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 cuisine for lighter - naturally flavored foods?






2. What should you use in your menu to describe food items that will entice the guest to buy it?






3. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?






4. What are the three stages of roux?






5. What is stock?






6. What is the french term for restaurant? (to restore)






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






8. What are the limitations of using a recipe?






9. What is the small sauce for behemel?






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






11. What is a measurement of whole items as one would purchase them?






12. What is the deminsion for medium dice?

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13. What is the deminsion for large dice?

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






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






16. What is the birth and death dates of Careme?






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






18. What is a prix fixe menu?






19. What is the liquid and thickening agent for veloute?






20. What recipe teaches basic cooking techinques?






21. What is glace de viande?






22. What is the abbreviation for kilogram?






23. What does cooking flour do?






24. What is the deminsion for paysanne?

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25. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?






26. What are minimum-use ingredients?






27. What is the pastry chef called; prapares pastries and desserts?






28. What is the first technology for modern developments?






29. What is a chinois used for?






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






31. What is a strainer used for?






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






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






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






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






36. What is the liquid and thickening agent for holliandaise sauce?






37. How do you judge the quality of stocks?






38. What is the term for cooking on an open grid over a heat source?






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






40. What is a china cap used for?






41. What is a food mill used for?






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






43. What is a white wash?






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






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






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






47. What is a colander used for?






48. What is the small sauce for tomato?






49. What is in a bouquet garni?






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