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 the only cuisson to be a blanc?






2. Never add salt to?






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






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






5. What is the term for cooking on a flat - solid cooking surface?






6. What are the three stages of roux?






7. How do you check the fat temperature of a deep fryer (or) kettle?






8. What is the liquid and thickening agent for bechemel?






9. What is a slurry?






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






11. What is the deminsion for julienne?

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






13. How long do you cook brown roux for?






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






15. What is the small sauce for espagnole?






16. What are the three scales used for weight?






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






18. What is the standard pre-heating temperature?






19. What is the small sauce for hollandaise?






20. What are the types of menus?

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21. What is the term for cooking quickly in small amount of fat?






22. What is the term for cooking covered in a small amount of fat?






23. What is the most important/significant manu making principle?






24. Who opened the first restaurant?






25. What do you need to capture the largest target audience?






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






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






28. What is the grill cook called?






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






30. What is the term for cooking partially by any method?






31. What are the other thickening agents besides roux?






32. What is a roux?






33. What is the abbreviation for kilogram?






34. What is the term for giving a shine to the surface of a food?






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






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






37. What is the term for cooking submerged in fat?






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






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






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






41. What is the term for cooking by direct contact with steam?






42. What recipe teaches basic cooking techinques?






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






44. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?






45. What is the deminsion for paysanne?

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






47. How do you get good flavor and body from a stock?






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






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






50. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?







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Can you answer 50 questions in 15 minutes?


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