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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. What is the only cuisson to be a blanc?






2. What is a sieve used for?






3. What is a tasting menu?






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






5. What is a static menu?






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






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






8. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?






9. What type of ingredients should you avoid?






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






11. What is a roux?






12. Never add salt to?






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






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






15. What is the small sauce for behemel?






16. What is the term for cooking foods by surrounding them with hot - dry air?






17. What is the deminsion for allumet?

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






19. What is in a bouquet garni?






20. What is mirepoix?






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






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






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






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






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






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






27. What is glace de poisson?






28. What is the term for station chef?






29. How full should the deep fryer (or) kettle be?






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






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






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






33. What is used to measure volume?






34. What is a chinois used for?






35. What is the small sauce for veloute?






36. What is the deminsion for brunoise?

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37. What is the standard pre-heating temperature?






38. What are minimum-use ingredients?






39. Who invented grande cuisine?






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






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






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






43. What is glace de volaille?






44. What is the small sauce for espagnole?






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






46. How long do you cook blond roux for?






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






48. What is the two cuissons with humid heat?






49. What kind of bones are in a broth?






50. What should you do when filling a deep fryer (or) kettle with solid fat?







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