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 3 types of stock?






2. How long do you cook white roux for?






3. What is a tasting menu?






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






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






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






7. How full should the deep fryer (or) kettle be?






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






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






10. What is the term for cooking gently in liquid that is hot but not actually bubbling?






11. What is the abbreviation for fluid ounce?






12. What is the small sauce for behemel?






13. What is the deminsion for small dice?






14. What kind of bones are in a broth?






15. Who is incharge of the kitchen?






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






17. What is the standard pre-heating temperature?






18. What is in a court bouillon?






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






20. What is the weight after all inedible or nonservable parts are trimmed off?






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






22. What is table d'hote?






23. What a bread crums used for?






24. Who was responsible for the uniforms worn in the kitchen?






25. What is the term for cooking using heat conducted to food from water - liquid - or steam?






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






27. What is the term for station chef?






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






29. What is glace de volaille?






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






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






32. What is a white wash?






33. What is a china cap used for?






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






35. When managing time What is the 1st time waster?






36. What is in a sachet?






37. When was the first restaurant opened?






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






39. What is grande cuisine?






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






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






42. What are the five mother sauces






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






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






45. What are the three terms for count measurement?






46. What are the three terms for volume measurement?






47. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking






48. What are the limitations of using a recipe?






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






50. What is court boullian?