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 offical name of the organization of the kitchen?






2. What recipe teaches basic cooking techinques?






3. What is a chinois used for?






4. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms






5. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?






6. Why use young animal bones for stock?






7. What does cooking flour do?






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






9. What is the deminsion for julienne?

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






11. What is mirepoix?






12. What is the term for cooking in water or other liquid that is bubbling rapidly?






13. What is a roux?






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






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






16. What is the fish cook called?






17. What is the deminsion for small dice?

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18. What is the deminsion for batonnet?

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19. What kind of bones are in a broth?






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






21. What is a strainer used for?






22. What is the small sauce for espagnole?






23. What is glace de volaille?






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






25. What is the deminsion for paysanne?

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26. What is the small sauce for tomato?






27. What is the term for cooking foods were heat is conducted without moisture?






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






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






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






31. What is a prix fixe menu?






32. What is the gastric basic mehtod?






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






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






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






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






37. What is in a court bouillon?






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






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






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






41. What is a A la carte menu?






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






43. When doing mise en place What do you do 4th?






44. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?






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






46. What is the cuisson for vacuum packed cooking?






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






48. What is the abbreviation for grams?






49. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?






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