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 small sauce for behemel?






2. Food cost diveded by menu price is?






3. What are the three scales used for weight?






4. What is a white wash?






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






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






7. Who created nouvelle cuisine?






8. What is the classic cooking techniques used in french cuisine?






9. What is the liquid and thickening agent for tomato sauce?






10. What is a sieve used for?






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






12. Stocks are made with what five items?






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






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






15. What is a measurement of the space occupied by a liquid - solid - or gas?






16. What does cooking flour do?






17. What are the three types of food hazard?






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






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






20. What is in a sachet?






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






22. What is fariner?






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






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






25. What is the fish cook called?






26. Why is a recipe necessary?

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






28. What is the deminsion for julienne?

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29. What is a beurre manie?






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






31. What are the three terms for volume measurement?






32. What is the ratio of mirepoix to stock?






33. What is the abbreviation for ounce?






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






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






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






37. What is the only cuisson to be a blanc and (or) a brun?






38. What should suit the characteristics and style of the restaurant?






39. What is the deminsion for batonnet?

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40. How long do you cook brown roux for?






41. What are the two types of recipes?






42. What is the second new technology for modern developments?






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






44. What is a A la carte menu?






45. What are the four disease causing organisms?






46. What is the deminsion for small dice?

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47. Who reorganized the kitchen?






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






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






50. Who opened the first restaurant?






Can you answer 50 questions in 15 minutes?



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