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. Food cost diveded by menu price is?






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






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






4. What is in a bouquet garni?






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






6. Stocks are made with what five items?






7. What is the fish cook called?






8. What is menu utilization






9. What recipe teaches basic cooking techinques?






10. What is a slurry?






11. What is the small sauce for hollandaise?






12. What is the term for browning the surface of a food quickly at a high temperature?






13. What is the deminsion for paysanne?

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






15. When managing time What is the 3th time waster?






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






17. What is the deminsion for julienne?

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






19. How long do you cook white roux for?






20. What is the abbreviation for fluid ounce?






21. What are the three terms for volume measurement?






22. What is the small sauce for behemel?






23. What are the two types of recipes?






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






25. What kind of bones are in a broth?






26. What is the abbreviation for ounce?






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






28. What is a tasting menu?






29. What are the three scales used for weight?






30. What does cooking flour do?






31. What are the 3 types of stock?






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






33. What type of ingredients should you avoid?






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






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






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






37. How do you judge the quality of stocks?






38. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?






39. What is in a court bouillon?






40. What is a chinois used for?






41. What is the abbreviation for kilogram?






42. What must be planned for your guest? (the people eating the food)






43. What are the three stages of roux?






44. What is the term for swirling a liquid in a saute pan?






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






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






47. What is a steel used for?






48. What is the first technology for modern developments?






49. What is a strainer used for?






50. What is the weight after all inedible or nonservable parts are trimmed off?