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basic cuisine 1 stocks, thickening, meats

Total questions: 151

Worksheet time: 5hrs 2mins

Name
Class
Date
1.

Its chief ingredients are veal, chicken and fish broth, thickened with blonde roux.

a)

Espagnole

b)

Hollandaise

c)

Veloute

d)

Tomato

2.

It is also known as a white sauce?

a)

Bechamel

b)

Espagnole

c)

Hollandaise

d)

Veloute

3.

It is the equal ratio of starch and fat.

a)

Slurry

b)

Roux

c)

Liaison

d)

None of the above.

4.

What fats produce the finest sauces because of its flavor?

a)

Clarified Butter

b)

Lard

c)

Margarine

d)

Vegetable Oil

5.

What three things must be present to cause a sauce to thicken?

a)

Heat, Starch, and Proteins

b)

Heat, Starch and Liquid

c)

Starch, Liquid and Eggs

d)

Eggs, Starch and Proteins

6.

A solution of a starch and a cool liquid if added to heat it must be stirred constantly, this is a

a)

Slurry

b)

Roux

c)

Liaison

d)

Coulis

7.

Acids have an effect on the thickening of sauce, what is that effect

a)

Lemon Juice tenderizes the sauce

b)

Lemon juice coagulates the sauce

c)

Lemon juice breaks down the sauce

d)

Lemon juice can cause lumps

8.

What sauce is made from a Fruit or Vegetable puree

a)

Veloute

b)

Bechamel

c)

Coulis

d)

Hallandaise sauce

9.

This term is defined by a starch granulate that will absorb moisture when placed in a liquid

a)

cream of tartar

b)

Coagulate

c)

Emulsify

d)

Gelatinization

10.

Vegetable puree used as a starch has the ability to thicken what product?

a)

Stew

b)

Vegetable Puree Soup

c)

Baked Goods

d)

Gravy

11.

What should you avoid in preparing when adding starch in your sauce?

a)

Gelatinization

b)

Lumpings

c)

Browning

d)

None of the above.

12.

It is a roux cooked little longer to a slightly darker color and used for veloutes.

a)

White Roux

b)

Blond Roux

c)

Brown Roux

d)

None of the above.

13.

What is a highly flavored liquid made with bones, vegetables, herbs and spices?

a)

Stock

b)

Sauce

c)

Soup

d)

Roux

14.

What is a small cheesecloth bag containing herbs and spices?

a)

mire poix

b)

bouquet garni

c)

roux

d)

strainer

15.

What is a combination of two parts onion, one part carrot and one part celery?

a)

roux

b)

stock

c)

mire poix

d)

mise en place

16.

What is a mixture of flour and fat used to thicken liquids?

a)

Sauce

b)

Stock

c)

Roux

d)

Soup

17.

What are the five sauces that are used to produce other sauces

a)

Father Sauce

b)

Mother Sauce

c)

Sister Sauce

d)

Brother Sauce

18.

What are the five sauces that are used to produce other sauces

a)

Father Sauce

b)

Mother Sauce

c)

Sister Sauce

d)

Brother Sauce

19.

What is the classic name for white sauce?

a)

Mother Sauce

b)

Tomato Sauce

c)

Veloute Sauce

d)

Bechamel Sauce

20.

What is a sauce made from a mother sauce called?

a)

Derivative Sauce

b)

Veloute Sauce

c)

Bechamel Sauce

d)

Tomato Sauce

21.

What is it called when you concentrate the liquid and intensify the flavor by cooking?

a)

Roux

b)

Glaze

c)

Incorporation

d)

Reduction

22.

What is a stock made from roasted bones, meat and vegetables?

a)

White Stock

b)

Broth

c)

Brown Stock

d)

Soup

23.

What is the mother sauce called that is basically white stock thickened with a blond roux?

a)

Veloute

b)

Bechamel

c)

Espagnole

d)

Hollandaise

24.

What are the main ingredients in a béchamel sauce?

a)

Milk, butter & flour

b)

White stock, butter & flour

c)

Brown stock, roux and bouquet garni

d)

Egg yolks, butter, lemon, hot sauce

25.
What is the ratio of a roux?
a)
1:1 Flour : Butter(Fat)
b)
1:2 Flour : Butter(Fat)
c)
1:3 Butter(Fat) : Flour
d)
2:1 Flour : Butter(Fat)
26.
What are the five mother sauces?
a)
Hollandaise, Veloute, Bechamel, Espagnole & Tomato
b)
Hollandaise, Veloute, Roux, Mornay & Tomato
c)
Hollandaise, Bechamel, Mornay, Espagnole & Tomato
d)
Hollandaise, Veloute, Bechamel, Roux & Tomato
27.
Which two mother sauces do NOT use a Roux?
a)
Bechamel & Veloute
b)
Hollandaise & Bechamel
c)
Bechamel & Tomato
d)
Hollandaise & Tomato
28.
Which is not a mother sauce?
a)
bechamel
b)
cheese
c)
veloute
d)
espagnole
29.
The first step in Mise en Place is:
a)
Sharpen knives
b)
Break down menu item(s)
c)
Fabricate meat
d)
Preheat oven
30.

What is the purpose of Mise en Place?

a)

It is a waste of time because I already know what I have to do

b)

It is my team's fault . I do my part

c)

Everyone in me team is lazy except me

d)

To eliminate the chances of culinary disasters that occurs to lack of preparation

31.

A cook who specializes in making sauces.

a)

sauce messieur

b)

sauce master

c)

sauce maker

d)

saucier

32.

Reducing a liquid ingredient in order to concentrate its flavor within the dish, while also helping with the final consistency of the finished sauce, so that it will coat and hold on the plate.

a)

reduction

b)

minimizing

c)

evaporating

d)

richening

33.

A mixture of egg yolks and heavy cream, often used to finish some sauces. It adds a rich flavor and smoothness to a sauce without making it too thick.

a)

slurry

b)

roux

c)

liason

d)

beurre manie

34.

A mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables; used to finish grilled or broiled meats, fish, poultry, game, pastas, and sauces, among other uses.

a)

seasoned butter

b)

compound butter

c)

butter sauce

d)

embellished butter

35.

A thick puréed sauce made from vegetables or fruit.

a)

fruit sauce

b)

vegetable sauce

c)

coulis

d)

pureed sauce

36.

A sauce made from the juices of cooked meat and brown stock.

a)

jus lie

b)

au jus

c)

jus

d)

demi-glace

37.
What is the purpose of a sauce?
a)
Adds texture, visual appeal, complimentary flavors, moisture
b)
Texture, Body, Color, Consistency, Translucency
c)
Add moisture
d)
Adds flavor
38.

In medieval times (MIDDLE AGES) what were sauces used for?

a)

To add complimentary flavors

b)

To add texture and visual appeal

c)

Add moisture to food

d)

To mask the flavor of spoiled foods

39.
It is acceptable to add tomatoes when making a brown sauce.
a)
True 
b)
False
40.
What are the two categories of soup?
a)
Thick & Thin
b)
Clear & Thin
c)
Specialty & Thick
d)
Clear & Thick
41.
What are the five main ingredients to a Consomme?
a)
Potatoes, Stock, Eggs, Milk, Mirepoix 
b)
Cold Stock, Egg Whites, Ground Beef, Tomato, Mirepoix
c)
Egg Whites, Hot Stock, Beef, Mirepoix, Tomato
d)
Egg Yolks, Cold Stock, Ground Beef, Tomato, Mirepoix
42.

Sauces were developed to cover the taste of foods that were going bad.

a)

True

b)

False

c)

Maybe

43.

Although inspired by Italian chefs, French cooks elevated sauce making to an art by the 1800's. One principle of French cuisine is that "the sauce is everything."

a)

True

b)

False

c)

Maybe

44.

Classical sauces that are the basis for most other sauces.

a)

king sauces

b)

hierarchy sauces

c)

mother sauces

d)

master sauces

45.

An emulsifier

a)

holds the mixture together

b)

thickens the sauce

c)

puree's the sauce

d)

Adds color to the sauce

46.

A derivative sauce from Hollandaise is

a)

bearnaise

b)

white sauce

c)

Choron

d)

Supreme

47.

Brown sauces are usually made from

a)

Hollandaise

b)

White Sauce

c)

Stock-based Sauce

d)

Tomato-Based Sauce

48.

A small sauce created from a tomato-based sauce is

a)

Barbecue

b)

Sweet and sour

c)

Orange

d)

Bechamel

49.

Liason refers to:

a)

Adding melted butter to a nearly completed sauce

b)

Adding solid butter to a nearly completed sauce

c)

Thickening a sauce using egg yolks and cream

d)

Swirling a liquid around the skillet to remove any cooked bits of food

e)

Straining the sauce through the cheesecloth

50.

Define a consomme

a)

Clear soup

b)

Cream soup

c)

Meat soup

51.

Specialty soup that may be cooked or uncooked, and then chilled

a)

chowder

b)

bisque

c)

cold soup

d)

cream soup

52.

Soup made from shellfish

a)

chowder

b)

bisque

c)

cold soup

d)

cream soup

53.

Thick soup thickened with an added starch, such as roux

a)

chowder

b)

bisque

c)

cold soup

d)

cream soup

54.

What is the dry heat cooking method?

a)

Food is cooked uncovered without adding any liquid or fat or cooked in dry heat in an oven

b)

Food is cooked using a hot liquid, steam, or a combination of both.

c)

Food cooked in fat

55.

What is FRYING?

a)

To quickly cook food directly under a heat source.

b)

Cooking food by hot air in an oven

c)

When food is cooked in fat

56.

What is BAKING?

a)

Cooking food by hot air in an oven.

b)

Food cooked quickly above a heat source in a skillet or on a metal grate.

c)

Foods cooked by vapors from boiling water.

d)

Cooking food quickly in a hot pan with little fat.

57.

What is BOILING?

a)

To quickly cook food directly under a heat source.

b)

Food cooked in fat

c)

To cook food in water that has reached its highest possible temperature of 212°F.

d)

Using radiation and waves of energy that move water and fat molecules in order to cook foods.

58.

What is BRAISING?

a)

Food that is cooked slowly in a closed pot with a small amount of liquid.

b)

Cooking food by hot air in an oven.

c)

Food is fried in a small amount of oil at a high temperature, then covered for the last few minutes to steam the food.

d)

Foods cooked by vapors from boiling water.

59.

What is GRILLING?

a)

Food cooked quickly above a heat source in a skillet or on a metal grate over a fire.

b)

Cooking food by hot air in an oven.

c)

To quickly cook food directly under a heat source.

d)

Foods cooked by vapors from boiling water.

60.

What is MICROWAVING?

a)

To cook food in water that has reached its highest possible temperature of 212°F.

b)

Food cooked in fat

c)

Using radiation and waves of energy that move water and fat molecules in order to cook foods.

d)

Food is cooked in a skillet in a small amount of oil or fat

61.

What is SAUTEING?

a)

Food cooked in an ungreased skillet

b)

Cooking food by hot air in an oven.

c)

Food is completely covered in oil or fat to be cooked

d)

Cooking food quickly in a hot pan with little fat.

62.

What is SIMMERING?

a)

Foods cooked by vapors from boiling water.

b)

Food cooked quickly above a heat source in a skillet or on a metal grate.

c)

Food cooked in water that is 180 degrees (just below boiling point) and the bubbles form around the edge of the pan. Food is cooked slowly and gently.

d)

To cook food in water that has reached its highest possible temperature of 212°F.

63.

What is STEAMING?

a)

Foods cooked by vapors from boiling water.

b)

Food is fried in a small amount of oil at a high temperature, then covered for the last few minutes to steam the food.

c)

Food cooked in an ungreased skillet

d)

Cooking food by hot air in an oven.

64.

What is ROASTING?

a)

Food that cooked by hot air, uncovered, usually in an oven. Similar to baking, but used to cook meats and vegetables.

b)

To cook food in water that has reached its highest possible temperature of 212°F.

c)

Food cooked quickly above a heat source in a skillet or on a metal grate.

d)

Food cooked in fat

65.

What is PAN-FRYING?

a)

Foods cooked by vapors from boiling water.

b)

To quickly cook food directly under a heat source.

c)

Cooking food quickly in a hot pan with little fat.

d)

Food is cooked in a skillet in a small amount of oil or fat, the food is not completely submerged in oil or fat.

66.
Cooking causes starches to release liquid
a)
true
b)
false
67.
Overcooking food can destroy nutrients in food
a)
true
b)
false
68.
A properly poached food has enhanced taste, but it almost always loses its shape and texture in the process
a)
true
b)
false
69.
when food is cooked to its appropriate temperature, the proteins that make up the food typically___ 
a)
loosen
b)
coagulate
c)
dissolve
d)
are unaffected
70.
a method that cooks food in enough hot fat to fully cover the item
a)
deep fry
b)
pan fry
c)
poach
d)
saute
71.
a combination cooking method that first browns the whole piece of food on all sides and the simmers in a liquid
a)
baking
b)
boiling
c)
braising
d)
stewing
72.

Water does what whenever it is cooked?

a)

is destroyed

b)

toughens

c)

evaporates

d)

caramelizes

73.

Soaking an item in wet and dry ingredients to provide more flavor is called...

a)

barding

b)

marinading

74.

Stewing is considered what type of cooking method?

a)

dry heat method

b)

moist heat method

c)

combination method

75.

This term helps to enhance the natural flavors of food.

a)

glaze

b)

season

c)

blanch

d)

parcook

76.

_________________uses liquid instead of oil to create the heat energy that is needed to cook the food.

a)

moist cooking technique

b)

Air cooking

c)

Fast cooking

77.

Boiling is when the molecules in the water are moving _______.

a)

slowly

b)

Rapidly

78.

__________uses both moist and dry cooking techniques.

a)

Toaster oven cooking

b)

Combination cooking

c)

Complete cooking

79.
The temperature at which the oil begins to burn is know as 
a)
Recovery Point 
b)
Smoke Point 
c)
Burnt Point
d)
Float Point 
80.

Eggs cooking in a frying pan. The type of heat transfer is ___

a)

Conduction

b)

Convection

c)

Radiation

81.

Roasting marshmallows over a fire. The type of heat transfer is ___

a)

Conduction

b)

Convection

c)

Radiation

82.

Cooking in liquid just below the boiling point

a)

simmering

b)

boiling

c)

sauteing

d)

poaching

83.

A highly flavored stock made from fish bones is called

a)

remouillage

b)

fumet

c)

glace

d)

court bouillon

84.
How long should beef stock simmer for?
a)
6 hours
b)
24 hours
c)
48 hours
d)
12 hours
85.

What is the technique used to make Hollandaise sauce

a)

sauteing

b)

poaching

c)

blending

d)

emulsification

86.

What is the purpose of butter clarification?

a)

to remove the milk solids that can burn and excess water

b)

to remove the fat part of butter

c)

it is the same as butter

d)

to increase butter flavor

87.

What could be one of the applications of Hollandaise sauce

a)

Used to make eggs benedict, and Bearnaise sauce, as a sauce for salmon, sauce for asparagus etc

b)

to make bechamel sauce

c)

hollandaise sauce is already a derivative sauce

d)

All of the above

88.
Some larger bones are filled with a soft substance, which increases the flavor when those bones are used in a stock. What is the correct term for that soft substance?
a)
marrow
b)
hemolytic fish
c)
homogenous fat
d)
custard
89.
Made from simmering meat or vegetables
a)
Remouillage
b)
White
c)
Bouillon
d)
Glace or Demi-glace
90.
A stock 'reduction', taking on a jelly-like consistency as it cools.
a)
Remouillage
b)
White
c)
Bouillon
d)
Glace or Demi-glace
91.

What is the most popular breakfast food?

a)

Bagel

b)

Pancakes

c)

Oatmeal

d)

Bacon

92.
What should you use to take food out of a hot oven?
a)
Oven gloves
b)
A damp tea towel
c)
A dry tea towel
d)
Your friend
93.
Raw meats should be kept separate from ready to eat foods to prevent what ? 
a)
contamination 
b)
bad tasting foods
c)
food borne illnesses
d)
pathogens from forming
94.
food borne illnesses are transferred by 
a)
genetic diseases
b)
pests
c)
contaminated food
95.
which one of the following are you supposed to do before cooking
a)
take off jewlery
b)
wash hands
c)
tie hair back
d)
all of the above
96.
Food-born illness is:
a)
an illness caused from not eating enough
b)
an eating disorder
c)
an illness caused by contaminated food
d)
When you have a food baby
97.
If an oil fire starts, what should you NOT do?
a)
Put a lid on it
b)
Put water on it
c)
Put a damp cloth on it
d)
Leave it to go out on its own
98.

Three important wild plants for first farmers are Page 49

a)

corn, rye and barley

b)

rye, barley and wheat

c)

barley, corn and wheat

d)

rice, corn and wheat

99.
This is the wholesale (primary) cuts that have been separated from the animal.
a)
Fabricated cuts
b)
Primal cuts
c)
Muscle Fibers
d)
Carcass
100.
This technique makes food moist and juicy by wrapping a lean cut of meat with fat.
a)
Barding
b)
Larding
c)
Marbling
d)
Shrinkage
101.
This is the hard yellow tissue that does not break down during cooking.
a)
Collagen
b)
Muscle Fibers
c)
Fat
d)
Elastin
102.
This material holds muscle to the bone and binds muscle fibers.
a)
Elastin
b)
Collagen
c)
Connective Tissue
d)
Fat Cap
103.
Fat within the muscle tissue. Indicates higher quality meat.
a)
Elastin
b)
Primal Cuts
c)
Marbling
d)
Barding
104.
What is left of the whole animal after it has been slaughtered.
a)
Carcass
b)
Collagen
c)
Marbling
d)
Yield Grades
105.
This technique makes food moist and juicy by wrapping a lean cut of meat with fat.
a)
Barding
b)
Larding
c)
Marbling
d)
Shrinkage
106.
What is left of the whole animal after it has been slaughtered.
a)
Carcass
b)
Collagen
c)
Marbling
d)
Yield Grades
107.
Process by which meat loses water as it cooks.
a)
Larding
b)
Barding
c)
Shrinkage
d)
Marbling
108.
Fat that surrounds muscle tissue.
a)
Larding
b)
Marbling
c)
Fat Cap
d)
Elastin
109.

Pork

a)
b)
c)
d)
e)
110.

Lamb

a)
b)
c)
d)
e)
111.

Beef

a)
b)
c)
d)
e)
112.

Venison

a)
b)
c)
d)
e)
113.

Chop

a)
b)
c)
d)
e)
114.

Mincemeat

a)
b)
c)
d)
e)
115.

Fillet

a)
b)
c)
d)
e)
116.

Rabbit

a)
b)
c)
d)
e)
117.

Liver

a)
b)
c)
d)
e)
118.

Tongue

a)
b)
c)
d)
e)
119.

Kidney

a)
b)
c)
d)
e)
120.

Grading refers to the meat's

a)

quality

b)

appearance

c)

size

d)

smell

121.

The quality of meat is based on its overall

a)

smell

b)

texture

c)

look

d)

flavor

122.

harvesting is also known as

a)

picking

b)

feeding

c)

slaughtering

123.

Primal cuts of meat are what size

a)

extra large

b)

large

c)

medium

d)

small

124.

offal meat is _____ meat

a)

bad

b)

organ

c)

discarded

d)

good

125.

______ meat is meat slaughtered to comply with Jewish dietary laws.

a)

Jewish

b)

Edible

c)

Kosher

d)

Game

126.

Game meat is meat that comes from animals _____ typically raised domestically

a)

not

b)

always

127.

Select all the following that are things to think about when purchasing meat.

a)

cost

b)

freshness

c)

feel

d)

fat content

e)

equipment

128.

This is a ________ knife.

a)

Tourne

b)

Granton/Santoku

c)

Chef's

d)

Cleaver

129.
Cut into thin flat round pieces. ex. carrots or potatoes
a)
Chop
b)
Mince
c)
Slice
d)
Dice
130.
The smallest dice.  1/8 x 1/8 x 1/8
a)
Julienne
b)
Small dice
c)
Medium dice
d)
brunoise
131.
1/8 x 1/8 x 2-3 inch matchstick pieces
a)
Brunoise
b)
Julienne
c)
Small cube
d)
Baton
132.
What Knife Cut?
a)
Cube
b)
Dice
c)
Julienne
d)
Strips
133.
Also known as the french knife.
a)
Boning
b)
Chef
c)
Slicing
d)
Paring
134.
Small knife, used for garnishes, carving, and small duties.
a)
Chefs
b)
Boning
c)
Paring
d)
Utility
135.
Knife that resembles a bird's beak, used to flute mushrooms and tournee potatoes.
a)
Chefs
b)
Paring
c)
Tournee
d)
Big bird
136.

The tool chefs use to sharpen a knife is called:

a)

wet stone

b)

steel

c)

grinder

d)

sharpener

e)

wet stone and steel

137.
Knife used to cut meat around bones and has somewhat of a flexible blade.
a)
Butcher
b)
Chefs
c)
Boning
d)
Paring
138.

In a mirepoix, what is the ratio of onions to carrots and celery?

a)

2:1:1

b)

4:1:1

c)

2:2:1

d)

1:1:1

139.

Which is NOT an appropriate way to chill stock for storage?

a)

in a chill blaster

b)

in an ice bath (stirring often)

c)

separated into shallow containers

d)

in a large pot in the fridge

140.

We do not boil stock because...

a)

boiling agitates the ingredients, causing cloudiness

b)

it would cook too fast

c)

the fat will sink to the bottom

d)

the liquid will boil out

141.

to remove impurities that make the stock look less appetizing

a)

degrease

b)

skim

c)

wash

d)

trim

142.

a cook who specializes in sauces

a)

sauce master

b)

sous chef

c)

chef

d)

saucier

143.

Finishing with butter refers to:

a)

Adding melted butter to a nearly completed sauce

b)

Adding solid butter to a nearly completed sauce

c)

Thickening a sauce using egg yolks and cream

d)

Swirling a liquid around the skillet to remove any cooked bits of food.

144.

The mixture of ingredients used to clarify stock is called:

a)

Raft

b)

Puree

c)

Clear meat

d)

Chowder

e)

Reduction

145.

What is a bouquet garni?

a)

Vegetables cut into cubes

b)

Vegetables and aromatics herbs tied into a bundle

c)

Vegetables tied into a bundle

d)

A spice bag

146.

What are the 5 mother sauces?

a)

Sauce, Bechamel, Sauce Espagnole, Demi-Glace, Sauce Hollandaise

b)

Sauce Tomat, Sauce Espagnole, Sauce Velouté, Roux, Sauce Bechamel

c)

Sauce hollandaise, Sauce Butter, Sauce velouté, Sauce Vinaigrette

d)

Sauce tomat, Sauce Espagnole, Sauce Velouté, Sauce bechamel, Sauce hollandaise

147.

At which degree is starch binding?

a)

100-120 degrees

b)

45 - 65 degrees

c)

200-230 degrees

d)

65 - 85 degrees

148.

What sauce can we use for asparagus?

a)

Sauce velouté

b)

Sauce espagnole

c)

Sauce hollandaise

d)

Sauce tomat

149.

Which of the following soup is considered as a thick soup?

a)

Bisques

b)

Bouillon

c)

Consommé

d)

Egg Drop Soup

150.

They are referred to in French as fonds de cuisine.

a)

Stocks

b)

Soups

c)

Sauces

d)

None of the above

151.

what is the name of chef Barry's dog

a)

spot

b)

rex

c)

king

d)

lara

e)

cujo