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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 term for cooking foods were heat is conducted without moisture?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
dry-heat cooking methods
standardized recipes
menu

2. Who created nouvelle cuisine?
instructional recipes
Fernand Point
parcook
using all edible trim

3. What is in a bouquet garni?
Executive Chef
1 Ib -. of mirepoix to 1 gallon of stock
meat or fish bones that are fresh or purchased exclusively for stock production
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

4. How do you get good flavor and body from a stock?
AP weight
butter and flour uncooked
meat or fish bones that are fresh or purchased exclusively for stock production
oz.

5. Cost of ingredients divided by number of portions is?
1/4' x 1/4' x 2-2 1/2'
poor organization
portion cost
Auguste Escoffier

6. When doing mise en place What do you do 5th?
Le Pocher
portion cost
Cutting and garnishing
50% onions - 25% carrots - 25% celery

7. What is grande cuisine?
meals with dozens of courses
20-30 minutes
standardized recipes
1-3 minutes

8. What is the abbreviation for ounce?
bernaise and choron
clay & metal vessels
each - bunch - and dozen
oz.

9. What holds the knife together - made of steel?
1765
rivets
weight
Viruses - bacteria - parasites - and fungi

10. What is a china cap used for?
drain liquids through a relatively small opening
small animal bones
using all edible trim
Le Pocher

11. What are the three stages of roux?
electric or digital scale - mechanical - triple beam
white - blond - and brown
Static - cycle - a la carte - table d'hote - prix fixe - tasting
moist-heat cooking methods

12. What is mirepoix?
regularly
Auguste Escoffier
Recipe
50% onions - 25% carrots - 25% celery

13. Who opened the first restaurant?
white stock and blond roux
gives it a toasty and nutty flavor
1/8' x 1/8' x 2-2 1/2'
Monsieur Boulanger

14. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.
Poissonier
Entremetier
aromatic vegetables - herbs - acid - and water
41-135 degrees

15. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
Fernand Point
fish
remouillage
ounce - pound - gram - and kilogram

16. What is a beurre manie?
Fernand Point
butter and flour uncooked
Recipe
poultry

17. What is the term for cooking an item partially and very breifly in boiling water?
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
20-30 minutes
blanch
Le Braiser

18. What is the classic cooking techniques used in french cuisine?
brown stock and brown roux
Marie-Antoine Careme
blanch
Les cuisson

19. When doing mise en place What do you do 4th?
equal parts cooked flour and fat
using all edible trim
descriptive language
Pre-heat euipment

20. What is the only cuisson with large amount of liquid for heat method?
drain liquids through a relatively small opening
Le Pocher
papillotte
variety

21. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?
sweat
to the fill line
aromatic vegetables - herbs - acid - and water
white stock

22. What is the abbreviation for tablespoon?
tbsp
Le Griller
brown stock and brown roux
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

23. What is the term for cooking with dry heat in the presence of smoke?
clay & metal vessels
deep-fry
smoke-roasting
Le Braiser

24. When managing time What is the 5th time waster?
fish
missing or inadequate tools
Le Pocher
Chef de cuisine

25. What is court boullian?
Nouvelle Cuisine
food prepared at the table
blade - tang - handle - rivets - and heel
a short broth used for a cooking liquid for fish or vegetables

26. What do you need to capture the largest target audience?
fry
menu
small animal bones
variety

27. What is the first technology for modern developments?
a short broth used for a cooking liquid for fish or vegetables
Le Pocher
1-3 minutes
clay & metal vessels

28. What are the five knife components?
blade - tang - handle - rivets - and heel
Auguste Escoffier
Le Poeler & sous vide
to dedge in flour

29. What is a slurry?
food cost percentage
fish
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
cornstarch and cold water

30. What is the roast cook called; prepares roasted and braised meats and there gravies?
fish
Rotisseur
portion control
menu

31. What do you hold the knife with? ( made of rosewood - plastic - etc.)
tang
clay & metal vessels
handle
oz.

32. What is table d'hote?
washing and trimming food
deep-fry
food prepared at the table
menu

33. What is in a court bouillon?
for staining pasta - vegetables - and so on
meals with dozens of courses
3/4' x 3/4' x 3/4'
aromatic vegetables - herbs - acid - and water

34. What is the term for cooking uncovered in a skillet or saute pan without fat?
pan-broil
meals with dozens of courses
fry
meat

35. When doing mise en place What do you do 3rd?
drain liquids through a relatively small opening
electric or digital scale - mechanical - triple beam
Grillardin
washing and trimming food

36. What is stock?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
reduce
Chef de partie
bones - water - aromatics - mirepoix - acid

37. What is a strainer used for?
remouillage
for staining pasta - vegetables - and so on
when great clarity smoothness is required in a liquid
broil

38. What is the term for cooking wrapped in paper to steam in it own moisture?
papillotte
sugar and vinegar
tsp
tang

39. What is menu accuracy?
1/4' x 1/4' x 2-2 1/2'
1/2' x 1/2' x 1/2'
Le Pocher
be true to your menu desriptions

40. What are the three measuring conventions of a recipe?
sous vide
Le Sauter
flour and water
weight - volume and count

41. What are the elements of a menu structure?
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
standardized recipes
item arrangement
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

42. What is a sieve used for?
a list of dishes served or available to be served at a meal
adult bones
for sifting flour and other dry ingredients
variety

43. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?
Le Pocher
1/8' x 1/8' x 2-2 1/2'
tbsp
sweat

44. What is the only cuisson to be a blanc and (or) a brun?
make sure the drain valve is shut
Le Braiser
4-6 minutes
portion cost

45. What is made from bones?
375 degrees
Auguste Escoffier
oz.
gelatin

46. When was the first restaurant opened?
1765
Gather food
Le Pocher
Le Poeler & sous vide

47. What is the liquid and thickening agent for bechemel?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
brown stock and brown roux
milk and white roux
when cooled should be gelatinous - have body - good taste - good color

48. Never add salt to?
bones - water - aromatics - mirepoix - acid
for staining pasta - vegetables - and so on
stock
Le Frire

49. What is the blade made of?
high carbon stainless steel
small animal bones
handle
pan-fry

50. What is a cycle menu?
Les cuisson
papillotte
g
change over a period

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