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






2. Stocks are made with what five items?






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






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






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






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






7. What is stock?






8. What is the term for cooking foods were heat is conducted without moisture?






9. What are the elements of a menu structure?






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






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






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






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






14. What is the deminsion for large dice?

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






16. What is the abbreviation for fluid ounce?






17. What is a roux?






18. What is used to measure weight?






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






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






21. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?






22. What guards your hand?






23. What are the 3 types of stock?






24. What is menu utilization






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






26. What is the ratio of mirepoix to stock?






27. What kind of bones are in a broth?






28. What is fariner?






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






30. What is the cuisson for vacuum packed cooking?






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






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






33. When was the first restaurant opened?






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






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






36. What is a menu?






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






38. What is the small sauce for veloute?






39. What is the deminsion for medium dice?

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40. What is in a sachet?






41. What does cooking flour do?






42. What is court boullian?






43. What is glace de viande?






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






45. What is the standard pre-heating temperature?






46. What is a A la carte menu?






47. What is a prix fixe menu?






48. What is the term for cooking on a flat - solid cooking surface?






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






50. What is a beurre manie?







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