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






2. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?






3. What is the term for cooking in water or other liquid that is bubbling rapidly?






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






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






6. What is a reduction by 90-95%?






7. What is the term for cooking foods were heat is conducted without moisture?






8. What is in a court bouillon?






9. What is the abbreviation for grams?






10. Who reorganized the kitchen?






11. What is the standard pre-heating temperature?






12. What are the limitations of using a recipe?






13. What recipe teaches basic cooking techinques?






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






15. What is the small sauce for behemel?






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






17. What is the abbreviation for fluid ounce?






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






19. What are the four disease causing organisms?






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






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






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






23. What is court boullian?






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






25. What are the three stages of roux?






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






27. What is the term for cooking by direct contact with steam?






28. What type of ingredients should you avoid?






29. Stocks are made with what five items?






30. Who was respondsable for simolifying classicl cuisine and the classical menu?






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






32. What is the abbreviation for pound?






33. What should you do before adding fat to an empty deep fryer (or) kettle?






34. What should your foods appearance have?






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






36. What is the cuisine for lighter - naturally flavored foods?






37. What is the term for cooking slowly in fat without browning - sometimes under a cover?






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






39. What is the term for cooking quickly in small amount of fat?






40. What is the term for cooking in hot fat?






41. 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?






42. What is the term for cooking uncovered in a skillet or saute pan without fat?






43. What is a food mill used for?






44. What is the small sauce for veloute?






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






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






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






48. What is the cuisson for vacuum packed cooking?






49. How long do you cook blond roux for?






50. What is made from bones?