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 are the three terms for count measurement?
stock
Gather food
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
each - bunch - and dozen

2. When doing mise en place What do you do 5th?
volume
adult bones
Cutting and garnishing
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment

3. What is glace de volaille?
measuring cups - measuring spoons - and ladles
poultry
Gather food
1/8' x 1/8' x 1/8'

4. What is the liquid and thickening agent for bechemel?
food prepared at the table
washing and trimming food
Patissier
milk and white roux

5. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)
instructional and standardized
meat or fish bones that are fresh or purchased exclusively for stock production
simmer
poach

6. What should you do when filling a deep fryer (or) kettle with solid fat?
Rotisseur
item arrangement
set thermostat at 250 degrees until fat has melted enough to cover the heating element
EP weight

7. What is the term for cooking gently in liquid that is hot but not actually bubbling?
boiling
Cutting and garnishing
poach
griddle

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

9. How do you check the fat temperature of a deep fryer (or) kettle?
thermometer
1/2' x 1/2' x 1/8'
1/8' x 1/8' x 1/8'
parboil

10. What is the term for cooking with dry heat in the presence of smoke?
smoke-roasting
volume
Le Sauter
Saucier

11. What is a cycle menu?
moist-heat cooking methods
cornstarch and cold water
1/2' x 1/2' x 1/2'
change over a period

12. What is the deminsion for julienne?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

13. What is a chinois used for?
thermometer
Biological - chemical - and physical
when great clarity smoothness is required in a liquid
for washed or cooked vegetables - salad greens - pasta - and other foods

14. What should you use in your menu to describe food items that will entice the guest to buy it?
descriptive language
broil
boiling
Auguste Escoffier

15. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?
roast
Le Braiser
everything sold and served individually
Saucier

16. What is the abbreviation for grams?
tang
Pre-heat euipment
Patissier
g

17. What are the five mother sauces
oz.
Cutting and garnishing
bechemel - espangal - tomato sauce - holliandase - and veloute
allemande

18. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
food cost percentage
produces different coarseness and fineness - used for pureeing foods
Gather food
Potentially hazardous foods

19. How do you judge the quality of stocks?
when cooled should be gelatinous - have body - good taste - good color
1/8' x 1/8' x 1/8'
washing and trimming food
pan-fry

20. What is the cuisson for vacuum packed cooking?
smoke-roasting
sous vide
using all edible trim
Static - cycle - a la carte - table d'hote - prix fixe - tasting

21. What is the only cuisson to be a blanc and (or) a brun?
egg yolks and cream
Le Braiser
Teaspoon - tablespoon - fluid ounce
1/4' x 1/4' x 2-2 1/2'

22. What is the term for simmering or braising in a small amount of liquid?
Grillardin
for sifting flour and other dry ingredients
1/8' x 1/8' x 1-2'
stew

23. What is the two cuissons with humid heat?
each - bunch - and dozen
layout & design
Le Poeler & sous vide
dry-heat cooking methods

24. What is glace de viande?
meals with dozens of courses
meat
instructional recipes
Viruses - bacteria - parasites - and fungi

25. What is a measurement of the space occupied by a liquid - solid - or gas?
volume
instructional recipes
pan-fry
deglaze

26. What is a food mill used for?
high percentage of cartilage and other connective tissue
tsp
Bragade system
produces different coarseness and fineness - used for pureeing foods

27. What is the pastry chef called; prapares pastries and desserts?
no choice
Temperature danger zone
Patissier
variety

28. How long do you cook brown roux for?
20-30 minutes
1/2' x 1/2' x 1/8'
glace
everything sold and served individually

29. What is the small sauce for behemel?
Temperature danger zone
mornay
flour and water
weight - volume and count

30. What is the small sauce for espagnole?
Le Braiser
produces different coarseness and fineness - used for pureeing foods
standardized recipes
chasseur

31. What is the ratio of mirepoix to stock?
1 Ib -. of mirepoix to 1 gallon of stock
41-135 degrees
count
reduce

32. What is the term for everything in it's place?
Rotisseur
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Mise en place
no clear priorities for tasks

33. What is the liquid and thickening agent for veloute?
broth
allemande
instructional and standardized
white stock and blond roux

34. What are the three measuring conventions of a recipe?
aromatic vegetables - herbs - acid - and water
sous vide
Potentially hazardous foods
weight - volume and count

35. What is the only cuissonwith small amount of liquid for heat method?
Le Braiser
Fernand Point
high percentage of cartilage and other connective tissue
blanch

36. What is the cuisine for lighter - naturally flavored foods?
small portions of several items
Nouvelle Cuisine
measuring cups - measuring spoons - and ladles
small animal bones

37. What is the term for simmering or broiling until the quantity of liquid is decreased?
reduce
Fernand Point
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
when great clarity smoothness is required in a liquid

38. What is made from bones?
grill
variety
butter and egg yolks
gelatin

39. What is a measurement of the mass or heavimess of a solidliquid or gas?
fl. oz.
weight
broth
drain liquids through a relatively small opening

40. What is the abbreviation for kilogram?
Are those that are used in one or two items on your menu
glaze
poultry
kg

41. How do you get good flavor and body from a stock?
food prepared at the table
menu
meat or fish bones that are fresh or purchased exclusively for stock production
moist-heat cooking methods

42. What is a roux?
blanch
tbsp
equal parts cooked flour and fat
small portions of several items

43. What a bread crums used for?
used to thicken meatloaf or stuffing
white stock
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

44. What do you hold the knife with? ( made of rosewood - plastic - etc.)
sugar and vinegar
handle
using all edible trim
Le Pocher

45. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
bake
sugar and vinegar
flour and water
standardized recipes

46. What is the term for cooking quickly in small amount of fat?
when great clarity smoothness is required in a liquid
saute
cornstarch and cold water
item arrangement

47. What is the french term for restaurant? (to restore)
bake
sweat
Restaurer
measuring cups - measuring spoons - and ladles

48. What is the deminsion for large dice?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

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

50. What is the small sauce for hollandaise?
sous vide
glaze
Electric/gas stoves allowed controlled temperatures
bernaise and choron

Can you answer 50 questions in 15 minutes?

Major Subjects
Tests & Exams AP CLEP DSST GRE SAT GMAT	Certifications CISSP go to https://www.isc2.org/ PMP ITIL RHCE MCTS More...	IT Skills Android Programming Data Modeling Objective C Programming Basic Python Programming Adobe Illustrator More...	Business Skills Advertising Techniques Business Accounting Basics Business Strategy Human Resource Management Marketing Basics More...
Soft Skills Body Language People Skills Public Speaking Persuasion Job Hunting And Resumes More...	Vocabulary GRE Vocab SAT Vocab TOEFL Essential Vocab Basic English Words For All Global Words You Should Know Business English More...	Languages AP German Vocab AP Latin Vocab SAT Subject Test: French Italian Survival Norwegian Survival More...	Engineering Audio Engineering Computer Science Engineering Aerospace Engineering Chemical Engineering Structural Engineering More...
Health Sciences Basic Nursing Skills Health Science Language Fundamentals Veterinary Technology Medical Language Cardiology Clinical Surgery More...	English Grammar Fundamentals Literary And Rhetorical Vocab Elements Of Style Vocab Introduction To English Major Complete Advanced Sentences Literature Homonyms More...	Math Algebra Formulas Basic Arithmetic: Measurements Metric Conversions Geometric Properties Important Math Facts Number Sense Vocab Business Math More...	Other Major Subjects Science Economics History Law Performing-arts Cooking Logic & Reasoning Trivia

Test your basic knowledge |

Cooking Basics

Can you answer 50 questions in 15 minutes?

Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests

Major Subjects

Tests & Exams

Certifications

IT Skills

Business Skills

Soft Skills

Vocabulary

Languages

Engineering

Health Sciences

English

Math

Other Major Subjects

Browse all subjects

Browse all tests

Most popular tests