Cookery

Question 1

One of the survival skills that each one of us should learn so we can be nourished and perform tasks efficiently.

Answer 1

Cooking

Question 2

Also a great way to express one’s creativity.

Answer 2

Cooking

Question 3

These are preliminary steps prior to cooking.Basically the “presentation”.

Answer 3

Food Preparation Techniques

Question 4

LENGTHWISE then CROSSWISE for choppings.UNIFORM squate size.

Answer 4

Dice

Question 5

Small uneven pieces,larger than mince and dice.

Answer 5

Chop

Question 6

FLAT pieces,sauté.

Answer 6

Slice

Question 7

Similar to dice.

Answer 7

Cube

Question 8

VERY TINY uneven pieces,smaller than chop.

Answer 8

Mince

Question 9

Match-like strips when cut.

Answer 9

Julienne

Question 10

Fast electrical motion,fork/electric mixer.

Answer 10

Beat

Question 11

Combining 2 or more ingredients until they cannot be distinguished from one another.

Answer 11

Blend

Question 12

Solid food gets coated with powder.

Answer 12

Dredge

Question 13

Soaking food in a dressing or sauce.

Answer 13

Marinate

Question 14

Mashing/rubbing the ingredient against the bowl.

Answer 14

Cream

Question 15

Soaking it on hot water first, then cold water.

Answer 15

Blanch

Question 16

Moistening while broiling food.

Answer 16

Baste

Question 17

The application of different cooking methods and their advantages and disadvantages.

Answer 17

Basic Cooking Methods

Question 18

It utilizes AIR or FAT as its medium.

Answer 18

Dry-Heat Cooking Method

Question 19

A Dry-Heat Cooking Method that’s under DIRECT source of heat.

Answer 19

Broling

Question 20

A Dry-Heat Cooking Method that’s on a spit before an open fire.(Hint : Skewers)

Answer 20

Roasting

Question 21

A Dry-Heat Cooking Method that involves cooking in an OVEN.

Answer 21

Baking

Question 22

A Dry-Heat Cooking Method that requires small amount of fat or greased pan.

Answer 22

Sautéing

Question 23

A Dry-Heat Cooking Method that requires moderate amount of fat.

Answer 23

Pan frying

Question 24

In this Dry-Heat Cooking Method,HIGH heat is commonly used to keep the moisture of the food intact.

Answer 24

Sautéing

Question 25

A Dry-Heat Cooking Method that's set in MEDIUM heat.

Answer 25

Pan frying

Question 26

A Dry-Heat Cooking Method that's done by submerging the the food in a big amount of oil or fat.

Answer 26

Deep-Fat Frying

Question 27

Onion rings,french fries,and Mojos are cooked in this way to ensure an evenly crispy texture.

Answer 27

Deep-Fat Frying

Question 28

This cooking method uses water or water-based liquids.

Answer 28

Moist-Heat Cooking Method

Question 29

This Moist-Heat Cooking Method is cooked by a small amount of water in the LOWEST temperature of heat = 71°C - 82°C OR 160°F - 170°F

Answer 29

Poaching

Question 30

This Moist-Heat Cooking Method is done by cooking the food BELOW the boiling point.

Answer 30

Simmering

Question 31

Why is simmering important in cooking?

Answer 31

Because it's essential for the flavors to be absorbed in stews,soups,and meats.

Question 32

This Moist-Heat Cooking Method is done by cooking the food until it REACHES the boiling point.

Answer 32

Boiling

Question 33

It is a type of cooking method that uses dry and moist heat. A.K.A "Brasing".

Answer 33

Combination Cooking Method

Question 34

Cooking for some is a hobby, while for others,it can be a source of income but either way it's a survival skill.

Answer 34

Career Opportunities

Question 35

He or she is an important role in the industry.Also creates recipes.

Answer 35

Chef

Question 36

King of chefs as one German Magnate "Brigade de Cuisine" = kitchen brigades.

Answer 36

Georges Auguste Escoffier

Question 37

How many types of positions are there in the Brigade de Cuisine?

Answer 37

25 types

Question 38

He or she prepares the menu,oversees the situation,and is in charge of the WHOLE kitchen.They are also kitchen expediters.

Answer 38

Executive Chef or Chef de Cuisine

Question 39

They are second-in-command. They create staff schedules, inventory measures,and enforcing safety standards.

Answer 39

Sous Chef or Deputy Chef

Question 40

Prepares chilled dishes like salads,charcuterie boards,caviars,pâtés,hors d'oeuvres.

Answer 40

Garde Manger or Pantry Chef

Question 41

They are in the charge of the dessert menu, and they are the overseeing pantry chef.Also handles the food preparation.

Answer 41

Patissier (or also a Pantry Chef like Garde Manger)

Question 42

Handles the sauces but also soups and gravies.They mainly handle the CONSISTENCY of the sauces.

Answer 42

Saucier or Sauce Chef

Question 43

They do the actual bulk of cooking.(Chef de Partie).

Answer 43

Commis Chef (line cooks)

Question 44

What are the stations for Commis Chefs?

Answer 44

- Fry station - Grill station - Sauté station - Cold-service station - Pastry/dessert station

Question 46

Peels,chops,and prepares the ingredients and also arranges the equipment and ingredients that the other cook needs.

Answer 46

Prep Cooks

Question 47

It is a business idea that specilizes a store with bread and pastries.

Answer 47

Bakery

Question 48

It is a business idea that is used in weddings and birthdays.It is traditional yet popular.

Answer 48

Catering

Question 49

One of the most trending food business ideas in the present. Variety of cuisines that allows the customers to eat their food in their own pace.

Answer 49

Buffet restaurant

Question 50

It is a food business idea that literally uses a cart to sell food products.

Answer 50

Food Cart

Question 51

It is a food business idea that uses a mobile truck to sell food products.

Answer 51

Food Truck

Question 52

It is a food business idea that provides a nook for people of different agesto relax.Aside from handcrafted coffee,it also sells some pastries,sandwiches,and sometimes even pasta.

Answer 52

Coffee shop