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. Food cost diveded by menu price is?






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






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






4. What type of ingredients should you avoid?






5. What is the deminsion for small dice?






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






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






8. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?






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






10. What are the four disease causing organisms?






11. What are the three types of food hazard?






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






13. What is the small sauce for veloute?






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






15. Never add salt to?






16. What are the elements of a menu structure?






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






18. What is the deminsion for medium dice?






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






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






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






22. What is a steel used for?






23. What is table d'hote?






24. What is a colander used for?






25. What is the term for station chef?






26. Who reorganized the kitchen?






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






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






29. What holds the knife together - made of steel?






30. When doing mise en place What do you do 2nd?






31. What is the deminsion for batonnet?






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






33. What are the three stages of roux?






34. What is in a sachet?






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






36. What is the two cuissons with humid heat?






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






38. What is the deminsion for allumet?






39. What is made from bones?






40. What is the only cuisson with large amount of liquid for heat method?






41. What is a static menu?






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






43. What is the term for cooking covered in a small amount of fat?






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






45. What is the small sauce for tomato?






46. What is a menu?






47. What is used to measure weight?






48. What are minimum-use ingredients?






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






50. What is a A la carte menu?