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 small sauce for hollandaise?






2. What is the deminsion for allumet?

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3. What is the small sauce for veloute?






4. What is a roux?






5. What is the standard pre-heating temperature?






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






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






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






9. What is in a court bouillon?






10. What is fariner?






11. What is the term for cooking with radiant heat from above?






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






13. What are the four disease causing organisms?






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






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






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






17. What is the abbreviation for pound?






18. 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?






19. Who reorganized the kitchen?






20. What is the small sauce for behemel?






21. What is the second new technology for modern developments?






22. How do you judge the quality of stocks?






23. What is a cycle menu?






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






25. What is a slurry?






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






27. When managing time What is the 1st time waster?






28. What type of ingredients should you avoid?






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






30. What is the term for cooking gently in liquid that is hot but not actually bubbling?






31. What is stock?






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






33. What is the deminsion for large dice?

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






35. Stocks are made with what five items?






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






37. What are the three stages of roux?






38. What is a china cap used for?






39. What is the ratio of mirepoix to stock?






40. When doing mise en place What do you do 3rd?






41. What is the abbreviation for ounce?






42. What is a menu?






43. What is menu accuracy?






44. How long do you cook blond roux for?






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






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






47. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)






48. What is the term for cooking on an open grid over a heat source?






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






50. What kind of bones are in a broth?