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 holds the knife together - made of steel?






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






3. What are the four disease causing organisms?






4. What is a beurre manie?






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






6. What is a roux?






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






8. What is glace de volaille?






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






10. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?






11. What is a static menu?






12. What are the two types of recipes?






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






14. What is the small sauce for veloute?






15. What is a liaison?






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






17. What is the term for cooking with radiant heat from above?






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






19. How do you judge the quality of stocks?






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






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






22. What is the term for cooking on an open grid over a heat source?






23. What is a A la carte menu?






24. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?






25. What kind of bones are in a broth?






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






27. What is mirepoix?






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






29. Who reorganized the kitchen?






30. What is in a bouquet garni?






31. What is a steel used for?






32. How do you get good flavor and body from a stock?






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






34. When doing mise en place What do you do 3rd?






35. What is the abbreviation for kilogram?






36. What is a menu?






37. What should you do before adding fat to an empty deep fryer (or) kettle?






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






39. What is the small sauce for hollandaise?






40. Who was respondsable for simolifying classicl cuisine and the classical menu?






41. Who invented grande cuisine?






42. What is the term for cooking covered in a small amount of fat?






43. What is made from bones?






44. What type of ingredients should you avoid?






45. How long do you cook brown roux for?






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






47. What are the limitations of using a recipe?






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






49. What is a measurement of the space occupied by a liquid - solid - or gas?






50. When managing time What is the 2nd time waster?