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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 menu utilization
milk and white roux
straightens the blade of the knife
3/4' x 3/4' x 3/4'
using all edible trim

2. Who opened the first restaurant?
same menu everyday
Monsieur Boulanger
1765
papillotte

3. What is full half of quarter of the knife?
poor organization
food cost percentage
fl. oz.
tang

4. What is the small sauce for espagnole?
instructional recipes
chasseur
menu
sweat

5. What is the term for a person in charge of a particular area of production?
food prepared at the table
Fernand Point
Chef de partie
electric or digital scale - mechanical - triple beam

6. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
for staining pasta - vegetables - and so on
Potentially hazardous foods
drain liquids through a relatively small opening

7. What recipe teaches basic cooking techinques?
egg yolks and cream
Grillardin
instructional recipes
the type of restaurant you operate

8. What are the five mother sauces
bechemel - espangal - tomato sauce - holliandase - and veloute
brown stock
1-3 minutes
Temperature danger zone

9. What is a reduction by 90-95%?
missing or inadequate tools
straightens the blade of the knife
glace
ibs. (or) #

10. What are the three measuring conventions of a recipe?
weight - volume and count
to the fill line
high percentage of cartilage and other connective tissue
reduce

11. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
deep-fry
pan-fry
food prepared at the table
funets (essence)

12. What are the limitations of using a recipe?
mornay
equal parts cooked flour and fat
Assumes you have knowledge and that you understand terminology and you know how to measure.
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

13. What is in a sachet?
food prepared at the table
brown stock
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
Auguste Escoffier

14. What is a prix fixe menu?
no choice
Saucier
50% onions - 25% carrots - 25% celery
1 Ib -. of mirepoix to 1 gallon of stock

15. What is the classic cooking techniques used in french cuisine?
bechemel - espangal - tomato sauce - holliandase - and veloute
Les cuisson
gelatin
ounce - pound - gram - and kilogram

16. What is the term for cooking in water or other liquid that is bubbling rapidly?
boiling
Entremetier
glaze
butter and flour uncooked

17. What are the three terms for count measurement?
reduce
each - bunch - and dozen
Le Sauter
tomatoes and reduction

18. When managing time What is the 4th time waster?
Auguste Escoffier
1/8' x 1/8' x 2-2 1/2'
4-6 minutes
poor organization

19. What are the four disease causing organisms?
Viruses - bacteria - parasites - and fungi
remouillage
Assumes you have knowledge and that you understand terminology and you know how to measure.
poach

20. What is the highest psition of all station chefs (or) chef de partie?
blanch
Saucier
Restaurer
3/4' x 3/4' x 3/4'

21. What is the abbreviation for pound?
ibs. (or) #
menu
clay & metal vessels
Le Pocher

22. What is mirepoix?
reduce
50% onions - 25% carrots - 25% celery
Le Pocher
dry-heat cooking methods

23. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
4-6 minutes
stew
Le Pocher
parcook

24. What is the abbreviation for teaspoon?
when cooled should be gelatinous - have body - good taste - good color
pan-fry
tsp
regularly

25. How long do you cook white roux for?
1765
1/4' x 1/4' x 1/4'
1-3 minutes
Le Sauter

26. What is the deminsion for paysanne?

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27. Why use young animal bones for stock?
Auguste Escoffier
high percentage of cartilage and other connective tissue
washing and trimming food
brown stock and brown roux

28. What is glace de volaille?
Potentially hazardous foods
straightens the blade of the knife
poultry
volume

29. What is the term for cooking slowly in fat without browning - sometimes under a cover?
Le Poeler
a short broth used for a cooking liquid for fish or vegetables
Saucier
sweat

30. What is fariner?
50% onions - 25% carrots - 25% celery
1-3 minutes
high carbon stainless steel
to dedge in flour

31. What is a beurre manie?
butter and flour uncooked
glace
tsp
poor communication

32. What is the abbreviation for grams?
Garde manager
ounce - pound - gram - and kilogram
saute
g

33. What is the term for cooking on a flat - solid cooking surface?
no clear priorities for tasks
1/4' x 1/4' x 2-2 1/2'
Entremetier
griddle

34. What should you do when filling a deep fryer (or) kettle with solid fat?
thermometer
rivets
set thermostat at 250 degrees until fat has melted enough to cover the heating element
the type of restaurant you operate

35. What is the deminsion for batonnet?

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36. What are the two types of recipes?
Saucier
instructional and standardized
Marie-Antoine Careme
Chef de partie

37. What is the liquid and thickening agent for bechemel?
sugar and vinegar
pan-broil
Marie-Antoine Careme
milk and white roux

38. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
deep-fry
set thermostat at 250 degrees until fat has melted enough to cover the heating element
kg
roast

39. What is the roast cook called; prepares roasted and braised meats and there gravies?
stew
used to thicken meatloaf or stuffing
poultry
Rotisseur

40. What is the deminsion for large dice?

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41. What is the french term for restaurant? (to restore)
Restaurer
when great clarity smoothness is required in a liquid
griddle
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

42. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?
regularly
Set-up equipment
tbsp
1/4' x 1/4' x 1/4'

43. What is a chinois used for?
menu
portion cost
Assumes you have knowledge and that you understand terminology and you know how to measure.
when great clarity smoothness is required in a liquid

44. What is the term for everything in it's place?
meat
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
a short broth used for a cooking liquid for fish or vegetables
Mise en place

45. How do you check the fat temperature of a deep fryer (or) kettle?
poor communication
thermometer
milk and white roux
bechemel - espangal - tomato sauce - holliandase - and veloute

46. What is the term for simmering or braising in a small amount of liquid?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
stew
Bragade system
white - blond - and brown

47. What are the three terms for volume measurement?
stock
boiling
Teaspoon - tablespoon - fluid ounce
drain liquids through a relatively small opening

48. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
minimum-use ingredients
allemande
broth

49. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
1-3 minutes
using all edible trim
Saucier
sear

50. What is the expediter called; accepts orders from the server and gives them to the line?
Mise en place
Aboyeur
Cutting and garnishing
Temperature danger zone

Can you answer 50 questions in 15 minutes?

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Cooking Basics

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