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 highest psition of all station chefs (or) chef de partie?
Saucier
small portions of several items
Les cuisson
Chef de cuisine

2. What is the only cuisson to be a blanc?
20-30 minutes
to the fill line
Le Pocher
used to thicken meatloaf or stuffing

3. What is the term for cooking on a flat - solid cooking surface?
Electric/gas stoves allowed controlled temperatures
parboil
griddle
Le Braiser

4. What are the three scales used for weight?
Teaspoon - tablespoon - fluid ounce
washing and trimming food
electric or digital scale - mechanical - triple beam
using all edible trim

5. What is the deminsion for julienne?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

6. What is the weight of an as purchased - before any trimming is done?
AP weight
1 Ib -. of mirepoix to 1 gallon of stock
1-3 minutes
used to thicken meatloaf or stuffing

7. What is used to measure weight?
creole
Le Pocher
ounce - pound - gram - and kilogram
flour and water

8. When managing time What is the 5th time waster?
missing or inadequate tools
Pre-heat euipment
Viruses - bacteria - parasites - and fungi
sous vide

9. What is the term for cooking partially in a boiling or simmering liquid?
41-135 degrees
washing and trimming food
minimum-use ingredients
parboil

10. What is the measurement of portions that ensure that the correct amount of an item is served?
Pre-heat euipment
measuring cups - measuring spoons - and ladles
portion control
for sifting flour and other dry ingredients

11. What is a prix fixe menu?
Le Sauter
no choice
poor communication
Le Griller

12. What is the cuisine for lighter - naturally flavored foods?
Nouvelle Cuisine
Saucier
tang
remouillage

13. How do you judge the quality of stocks?
Pre-heat euipment
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
when cooled should be gelatinous - have body - good taste - good color
white stock

14. What is the term for cooking uncovered in a skillet or saute pan without fat?
set thermostat at 250 degrees until fat has melted enough to cover the heating element
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
Le Frire
pan-broil

15. What is the abbreviation for teaspoon?
broil
fry
tsp
change over a period

16. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?
milk and white roux
used to thicken meatloaf or stuffing
broth
Le Griller

17. What is the only cuisson with large amount of liquid for heat method?
flour and water
tsp
Le Pocher
Poissonier

18. What is in a court bouillon?
aromatic vegetables - herbs - acid - and water
to have a precise record of tngredients - their amounts and way in which they're combined and cooked.
Le Braiser
handle

19. What is a food mill used for?
the type of restaurant you operate
produces different coarseness and fineness - used for pureeing foods
Biological - chemical - and physical
used to thicken meatloaf or stuffing

20. What are the three terms for count measurement?
remouillage
fry
for washed or cooked vegetables - salad greens - pasta - and other foods
each - bunch - and dozen

21. What is mirepoix?
broth
50% onions - 25% carrots - 25% celery
pan-broil
butter and flour uncooked

22. What is the ratio of mirepoix to stock?
Potentially hazardous foods
1 Ib -. of mirepoix to 1 gallon of stock
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk
portion control

23. What do you need to capture the largest target audience?
variety
kg
using all edible trim
1/2' x 1/2' x 1/2'

24. What is the expediter called; accepts orders from the server and gives them to the line?
flour and water
small animal bones
g
Aboyeur

25. What should suit the characteristics and style of the restaurant?
fry
1/8' x 1/8' x 2-2 1/2'
simmer
layout & design

26. When was the first restaurant opened?
poor staff training
instructional and standardized
1765
Electric/gas stoves allowed controlled temperatures

27. What should your foods appearance have?
variety
funets (essence)
Fernand Point
1/4' x 1/4' x 2-2 1/2'

28. What is a measurement of the mass or heavimess of a solidliquid or gas?
Entremetier
brown stock and brown roux
weight
Le Sauter

29. What is the term for cooking foods were heat is conducted without moisture?
fl. oz.
bechemel - espangal - tomato sauce - holliandase - and veloute
dry-heat cooking methods
deglaze

30. What is the classic cooking techniques used in french cuisine?
Les cuisson
flour and water
Fernand Point
Sous chef

31. How do you get good flavor and body from a stock?
meat or fish bones that are fresh or purchased exclusively for stock production
when cooled should be gelatinous - have body - good taste - good color
count
gives it a toasty and nutty flavor

32. What is the term for cooking gently in liquid that is hot but not actually bubbling?
used to thicken meatloaf or stuffing
poach
Restaurer
sweat

33. What is the term for cooking foods by surrounding them with hot - dry air?
fl. oz.
bechemel - espangal - tomato sauce - holliandase - and veloute
meals with dozens of courses
bake

34. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?
brown stock
a short broth used for a cooking liquid for fish or vegetables
broth
adult bones

35. What guards your hand?
weight
heel
1/2' x 1/2' x 1/8'
kg

36. Never add salt to?
stock
1/4' x 1/4' x 2-2 1/2'
everything sold and served individually
washing and trimming food

37. What is the small sauce for veloute?
allemande
sweat
Assumes you have knowledge and that you understand terminology and you know how to measure.
boiling

38. What is in a sachet?
allemande
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
41-135 degrees
Set-up equipment

39. What is the offical name of the organization of the kitchen?
Bragade system
menu
blade - tang - handle - rivets - and heel
meals with dozens of courses

40. What is a written record of the ingredients and preparation steps needed to make a particular dish?
Cutting and garnishing
Recipe
adult bones
braise

41. What is the cuisson for vacuum packed cooking?
sous vide
Le Braiser
poach
Recipe

42. When doing mise en place What do you do 5th?
fish
Cutting and garnishing
weight
weight - volume and count

43. What is the abbreviation for fluid ounce?
descriptive language
fl. oz.
Poissonier
Static - cycle - a la carte - table d'hote - prix fixe - tasting

44. What is the term for a person in charge of a particular area of production?
white - blond - and brown
drain liquids through a relatively small opening
sweat
Chef de partie

45. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
portion control
Fernand Point
sugar and vinegar
remouillage

46. What is table d'hote?
food prepared at the table
used to thicken meatloaf or stuffing
Le Frire
smoke-roasting

47. What is the term for cooking in water or other liquid that is bubbling rapidly?
boiling
Pre-heat euipment
poor communication
Le Braiser

48. What are the 3 types of stock?
white - brown - and fumet (or) essence
broth
gelatin
washing and trimming food

49. What is the term for cooking quickly in small amount of fat?
creole
saute
gives it a toasty and nutty flavor
Are those that are used in one or two items on your menu

50. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?
standardized recipes
white - brown - and fumet (or) essence
Are those that are used in one or two items on your menu
deglaze

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

Major Subjects
Tests & Exams AP CLEP DSST GRE SAT GMAT	Certifications CISSP go to https://www.isc2.org/ PMP ITIL RHCE MCTS More...	IT Skills Android Programming Data Modeling Objective C Programming Basic Python Programming Adobe Illustrator More...	Business Skills Advertising Techniques Business Accounting Basics Business Strategy Human Resource Management Marketing Basics More...
Soft Skills Body Language People Skills Public Speaking Persuasion Job Hunting And Resumes More...	Vocabulary GRE Vocab SAT Vocab TOEFL Essential Vocab Basic English Words For All Global Words You Should Know Business English More...	Languages AP German Vocab AP Latin Vocab SAT Subject Test: French Italian Survival Norwegian Survival More...	Engineering Audio Engineering Computer Science Engineering Aerospace Engineering Chemical Engineering Structural Engineering More...
Health Sciences Basic Nursing Skills Health Science Language Fundamentals Veterinary Technology Medical Language Cardiology Clinical Surgery More...	English Grammar Fundamentals Literary And Rhetorical Vocab Elements Of Style Vocab Introduction To English Major Complete Advanced Sentences Literature Homonyms More...	Math Algebra Formulas Basic Arithmetic: Measurements Metric Conversions Geometric Properties Important Math Facts Number Sense Vocab Business Math More...	Other Major Subjects Science Economics History Law Performing-arts Cooking Logic & Reasoning Trivia

Test your basic knowledge |

Cooking Basics

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests

Major Subjects

Tests & Exams

Certifications

IT Skills

Business Skills

Soft Skills

Vocabulary

Languages

Engineering

Health Sciences

English

Math

Other Major Subjects

Browse all subjects

Browse all tests

Most popular tests