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 should you do before adding fat to an empty deep fryer (or) kettle?
make sure the drain valve is shut
the type of restaurant you operate
1/8' x 1/8' x 2-2 1/2'
set thermostat at 250 degrees until fat has melted enough to cover the heating element

2. Stocks are made with what five items?
be true to your menu desriptions
gelatin
no clear priorities for tasks
bones - water - aromatics - mirepoix - acid

3. What is the term for cooking using heat conducted to food from water - liquid - or steam?
bake
moist-heat cooking methods
Saucier
high percentage of cartilage and other connective tissue

4. What are the three measuring conventions of a recipe?
weight - volume and count
Recipe
for washed or cooked vegetables - salad greens - pasta - and other foods
steam

5. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
variety
Potentially hazardous foods
Garde manager
parcook

6. Who was responsible for the uniforms worn in the kitchen?
produces different coarseness and fineness - used for pureeing foods
Fernand Point
poach
Auguste Escoffier

7. What is stock?
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
grill
instructional recipes
creole

8. What is the term for cooking foods were heat is conducted without moisture?
mornay
funets (essence)
ounce - pound - gram - and kilogram
dry-heat cooking methods

9. What are the elements of a menu structure?
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
when cooled should be gelatinous - have body - good taste - good color
Are those that are used in one or two items on your menu
meat

10. What is the liquid and thickening agent for espagnole?
brown stock and brown roux
Le Frire
Fernand Point
Auguste Escoffier

11. What is the liquid and thickening agent for holliandaise sauce?
butter and egg yolks
thermometer
deglaze
regularly

12. What is the term for everything in it's place?
Mise en place
moist-heat cooking methods
Le Poeler
variety

13. What is the term for cooking with dry heat in the presence of smoke?
electric or digital scale - mechanical - triple beam
smoke-roasting
for sifting flour and other dry ingredients
meals with dozens of courses

14. What is the deminsion for large dice?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

15. What is the weight after all inedible or nonservable parts are trimmed off?
count
EP weight
portion control
saute

16. What is the abbreviation for fluid ounce?
menu
Cutting and garnishing
fl. oz.
food prepared at the table

17. What is a roux?
poor communication
equal parts cooked flour and fat
steam
menu

18. What is used to measure weight?
Le Poeler
handle
Le Frire
ounce - pound - gram - and kilogram

19. What is a measurement of the space occupied by a liquid - solid - or gas?
volume
to dedge in flour
each - bunch - and dozen
poultry

20. What is the term for giving a shine to the surface of a food?
poor organization
glaze
tsp
each - bunch - and dozen

21. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?
flour and water
tbsp
Cutting and garnishing
Le Frire

22. What guards your hand?
to the fill line
heel
Le Griller
weight

23. What are the 3 types of stock?
white - brown - and fumet (or) essence
measuring cups - measuring spoons - and ladles
Le Braiser
Teaspoon - tablespoon - fluid ounce

24. What is menu utilization
chasseur
Chef de partie
Auguste Escoffier
using all edible trim

25. What is the term for cooking partially by any method?
Biological - chemical - and physical
fry
instructional recipes
parcook

26. What is the ratio of mirepoix to stock?
poor staff training
1/4' x 1/4' x 1/4'
no clear priorities for tasks
1 Ib -. of mirepoix to 1 gallon of stock

27. What kind of bones are in a broth?
adult bones
parcook
tbsp
portion control

28. What is fariner?
boiling
1 Ib -. of mirepoix to 1 gallon of stock
set thermostat at 250 degrees until fat has melted enough to cover the heating element
to dedge in flour

29. What is the cuisine for lighter - naturally flavored foods?
Nouvelle Cuisine
bake
no clear priorities for tasks
bones - water - aromatics - mirepoix - acid

30. What is the cuisson for vacuum packed cooking?
each - bunch - and dozen
Are those that are used in one or two items on your menu
sous vide
reduce

31. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?
remouillage
papillotte
variety
creole

32. What is the term for cooking wrapped in paper to steam in it own moisture?
papillotte
Auguste Escoffier
Le Griller
pan-fry

33. When was the first restaurant opened?
deglaze
Grillardin
1765
for washed or cooked vegetables - salad greens - pasta - and other foods

34. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
minimum-use ingredients
menu
tsp
1-3 minutes

35. What is the classic cooking techniques used in french cuisine?
Les cuisson
poor staff training
Electric/gas stoves allowed controlled temperatures
same menu everyday

36. What is a menu?
smoke-roasting
tbsp
a list of dishes served or available to be served at a meal
no choice

37. What do you need to capture the largest target audience?
EP weight
Mise en place
layout & design
variety

38. What is the small sauce for veloute?
Chef de partie
Le Frire
allemande
layout & design

39. What is the deminsion for medium dice?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

40. What is in a sachet?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
white stock
gives it a toasty and nutty flavor
deep-fry

41. What does cooking flour do?
using all edible trim
gives it a toasty and nutty flavor
pan-fry
1 sprig of thyme - 3-4 parsley stems - 1 bay leaf - 2-3 leek leaves or 1 celery stalk

42. What is court boullian?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
a short broth used for a cooking liquid for fish or vegetables
glace
instructional and standardized

43. What is glace de viande?
Auguste Escoffier
chasseur
gelatin
meat

44. What is the term for simmering or braising in a small amount of liquid?
poor communication
aromatic vegetables - herbs - acid - and water
stew
butter and flour uncooked

45. What is the standard pre-heating temperature?
Viruses - bacteria - parasites - and fungi
regularly
375 degrees
braise

46. What is a A la carte menu?
reduce
drain liquids through a relatively small opening
everything sold and served individually
portion cost

47. What is a prix fixe menu?
1/8' x 1/8' x 1-2'
poor staff training
no choice
high percentage of cartilage and other connective tissue

48. What is the term for cooking on a flat - solid cooking surface?
glace
Le Griller
griddle
tbsp

49. What is the term for cooking foods by surrounding them with hot - dry air?
bake
aromatic vegetables - herbs - acid - and water
mornay
bernaise and choron

50. What is a beurre manie?
50% onions - 25% carrots - 25% celery
cornstarch and cold water
butter and flour uncooked
Chef de cuisine

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

Major Subjects
Tests & Exams AP CLEP DSST GRE SAT GMAT	Certifications CISSP go to https://www.isc2.org/ PMP ITIL RHCE MCTS More...	IT Skills Android Programming Data Modeling Objective C Programming Basic Python Programming Adobe Illustrator More...	Business Skills Advertising Techniques Business Accounting Basics Business Strategy Human Resource Management Marketing Basics More...
Soft Skills Body Language People Skills Public Speaking Persuasion Job Hunting And Resumes More...	Vocabulary GRE Vocab SAT Vocab TOEFL Essential Vocab Basic English Words For All Global Words You Should Know Business English More...	Languages AP German Vocab AP Latin Vocab SAT Subject Test: French Italian Survival Norwegian Survival More...	Engineering Audio Engineering Computer Science Engineering Aerospace Engineering Chemical Engineering Structural Engineering More...
Health Sciences Basic Nursing Skills Health Science Language Fundamentals Veterinary Technology Medical Language Cardiology Clinical Surgery More...	English Grammar Fundamentals Literary And Rhetorical Vocab Elements Of Style Vocab Introduction To English Major Complete Advanced Sentences Literature Homonyms More...	Math Algebra Formulas Basic Arithmetic: Measurements Metric Conversions Geometric Properties Important Math Facts Number Sense Vocab Business Math More...	Other Major Subjects Science Economics History Law Performing-arts Cooking Logic & Reasoning Trivia

Test your basic knowledge |

Cooking Basics

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests

Major Subjects

Tests & Exams

Certifications

IT Skills

Business Skills

Soft Skills

Vocabulary

Languages

Engineering

Health Sciences

English

Math

Other Major Subjects

Browse all subjects

Browse all tests

Most popular tests