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 term for everything in it's place?






2. What is the standard pre-heating temperature?






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






4. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?






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






6. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?






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






8. What is the term for cooking in water or other liquid that is bubbling rapidly?






9. What are the 3 types of stock?






10. What is the abbreviation for ounce?






11. What is the deminsion for paysanne?

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


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






13. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms






14. Layout and design should reflect what about your resaurant?






15. What is a menu?






16. What should your foods appearance have?






17. What are minimum-use ingredients?






18. What is the deminsion for medium dice?

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


19. What is made from bones?






20. What are the three scales used for weight?






21. What is the term for giving a shine to the surface of a food?






22. Who created nouvelle cuisine?






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






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






25. What type of ingredients should you avoid?






26. What do you hold the knife with? ( made of rosewood - plastic - etc.)






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






28. What is the fish cook called?






29. What recipe teaches basic cooking techinques?






30. What is the pastry chef called; prapares pastries and desserts?






31. Who is incharge of production and assistant to the executive chef or chef de cuisine?






32. Why use young animal bones for stock?






33. What is a A la carte menu?






34. What is the small sauce for tomato?






35. When doing mise en place What do you do 4th?






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






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






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






39. What is grande cuisine?






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






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






42. What is the small sauce for espagnole?






43. What is the small sauce for hollandaise?






44. What is a colander used for?






45. What guards your hand?






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






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






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






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






50. What is menu utilization