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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 offical name of the organization of the kitchen?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Bragade system
white stock
tomatoes and reduction

2. What is a food mill used for?
Gather food
Chef de cuisine
produces different coarseness and fineness - used for pureeing foods
Are those that are used in one or two items on your menu

3. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
broth
butter and egg yolks
item arrangement
make sure the drain valve is shut

4. What is full half of quarter of the knife?
tang
blanch
Entremetier
high carbon stainless steel

5. What type of ingredients should you avoid?
parcook
minimum-use ingredients
1-3 minutes
4-6 minutes

6. What is the french term for restaurant? (to restore)
change over a period
moist-heat cooking methods
glace
Restaurer

7. What are the three stages of roux?
white - blond - and brown
thermometer
Le Braiser
change over a period

8. How do you check the fat temperature of a deep fryer (or) kettle?
glaze
1 Ib -. of mirepoix to 1 gallon of stock
thermometer
Rotisseur

9. What is the standard pre-heating temperature?
375 degrees
Saucier
layout & design
instructional recipes

10. What is a white wash?
used to thicken meatloaf or stuffing
descriptive language
Le Pocher
flour and water

11. What are the three scales used for weight?
Le Braiser
meals with dozens of courses
Le Poeler
electric or digital scale - mechanical - triple beam

12. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
Le Braiser
variety
rivets
roast

13. What is the deminsion for large dice?

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14. What is the term for cooking with dry heat in the presence of smoke?
smoke-roasting
Nouvelle Cuisine
gelatin
50% onions - 25% carrots - 25% celery

15. What is a china cap used for?
minimum-use ingredients
Sous chef
thermometer
drain liquids through a relatively small opening

16. What is the highest psition of all station chefs (or) chef de partie?
fl. oz.
washing and trimming food
Saucier
minimum-use ingredients

17. What should you do when filling a deep fryer (or) kettle with solid fat?
the type of restaurant you operate
same menu everyday
milk and white roux
set thermostat at 250 degrees until fat has melted enough to cover the heating element

18. When was the first restaurant opened?
fish
20-30 minutes
1765
oz.

19. What are the 3 types of stock?
Chef de partie
white - brown - and fumet (or) essence
regularly
Poissonier

20. What is the small sauce for espagnole?
Chef de partie
each - bunch - and dozen
high percentage of cartilage and other connective tissue
chasseur

21. What is in a bouquet garni?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Les cuisson
same menu everyday
for sifting flour and other dry ingredients

22. What is the roast cook called; prepares roasted and braised meats and there gravies?
poor staff training
butter and egg yolks
Le Pocher
Rotisseur

23. What is the abbreviation for grams?
g
1/2' x 1/2' x 1/2'
moist-heat cooking methods
for sifting flour and other dry ingredients

24. What is the term for cooking in hot fat?
bechemel - espangal - tomato sauce - holliandase - and veloute
fry
milk and white roux
washing and trimming food

25. What is used to measure weight?
instructional recipes
bechemel - espangal - tomato sauce - holliandase - and veloute
Le Poeler & sous vide
ounce - pound - gram - and kilogram

26. What a bread crums used for?
Le Braiser
41-135 degrees
creole
used to thicken meatloaf or stuffing

27. What is the only cuisson to be a blanc and (or) a brun?
Entremetier
for sifting flour and other dry ingredients
Marie-Antoine Careme
Le Braiser

28. What is the two cuissons with humid heat?
white - brown - and fumet (or) essence
Le Poeler & sous vide
clay & metal vessels
sweat

29. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
item arrangement
Marie-Antoine Careme
bernaise and choron
Le Pocher

30. What is the deminsion for medium dice?

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31. What is the birth and death dates of Careme?
papillotte
flour and water
fish
1784-1833

32. What is the only cuisson to be a blanc?
Cutting and garnishing
Le Pocher
high percentage of cartilage and other connective tissue
reduce

33. What recipe teaches basic cooking techinques?
Le Poeler
deep-fry
instructional recipes
bones - water - aromatics - mirepoix - acid

34. What is it called when you add liquid to the bottom of a pan to release the fond?
blade - tang - handle - rivets - and heel
high percentage of cartilage and other connective tissue
poor staff training
deglaze

35. What is the term for cooking by direct contact with steam?
make sure the drain valve is shut
white - blond - and brown
steam
mornay

36. What is the deminsion for allumet?

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37. What should you do before adding fat to an empty deep fryer (or) kettle?
small portions of several items
make sure the drain valve is shut
ibs. (or) #
white - brown - and fumet (or) essence

38. Who was respondsable for simolifying classicl cuisine and the classical menu?
1/2' x 1/2' x 1/8'
Auguste Escoffier
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
rivets

39. What is the term for cooking uncovered in a skillet or saute pan without fat?
4-6 minutes
stock
1/8' x 1/8' x 1-2'
pan-broil

40. What is the cuisine for lighter - naturally flavored foods?
grill
white stock and blond roux
Poissonier
Nouvelle Cuisine

41. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?
glaze
sugar and vinegar
Fernand Point
gives it a toasty and nutty flavor

42. What is the term for a person in charge of a particular area of production?
for sifting flour and other dry ingredients
Chef de partie
meals with dozens of courses
brown stock

43. What is a measurement of the mass or heavimess of a solidliquid or gas?
descriptive language
Biological - chemical - and physical
Le Braiser
weight

44. What is the fish cook called?
be true to your menu desriptions
Poissonier
dry-heat cooking methods
deep-fry

45. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
small portions of several items
1-3 minutes
menu
1765

46. What is a slurry?
white stock
cornstarch and cold water
3/4' x 3/4' x 3/4'
Le Griller

47. How long do you cook white roux for?
for washed or cooked vegetables - salad greens - pasta - and other foods
1-3 minutes
Fernand Point
sweat

48. What is the blade made of?
deep-fry
high carbon stainless steel
oz.
bones - water - aromatics - mirepoix - acid

49. When managing time What is the 4th time waster?
Le Pocher
20-30 minutes
white stock and blond roux
poor organization

50. Who opened the first restaurant?
count
Monsieur Boulanger
white - blond - and brown
Patissier