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101 True/False questions

  1. Roaster :Melt.

          

  2. Describe poaching, simmering, & boiling :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.

          

  3. GrillingHeat below.

          

  4. Describe deep fat frying:Cooking food quickly in hot liquid and then Cooling it in a cold liquid . Retains color of the food.

          

  5. Sugar:3 months old .

          

  6. 16 ounces or 1 pint:.50 oz

          

  7. Cooking pasta: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

          

  8. How to use the four grill corners for cooking ?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 .

          

  9. Batonnet:A stick shape ( think of a French fry shape) measuring 1/4 x 1/4 x 2

          

  10. Fats: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

          

  11. Boiling vegetables:Water is salty the ( sea).

          

  12. Liquids measurement:2 pints = 1/4 gallon = 1/8 perk = 1/32 bushel

          

  13. Risotto method:Have everything at hand that is needed to prepare
    "Everything in its place"

          

  14. Deep fat fryingTo coat any item with bread crumbs or any other dry ingredient
    Such as nuts, corn meal semolina ..etc

          

  15. Breading:To coat any item with bread crumbs or any other dry ingredient
    Such as nuts, corn meal semolina ..etc

          

  16. EndospermThe largest part of the grain , 2 high is made up almost entirely of carbohydrates

          

  17. Describe steaming :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.

          

  18. Julienne:Stick shape measuring 1/16 inch 1/16 inch x 2 inches

          

  19. Tourner"To turn " in French: football shape with seven equal sides and blunt ends ( usually root vegetables) .

          

  20. Good French fries:First: blanch in oil( partially cook)
    325"F( edge are golden)
    Second:double fry at (370"F) then salt immediately

          

  21. What are the 3 cocking methods with fat?1-Sauté, shallow or pan frying, and deep frying.

          

  22. Describe broiling and grilling :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.

          

  23. 1 teaspoon :60 drops

          

  24. How many cooking methods?12 toltal

          

  25. 1/2 Gallon:64 oz = 2 quarts

          

  26. Fine julienne:Stick shape measuring 1/8 x 1/8 x 2 inches , also known as " allumette" when used with potatoes .

          

  27. What is the difference between baking and roasting?1- conduction: the heat is transferred from one source to another.
    2- convection: - natural- boiling
    - mechanical- oven
    3- radiation: - infrared - broiler
    - microwave

          

  28. What are the 3 cooking methods dry without fat?There are 6 dry ( 3dry without fat and 3 dry with fat )
    4 moist and 2 combos.

          

  29. Myoglobin:Ratio of 50% onion,25% carrots, 25% celery.

          

  30. Spatchcock:Remove the backbone .

          

  31. Fryer:3 months old .

          

  32. 1 Gallon:128 oz = 4 quarts

          

  33. What are the 4 moist cooking methods?Transfers heat to food through liquid or steam, for food products with more subtle flavor, soft tester,
    Poaching , simmering, boiling, steaming, braising , blanching.

          

  34. Coarse chop:3/4 x 3/4 x 3/4

          

  35. Gill:2 cups

          

  36. How to cut chicken?-2 part liquids to 1 part rice.
    The best way to cook rice is in the oven because of it surrounding heat .

          

  37. Small dice :To cut in to broad thin pieces

          

  38. Chop:2 cups

          

  39. Braising, stewing:Are long cooking method.

          

  40. Large dice:1.67 oz/ white is .1 oz and York .67 oz

          

  41. Roasting a pepper: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

          

  42. Quart:2 pints = 1/4 gallon = 1/8 perk = 1/32 bushel

          

  43. Describe roasting and baking: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.

          

  44. ...1/2 quart =1/8 gallon =1/16 perk = 1/64 bushel

          

  45. 1 Tablespoon:.50 oz

          

  46. How to grill fish ?8 parts/ 2 wing,2 breast, which are white meat and
    2 thighs ,2 legs / dark meat.

          

  47. 1/2cup:4oz

          

  48. Medium dice:3/4 x 3/4 x 3/4

          

  49. What are the three ways transferred of heat?1- conduction: the heat is transferred from one source to another.
    2- convection: - natural- boiling
    - mechanical- oven
    3- radiation: - infrared - broiler
    - microwave

          

  50. What kind of potatoes best for fries?Russet potatoes

          

  51. Large egg:1.67 oz/ white is .1 oz and York .67 oz

          

  52. Compound butter:Caramelization/ gelatiz

          

  53. Al dente:To the tooth , firm.

          

  54. Why truss chicken?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

          

  55. Minced / finely chop:Stick shape measuring 1/16 inch 1/16 inch x 2 inches

          

  56. Couscous:Type of pasta , and it shaped to three different sizes :
    Moroccan= small size couscous
    Israeli= medium size couscous
    Lebanese= bigger size couscous.

          

  57. Describe moist heat cooking methods:Transfers heat to food through liquid or steam, for food products with more subtle flavor, soft tester,
    Poaching , simmering, boiling, steaming, braising , blanching.

          

  58. Pint:1/2 quart =1/8 gallon =1/16 perk = 1/64 bushel

          

  59. Tomatoes concasee :" to pound " to seed ,peel, chop small .

          

  60. BroilingHeat comes from above.

          

  61. Rice :To cut in to broad thin pieces

          

  62. What should be done / start grilling ?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.

          

  63. Bacon:8 pints = 4 quart = 1/2 perk = 1/8 bushel

          

  64. Pasta:Belly of the pig .

          

  65. Trussing:To coat any item with bread crumbs or any other dry ingredient
    Such as nuts, corn meal semolina ..etc

          

  66. 1 cup :32 oz = 4 cups =2 pints

          

  67. Bushel: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

          

  68. What is cooking?1- for even cooking.
    2-keeps moisture in.
    3- presentation.

          

  69. Dice:Seed from the grass. The shorter the grain is the more starch in it

          

  70. Dry measurements:To the tooth , firm.

          

  71. Describe blanching:Cooking food quickly in hot liquid and then Cooling it in a cold liquid . Retains color of the food.

          

  72. What are 2deep frying methods?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.

          

  73. 1 pinch:1/8 teaspoon or less

          

  74. How to cook rice?-2 part liquids to 1 part rice.
    The best way to cook rice is in the oven because of it surrounding heat .

          

  75. What are the cooking methods?There are 6 dry ( 3dry without fat and 3 dry with fat )
    4 moist and 2 combos.

          

  76. Mise en place:Have everything at hand that is needed to prepare
    "Everything in its place"

          

  77. SautéIs to cook on high heat with low fat about-1/8 inch or less.

          

  78. Grilling :The middle is the hottest part of the grill , the outsides of the grill usually is cooler .

          

  79. 1 gallon :32 gill

          

  80. Why we flour the chicken before deep in egg wash?Flour protect and seal the chichen

          

  81. Mirepoix:Ratio of 50% onion,25% carrots, 25% celery.

          

  82. What is the food comprise of?Is a comprise of proteins - carbs- fats - H2O- mineral and vitamins.

          

  83. Slice:Seed from the grass. The shorter the grain is the more starch in it

          

  84. Rice pilaf method:Stick shape measuring 1/16 inch 1/16 inch x 2 inches

          

  85. Describe sauteingAre long cooking method.

          

  86. 1 pint :16 oz = 2 cups

          

  87. Tablespoon:3 teaspoons

          

  88. Perk:Melt.

          

  89. 1/4cup:2oz

          

  90. Carbohydrates:Caramelization/ gelatiz

          

  91. Water( H2O):Evaporate.

          

  92. 1 quart:32 oz = 4 cups =2 pints

          

  93. Cooking chicken8 parts/ 2 wing,2 breast, which are white meat and
    2 thighs ,2 legs / dark meat.

          

  94. Proteins :Coagulate( solid or firm)

          

  95. Fine dice ( brunoise):Stick shape measuring 1/16 inch 1/16 inch x 2 inches

          

  96. How to grill chicken breast ?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.

          

  97. What are some equipment pieces?Steam jacketed kettles& steamers

          

  98. Chiffonade:" ribbons" used to cut soft leafy herbs or vegetables ,stake leaves and roll lengthwise ; cut opposite and unroll"ribbons"

          

  99. Describe braising :Water heated past 212"F, becoming steam, gentle, delicate, moist
    No agitation, so retains shape of food, retains nutrients,and color .

          

  100. Brunoise :Seed from the grass. The shorter the grain is the more starch in it

          

  101. Gallon:8 pints = 4 quart = 1/2 perk = 1/8 bushel