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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. Who invented grande cuisine?






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






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






4. Who is incharge of the kitchen?






5. What is a prix fixe menu?






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






7. Stocks are made with what five items?






8. What a bread crums used for?






9. What is the deminsion for julienne?

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10. What are the three types of food hazard?






11. How do you check the fat temperature of a deep fryer (or) kettle?






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






13. What is a beurre manie?






14. What is a steel used for?






15. What is the small sauce for espagnole?






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






17. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?






18. When doing mise en place What do you do 3rd?






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






20. What are the three terms for volume measurement?






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






22. What is a tasting menu?






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






24. What is a liaison?






25. What holds the knife together - made of steel?






26. What is the abbreviation for tablespoon?






27. What is the only cuisson to be a blanc?






28. What are the three scales used for weight?






29. What is a cycle menu?






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






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






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






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






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






35. What is the cuisson for the sub of saute; special roast - has to be done in the oven - covered. some aromatics garniture will be added near the end of cooking time?






36. What is the gastric basic mehtod?






37. What is the standard pre-heating temperature?






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






39. What are the three measuring conventions of a recipe?






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






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






42. What is a food mill used for?






43. What is a strainer used for?






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






45. What is a china cap used for?






46. What is the term for cooking foods were heat is conducted without moisture?






47. What are the five mother sauces






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






49. What is the term for cooking on an open grid over a heat source?






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






Can you answer 50 questions in 15 minutes?



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