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






2. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?






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






4. Who opened the first restaurant?






5. What is glace de viande?






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






7. What is a reduction by 90-95%?






8. What is glace de poisson?






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






10. What are minimum-use ingredients?






11. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?






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






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






14. What is a A la carte menu?






15. What is glace de volaille?






16. How long do you cook white roux for?






17. What is the small sauce for behemel?






18. What is fariner?






19. What does T.D.Z. mean?






20. What are the three scales used for weight?






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






22. What are the five knife components?






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






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






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






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






27. What is a china cap used for?






28. Why is a recipe necessary?

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






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






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






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






33. What kind of bones are used in a stock?






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






35. What is a beurre manie?






36. What are the limitations of using a recipe?






37. What is the measurement of portions that ensure that the correct amount of an item is served?






38. What is the cuisson for the sub of saute; special roast - has to be done in the oven - covered. some aromatics garniture will be added near the end of cooking time?






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






40. What is the birth and death dates of Careme?






41. Cost of ingredients divided by number of portions is?






42. What is mirepoix?






43. When was the first restaurant opened?






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






45. What is the abbreviation for pound?






46. What is a cycle menu?






47. How long do you cook blond roux for?






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






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






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