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 the deminsion for batonnet?

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2. What is a slurry?






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






4. What is used to measure weight?






5. What is the small sauce for espagnole?






6. What are the five knife components?






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






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






9. What is the expediter called; accepts orders from the server and gives them to the line?






10. What is the two cuissons with humid heat?






11. Who opened the first restaurant?






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






13. What is the fish cook called?






14. What is the ratio of mirepoix to stock?






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






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






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






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






19. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?






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






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






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






23. What is menu accuracy?






24. What are the three terms for volume measurement?






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






26. What is the small sauce for behemel?






27. 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?






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






29. What is the deminsion for medium dice?

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30. What is a static menu?






31. What is the birth and death dates of Careme?






32. What is the term for simmering or braising in a small amount of liquid?






33. Who created nouvelle cuisine?






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






35. How long do you cook blond roux for?






36. What are the three scales used for weight?






37. What is it called when you add liquid to the bottom of a pan to release the fond?






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






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






40. What is table d'hote?






41. What is menu utilization






42. What is glace de poisson?






43. How do you get good flavor and body from a stock?






44. What is the term for cooking an item partially and very breifly in boiling water?






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






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






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






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






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






50. What is the term for cooking with dry heat in the presence of smoke?