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 a measurement of whole items as one would purchase them?






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






3. 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?






4. What is in a bouquet garni?






5. What is the term for simmering or broiling until the quantity of liquid is decreased?






6. What is the roast cook called; prepares roasted and braised meats and there gravies?






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






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






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






10. What is glace de viande?






11. What is menu utilization






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






13. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?






14. What is a colander used for?






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






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






17. What is a china cap used for?






18. What is a beurre manie?






19. Who is incharge of production and assistant to the executive chef or chef de cuisine?






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






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






22. What is the pastry chef called; prapares pastries and desserts?






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






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






25. What a bread crums used for?






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






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






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






29. What is the small sauce for espagnole?






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






31. What is used to measure weight?






32. What are the four disease causing organisms?






33. Why use young animal bones for stock?






34. What type of ingredients should you avoid?






35. What is the abbreviation for grams?






36. Layout and design should reflect what about your resaurant?






37. What guards your hand?






38. What is the deminsion for brunoise?

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39. What is a tasting menu?






40. What is the two cuissons with humid heat?






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






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






43. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.






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






45. What is a static menu?






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






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






48. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?






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






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