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 the second new technology for modern developments?






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






3. What is the gastric basic mehtod?






4. What is the deminsion for paysanne?

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5. What is stock?






6. What is the abbreviation for pound?






7. How long do you cook brown roux for?






8. What is the term for swirling a liquid in a saute pan?






9. When managing time What is the 5th time waster?






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






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






12. What is a white wash?






13. What is a tasting menu?






14. What is a colander used for?






15. What is the abbreviation for kilogram?






16. What is the abbreviation for ounce?






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






18. What is glace de volaille?






19. What is a chinois used for?






20. What is court boullian?






21. What guards your hand?






22. Why use young animal bones for stock?






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






24. Who invented grande cuisine?






25. Why is a recipe necessary?

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






27. What is the expediter called; accepts orders from the server and gives them to the line?






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






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






30. What should you use in your menu to describe food items that will entice the guest to buy it?






31. What kind of bones are in a broth?






32. What is a sieve used for?






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






34. What are the three types of food hazard?






35. When managing time What is the 3th time waster?






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






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






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






39. What is the term for cooking by direct contact with steam?






40. What is the first technology for modern developments?






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






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






43. What are the two types of recipes?






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






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






46. What is the deminsion for julienne?

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47. What is the blade made of?






48. How do you check the fat temperature of a deep fryer (or) kettle?






49. Stocks are made with what five items?






50. What are the five knife components?