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 menu?






2. What are the two types of recipes?






3. What is a beurre manie?






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






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






6. What are the three scales used for weight?






7. What is the grill cook called?






8. What is the term for station chef?






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






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






11. What is the liquid and thickening agent for veloute?






12. What is a food mill used for?






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






14. What is the ratio of mirepoix to stock?






15. What is the abbreviation for pound?






16. What kind of bones are in a broth?






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






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






19. Who opened the first restaurant?






20. What a bread crums used for?






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






22. What is stock?






23. What is the small sauce for hollandaise?






24. What is table d'hote?






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






26. What is a A la carte menu?






27. What does cooking flour do?






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






29. What is a static menu?






30. How long do you cook brown roux for?






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






32. Stocks are made with what five items?






33. What is a china cap used for?






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






35. What is the liquid and thickening agent for holliandaise sauce?






36. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?






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






38. What are the 3 types of stock?






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






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






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






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






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






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






45. What is grande cuisine?






46. What is glace de poisson?






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






48. What is in a court bouillon?






49. What is the term for simmering or broiling until the quantity of liquid is decreased?






50. When was the first restaurant opened?






Can you answer 50 questions in 15 minutes?



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