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 gastric basic mehtod?






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






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






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






5. What is the abbreviation for kilogram?






6. What is a colander used for?






7. Who opened the first restaurant?






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






9. What are minimum-use ingredients?






10. What is the measurement of portions that ensure that the correct amount of an item is served?






11. What is it called when you add liquid to the bottom of a pan to release the fond?






12. What is the offical name of the organization of the kitchen?






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






14. What is the first technology for modern developments?






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






16. What is a chinois used for?






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






18. What is table d'hote?






19. What are the two types of recipes?






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






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






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






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






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






25. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?






26. What should your foods appearance have?






27. What is the term for swirling a liquid in a saute pan?






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






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






30. What is a menu?






31. What is the cuisson for the sub of saute; special roast - has to be done in the oven - covered. some aromatics garniture will be added near the end of cooking time?






32. What is the abbreviation for teaspoon?






33. What is a A la carte menu?






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






35. How long do you cook white roux for?






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






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






38. Who reorganized the kitchen?






39. What are the five mother sauces






40. What is used to measure weight?






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






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






43. What is fariner?






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






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






46. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?






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






48. What is a tasting menu?






49. What is a steel used for?






50. What is a strainer used for?