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 fish cook called?






2. What is the deminsion for julienne?


3. What is used to measure volume?






4. How long do you cook blond roux for?






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






6. Who created nouvelle cuisine?






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






8. What is the small sauce for tomato?






9. What is the abbreviation for ounce?






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






11. What must be planned for your guest? (the people eating the food)






12. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?






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






14. What is the blade made of?






15. What is the small sauce for hollandaise?






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






17. What is the deminsion for small dice?


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






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






20. What is the term for browning the surface of a food quickly at a high temperature?






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






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






23. When doing mise en place What do you do 4th?






24. What are the three stages of roux?






25. What is the only cuissonwith small amount of liquid for heat method?






26. When doing mise en place What do you do 1st?






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






28. What is glace de poisson?






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






30. What is a china cap used for?






31. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?






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






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






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






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






36. What is a slurry?






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






38. How full should the deep fryer (or) kettle be?






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






40. What is grande cuisine?






41. What is the Temperature danger zone (T.D.Z.)?






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






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






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






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






46. What is the small sauce for veloute?






47. What are the three scales used for weight?






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






49. Stocks are made with what five items?






50. What is the liquid and thickening agent for veloute?