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101 Multiple choice questions

  1. 1/2 x 1/2 x 1/2
  2. Caramelization/ gelatiz
  3. t0 chop to very small pieces ( usually garlic , shallots,herbs) where uniform size and shape are not important .
  4. " ribbons" used to cut soft leafy herbs or vegetables ,stake leaves and roll lengthwise ; cut opposite and unroll"ribbons"
  5. A stick shape ( think of a French fry shape) measuring 1/4 x 1/4 x 2
  6. Russet potatoes
  7. 8 oz
  8. Cooking food quickly in hot liquid and then Cooling it in a cold liquid . Retains color of the food.
  9. 1/8 x 1/8 x 1/8
  10. 3 teaspoons
  11. Middle part is the hottest / medium burger, the bottom right side of the grill / well done burger, the above right side,for the bottom left side of the grill should be used for /well done burger , and the above left side is for / rare burgers .
  12. A protein that is store oxygen in the muscle of the animal to allow it to move
  13. 3/4 x 3/4 x 3/4
  14. First: blanch in oil( partially cook)
    325"F( edge are golden)
    Second:double fry at (370"F) then salt immediately
  15. Coagulate( solid or firm)
  16. Is to cover the item with the fat ( hot fat 300F -380F .
  17. Steam jacketed kettles& steamers
  18. Oil the grill (use half of onion or potatoes)
  19. " to tie"
  20. 8 parts/ 2 wing,2 breast, which are white meat and
    2 thighs ,2 legs / dark meat.
  21. ...
  22. Fine dice measuring 1/16 inch x 1/16 inch x 1/16( used for garnish)
  23. Is a comprise of proteins - carbs- fats - H2O- mineral and vitamins.
  24. Put the chicken piece on number 10 of clock after the white line start to appear in the side of the Breast turn it to number 2 to make a grill mark for presentation , because that the side the guest should see.
  25. 1- boiling in high temperature water (212"F rapid bubbles)
    2- simmer in a temperature (185"F-205"F gentle bubbles)
    3- poaching in temperature (160-180"F random bubbles)
    4- steaming like [ fish papillote].
    All 4 methods are low calorie.
  26. Seed from the grass. The shorter the grain is the more starch in it
  27. Begins with dry heat and finish with moist heat . First , sear or sauté until the item turns brown then add liquid, and cover & shallow simmer for long period low heat , 180-205"F). . Though cuts of meat can be braised . Retain shape ,moist,tender,robust flavor.
  28. 2 pints = 1/4 gallon = 1/8 perk = 1/32 bushel
  29. Cooking by using hot, dry air in an oven .roasting and baking are the same thing ,just that roasting generally refers to meat / poultry and baking to fish/ pastry/ vegetables.temp of at least 300"F.
  30. Heat comes from above.
  31. Transfers heat to food through liquid or steam, for food products with more subtle flavor, soft tester,
    Poaching , simmering, boiling, steaming, braising , blanching.
  32. Uses direct and radiant heat. Heat conducted through air grilling means the heat source is below the food .Broiling means the heat source is above the food.
  33. To the tooth , firm.
  34. To coat any item with bread crumbs or any other dry ingredient
    Such as nuts, corn meal semolina ..etc
  35. Melt.
  36. Flour protect and seal the chichen
  37. "To turn " in French: football shape with seven equal sides and blunt ends ( usually root vegetables) .
  38. Stick shape measuring 1/8 x 1/8 x 2 inches , also known as " allumette" when used with potatoes .
  39. 32 gill
  40. Always keep bones in the chicken while it's cooking ,and cook chicken on high temperature first then lower.
    * cook chicken with breast down to absorb the juices when it's cooking
  41. All depend / the presentation side when skin is cooked is the bone side .
  42. Very hot pan with a small amount of fat .atype of frying method 1/8 .
  43. Softened butter, lemon zest , minced shallots,and thyme.
  44. 12 toltal
  45. 8 pints = 4 quart = 1/2 perk = 1/8 bushel
  46. 4oz
  47. -2 part liquids to 1 part rice.
    The best way to cook rice is in the oven because of it surrounding heat .
  48. Stick shape measuring 1/16 inch 1/16 inch x 2 inches
  49. 2oz
  50. Belly of the pig .
  51. " to pound " to seed ,peel, chop small .
  52. There are 6 dry ( 3dry without fat and 3 dry with fat )
    4 moist and 2 combos.
  53. Fiber / carbohydrates
  54. If it grows above the ground start the cooking in boiling water.
    Or ,if it's root vegetables ( grows below the ground ) start boiling the vegetables in cold water to be cook evenly.
  55. 1 pound
  56. To cut in to broad thin pieces
  57. 1/4 x 1/4 x 1/4
  58. Remove the backbone .
  59. 16 oz = 2 cups
  60. 1-Sauté, shallow or pan frying, and deep frying.
  61. To cut an item in to a cube ( uniform size and shape are important ) ; items must be sliced in to uniform sized { sticks } before cutting. In to a dice
  62. To cut in to pieces where uniform size and shape are note important
  63. Water heated past 212"F, becoming steam, gentle, delicate, moist
    No agitation, so retains shape of food, retains nutrients,and color .
  64. The middle is the hottest part of the grill , the outsides of the grill usually is cooler .
  65. Rice dish made by sautéing grain in oil or butter before the liquids is added. { Heat oil ,add onions , add rice ,coat in oil , add water and salt , bring to boil ,cover and drop the heat to low}
  66. .50 oz
  67. Is to cook on high heat with low fat about-1/8 inch or less.
  68. Are all the same cooking method , but at different temperatures.
    Poaching :160"F-180"F
    Simmering :180"F-205"F
    Boiling:212"F.
  69. 1-Baking, roasting-and even cooking .
    2-Broiling,Grilling.
  70. Baking and roasting unchangeable and the mean same thing.
  71. Ratio of 50% onion,25% carrots, 25% celery.
  72. 3 months old .
  73. 1/8 teaspoon or less
  74. 1- conduction: the heat is transferred from one source to another.
    2- convection: - natural- boiling
    - mechanical- oven
    3- radiation: - infrared - broiler
    - microwave
  75. Water is salty the ( sea).
  76. Are long cooking method.
  77. 16 pints = 8 quart = 2 gallon = 1/4 bushels
  78. Usually 3/4 inch x 3/4 inch x3/4 inch
  79. Basket and swimming.
  80. 1/2 quart =1/8 gallon =1/16 perk = 1/64 bushel
  81. Basket frying :is for raw or breaded items.
    Swimming light / submerge : is for buttered items.
  82. ...
  83. 128 oz = 4 quarts
  84. 60 drops
  85. Evaporate.
  86. Type of pasta , and it shaped to three different sizes :
    Moroccan= small size couscous
    Israeli= medium size couscous
    Lebanese= bigger size couscous.
  87. Have everything at hand that is needed to prepare
    "Everything in its place"
  88. ...
  89. 32 oz = 4 cups =2 pints
  90. 64 pints = 32quart = 8 gallons = perk
  91. 2 cups
  92. 1- for even cooking.
    2-keeps moisture in.
    3- presentation.
  93. On the stove , grill ,or broiler .
    Blacken or char skin - put in to a bowl ( paper bag )
    - cover with plastic
    -Moist paper towel / slid skin of .
  94. To transfer energy from a heat source that alters(change) the foods molecular structure - 1-texture
    2-flavor
    3 -aroma
    4- appearance
  95. Italian word means paste.
    Pasta could be dried or fresh.
    *Different flavors - types of flours - wheat- buckwheat - semolina...etc
    * additional ingredient such as ,Basil,sun dried tomatoes,smoked paprika.etc.
    Italians use wheat flour for their pasta
  96. 1.67 oz/ white is .1 oz and York .67 oz
  97. 64 oz = 2 quarts
  98. Heat below.
  99. Chicken 3 to 4?months old
  100. The largest part of the grain , 2 high is made up almost entirely of carbohydrates
  101. Rice preparation ,native Italian ,that is soft creamy consistency when finished