
Patissier
375 degrees
regularly

44. What is the only cuisson to be a blanc?
1/4' x 1/4' x 1/4'
for sifting flour and other dry ingredients
parcook
Le Pocher

45. How long do you cook brown roux for?
Chef de cuisine
20-30 minutes
Fernand Point
produces different coarseness and fineness - used for pureeing foods

46. Who reorganized the kitchen?
4-6 minutes
Auguste Escoffier
be true to your menu desriptions
Le Poeler & sous vide

47. What is a roux?
broth
equal parts cooked flour and fat
sugar and vinegar
set thermostat at 250 degrees until fat has melted enough to cover the heating element

48. When doing mise en place What do you do 2nd?
Grillardin
4-6 minutes
sugar and vinegar
Set-up equipment

49. What is the deminsion for batonnet?

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50. What is a prix fixe menu?
no choice
Grillardin
same menu everyday
when cooled should be gelatinous - have body - good taste - good color

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Cooking Basics

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