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






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






3. Who created nouvelle cuisine?






4. What is a tasting menu?






5. What is a cycle menu?






6. What are the elements of a menu structure?






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






8. What is the gastric basic mehtod?






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






10. What is a china cap used for?






11. What is the fish cook called?






12. What is the small sauce for veloute?






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






14. What is the deminsion for small dice?

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






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






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






18. How long do you cook brown roux for?






19. What is a slurry?






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






21. Who reorganized the kitchen?






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






23. What is the most important/significant manu making principle?






24. What are the three types of food hazard?






25. What is the term for cooking in water or other liquid that is bubbling rapidly?






26. What type of ingredients should you avoid?






27. What is a sieve used for?






28. What is the term for cooking using heat conducted to food from water - liquid - or steam?






29. What is in a sachet?






30. What is table d'hote?






31. When doing mise en place What do you do 2nd?






32. What is the abbreviation for pound?






33. What are minimum-use ingredients?






34. When managing time What is the 1st time waster?






35. What is the abbreviation for tablespoon?






36. Who invented grande cuisine?






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






38. What should suit the characteristics and style of the restaurant?






39. What is stock?






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






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






42. What is a static menu?






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






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






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






46. What is the cuisine for lighter - naturally flavored foods?






47. What is mirepoix?






48. Why is a recipe necessary?

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49. What is the small sauce for hollandaise?






50. What is the cuisson for vacuum packed cooking?







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