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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 only cuisson with large amount of liquid for heat method?
1/4' x 1/4' x 1/4'
ounce - pound - gram - and kilogram
Cutting and garnishing
Le Pocher

2. What is the term for cooking on an open grid over a heat source?
Rotisseur
grill
1/4' x 1/4' x 1/4'
be true to your menu desriptions

3. What is the french term for restaurant? (to restore)
Restaurer
same menu everyday
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
bones - water - aromatics - mirepoix - acid

4. What is the term for cooking partially in a boiling or simmering liquid?
Garde manager
kg
item arrangement
parboil

5. What is used to measure weight?
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
Executive Chef
tbsp
ounce - pound - gram - and kilogram

6. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
milk and white roux
Pre-heat euipment
straightens the blade of the knife
Potentially hazardous foods

7. What is the term for cooking foods by surrounding them with hot - dry air?
brown stock
variety
bake
tomatoes and reduction

8. Who created nouvelle cuisine?
instructional and standardized
deep-fry
Fernand Point
instructional recipes

9. What is the standard pre-heating temperature?
Poissonier
instructional and standardized
washing and trimming food
375 degrees

10. What are the other thickening agents besides roux?
menu
1/8' x 1/8' x 1/8'
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
Garde manager

11. What is made from bones?
reduce
gelatin
heel
missing or inadequate tools

12. What is the abbreviation for teaspoon?
tsp
poor organization
minimum-use ingredients
smoke-roasting

13. When managing time What is the 1st time waster?
kg
no clear priorities for tasks
portion cost
sugar and vinegar

14. What is the term for cooking with dry heat in the presence of smoke?
gives it a toasty and nutty flavor
Static - cycle - a la carte - table d'hote - prix fixe - tasting
Executive Chef
smoke-roasting

15. What is the term for cooking using heat conducted to food from water - liquid - or steam?
meat or fish bones that are fresh or purchased exclusively for stock production
moist-heat cooking methods
Chef de partie
allemande

16. What is a china cap used for?
for sifting flour and other dry ingredients
drain liquids through a relatively small opening
simmer
poor staff training

17. What is the second new technology for modern developments?
moist-heat cooking methods
Electric/gas stoves allowed controlled temperatures
make sure the drain valve is shut
Patissier

18. Who was responsible for the uniforms worn in the kitchen?
descriptive language
menu
Auguste Escoffier
saute

19. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking
Le Braiser
poor organization
the type of restaurant you operate
no choice

20. What does cooking flour do?
poor communication
gelatin
gives it a toasty and nutty flavor
1/4' x 1/4' x 1/4'

21. What is a measurement of the mass or heavimess of a solidliquid or gas?
Le Griller
weight
electric or digital scale - mechanical - triple beam
reduce

22. What is glace de viande?
meat
stew
Grillardin
poultry

23. What is the only cuissonwith small amount of liquid for heat method?
50% onions - 25% carrots - 25% celery
Le Braiser
Chef de partie
portion control

24. Who is incharge of the kitchen?
Le Braiser
instructional recipes
sugar and vinegar
Executive Chef

25. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
menu
Rotisseur
heel
broth

26. What is the liquid and thickening agent for holliandaise sauce?
Executive Chef
butter and egg yolks
Electric/gas stoves allowed controlled temperatures
milk and white roux

27. Who reorganized the kitchen?
butter and egg yolks
white - blond - and brown
tbsp
Auguste Escoffier

28. What is the abbreviation for pound?
Fernand Point
butter and flour uncooked
ibs. (or) #
fry

29. What is the deminsion for batonnet?

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30. What are the elements of a menu structure?
bones - water - aromatics - mirepoix - acid
clay & metal vessels
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
produces different coarseness and fineness - used for pureeing foods

31. Why use young animal bones for stock?
Potentially hazardous foods
measuring cups - measuring spoons - and ladles
high percentage of cartilage and other connective tissue
be true to your menu desriptions

32. What is the highest psition of all station chefs (or) chef de partie?
Saucier
when great clarity smoothness is required in a liquid
41-135 degrees
gives it a toasty and nutty flavor

33. When managing time What is the 2nd time waster?
50% onions - 25% carrots - 25% celery
poor staff training
milk and white roux
tsp

34. What is used to measure volume?
a short broth used for a cooking liquid for fish or vegetables
poach
high carbon stainless steel
measuring cups - measuring spoons - and ladles

35. What is the measurement of portions that ensure that the correct amount of an item is served?
using all edible trim
Cutting and garnishing
portion control
produces different coarseness and fineness - used for pureeing foods

36. What is fariner?
to dedge in flour
parboil
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
g

37. What is the term for giving a shine to the surface of a food?
poultry
no clear priorities for tasks
glaze
Temperature danger zone

38. What is the term for cooking slowly in fat without browning - sometimes under a cover?
brown stock and brown roux
sweat
Chef de partie
to the fill line

39. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
Entremetier
ounce - pound - gram - and kilogram
brown stock
weight - volume and count

40. What is a written record of the ingredients and preparation steps needed to make a particular dish?
Recipe
boiling
pan-fry
a short broth used for a cooking liquid for fish or vegetables

41. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
count
Saucier
white stock
weight

42. What is a sieve used for?
pan-broil
Entremetier
poultry
for sifting flour and other dry ingredients

43. What is full half of quarter of the knife?
tang
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
high percentage of cartilage and other connective tissue
aromatic vegetables - herbs - acid - and water

44. What is the abbreviation for grams?
for sifting flour and other dry ingredients
Auguste Escoffier
Le Griller
g

45. What is the term for cooking in hot fat?
fry
Restaurer
pan-broil
Assumes you have knowledge and that you understand terminology and you know how to measure.

46. What is a colander used for?
1/4' x 1/4' x 1/4'
sear
for washed or cooked vegetables - salad greens - pasta - and other foods
poor staff training

47. What is the term for simmering or braising in a small amount of liquid?
stew
small animal bones
instructional and standardized
be true to your menu desriptions

48. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
Entremetier
sous vide
parcook
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing

49. What is the classic cooking techniques used in french cuisine?
Les cuisson
variety
kg
bake

50. What are the four disease causing organisms?
for washed or cooked vegetables - salad greens - pasta - and other foods
cornstarch and cold water
when great clarity smoothness is required in a liquid
Viruses - bacteria - parasites - and fungi

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Cooking Basics

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