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 are the three terms for volume measurement?






2. What is a written record of the ingredients and preparation steps needed to make a particular dish?






3. What are the 3 types of stock?






4. What is the term for cooking quickly in small amount of fat?






5. What is a A la carte menu?






6. What should you do when filling a deep fryer (or) kettle with solid fat?






7. Who is incharge of the kitchen?






8. What is the weight of an as purchased - before any trimming is done?






9. What are the four disease causing organisms?






10. What a bread crums used for?






11. What is the deminsion for paysanne?

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12. What are the other thickening agents besides roux?






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






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






15. What is the abbreviation for pound?






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






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






18. What is the term for cooking covered in a small amount of fat?






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






20. Who reorganized the kitchen?






21. Why use young animal bones for stock?






22. What is stock?






23. What is the abbreviation for fluid ounce?






24. What is the small sauce for veloute?






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






26. What is a measurement of the space occupied by a liquid - solid - or gas?






27. What is the small sauce for tomato?






28. What is a white wash?






29. How do you judge the quality of stocks?






30. What is a strainer used for?






31. What is the deminsion for allumet?

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






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






34. What is court boullian?






35. What is the term for everything in it's place?






36. What is a colander used for?






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






38. What is a prix fixe menu?






39. What is the deminsion for julienne?

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






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






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






43. What is the abbreviation for ounce?






44. Who was respondsable for simolifying classicl cuisine and the classical menu?






45. What is in a bouquet garni?






46. What is the term for simmering or braising in a small amount of liquid?






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






48. What should you do before adding fat to an empty deep fryer (or) kettle?






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






50. What is a liaison?