Chef Training I - Section B

Front 1

When selecting turkeys, it is suggested to choose one over 12 pounds because

Back 1

the ratio of meat to bone is greater

Front 2

They type of game bird that is actually a small pigeon is

Back 2

squab

Front 3

Roasting is

Back 3

a technique that cooks foods by surrounding them with dry air in a closed environment

Front 4

A technique used to cook foods where a radiant heat source is located below the food is called

Back 4

grilling

Front 5

When grilling, is important to

Back 5

always grill the most attractive side of the item first

Front 6

The standard breading procedure usually does not include

Back 6

arrowroot and cornstarch

Front 7

To deglaze is to

Back 7

release drippings from the bottom of the pan after sauteing

Front 8

When foods are pan fried, accompanying sauces are usually made separately because

Back 8

no juices are released from the food

Front 9

Which internal temperature is correct for chicken?

Back 9

165 F

Front 10

A technique used to cook foods where a radiant heat source is located above the food is called

Back 10

Broiling

Front 11

The fattened liver o the moulard duck, ______ is used in a variety of charcuterie preparations

Back 11

foie gras

Front 12

The most flavorful and economical type or size of chicken for stewing, braising, or soups is the __________

Back 12

free range chickens

Front 13

Chickens are most often sold according to their size under the following names: _____

Back 13

broiler, fryer and roaster

Front 14

a boneless, skinless poultry breast with one wing joint still attached is known as a __________

Back 14

supreme

Front 15

In order, to make a bird compact, neat, and in a shape so that it will roast evenly and be attractive, it should be ________

Back 15

trussed

Front 16

Three things used to evaluate quality of roasted, grilled, and poeled foods are ____________

Back 16

texture, flavor, and moisture

Front 17

To add flavor, and possibly moisture, the item may be _________ before grilling or broiling

Back 17

marinaded

Front 18

To release the drippings from the bottom of a pan by adding liquid and stirring is called __________

Back 18

deglaze

Front 19

Heating the pan before adding oil is referred to as ________ the pan

Back 19

conditioning

Front 20

What are the 2 types of connective tissue?

Back 20

Collagen & elastin

Front 21

Which will break down with heat?

Back 21

Collagen

Front 22

How do we treat the one that does not break down?

Back 22

Elastin has to be cut of the meat

Front 23

When cooking a roast, what are the 2 ways we can caramelize or sear the outside of the meat?

Back 23

Sauteing and oven

Front 24

Marination and aging accomplish roughly the same objective to a piece of meat, specifically beef, what are they?

Back 24

Tenderness (moisture) and flavor

Front 25

Name the top 3 grades of beef

Back 25

Prime, choice and select

Front 26

What is the principal difference between a marinade and a rub?

Back 26

Marinade is a liquid that can contain an acid.
Rub is dry spices and/or herbs.

Front 27

Explain the process of Braising vs. Stewing

Back 27

Braising is covering large pieces of meat w/liquid half way up.
Stewing is completely covering small pieces of meat with liquid.

Front 28

Explain the steps taken in grilling a piece of meat

Back 28

Lubricate & preheat the grill
Place the piece of meat on the grill w/the presentation side first at 2 o'clock to establish grill marks
Turn the meat to 10 o'clock
Turn the meat over to establish grill marks too.
Take the meat off the grill when reaching the desired doness.

Front 29

Name the 4 main primals of beef

Back 29

Chuck, rib, loin, round, plate, and brisket

Front 30

What is the temperature for rare meat?

Back 30

125-130 F

Front 31

What is the temperature for Med rare?

Back 31

135 F

Front 32

What is the temperature for Medium?

Back 32

145 F

Front 33

What is the temperature for Medium well?

Back 33

150 F

Front 34

What is the temperature for Well?

Back 34

155 F

Front 35

Name the 5 main primals of pork

Back 35

Shoulder butt, loin, ham, picnic shoulder, and belly.

Front 36

Sachet d'epices is a

Back 36

bag of spicess usually containing parsley steams, thyme, bay leaf, and peppercorns

Front 37

Bouquet garni

Back 37

is considered to be an aromatic

Front 38

Aromatics include

Back 38

Dried and fresh herbs, spices and vegetables

Front 39

To thicken a liquid with a roux add

Back 39

cold liquid to hot roux

Front 40

Slurry

Back 40

is a modified starch dissolved in a cold liquid

Front 41

Whe preparing potatoes en casserole, the potatoes that give the best texture to the finished dish are

Back 41

low-moisture potatoes

Front 42

The type of potato best suited for deep frying is

Back 42

low-moisture potatoes

Front 43

The potatoes that are best suited for pureeing are

Back 43

low to moderate-moisture varieties

Front 44

When boiling potatoes to serve whole, which potatoes hold thier shape best?

Back 44

moderate to high-moisture varieties

Front 45

Idaho and russet potatoes fit into which category of potato?

Back 45

Low moisture/high starch

Front 46

All-purpose, chef's potatoes, boiling potatoes, and US 1 potatoes fit into which category of potato?

Back 46

Moderate moisture / moderate starch

Front 47

New potatoes fit into which category of potato?

Back 47

High moisture / low starch

Front 48

When deep-frying potatoes, blanching is done

Back 48

to ensure that they will have the proper color and texture without b eing greasy or scorched

Front 49

The most important factors to consider when selecting potatoes for a particular dish are

Back 49

the moisture and starch content of the potato

Front 50

When preparing potatoes en casserole, the best potatoes to use are

Back 50

low-moderate moisture varieties

Front 51

_____ moisture potatoes are best suited for deep frying

Back 51

Low

Front 52

To let steam escape while baking potatoes and prevent them from bursting, the potatoes should be ____

Back 52

pierced

Front 53

When sauteing, potatoes that are _______

Back 53

will cause the fat to spatter

Front 54

The green color in potatoes indicates the toxin, ________ which is harmful when eaten in large quantities and should be cut away

Back 54

solanine

Front 55

_____________ is done to deep-fried potatoes to ensure that they will have the proper color, texture, and flavor and be properly cooked, but not greasy or scorched

Back 55

blanching

Front 56

The 3 grade of chicken are

Back 56

A, B, C

Front 57

When selecting turkeys, it is suggested to choose one over 12 pounts because

Back 57

the ratio of meat to bone is greater

Front 58

The type of game bird that is actually a small pigeon is

Back 58

squab ?????

Front 59

Technique that cooks foods by surrounding them with dry air in a closed environment

Back 59

roasting

Front 60

Technique used to cook foods were a radiant heat source is located below the bood is called

Back 60

grilling

Front 61

When grilling, it is important to

Back 61

always grill the most attractive side of the item first

Front 62

The standard breading procedure (SBP) usually does not include

Back 62

arrowroot or cornstarch

Front 63

To deglaze is to _

Back 63

release drippings from the bottom of the pan after sauteing

Front 64

When foods are pan fried, accompanying sauces are usually made separately because

Back 64

no juices are released from the food

Front 65

Which internal temperature is correct for chicken?

Back 65

165 F

Front 66

A technique used to cook foods where a radiant heat source is located above the food is called

Back 66

broiling

Front 67

The fattened liver of the moulard duck, _________ is used in a variety of charcuterie preparations

Back 67

foie gras

Front 68

The most flavorful and economical type or size of chicken for stewing, braising, or soups is the _________

Back 68

stewing hen

Front 69

Birds that are allowed to "exercise" in a lot rather than spending their life in a cage are called ______

Back 69

free rage chickens

Front 70

Chickens are most often sold according to their size under the following names:

Back 70

braisier (broiler)
fryer
roaster

Front 71

A boneless, skinless poultry breast with one wing joint still attached is known as a _________

Back 71

supreme or airline

Front 72

scraping the meat off the remaining wing bone to expose the bone completely by using a blade is called _______

Back 72

frenching

Front 73

In order to make a bird compact, neat, and in a shape so that it will roast evenly and be attractive, it should be ___

Back 73

Trussed or tied

Front 74

3 things used to evaluate quality of roasted grilled, and poeled foods are ______, ______, and _______

Back 74

texture, flavor, and moisture

Front 75

To add flavor, and posibly moisture, the item may be ______ before grilling or broiling

Back 75

marinaded

Front 76

To release the drippings from the bottom of a pan by adding liquid and stirring is called

Back 76

deglaze

Front 77

Heating the pan before adding oil is refered to as _________ the pan

Back 77

conditioning

Front 78

List the ingredient for preparing a consomme

Back 78

lean ground meat
egg yolks (beaten)
mirepoix
fresh or canned tomatoes
sachet
salt & pepper

Front 79

List the method for preparing a consomme

Back 79

Mix the ground meat, the egg yolks, mirepoix, and tomatoes
Add this misture to the cooking liquid
Stir ocassionally to prevent from sticking at the bottom of the pot
Simmer until the mixed ingredients star to form a raft
When the liquid reaches 160-165 F, make a small hole in the raft
Add the sachet through the hole in the raft & continue simmering
The cooking time is 1-1 1/2 hrs or until the desired flavor & quality are reached
Strain the consomme, being very careful to not break the raft

Front 80

The 3 grades of beef are:

Back 80

Prime
Choice &
Select

Front 81

The 3 grades of veal & lamb are:

Back 81

Prime
Choice &
Good

Front 82

The 3 grades of pork are:

Back 82

1, 2 & 3