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 tasting menu?






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






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






4. What is fariner?






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






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






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






8. What is a roux?






9. What is the deminsion for large dice?

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






11. What is the grill cook called?






12. Never add salt to?






13. What are the three stages of roux?






14. What is the most important/significant manu making principle?






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






16. How long do you cook blond roux for?






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






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






19. What is the standard pre-heating temperature?






20. What is a liaison?






21. What are the three terms for volume measurement?






22. What is a white wash?






23. What is the small sauce for veloute?






24. What is the cuisson for vacuum packed cooking?






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






26. Who opened the first restaurant?






27. What are the limitations of using a recipe?






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






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






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






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






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






33. What is glace de poisson?






34. What is a sieve used for?






35. What is the highest psition of all station chefs (or) chef de partie?






36. Who is incharge of production and assistant to the executive chef or chef de cuisine?






37. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?






38. What is the small sauce for hollandaise?






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






40. What is the term for cooking an item partially and very breifly in boiling water?






41. What is menu utilization






42. What is court boullian?






43. What are the five knife components?






44. What is the abbreviation for fluid ounce?






45. How do you judge the quality of stocks?






46. When was the first restaurant opened?






47. What is a china cap used for?






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






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






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