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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. Why use young animal bones for stock?






2. What type of ingredients should you avoid?






3. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?






4. What is the standard pre-heating temperature?






5. What is the abbreviation for tablespoon?






6. What is a reduction by 90-95%?






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






8. What is the term for swirling a liquid in a saute pan?






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






10. What is the abbreviation for teaspoon?






11. What is the deminsion for large dice?

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12. What is a tasting menu?






13. Who was respondsable for simolifying classicl cuisine and the classical menu?






14. What is the highest psition of all station chefs (or) chef de partie?






15. What is the small sauce for espagnole?






16. What is the term for a person in charge of a particular area of production?






17. What are the four disease causing organisms?






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






19. What is a china cap used for?






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






21. What is glace de poisson?






22. What is a white wash?






23. What is a A la carte menu?






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






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






26. Who was responsible for the uniforms worn in the kitchen?






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






28. What does cooking flour do?






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






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






31. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?






32. What is the blade made of?






33. What is the abbreviation for pound?






34. What is the term for station chef?






35. What does T.D.Z. mean?






36. When doing mise en place What do you do 4th?






37. What are the three types of food hazard?






38. What is a food mill used for?






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






40. What is a colander used for?






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






42. What is the grill cook called?






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






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






45. What is the liquid and thickening agent for espagnole?






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






47. What is court boullian?






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






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






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







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