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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 is the classic cooking techniques used in french cuisine?
Les cuisson
Le Braiser
Le Pocher
sous vide

2. What is the weight after all inedible or nonservable parts are trimmed off?
deep-fry
EP weight
1/2' x 1/2' x 1/2'
no clear priorities for tasks

3. What is the only cuisson to be a blanc?
Fernand Point
high carbon stainless steel
Le Pocher
variety

4. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
weight
Aboyeur
Fernand Point
glaze

5. What is the abbreviation for grams?
g
mornay
regularly
pan-broil

6. What is the small sauce for behemel?
Executive Chef
steam
Le Pocher
mornay

7. What is menu utilization
using all edible trim
Saucier
white stock and blond roux
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

8. What is a static menu?
same menu everyday
parboil
fish
Le Pocher

9. What is the ratio of mirepoix to stock?
1 Ib -. of mirepoix to 1 gallon of stock
poor staff training
butter and flour uncooked
flour and water

10. What is the cuisson for vacuum packed cooking?
ounce - pound - gram - and kilogram
sugar and vinegar
20-30 minutes
sous vide

11. What is the term for cooking in water or other liquid that is bubbling rapidly?
be true to your menu desriptions
boiling
regularly
1-3 minutes

12. Who is incharge of the kitchen?
Executive Chef
clay & metal vessels
portion control
thermometer

13. What are the 3 types of stock?
white - brown - and fumet (or) essence
high carbon stainless steel
bones - water - aromatics - mirepoix - acid
Teaspoon - tablespoon - fluid ounce

14. What is a colander used for?
drain liquids through a relatively small opening
Les cuisson
Fernand Point
for washed or cooked vegetables - salad greens - pasta - and other foods

15. What is the term for cooking covered in a small amount of fat?
brown stock
variety
for staining pasta - vegetables - and so on
braise

16. What are the elements of a menu structure?
tbsp
Restaurer
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
glace

17. What is a roux?
poor organization
white - blond - and brown
high percentage of cartilage and other connective tissue
equal parts cooked flour and fat

18. What is the term for cooking uncovered in a skillet or saute pan without fat?
moist-heat cooking methods
Static - cycle - a la carte - table d'hote - prix fixe - tasting
Chef de partie
pan-broil

19. Who opened the first restaurant?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
make sure the drain valve is shut
Monsieur Boulanger
Nouvelle Cuisine

20. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
Nouvelle Cuisine
Restaurer
funets (essence)
fry

21. What is used to measure volume?
dry-heat cooking methods
measuring cups - measuring spoons - and ladles
20-30 minutes
glaze

22. What is a measurement of the mass or heavimess of a solidliquid or gas?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
1/4' x 1/4' x 2-2 1/2'
egg yolks and cream
weight

23. What is a china cap used for?
drain liquids through a relatively small opening
tsp
grill
sugar and vinegar

24. What is the term for cooking on an open grid over a heat source?
produces different coarseness and fineness - used for pureeing foods
Pre-heat euipment
grill
1/2' x 1/2' x 1/8'

25. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
chasseur
Le Griller
straightens the blade of the knife
food prepared at the table

26. What should your foods appearance have?
variety
Chef de partie
portion cost
to dedge in flour

27. What are the five knife components?
blade - tang - handle - rivets - and heel
Le Griller
Potentially hazardous foods
Auguste Escoffier

28. When doing mise en place What do you do 1st?
Gather food
change over a period
moist-heat cooking methods
Auguste Escoffier

29. What are the three stages of roux?
50% onions - 25% carrots - 25% celery
white - blond - and brown
Poissonier
set thermostat at 250 degrees until fat has melted enough to cover the heating element

30. What is glace de viande?
1/8' x 1/8' x 1/8'
standardized recipes
papillotte
meat

31. What are the other thickening agents besides roux?
to the fill line
creole
Le Braiser
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing

32. What is the only cuisson with large amount of liquid for heat method?
Entremetier
used to thicken meatloaf or stuffing
Le Pocher
oz.

33. What is the weight of an as purchased - before any trimming is done?
AP weight
straightens the blade of the knife
Monsieur Boulanger
item arrangement

34. What is the term for cooking with radiant heat from above?
no clear priorities for tasks
item arrangement
broil
electric or digital scale - mechanical - triple beam

35. What is in a sachet?
poor organization
simmer
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
volume

36. What must be planned for your guest? (the people eating the food)
portion cost
menu
375 degrees
weight - volume and count

37. What is the deminsion for small dice?

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38. What is a beurre manie?
butter and flour uncooked
1/2' x 1/2' x 1/8'
for sifting flour and other dry ingredients
portion cost

39. What is the term for giving a shine to the surface of a food?
ibs. (or) #
smoke-roasting
small animal bones
glaze

40. What is used to measure weight?
4-6 minutes
ounce - pound - gram - and kilogram
clay & metal vessels
poor organization

41. What is the term for cooking in hot fat?
meat or fish bones that are fresh or purchased exclusively for stock production
fry
Garde manager
brown stock and brown roux

42. What is the term for cooking by direct contact with steam?
be true to your menu desriptions
steam
broil
fry

43. What is grande cuisine?
pan-fry
meals with dozens of courses
tomatoes and reduction
oz.

44. What is the term for cooking foods by surrounding them with hot - dry air?
bake
adult bones
food cost percentage
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

45. What is the liquid and thickening agent for holliandaise sauce?
Restaurer
butter and egg yolks
reduce
no clear priorities for tasks

46. When managing time What is the 1st time waster?
no clear priorities for tasks
Biological - chemical - and physical
volume
smoke-roasting

47. What are the three measuring conventions of a recipe?
Set-up equipment
weight - volume and count
small animal bones
Static - cycle - a la carte - table d'hote - prix fixe - tasting

48. What is it called when you add liquid to the bottom of a pan to release the fond?
weight - volume and count
butter and egg yolks
deglaze
Auguste Escoffier

49. What is the term for browning the surface of a food quickly at a high temperature?
simmer
sear
for washed or cooked vegetables - salad greens - pasta - and other foods
Recipe

50. What is the birth and death dates of Careme?
thermometer
Assumes you have knowledge and that you understand terminology and you know how to measure.
1784-1833
sweat

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Cooking Basics

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