Test your basic knowledge |

Cooking Basics

Subject : cooking
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. What is in a sachet?






2. What is the term for a person in charge of a particular area of production?






3. What is the liquid and thickening agent for tomato sauce?






4. What should you do when filling a deep fryer (or) kettle with solid fat?






5. What is the Temperature danger zone (T.D.Z.)?






6. What is the cuisson for the sub of saute; special roast - has to be done in the oven - covered. some aromatics garniture will be added near the end of cooking time?






7. When doing mise en place What do you do 1st?






8. What is the term for cooking wrapped in paper to steam in it own moisture?






9. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?






10. What is a cycle menu?






11. When you are in a large operation with several kitchens Who is in charge of each kitchen?






12. What are the limitations of using a recipe?






13. What is a sieve used for?






14. What is the grill cook called?






15. What is made from bones?






16. Who was responsible for the uniforms worn in the kitchen?






17. What is a liaison?






18. What is a menu?






19. What are the three types of food hazard?






20. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?






21. When managing time What is the 5th time waster?






22. What is the expediter called; accepts orders from the server and gives them to the line?






23. What is fariner?






24. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)






25. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?






26. What is the term for browning the surface of a food quickly at a high temperature?






27. What is the deminsion for medium dice?

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28. What is a static menu?






29. What are the five knife components?






30. When doing mise en place What do you do 5th?






31. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?






32. What is the only cuissonwith small amount of liquid for heat method?






33. What is in a bouquet garni?






34. What is the term for cooking gently in liquid that is hot but not actually bubbling?






35. What are the four disease causing organisms?






36. What is the term for cooking using heat conducted to food from water - liquid - or steam?






37. What are the 3 types of stock?






38. What type of ingredients should you avoid?






39. What is the term for simmering or braising in a small amount of liquid?






40. What should your foods appearance have?






41. What is menu utilization






42. What is the term for cooking an item partially and very breifly in boiling water?






43. What is the small sauce for tomato?






44. When managing time What is the 2nd time waster?






45. What is a tasting menu?






46. What is the term for station chef?






47. What are the three stages of roux?






48. Why is a recipe necessary?

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49. What is the term for cooking partially in a boiling or simmering liquid?






50. What is the term for cooking with dry heat in the presence of smoke?