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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 guards your hand?






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






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






4. When managing time What is the 1st time waster?






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






6. What is the term for cooking uncovered in a skillet or saute pan without fat?






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






8. What is the small sauce for tomato?






9. What is the term for simmering or broiling until the quantity of liquid is decreased?






10. What is glace de volaille?






11. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?






12. What is the first technology for modern developments?






13. How long do you cook blond roux for?






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






15. What is the highest psition of all station chefs (or) chef de partie?






16. What is the deminsion for small dice?

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






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






19. What is the small sauce for behemel?






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






21. What are the three types of food hazard?






22. What is a food mill used for?






23. What is table d'hote?






24. What is a prix fixe menu?






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






26. When doing mise en place What do you do 2nd?






27. Why use young animal bones for stock?






28. What are the three scales used for weight?






29. What is the abbreviation for pound?






30. What are the three terms for volume measurement?






31. What is the deminsion for batonnet?

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32. What do you hold the knife with? ( made of rosewood - plastic - etc.)






33. What is a chinois used for?






34. What is the standard pre-heating temperature?






35. When doing mise en place What do you do 3rd?






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






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






38. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.






39. What is the term for cooking slowly in fat without browning - sometimes under a cover?






40. How full should the deep fryer (or) kettle be?






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






42. What is a sieve used for?






43. Cost of ingredients divided by number of portions is?






44. What is full half of quarter of the knife?






45. What is a tasting menu?






46. What is the roast cook called; prepares roasted and braised meats and there gravies?






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






48. Who is incharge of production and assistant to the executive chef or chef de cuisine?






49. Who was respondsable for simolifying classicl cuisine and the classical menu?






50. What is the term for cooking foods by surrounding them with hot - dry air?







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