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 abbreviation for tablespoon?






2. What is glace de volaille?






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






4. What is in a bouquet garni?






5. What is a food mill used for?






6. What is a beurre manie?






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






8. What is in a sachet?






9. What is a cycle menu?






10. What is the small sauce for behemel?






11. What are the elements of a menu structure?






12. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?






13. What is the term for station chef?






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






15. What is the classic cooking techniques used in french cuisine?






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






17. What is the Temperature danger zone (T.D.Z.)?






18. What are the four disease causing organisms?






19. When doing mise en place What do you do 5th?






20. How do you get good flavor and body from a stock?






21. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?






22. How long do you cook brown roux for?






23. How long do you cook white roux for?






24. What is in a court bouillon?






25. What is the small sauce for espagnole?






26. What is the term for cooking slowly in fat without browning - sometimes under a cover?






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






28. What is the abbreviation for fluid ounce?






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






30. What are the five mother sauces






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






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






33. What is a roux?






34. What is the grill cook called?






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






36. What kind of bones are in a broth?






37. What are the types of menus?

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38. What is the deminsion for medium dice?

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39. What is menu accuracy?






40. What is the expediter called; accepts orders from the server and gives them to the line?






41. What is a slurry?






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






43. Cost of ingredients divided by number of portions is?






44. What are the three terms for volume measurement?






45. What is the fish cook called?






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






47. What is the deminsion for batonnet?

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48. Never add salt to?






49. What are the three terms for count measurement?






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