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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 a bread crums used for?
Fernand Point
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Electric/gas stoves allowed controlled temperatures
used to thicken meatloaf or stuffing

2. What is the deminsion for paysanne?

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3. What is the second new technology for modern developments?
Fernand Point
be true to your menu desriptions
Electric/gas stoves allowed controlled temperatures
blanch

4. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
no clear priorities for tasks
Rotisseur
standardized recipes
using all edible trim

5. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
egg yolks and cream
Le Pocher
no clear priorities for tasks
dry-heat cooking methods

6. What are the three scales used for weight?
milk and white roux
Marie-Antoine Careme
AP weight
electric or digital scale - mechanical - triple beam

7. What are the three stages of roux?
Le Pocher
Set-up equipment
tomatoes and reduction
white - blond - and brown

8. What is a menu?
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
gelatin
a list of dishes served or available to be served at a meal
glaze

9. Who was responsible for the uniforms worn in the kitchen?
chasseur
Potentially hazardous foods
change over a period
Auguste Escoffier

10. What is the abbreviation for teaspoon?
Auguste Escoffier
parcook
tsp
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns

11. Who is incharge of production and assistant to the executive chef or chef de cuisine?
menu
Sous chef
broth
pan-fry

12. How do you check the fat temperature of a deep fryer (or) kettle?
thermometer
fry
1/4' x 1/4' x 1/4'
Electric/gas stoves allowed controlled temperatures

13. What is it called when you add liquid to the bottom of a pan to release the fond?
poor staff training
make sure the drain valve is shut
deglaze
glace

14. What holds the knife together - made of steel?
rivets
1/4' x 1/4' x 1/4'
parcook
roast

15. What is mirepoix?
1/8' x 1/8' x 2-2 1/2'
weight - volume and count
Teaspoon - tablespoon - fluid ounce
50% onions - 25% carrots - 25% celery

16. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
Potentially hazardous foods
Le Braiser
1765
tsp

17. What is a sieve used for?
moist-heat cooking methods
used to thicken meatloaf or stuffing
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
for sifting flour and other dry ingredients

18. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
roast
mornay
Are those that are used in one or two items on your menu
Le Poeler & sous vide

19. What is the most important/significant manu making principle?
fry
1765
item arrangement
1-3 minutes

20. What is grande cuisine?
Gather food
funets (essence)
meals with dozens of courses
1/2' x 1/2' x 1/8'

21. What is a china cap used for?
white - blond - and brown
volume
missing or inadequate tools
drain liquids through a relatively small opening

22. What is the only cuisson with large amount of liquid for heat method?
ounce - pound - gram - and kilogram
used to thicken meatloaf or stuffing
Le Pocher
volume

23. Who is incharge of the kitchen?
Executive Chef
Viruses - bacteria - parasites - and fungi
bechemel - espangal - tomato sauce - holliandase - and veloute
gelatin

24. How do you judge the quality of stocks?
meat
when cooled should be gelatinous - have body - good taste - good color
measuring cups - measuring spoons - and ladles
brown stock and brown roux

25. What do you hold the knife with? ( made of rosewood - plastic - etc.)
handle
1/8' x 1/8' x 1/8'
Assumes you have knowledge and that you understand terminology and you know how to measure.
food prepared at the table

26. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
broth
mornay
brown stock
Garde manager

27. What is the abbreviation for kilogram?
kg
1/8' x 1/8' x 2-2 1/2'
fish
portion cost

28. What are the four disease causing organisms?
Cutting and garnishing
Viruses - bacteria - parasites - and fungi
1/8' x 1/8' x 2-2 1/2'
braise

29. What is the only cuissonwith small amount of liquid for heat method?
Grillardin
Le Pocher
Le Braiser
white stock and blond roux

30. When doing mise en place What do you do 2nd?
Le Pocher
Sous chef
ounce - pound - gram - and kilogram
Set-up equipment

31. What are the other thickening agents besides roux?
Fernand Point
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
bechemel - espangal - tomato sauce - holliandase - and veloute
portion control

32. Stocks are made with what five items?
deglaze
bones - water - aromatics - mirepoix - acid
Le Braiser
be true to your menu desriptions

33. When doing mise en place What do you do 5th?
Teaspoon - tablespoon - fluid ounce
Cutting and garnishing
Are those that are used in one or two items on your menu
oz.

34. What is in a court bouillon?
aromatic vegetables - herbs - acid - and water
1784-1833
a list of dishes served or available to be served at a meal
for staining pasta - vegetables - and so on

35. What is the gastric basic mehtod?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
sugar and vinegar
bernaise and choron
roast

36. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
white stock
ibs. (or) #
minimum-use ingredients
poach

37. What is the small sauce for hollandaise?
Les cuisson
thermometer
bernaise and choron
minimum-use ingredients

38. Layout and design should reflect what about your resaurant?
the type of restaurant you operate
food cost percentage
same menu everyday
Le Poeler & sous vide

39. What should you do when filling a deep fryer (or) kettle with solid fat?
Gather food
white - brown - and fumet (or) essence
Auguste Escoffier
set thermostat at 250 degrees until fat has melted enough to cover the heating element

40. What is the blade made of?
butter and flour uncooked
375 degrees
high carbon stainless steel
Rotisseur

41. What is the term for cooking on a flat - solid cooking surface?
braise
griddle
Marie-Antoine Careme
creole

42. Who opened the first restaurant?
flour and water
Biological - chemical - and physical
Nouvelle Cuisine
Monsieur Boulanger

43. What is the deminsion for brunoise?

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44. What is the weight after all inedible or nonservable parts are trimmed off?
EP weight
Chef de partie
minimum-use ingredients
for sifting flour and other dry ingredients

45. Food cost diveded by menu price is?
food cost percentage
volume
1/4' x 1/4' x 2-2 1/2'
sweat

46. What is the term for cooking uncovered in pan of moderate amount of fat?
pan-fry
same menu everyday
50% onions - 25% carrots - 25% celery
Biological - chemical - and physical

47. What is the term for cooking using heat conducted to food from water - liquid - or steam?
roast
moist-heat cooking methods
deglaze
Auguste Escoffier

48. What are the 3 types of stock?
no clear priorities for tasks
white - brown - and fumet (or) essence
be true to your menu desriptions
Aboyeur

49. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
brown stock
count
Chef de partie
mornay

50. What is a white wash?
Le Poeler & sous vide
set thermostat at 250 degrees until fat has melted enough to cover the heating element
flour and water
when great clarity smoothness is required in a liquid

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Cooking Basics

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