Contemporary Kitchen Guide Quizzes SOUS/BANQUET/HOT LINE/COLD KITCHEN CHEF QUIZ

Transcription

1 SOUS/BANQUET/HOT LINE/COLD KITCHEN CHEF QUIZ SANITATION 8. The best way to defrost frozen foods is to move the food directly from to. 9. When inspecting foods, a representative sampling requires checking approximately of received goods. SAFETY 2. You should ask your if you are not sure how to do a job safely. 16. Assume all kettles, pans, stoves, etc. are. 17. Know the locations of the and. STOCKS 2. Brown stock is made from or bones and simmered for to hours. THICKENING AGENTS 5. Beurre Manie is used for sauces. 6. Corn starch is mixed with and then added to product. MOTHER SAUCES 2. Demi-glace is and reduced by. 3. Velouté is thickened with. SOUPS 1. Any soup made from stock or a broth that is not thickened is known as a soup. 2. is a clear transparent soup derived from stock or broth using a clarification. 3. To extract impurities and floating objects from stock or broth is called. 5. soup is moderately rich, comprised of velouté and one base vegetable, finished with cream. Page 1 of 15

2 VEGETABLES Contemporary Kitchen Guide Quizzes SOUS/BANQUET/HOT LINE/COLD KITCHEN CHEF QUIZ True False 1. Green vegetables are cooked covered with lots of boiling salted water. 8. Eggplant is salted before cooking for flavor only. 10. Winter squashes are usually baked and glazed. POTATOES 1. Two general types of potatoes are, usually known as boilers and, usually known as bakers. 5. potatoes are duchess potatoes using the standard breading procedure. 6. potatoes are pureed potatoes mixed with Pâte á Choux and deep fried. RICE AND PASTA 8. Boiled rice requires part rice to parts water. 9. Rice pilaf and rissoto methods use ounce(s) onion to ounce(s) rice. FRY COOKERY True False 3. Milk and flour are used in the a la française style of coating mixture. 4. Standard breading procedure starts with egg, then dust product with flour and breadcrumbs. DRY HEAT COOKERY Roasting Give a brief description of the preparation of au jus Give a brief description of the preparation of pan gravy Page 2 of 15

3 SOUS/BANQUET/HOT LINE/COLD KITCHEN CHEF QUIZ gravy(cont) DRY HEAT COOKERY Broiling 9. butter is 99% pure and used for cooking fish and chicken. 10. is the French term for brown butter. MOIST HEAT COOKERY 9. When using the braising method of stewing the meat is before-adding liquid. 10. When using the simmering method of stewing the meat is often before adding to the stock. SALADS & DRESSINGS 9. List the four basic parts of a salad: 10. List the three types of salads: Page 3 of 15

4 SOUS/BANQUET/HOT LINE/COLD KITCHEN CHEF QUIZ CANAPÉS & TEA SANDWICHES 1. Canapé Spread A) Crouton, vegetable, cracker 2. Canapé size B) 2 pt cream cheese/1 pt butter.3. Canapé base C) Bread base, 2-3 bites. 4. Tea Sandwiches D) 1 bite, no more than 2. BAKING Give a brief description of the following mixing methods: Creaming Method Foaming Method Pastry & Danish 1. Puff Pastry A) Fruit filling in middle 2. Mille Feulle B) Cinnamon buns straight dough method 3. Turnovers C) Turnovers, pinwheels & elephant ears 4. Danish Dough E) thousand leaves 5. Sweet Dough E) Yeast dough with butter folded as puff pastry Page 4 of 15

5 COLD KITCHEN COOK QUIZ SANITATION 8. The best way to defrost frozen foods is to move the food directly from to. 9. When inspecting foods, a representative sampling requires checking approximately of received goods. SAFETY 2. You should ask your if you are not sure how to do a job safely. 16. Assume all kettles, pans, stoves, etc. are. 17. Know the locations of the and. STOCKS 2. Brown stock is made from or bones and simmered for to hours. THICKENING AGENTS 5. Beurre Manie is used for sauces. 6. Corn starch is mixed with and then added to product. MOTHER SAUCES 2. Demi-glace is and reduced by. 3. Velouté is thickened with. SOUPS 1. Any soup made from stock or a broth that is not thickened is known as a soup. 2. is a clear transparent soup derived from stock or broth using a clarification. 3. To extract impurities and floating objects from stock or broth is called. 5. soup is moderately rich, comprised of velouté and one base vegetable, finished with cream. Page 5 of 15

6 VEGETABLES Contemporary Kitchen Guide Quizzes COLD KITCHEN COOK QUIZ True False 1. Green vegetables are cooked covered with lots of boiling salted water. 8. Eggplant is salted before cooking for flavor only. 10. Winter squashes are usually baked and glazed. POTATOES 1. Two general types of potatoes are, usually known as boilers and, usually known as bakers. 5. potatoes are duchess potatoes using the standard breading procedure. 6. potatoes are pureed potatoes mixed with Pâte á Choux and deep fried. RICE AND PASTA 8. Boiled rice requires part rice to parts water. 9. Rice pilaf and risotto methods use ounce(s) onion to ounce(s) rice. SALADS & DRESSINGS 9. List the four basic parts of a salad: 10. List the three types of salads: Page 6 of 15

7 COLD KITCHEN COOK QUIZ CANAPÉS & TEA SANDWICHES 1. Canapé Spread A) Crouton, vegetable, cracker 2. Canapé size B) 2 pt cream cheese/1 pt butter. 3. Canapé base C) Bread base, 2-3 bites. 4. Tea Sandwiches D) 1 bite, no more than 2. Page 7 of 15

8 HOT LINE COOK QUIZ SANITATION 8. The best way to defrost frozen foods is to move the food directly from to. 9. When inspecting foods, a representative sampling requires checking approximately of received goods. SAFETY 2. You should ask your if you are not sure how to do a job safely. 16. Assume all kettles, pans, stoves, etc. are. 17. Know the locations of the and. STOCKS 2. Brown stock is made from or bones and simmered for to hours. THICKENING AGENTS 5. Beurre Manie is used for sauces. 6. Corn starch is mixed with and then added to product. MOTHER SAUCES 2. Demi-glace is and reduced by. 3. Velouté is thickened with. SOUPS 1. Any soup made from stock or a broth that is not thickened is known as a soup. 2. is a clear transparent soup derived from stock or broth using a clarification. 3. To extract impurities and floating objects from stock or broth is called. 5. soup is moderately rich, comprised of velouté and one base vegetable, finished with cream. Page 8 of 15

9 VEGETABLES Contemporary Kitchen Guide Quizzes HOT LINE COOK QUIZ True False 1. Green vegetables are cooked covered with lots of boiling salted water. 8. Eggplant is salted before cooking for flavor only. 10. Winter squashes are usually baked and glazed. POTATOES 1. Two general types of potatoes are, usually known as boilers and, usually known as bakers. 5. potatoes are duchess potatoes using the standard breading procedure. 6. potatoes are pureed potatoes mixed with Pâte á Choux and deep fried. RICE AND PASTA 8. Boiled rice requires part rice to parts water. 9. Rice pilaf and risotto methods use ounce(s) onion to ounce(s) rice. FRY COOKERY True False 3. Milk and flour are used in the a la française style of coating mixture. 4. Standard breading procedure starts with egg, then dust product with flour and breadcrumbs. DRY HEAT COOKERY Roasting Give a brief description of the preparation of au jus Page 9 of 15

10 HOT LINE COOK QUIZ Give a brief description of the preparation of pan gravy (Gravy-cont.) DRY HEAT COOKERY Broiling 9. butter is 99% pure and used for cooking fish and chicken. 10. is the French term for brown butter. MOIST HEAT COOKERY 9. When using the braising method of stewing the meat is before adding liquid. 10. When using the simmering method of stewing the meat is often before adding to the stock. SALADS & DRESSINGS 9. List the four basic parts of a salad: 10. List the three types of salads: Page 10 of 15

11 PASTRY COOK QUIZ SANITATION 8. The best way to defrost frozen foods is to move the food directly from to. 9. When inspecting foods, a representative sampling requires checking approximately of received goods. SAFETY 2. You should ask your if you are not sure how to do a job safely. 16. Assume all kettles, pans, stoves, etc. are. 17. Know the locations of the and CANAPÉS & TEA SANDWICHES 1. Canapé Spread A) Crouton, vegetable, cracker 2. Canapé size B) 2 pt cream cheese/1 pt butter. 3. Canapé base C) Bread base, 2-3 bites. 4. Tea Sandwiches D) 1 bite, no more than 2. BAKING Creaming, Foaming & Two-Stage Method 1. Creaming Method A) Hi-ratio cakes, brownies 2. Foaming Method B) Cookies, pie doughs, pound cake 3. Two-Stage Method C) Sweet dough for cinnamon buns 4. Straight Dough Method D) Sponge cake, soufflé Contemporary Kitchen Guide Quizzes PASTRY COOK QUIZ Give a brief description of the following mixing methods: Creaming Method Page 11 of 15

12 Foaming Method Two-Stage Method Straight Dough Method or Blitz BAKING Cookies, Tarts & Pies 1) Cream Pies A) Basic Cookie Dough 2) Tarts B) Sugar Cookies 3) Fruit Pies C) Mealy Pie Dough 4) 123 Cookie Dough D) Flakey Pie Dough 5) 321 Pie Dough E) Basic Pie Dough List the ingredients in 123 Cookie Dough 1# 2# 2 3# List the ingredients in 321 Pie Dough 3# 2# 1# Contemporary Kitchen Guide Quizzes PASTRY COOK QUIZ BAKING Cakes & Pate a Choux 1. Sponge Cake A) Used for éclairs & cream puffs Page 12 of 15

13 2. Pate a Choux B) Sliced & filled for layer cakes 3. Pound Cake C) Filling for éclairs 4. Pastry Cream D) Mixed using creaming method List the ingredients with amounts in a basic sponge cake List the ingredients with amounts in a basic pound cake Describe the method to prepare pate a choux BAKING Pastry & Danish 1. Puff Pastry A) Fruit filling in middle 2. Mille Feulle B) Cinnamon buns straight dough method Contemporary Kitchen Guide Quizzes PASTRY COOK QUIZ 3. Turnovers C) Turnovers, pinwheels & elephant ears 4. Danish Dough E) thousand leaves 5. Sweet Dough E) Yeast dough with butter folded as puff pastry Page 13 of 15

14 SANITATION Contemporary Kitchen Guide Quizzes POTWASHER QUIZ 8. The best way to defrost frozen foods is to move the food directly from to. 9. When inspecting foods, a representative sampling requires checking approximately of received goods. SAFETY 2. You should ask your if you are not sure how to do a job safely. 16. Assume all kettles, pans, stoves, etc. are. 17. Know the locations of the and. Page 14 of 15

15 VEGETABLE COOK QUIZ SANITATION 8. The best way to defrost frozen foods is to move the food directly from to. 9. When inspecting foods, a representative sampling requires checking approximately of received goods. SAFETY 2. You should ask your if you are not sure how to do a job safely. 16. Assume all kettles, pans, stoves, etc. are. 17. Know the locations of the and. VEGETABLES True False 1. Green vegetables are cooked covered with lots of boiling salted water. 8. Eggplant is salted before cooking for flavor only. 10. Winter squashes are usually baked and glazed. POTATOES 1. Two general types of potatoes are, usually known as boilers and, usually known as bakers. 5. potatoes are duchess potatoes using the standard breading procedure. 6. potatoes are pureed potatoes mixed with Pâte á Choux and deep fried. RICE AND PASTA 8. Boiled rice requires part rice to parts water. 9. Rice pilaf and risotto methods use ounce(s) onion to ounce(s) rice. Page 15 of 15