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 a static menu?






2. What are the elements of a menu structure?






3. What recipe teaches basic cooking techinques?






4. What are the types of menus?

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






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






7. What guards your hand?






8. What is a reduction by 90-95%?






9. When managing time What is the 4th time waster?






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






11. What is the gastric basic mehtod?






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






13. What is in a court bouillon?






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






15. What is menu utilization






16. Who reorganized the kitchen?






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






18. What is the ratio of mirepoix to stock?






19. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?






20. What is the deminsion for small dice?

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21. What are the three stages of roux?






22. When was the first restaurant opened?






23. What is a measurement of the mass or heavimess of a solidliquid or gas?






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






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






26. What is the term for cooking by direct contact with steam?






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






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






29. Why is a recipe necessary?

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30. What is made from bones?






31. What is the liquid and thickening agent for tomato sauce?






32. What is in a bouquet garni?






33. What is a food mill used for?






34. What do you need to capture the largest target audience?






35. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)






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






37. What is a liaison?






38. What is the deminsion for brunoise?

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39. What is the abbreviation for teaspoon?






40. What is the abbreviation for tablespoon?






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






42. What are the three measuring conventions of a recipe?






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






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






45. What is the small sauce for espagnole?






46. What is the standard pre-heating temperature?






47. When doing mise en place What do you do 2nd?






48. What are the three types of food hazard?






49. What are the other thickening agents besides roux?






50. What is the abbreviation for kilogram?