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Techniques of Cooking Flashcards | StudBud
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Techniques of Cooking
Techniques of Cooking
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#Math, #Cooking, #Conversions, #Cooing Definitions
Flashcards
66 cards
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Practice quiz
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Host live
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Questions
66
Answers
1
Who is responsible for safety?
Officers
Everyone's
SNCOIC's
NCO's
2
To moisten food with liquid or melted fat during cooking to prevent drying of the surface.
Baste
Marinade
Brown
Glaze
3
What type of vegetables are used in salads?
Canned and cooked
Only Raw
Raw and cooked
Raw and canned
4
Who can clear a cook for any medical reason's?
Medical personal
NCO
SNCO
OIC
5
______ quarts = 1 gallon
6
2
4
8
6
What utensil(s) are used to place gelatin salad on the salad plate?
Food turner
pie server
Food turner and pie/cake server
cake server
7
When using eggs you want to use the two bowl method to prevent bad eggs getting in your product
False
True
8
____ounces = 1 lb
10
16
32
8
9
What is the Army recipe card number and maximum amount of serving?
TM 10-214 and 50 servings
TM 10-412 and 100 servings
TM 10-214 and 100 servings
TM 10-412 and 50 servings
10
What is the only authorized jewelry you can wear in a kitchen?
Bracelets
Watches
Earrings
Wedding Band
11
Where can you wash your hands?
3 deep sink
Lavatory sink
Food preparation sink
Salad room sink
12
To partially cook in a deep fat, boiling water or steam.
Blanch
Braise
Flash
Brown
13
What is not an example of a contrasting of an attractive salad?
Color
Flavor
Shape
Smell
14
What is used to mix large batches of food?
Big bowl
A paddle
Big wire whip
Mechanical mixer
15
To blend two or more ingredients together with a cutting and folding motion.
Knead
Beat
Fold
Whip
16
lb.
pounds
light bulb
little bite
pound
17
What type of fruit can be used in salads?
All of the above
Fresh
Canned
Frozen
18
You want to use a Mercury-filled glass thermometer to get the temperature of your products.
False
True
19
pt
package
physical training
pint
potatoe
20
Measuring is the most accurate to measure.
True
False
21
Prior to using the scale you must check for what?
All of the above
Check for balance
Set the dial on zero
Cleanliness
22
What is used to frost cakes?
Metal Spatula
Rubber Spatula
Food Turner
Butter Knife
23
____tsps = 1 Tbsp
3
16
8
4
24
To brown in small amount of fat, then to cook slowly in small amount of liquid.
Steam
Glaze
Blanch
Braise
25
Which breakfast meal has all items prices and charges to the diners separately?
Fitness bar
A La Carte
General
Buffet
26
A glossy coat given to foods as by covering with a sauce or by adding sugary syrup?
Barbeque
Gloss
Glaze
Aspic
27
What is used to serve and measure liquids?
Scoop
Spatula
Spoon
Ladle
28
_____ fluid ounces = 1 Cup
4
10
16
8
29
To put dry ingredients through a sieve.
Mix
Grind
Toss
Sift
30
_____ Cups = 1 Pint
2
8
6
4
31
To cook by dry heat in an oven, either covered or uncovered.
Broil
Bake
Glaze
Fry
32
Broiled, roasted, baked, grilling, deep-fat fried are examples of?
Dry heat
Fry
Sun dry
Moist heat
33
A preparation containing spices, aromatic herbs or liquids and is place for a period of time.
Marinade
Glaze
Cream
Coat
34
_____ fluid ounces = 1 quart
32
8
16
64
35
gal.
gasoline
can
gallon
girl
36
What type of scale does the dining facility use?
2 lb scale
10 lb scale
5 lb scale
20 lb scale
37
tsp
Tablespoon
teaspoon
Spoon
Table Salt Percentage
38
oz.
pound
ounces
operational zone
ounce
39
qt.
quart
quit time
quarter
quiz time
40
What are the major duties of the food service specialist?
All of the above
cook
serve meals
prepare
41
To Roast or cook slowly, basting with a highly seasoned sauce.
Barbecue
Glaze
Marinade
Bake
42
Two techniques used to standardize the amount of ingredients?
Sight and Measure
Hand measure and weigh
Sight and weight
Weight and measure
43
E.P.
Edible Portion
Edible Pound
Extra Portion
Extra Pound
44
What is the safest cutting method?
Claw cutting method
Palm method
Finger method
None of the above
45
What is used to remove skin from hard vegetables?
Chef knife
Perry knife
Peeler
Scissors
46
To cut or chop into very small pieces.
Julienne
Mince
Dice
Score
47
After truing the blade what is the last step?
Cut a piece of paper with it to see if it is sharp enough
Put it away
Start chopping what you are preparing
Wash the knife in hot soapy water
48
_____ fluid ounces = 1 Tablespoon
1
2
1/2
3
49
To mix two or more ingredients with a circular motion.
Blend
Stir
Whip
Roll
50
_____ Tablespoon = 1 Fluid Ounce
2
3
1
1/2
51
What is used to measure ingredients up to 1 Tablespoon?
Measuring Spoon
Measuring spoon set
Cup set
Pitcher
52
lbs
pound
Weight
ounces
Pounds
53
What is used to measure a portion of food by weighing?
Ounces
Scale
Measure
By feel
54
To bring together two or more ingredients by sifting, blending, mixing, or tossing.
Cream
Knead
Fold
Combine
55
What type of eggs do the Armed Forces procure?
All of the above
Frozen eggs
Fresh shell
Dehydrated mix
56
What food service policy is enforced making personnel responsible for in their work area?
Give orders
Clean as you go
Plan the meal
Check food temperatures
57
Make a mixture smooth by using a fast regular circular lifting motion which incorporates air
Knead
Fold
Flake
Beat
58
A glossy coat given to foods, as by covering with a sauce or by adding a sugary syrup or icing.
Marinade
Blanch
Glaze
Coat
59
C
Carrot
Calorie
Cup
Count
60
To produce a brown color on the surface of food by subjecting it to heat.
Brown
Bake
Sauté
Grill
61
_____ Pints = 1 Quart
4
1
8
2
62
How do you sharpen a knife?
Heel to toe with a steel
Back to front with a stone
Heel to tip with a stone
Back to front with a steel
63
When a knife is falling you want to catch it.
True
False
64
Simmering, braising, stewing, boiling are examples of?
Moist heat
Dry heat
Pressure
Steaming
65
To produce a brown color on the surface of food by subjecting it to heat.
Sauté
Deglaze
Glaze
Brown
66
_____ Cups = 1 quart
4
2
8
6
