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 sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?






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






3. What is the small sauce for behemel?






4. What is mirepoix?






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






6. What are the two types of recipes?






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






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






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






10. What is the small sauce for hollandaise?






11. What are the three terms for count measurement?






12. What is a steel used for?






13. What is glace de volaille?






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






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






16. What is the small sauce for veloute?






17. What is the liquid and thickening agent for tomato sauce?






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






19. How long do you cook brown roux for?






20. What is a colander used for?






21. What is a chinois used for?






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






23. What are the five knife components?






24. What is court boullian?






25. How do you judge the quality of stocks?






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






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






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






29. What is the expediter called; accepts orders from the server and gives them to the line?






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






31. What is the abbreviation for kilogram?






32. Who is incharge of the kitchen?






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






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






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






36. What is the term for cooking with radiant heat from above?






37. What is the deminsion for allumet?

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






39. What is made from bones?






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






41. What is the term for cooking covered in a small amount of fat?






42. How long do you cook white roux for?






43. What is the term for cooking submerged in fat?






44. What is a china cap used for?






45. What kind of bones are in a broth?






46. What is the ratio of mirepoix to stock?






47. Stocks are made with what five items?






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






49. What are the limitations of using a recipe?






50. What is the measurement of portions that ensure that the correct amount of an item is served?