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 deminsion for paysanne?

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2. What is the term for station chef?






3. What is used to measure weight?






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






5. What is the small sauce for tomato?






6. What should suit the characteristics and style of the restaurant?






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






8. What is the abbreviation for grams?






9. What is the term for cooking in water or other liquid that is bubbling rapidly?






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






11. What is the fish cook called?






12. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?






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






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






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






16. Why is a recipe necessary?

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17. What is the cuisson for vacuum packed cooking?






18. What is the ratio of mirepoix to stock?






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






20. What is the term for cooking in hot fat?






21. Why use young animal bones for stock?






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






23. What is the two cuissons with humid heat?






24. What is a liaison?






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






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






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






28. What is the small sauce for behemel?






29. What is made from bones?






30. What is mirepoix?






31. What are the four disease causing organisms?






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






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






34. What are the three stages of roux?






35. What is it called when you add liquid to the bottom of a pan to release the fond?






36. What is a cycle menu?






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






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






39. What is the term for cooking partially in a boiling or simmering liquid?






40. What is glace de poisson?






41. Who reorganized the kitchen?






42. What is the standard pre-heating temperature?






43. What is the grill cook called?






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






45. What is a measurement of whole items as one would purchase them?






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






47. What are the other thickening agents besides roux?






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






49. What are the three scales used for weight?






50. What are the three types of food hazard?