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Cooking Basics
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Cooking Basics
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25 Questions

1. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?

2. What is a A la carte menu?

3. What is the abbreviation for pound?

4. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.

5. What is the term for cooking uncovered in a skillet or saute pan without fat?

6. What do you need to capture the largest target audience?

7. Layout and design should reflect what about your resaurant?

8. What is a roux?

9. What is the abbreviation for teaspoon?

10. What are the three terms for count measurement?

11. What is the term for station chef?

12. What is made from bones?

13. What are the other thickening agents besides roux?

14. What is the pastry chef called; prapares pastries and desserts?

15. What are the four disease causing organisms?

16. What is a reduction by 90-95%?

17. What is a white wash?

18. What should your foods appearance have?

19. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?

20. What is in a sachet?

21. Food cost diveded by menu price is?

22. What is the grill cook called?

23. When doing mise en place What do you do 2nd?

24. What do you hold the knife with? ( made of rosewood - plastic - etc.)

25. What is the birth and death dates of Careme?

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