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 strainer used for?






2. What is the grill cook called?






3. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?






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






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






6. What is the small sauce for hollandaise?






7. What is mirepoix?






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






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






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






11. Who is incharge of the kitchen?






12. Stocks are made with what five items?






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






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






15. What are the three terms for volume measurement?






16. What are the elements of a menu structure?






17. What are the limitations of using a recipe?






18. What is a tasting menu?






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






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






21. What is the deminsion for large dice?






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






23. When was the first restaurant opened?






24. What is a A la carte menu?






25. What is the small sauce for behemel?






26. What is court boullian?






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






28. How do you judge the quality of stocks?






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






30. What is a steel used for?






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






32. What is the abbreviation for tablespoon?






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






34. What is the abbreviation for fluid ounce?






35. What is the term for cooking wrapped in paper to steam in it own moisture?






36. What is the deminsion for allumet?






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






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






39. What are the three stages of roux?






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






41. What is the weight of an as purchased - before any trimming is done?






42. What is a static menu?






43. What is the abbreviation for pound?






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






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






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






47. What is the small sauce for veloute?






48. What is a menu?






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






50. What is the term for cooking uncovered in a skillet or saute pan without fat?