COOKING METHODS

Question 1
 Starch Gelatinization happens in two phases . Check the phases from
the choices below
Correct answer: Cooking starch in liquid allows the granules to open
up , The starch granules then release their gelatinization properties
once opened

Question 2
 The cooking technique that consists of cooking a product in fat or oil
in a closed pan in an oven with aromatics ( mostly white poultry and
game) is called _____
Correct answer: pot roasting , poeler

Question 3
 Match the Kitchen Equipment with the description
Correct answer:
Fryer => Cooks food by immersion in a fat at high temperature,
coloring and crisping.,
French Cook top => It offers a large cooking surface and allows a large
number of preparations to be cooked at the same time. The most
sophisticated models offer heat control by zones (2, 4, or 6 zones),
which is very useful for cooking at different speeds,
Immersion Heater => Allows low temperature sous-vide cooking of
food previously vacuum sealed in bags or pouches.,
Combination Cook top => Allows roasting, steaming, reheating,
cooking in a mixed atmosphere,
Grill => Allows cooking by contact, searing the product and giving it a
characteristic flavor. It is important to brush this equipment
thoroughly before use.

Question 4
 What is the similarity and difference between braising and stewing?
Response: Both are slow cooking methods that involve cooking meat,
poultry and the like in a liquid to which aromatics have been added,
with the lid being on the pot. Stewing uses small pieces that are
uniform in size and immersed in liquid, whereas braising uses whole
cuts or products.

Question 5
 Match the Cooking techniques with their best description
Response: Cooking in a moist atmosphere or in a liquid Boiling =>
Poaching in a hot liquid , Poaching from cold, Steaming
Response: Cooking by Immersion in Fat => Confiting, Deep-frying
Response: Cooking in a Dry atmosphere => Oven-roasting, spit-roasting
, Sautéing/pan-frying, Grilling , Salamander broiling
Response: Combined Cooking Methods => Braising, Stewing, Pot-
roasting
Response: Cooking by chemical reaction => By salt By acidity
Response: Other Cooking Methods => Sous-vide cooking, Microwave
cooking

Question 6
 Fill in the correct word for the statement below ( with the word
higher or lower)
The higher the altitude, the _____ the boiling temperature of water.
Correct answer: lower

Question 7
 Match the desired cooking doneness of these Products with their
desired core temperature
Response: Rack of Lamb cooked Pink or Rose => 54 degrees C
Response: Beef Tournedos cooked rare => 50 degrees C
Response: Veal Top Round cooked "pink" => 58 degrees C
Response: Duck Magret cooked "pink" => 56 degrees C
Response: Cooked Chicken breast => 63 degrees C
Response: Fish => 48 degrees C

Question 8
 Deep Fat Frying occurs in two stages . Choose the correct
temperatures below that complete the statement.
Food to be fried is first immersed in fat at a temp of ___________C, and
then allowed too cool, and finished by immersing in fat again at
___________C
Correct answer: 150C , 160- 180C

Question 9
 The technique of slowly cooking an item in oil between 80-100C is
referred to as _____
Correct answer: Confiting, confit

Question 10
 Match the cooking Method with the detailed description
Response: Boiling => Prepare products Bring the liquid to a 100 C. Add
the product .Drain and serve or refresh and use later
Response: Sautéing/ Panfrying => Prepare products. Preheat the pan.
Toss in pan or cook in pan quickly. Rest and serve
Response: Brown Stew => Prepare products Brown Sweat aromatics
Deglaze, moisten, and cook Transfer to another receptacle, finish dish.

Question 11
 Name two desirable results that come from the Maillard Reaction
Response: Production of new aromas and browning/formation of brown
pigments which may range from light golden to dark brown

Question 12
 When heated , all proteins begin to unravel becoming more tender,.
Sometimes to the point they become soluble in in the internal water
contained in the food. This is called _____
Correct answer: Denaturation , denaturation of proteins

Question 13
 First described by a Frenchman in late 1911, this reaction takes
place between reducing sugars and amine groups present in the
nitrogenous matter found in food.
In a way that is somewhat similar to the reaction involved in
caramelization, this is referred to as the _____ reaction
Correct answer: Maillard

CULINARY BASICS
Question 1
 The rules to be followed regarding rapid cooling and reheating of
dishes cooked in advance:

1) Cool the food : from __63_ ( degrees) to __10___ ( degrees)in less than
2 hours;
2 )store the food at __3___ (degrees ) to __8___ (degrees)
3 ) Reheat food from ___3__ (degrees ) to _63____ (degrees) in less than
1 hour

Question 2
 The Three Potential Hazards that we must take precaution of in the
food industry are
Response: Chemical Hazards => misused cleaning products , etc
Response: Biological Hazards => bacteria, virus, parasites , allergies
etc
Response: Physical Hazards => injuries caused by cuts and bruises,
burns, unclean personnel etc

Question 3
 Match the Ideal temperature for These stages of Microbial
Development
Correct answer:
120 C => Destruction of all microbes,
63 C- 100C => Destruction of all pathogens,
20 C-45 C => Very intense microbial growth,
0 C--18C => Microbial reproduction slowed,
-30 C => Microbial reproduction stopped

Question 4
 Match the Chef with the section he handles
Response: Chef de Cuisine => in charge of the entire kitchen staff.
He/she creates the menus and manages supplies.
Response: Sous Chef => a highly experienced chef who can stand in
for the head chef whenever necessary. This chef also has a more
operational role in the brigade by assisting the head chef
Response: Chef de Partie => given the name of the station under their
charge.
Response: Chef Entremetier => prepares the vegetables, garnishes,
eggs, pasta, soups, and appetizers made with cheese or requiring
complex assembly in the absence of a pastry brigade.
Response: Chef Garde Manger => responsible for the products stored
in cool or freezer rooms, and prepares the meat and poultry for the
entire kitchen, in addition to cold appetizers and garnishes.
Response: Chef Saucier => this cook prepares the jus and stocks, in
addition to certain sauces or dishes containing poultry, meat, etc.
Response: Chef Tournant => known as a roundsman, this chef knows
about all the stations and is able to replace any station chef.
Response: Chef Poissonnier => prepares aquatic products (fish,
mollusks, crustaceans, etc.) and the fish fumets, fish sauces, and
dishes with seafood sauces.
Response: Communard => this cook prepares staff meals.
Response: Commis => Under the responsibility of their respective
station chefs and superiors, they ensure the good operation of
production and cleaning of large equipment.

Question 5
 Match the Pathogens that can cause food poisoning with their
description
Response: Bacteria => Single-celled microorganisms 
Response: Fungi : Yeasts and Mold => Multicellular organisms that can
grow up to 35 meters in size.
Response: Viruses => Infectious microscopic particles that require a
living host cell in order to multiply.
Response: Parasites => Living organism that feeds, lives, and breeds
at the expense of another living organism

Question 6
 The MINIMUM temperature for hot food is _____
Correct answer: 63C

Question 7
 The name of the chef that created the Kitchen Brigade following the
principle of the French Army is Auguste _____.
Response: Escoffier

Bases and Vegetable Cuts

Question 1
 What is the difference between White Chicken Stock and Chicken
Broth in Alain Ducasse Cuisine ?
Response: When it comes to giving a more intense and enhanced
chicken flavor, it would be better to use chicken broth. Also, because
of the aromatics, particularly the onions, it provides a deeper color.
White chicken stock, on the other hand, is usually used as a liquid for
moistening.

Question 2
 Choose four (4) answers that are methods to preserve the colors of
vegetables or ways to limit the enzymatic browning of vegetables.
Response: Keep them at a temperature below 4 degrees C ( ex. ice
water bath)
Response: Precooking the vegetable by blanching for a few seconds in
a steam oven or microwave
Response: Immersing the peeled vegetable in an acidic solution ( ex.
lemon or ascorbic acid)
Response: Vacuum sealing the vegetables

Question 3
 Name the Aromatic Liquid That is used in Alain Ducasse Cuisine ---

1) _____ - These are concentrated and flavored by the main ingredient.

made by poaching bones in moistening liquid with aromatics
2) _____ - These are made using bones and meat with gelatinous
elements , browned in the oven and moistened with water
3) _____ - Usually from Fish or Shellfish, made from bones and
trimmings sweated with aromatics and moistened with liquid
components of water and wine
4) _____ - Obtained by cooking meats for a long time in water with
aromatics. Usually richer than Stocks
5) _____ - Caramelized Juices from meat and poultry are browned,
degreased, and moistened with stock in a process called deglazing
Response: white stock
Response: brown stock
Response: fumet
Response: broth
Response: jus

Question 4
 Identify the following Stuffings and Forcemeats ----
_____ - A mushroom stuffing with White Wine, bread crumbs , jus or
fumet
_____- Flesh processed in a processor bound with egg white and cream
_____- Chicken livers with bacon fat, added cognac, shallots and herbs
_____- Ground meat mixed with pork jowls, bread soaked with milk,
garlic and parsley
_____- Mousseline forcemeat mixed with Panade butter and eggs
Response: duxelle
Response: mousseline forcemeat
Response: forcemeat gratin
Response: american-style stuffing
Response: forcemeat with panade

Question 5
 What emulsifying ingredients in a Mayonnaise makes it a permanent
emulsion ----- _____ and _____
Correct answer: mustard, egg yolk

Question 6
 A traditional Mushroom Stuffing is called a _____
Response: duxelle

Question 7
 Name three categories of Soups --- _____, _____ and _____
Response: clear soup
Response: cut vegetable soup
Response: thick soup

Question 8
 Match the Steps of Making a chicken stock with the essential points
to remember
Correct answer:
Step 1 -Clean the Chicken Carcass => Make sure to remove all blood
and impurities and visible signs of Fat,
Step 2- Prepare the aromatics => Make sure they are the appropriate
size for long cooking time,
Step 3- Place Carcass in Pot => choose the appropriate size of pot and
make sure you have proper proportions of aromatics and carcass,
Step 4-Start Cooking the stock and bring to an initial boil => Skim any
skum or impurities that rise to the top,
Step 5 - Add the aromatics => Remove all the skum before putting this
in,
Step 6 - Cook the stock => Cook for 9 hours at 90 degrees C, skimming
as necessary,
Step 7- Finish the stock => Strain over a fine mesh cloth and chinois .,
Step 8- Store the stock => Chill quickly in an ice water bath or blast
chiller to 5 degrees and below. Store cold for 7 days

Question 9
 Match the Seasoning Items with their description
Condiments => Simple or Complex substances that include sugar, salt,
vinegar , mustard, harissa, fish sauce, capers
Aromatics => They include leaves, bulbs, stalks , herbs , vegetable
bundles and mixes that impart flavor , aroma and color to dishes
Spices => These are seeds, root, fruit, flower and sometimes leaves of
plants that are usually dried and used for flavoring
Spice Blends => These can be found in powders or pastes . A
combination of aromatics , examples include curry owder, quatre
epices, ras el hanout, garam masala
Herbs => Generally the fresh leaves of plants used primarily for flavor
purposes

Question 10
 1) Name an example of an unstable cold emulsion --- _____
2) Name an example of an unstable hot emulsion ---_____
3) Name an example of a stable cold emulsion ----_____
4) Name an example of a stable hot emulsion ----_____
Response: vinaigrette
Response: beurre blanc
Response: mayonnaise
Response: bearnaise/bernaise sauce

Question 11
 Arrange the steps in order to make a meat jus
Correct answer:
Add oil to a cast iron pot ( cocotte ) and brown the meat . Do not stir
unecessarily => Step 1,
Prepare the aromatics - score some garlic, slice onions large, prepare
herbs => Step 2,
Finish browning the meat in butter , add the aromatics => Step 3,
Once the aromatics have released their flavor, strain away the oils =>
Step 4,
Use a paper towel to wipe the pot clean before returning the strained
and degreased meat and aromatics => Step 5,
Deglaze the pan and meats with wine until it is reduced => Step 6,
Deglaze the meats with white stock three times => Step 7,
Allow the flavors to steep into the liquid , cooking for an appropriate
amount of time . Reduce the liquid to 3/4 and regularly clean the sides
of the pan => Step 8,
Strain the sauce into a separate pan. Reduce if necessary. Allow to
steep 5 minutes. => Step 9,
Blast Chill immediately => Step 10

Question 12
 _____ Sauces are made mixing together two substances that would
not normally mix, one in a fat phase ( rich in fat) and one in a liquid or
acqueous stage.
Response: emulsion

Question 13
 What ingredient in Bernaise and Hollandaise serves as an emulsifier --
_______
Response: egg yolk

Question 14
 Choose all the herbs from the list
Response: Cilantro
Response: Sorrel
Response: Marjoram
Response: Rosemary
Response: Basil

Question 15
 Match the method for thickening sauces with the description
Response: Thickening by reduction => As the liquid evaporates, the
molecules of gelatin and other solids remain trapped increasing the
concentration of particles trapped in the liquid thus thickening it
Response: Thickening with starch => This is generally utilized by first
creating a roux or thickener. The granules absorb the liquid slowly
releasing thickening agents
Response: thickening with proteins => Under the action of heat, these
are coagulated and denatured , causing the liquid to thicken
Response: thickening with additives => Modified through chemical
treatment or by means of enzyme treatment ( ex. xantham gum)
Response: thickening with fruit and vegetable juice => The viscosity of
liquids increase with the addition of purees that are generally high in
amylase : apples, chestnuts, banana, legumes etc )

Question 16
 Match the turned potato with the proper French term
Response: Cocotte => 6 cm x 2 cm, 20g
Response: Chateau => 6 cm x3.5cm, 80g
Response: Vapeur/ Nature => 6cm x 4.5cm, 50g
Response: Fondante => 6cm x 5 cm, 80-90g, one flat side

Question 17
 Match the vegetable aromatic or vegetable cut with the specific term
Response: Bouquet Garni => Traditionally a bundle of vegetables
composed of leeks, thyme, bayleaf and parsley tied in a bundle to
flavor stocks , sauces, stews, and poached dishes
Response: Sifflets => Diagonal cuts round 1-3mm in thickness
Response: Chiffonade => Thin ribbons applied to Leaf vegetables and
Herbs
Response: Batonette => Vegetable sticks 4-5cm in length , 5 mm in
thickness
Response: Julienne => Thin strips 1-2 mm in thickness, 5-6 cm in
length
Response: Macedoine => Vegetable Cubes , 4-5 mm cubes
Response: Ciseler => Finely slicing a shallot or Onion
Response: Paysanne => Flat , 1 cm square cut vegetables
Response: Escaloper => Slicing Mushrooms at an angle
Response: Hacher => Fine Mincing

Question 18
 What is the difference between a traditional Fish Fumet and Alain
Ducasse Fish Fumet ?
Response: Alain Ducasse Fish Fumet is moistened with white chicken
stock and not with water.

Question 19
 Choose all the spices from the list
Response: Green Cardamom
Response: Szechuan pepper
Response: Caraway
Response: Cumin
Response: White Pepper

Eggs and Dairy Products

Question 1
 Match the cheese character with the description
Response: Soft/Fresh Cheese => Milk curds are drained of little liquid
resulting in a cheese with 70-80% water content
Response: Soft Cheese with a downy or bloomy rind => Ripened for
about 2-6 weeks,the mold that grows is white,and the cheese has 50%
water content
Response: Washed Rind Cheese => aged for 2 weeks to 2 months,the
surface is treated with a salt brine in order to encourage the growth of
red orange floral bacteria
Response: Blue Vein Cheese => A pennicilin bacteria is introduced to
encourage the growth of "veins" in holes created for aeration

Question 2
 The temperature at which the egg white coagulates is _____ degrees
C
The temperature at which the egg yolk coagulates is _____ degrees C
However, with precise temperature cooking at _____ degrees C for 1
hour and 15 minutes has the advantage of making it soft and creamy.
Response: 61
Response: 68
Response: 67

Question 3
 Arrange the steps for cheese making
Response: Curdling- Heating the milk and adding the
coagulant,causing the milk curdle => Step1
Response: Draining of the curds from the whey => Step2
Response: Molding the curds into shapes or containers => Step3
Response: Pressing and Salting to promote preservation and rind
production => Step4
Response: Ripening - Natural cultures of the milk develop the
particular flavor and texture of the desired cheese in time => Step 5

Question 4
 Match the Dairy Product with fat content
Response: Whole Milk => 3.25%fat
Response: Reduced Fat Milk => 2% fat
Response: Non Fat Milk or Skim Milk => .1 %Fat
Response: Whole Cream => 40-45% fat
Response: Butter => 80-83% fat
Response: Low fat MILK => 1 % fat

Question 5
 The ideal storage temperature for eggs refrigerated at _____ degrees
C
Response: 6

Question 6
 Match the Dairy Product with the Description
Response: Heavy Cream => Minimum fat content of 40-45 %
Response: Clotted Cream => Obtained by heating raw milk and
allowing it to "clot "and leaving it for a few hours. It is traditionally
served with English Afternoon Tea.
Response: Creme Fraiche => Made by the natural fermentation of
cream
Response: Raw Cream => Unpasturized cream
Response: Whipping Cream => Must have a minimum fat percentage of
30%
Response: Sour Cream => Obtained by Bacterial Fermentation.

Question 7
 Match the Milk Product with the description
Response: Raw Milk => Milk that is not subject to any treatment other
than mandatory refrigeration
Response: Pasturized Milk => Heated to72-85C for15-20 seconds to
render it safe to drink.
Response: Sterilized Milk => Bringing the milk to a temperature of 115
C for 15-20minutes and cooled rapidly to lengthen its shelf life. .It can
be used for 150 days .
Response: Evaporated Milk => Milk is concentrated by the partial
evaporation of water, It is standardized,pasturized ,homogenized.,and
strerilized.
Response: Condensed Milk => Milk is concentrated by the partial
evaporation of water, It is standardized,pasturized ,homogenized. It is
then sweetened with sucrose syrup and no longer sterilized.
Response: UHTMilk => It involves heating the milk to140-150 C for a
few seconds in a sterile atmosphere.It can be stored at 15C for 90
days as long as the package is not open.

Question 8
 The acid from the calfs stomach used to coagulate cheese is called
_____
Response: rennet

Question 9
 Match the eggs with their category
Response: Class A eggs => Culinary Grade Eggs, uncracked and
unblemished, for retail consumption
Response: Class B eggs => Cracked Eggs that can be pasturized and
used for industrial scale baking
Response: Class C eggs => Broken eggs used for Industrial
manufacture of non food items like soap and shampoo

Question 10
 Match the parts of the egg with the description
Response: Shell => made of calcium Carbonate and is porous.
Depending on the breed of hen and the feed, the color may vary.
Response: air cell => This part gets bigger as the egg ages because
the porous shell allows more air to enter. An old egg will float.
Response: yolk => This is the food reserve of the future embryo if the
egg was fertilized , but culinary eggs are not fertilized.
Response: Shell membrane => This separates the white from the shell
Response: Chalazae => This keeps the yolk in place and unravels as
the egg ages moving the yolk around
Response: Albumen => Also known as the egg white . It is the viscuous
fluid close to the yolk and shell

Question 11
 Match the Dairy Terms with the description
Response: Creaming => This was formerly done by allowing the fat of
milk to rise to the top. In modern day a centrifugal force separates
milkn into its components
Response: Churning => The process of extracting fat from cream in
order to make butter.
Response: Extra Fine Butter => Manufactured industrially from
Pasturized cream. Cannot be frozen
Response: Beurre d'Isigny => Traditional butter made in the areas of
Cotentin and Calvados in France. Protected by the AOC
Response: Beurre Echire => AOC Butter with the exception of having
84% butter fat