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






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






3. What recipe teaches basic cooking techinques?






4. Stocks are made with what five items?






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






6. What is the term for everything in it's place?






7. What is the term for cooking partially by any method?






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






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






10. What is the small sauce for espagnole?






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






12. How do you judge the quality of stocks?






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






14. What is a colander used for?






15. What is the deminsion for small dice?

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






17. What is a liaison?






18. What is a china cap used for?






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






20. What is the abbreviation for fluid ounce?






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






22. What is a A la carte menu?






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






24. What is the abbreviation for pound?






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






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






27. What is the cuisine for lighter - naturally flavored foods?






28. What is the only cuisson to be a blanc and (or) a brun?






29. What is a steel used for?






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






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






32. What are the three terms for count measurement?






33. What a bread crums used for?






34. What is full half of quarter of the knife?






35. Who reorganized the kitchen?






36. What are the elements of a menu structure?






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






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






39. Who created nouvelle cuisine?






40. What is a sieve used for?






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






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






43. What is the abbreviation for kilogram?






44. What is the term for cooking foods by surrounding them with hot - dry air?






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






46. What are the four disease causing organisms?






47. How do you check the fat temperature of a deep fryer (or) kettle?






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






49. Never add salt to?






50. How long do you cook brown roux for?