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 a food mill used for?






2. What is the liquid and thickening agent for espagnole?






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






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






5. What kind of bones are used in a stock?






6. What is a measurement of the mass or heavimess of a solidliquid or gas?






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






8. When managing time What is the 4th time waster?






9. What must be planned for your guest? (the people eating the food)






10. What is grande cuisine?






11. What holds the knife together - made of steel?






12. What is the grill cook called?






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






14. What is a prix fixe menu?






15. What is the deminsion for batonnet?

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16. How long do you cook white roux for?






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






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






19. Food cost diveded by menu price is?






20. What is the abbreviation for grams?






21. Who reorganized the kitchen?






22. What is the term for everything in it's place?






23. Who is incharge of the kitchen?






24. What kind of bones are in a broth?






25. What should your foods appearance have?






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






27. What is the term for cooking uncovered in pan of moderate amount of fat?






28. What are the limitations of using a recipe?






29. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?






30. What is a measurement of the space occupied by a liquid - solid - or gas?






31. What is a colander used for?






32. Stocks are made with what five items?






33. Who invented grande cuisine?






34. When managing time What is the 3th time waster?






35. What is the standard pre-heating temperature?






36. What should you do before adding fat to an empty deep fryer (or) kettle?






37. What is the cuisine for lighter - naturally flavored foods?






38. What should suit the characteristics and style of the restaurant?






39. What is menu accuracy?






40. What is the classic cooking techniques used in french cuisine?






41. What is the weight after all inedible or nonservable parts are trimmed off?






42. What is stock?






43. What type of ingredients should you avoid?






44. What is the term for cooking with radiant heat from above?






45. What is the deminsion for large dice?

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46. Layout and design should reflect what about your resaurant?






47. What are the five mother sauces






48. What are the elements of a menu structure?






49. What is a reduction by 90-95%?






50. What is the weight of an as purchased - before any trimming is done?