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 first technology for modern developments?






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






3. What is the blade made of?






4. What is in a sachet?






5. How long do you cook brown roux for?






6. What is the abbreviation for kilogram?






7. When managing time What is the 2nd time waster?






8. What must be planned for your guest? (the people eating the food)






9. When managing time What is the 3th time waster?






10. When managing time What is the 1st time waster?






11. Who invented grande cuisine?






12. What is grande cuisine?






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






14. What type of ingredients should you avoid?






15. What is the only cuisson with large amount of liquid for heat method?






16. What is used to measure weight?






17. What are the three terms for volume measurement?






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






19. What are minimum-use ingredients?






20. What is the fish cook called?






21. What is the deminsion for paysanne?

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22. What recipe teaches basic cooking techinques?






23. What is the term for cooking in hot fat?






24. When you are in a large operation with several kitchens Who is in charge of each kitchen?






25. What are the four disease causing organisms?






26. What is a white wash?






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






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






29. What is the small sauce for tomato?






30. What kind of bones are used in a stock?






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






32. When managing time What is the 4th time waster?






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






34. What is the two cuissons with humid heat?






35. What is a china cap used for?






36. What is a written record of the ingredients and preparation steps needed to make a particular dish?






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






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






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






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






41. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?






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






43. What is in a court bouillon?






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






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






46. What is glace de viande?






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






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






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






50. Who created nouvelle cuisine?