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 expediter called; accepts orders from the server and gives them to the line?






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






3. What is the fish cook called?






4. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?






5. What is in a bouquet garni?






6. Why use young animal bones for stock?






7. What is stock?






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






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






10. What is a sieve used for?






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






12. What is a food mill used for?






13. What are the three scales used for weight?






14. Who reorganized the kitchen?






15. What is a chinois used for?






16. What is mirepoix?






17. What is used to measure volume?






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






19. How long do you cook white roux for?






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






21. What is menu utilization






22. What is the french term for restaurant? (to restore)






23. What are the four disease causing organisms?






24. What is the deminsion for paysanne?

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25. What is the small sauce for veloute?






26. Why is a recipe necessary?

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






28. What is used to measure weight?






29. What is the term for cooking with dry heat in the presence of smoke?






30. What are the three terms for volume measurement?






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






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






33. What are the limitations of using a recipe?






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






35. Food cost diveded by menu price is?






36. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?






37. What is the abbreviation for tablespoon?






38. What is the grill cook called?






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






40. What are the 3 types of stock?






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






42. What is the abbreviation for ounce?






43. What are the two types of recipes?






44. What is the only cuisson to be a blanc and (or) a brun?






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






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






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






48. What is the only cuisson to be a blanc?






49. What is the term for station chef?






50. What is a strainer used for?