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 term for cooking covered in a small amount of fat?






2. What is in a sachet?






3. What is the deminsion for paysanne?

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4. What is a strainer used for?






5. What is the abbreviation for kilogram?






6. What should you do before adding fat to an empty deep fryer (or) kettle?






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






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






9. Who is incharge of the kitchen?






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






11. What is the term for giving a shine to the surface of a food?






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






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






14. What is a tasting menu?






15. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?






16. What are the two types of recipes?






17. What is the cuisson for vacuum packed cooking?






18. What is glace de poisson?






19. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?






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






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






22. What are the three terms for volume measurement?






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






24. What is the abbreviation for grams?






25. What are the limitations of using a recipe?






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






27. What is the term for cooking on a flat - solid cooking surface?






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






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






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






31. When was the first restaurant opened?






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






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






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






35. What is the small sauce for behemel?






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






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






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






39. What is the term for cooking slowly in fat without browning - sometimes under a cover?






40. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.






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






42. What is the term for browning the surface of a food quickly at a high temperature?






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






44. What is a steel used for?






45. What is the liquid and thickening agent for holliandaise sauce?






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






47. When managing time What is the 5th time waster?






48. What is the gastric basic mehtod?






49. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?






50. What is a roux?