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 food mill used for?






2. Never add salt to?






3. Who opened the first restaurant?






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






5. What recipe teaches basic cooking techinques?






6. What is table d'hote?






7. What is fariner?






8. What is court boullian?






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






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






11. What is the weight of an as purchased - before any trimming is done?






12. Who created nouvelle cuisine?






13. What is the french term for restaurant? (to restore)






14. What is a sieve used for?






15. What is the small sauce for espagnole?






16. What is the first technology for modern developments?






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






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






19. How long do you cook white roux for?






20. What is the standard pre-heating temperature?






21. 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?






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






23. What is the abbreviation for grams?






24. What a bread crums used for?






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






26. How long do you cook brown roux for?






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






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






29. Stocks are made with what five items?






30. What is a measurement of whole items as one would purchase them?






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






32. What is the ratio of mirepoix to stock?






33. Who invented grande cuisine?






34. What are the three scales used for weight?






35. What are the three terms for volume measurement?






36. What is a menu?






37. What is the grill cook called?






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






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






40. What is glace de poisson?






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






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






43. What is 'rewetting' when you reuse the bones a second time to make a weaker secondary stock?






44. What is the term for station chef?






45. Cost of ingredients divided by number of portions is?






46. What is the small sauce for hollandaise?






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






48. What is the deminsion for batonnet?

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49. What is the second new technology for modern developments?






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