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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 are the three terms for count measurement?






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






3. What is glace de volaille?






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






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






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






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






8. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking






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






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






11. What is a cycle menu?






12. What is the deminsion for julienne?

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13. What is a chinois used for?






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






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






16. What is the abbreviation for grams?






17. What are the five mother sauces






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






19. How do you judge the quality of stocks?






20. What is the cuisson for vacuum packed cooking?






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






22. What is the term for simmering or braising in a small amount of liquid?






23. What is the two cuissons with humid heat?






24. What is glace de viande?






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






26. What is a food mill used for?






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






28. How long do you cook brown roux for?






29. What is the small sauce for behemel?






30. What is the small sauce for espagnole?






31. What is the ratio of mirepoix to stock?






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






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






34. What are the three measuring conventions of a recipe?






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






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






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






38. What is made from bones?






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






40. What is the abbreviation for kilogram?






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






42. What is a roux?






43. What a bread crums used for?






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






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






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






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






48. What is the deminsion for large dice?

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






50. What is the small sauce for hollandaise?






Can you answer 50 questions in 15 minutes?



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