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 menu?






2. When managing time What is the 1st time waster?






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






4. What is a white wash?






5. What is the two cuissons with humid heat?






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






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






8. What is the measurement of portions that ensure that the correct amount of an item is served?






9. What are the five mother sauces






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






11. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms






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






13. What is the term for cooking partially in a boiling or simmering liquid?






14. What is a beurre manie?






15. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)






16. What are the three stages of roux?






17. Who opened the first restaurant?






18. What is a food mill used for?






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






20. Never add salt to?






21. Who created nouvelle cuisine?






22. What is the Temperature danger zone (T.D.Z.)?






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






24. What is the small sauce for tomato?






25. Who reorganized the kitchen?






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






27. What is the ratio of mirepoix to stock?






28. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?






29. What are the limitations of using a recipe?






30. What is the abbreviation for pound?






31. When you are in a large operation with several kitchens Who is in charge of each kitchen?






32. What is the fish cook called?






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






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






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






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






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






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






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






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






41. What is a written record of the ingredients and preparation steps needed to make a particular dish?






42. What is the highest psition of all station chefs (or) chef de partie?






43. When managing time What is the 5th time waster?






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






45. What is stock?






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






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






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






49. What is a steel used for?






50. What is a colander used for?