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 term for cooking gently in liquid that is hot but not actually bubbling?






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






3. What is fariner?






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






5. What is a measurement of whole items as one would purchase them?






6. Who invented grande cuisine?






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






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






9. What is the deminsion for allumet?


10. What are minimum-use ingredients?






11. What are the five knife components?






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






13. When managing time What is the 2nd time waster?






14. What is a sieve used for?






15. Who opened the first restaurant?






16. What is a white wash?






17. What is the term for cooking uncovered in a skillet or saute pan without fat?






18. What recipe teaches basic cooking techinques?






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






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






21. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?






22. What is the deminsion for batonnet?


23. What is the term for cooking an item partially and very breifly in boiling water?






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






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






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






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






28. What are the three scales used for weight?






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






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






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






32. When was the first restaurant opened?






33. How long do you cook white roux for?






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






35. What does cooking flour do?






36. What is a chinois used for?






37. What is stock?






38. What is a china cap used for?






39. What is glace de poisson?






40. What is a menu?






41. What is the term for cooking partially in a boiling or simmering liquid?






42. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.






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






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






45. What is the small sauce for hollandaise?






46. What guards your hand?






47. What is glace de volaille?






48. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?






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






50. What is made from bones?