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 pastry chef called; prapares pastries and desserts?






2. What is a sieve used for?






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






4. Never add salt to?






5. What is the term for a person in charge of a particular area of production?






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






7. What kind of bones are in a broth?






8. Why is a recipe necessary?

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9. What is fariner?






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






11. When managing time What is the 4th time waster?






12. What guards your hand?






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






14. What is the abbreviation for pound?






15. Who opened the first restaurant?






16. What is the abbreviation for ounce?






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






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






19. What is used to measure volume?






20. What is a tasting menu?






21. What is in a sachet?






22. What should your foods appearance have?






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






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






25. What does T.D.Z. mean?






26. What is used to measure weight?






27. What is the abbreviation for grams?






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






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






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






31. What is the deminsion for medium dice?

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32. What are the other thickening agents besides roux?






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






34. What are the three stages of roux?






35. What is a A la carte menu?






36. What is the small sauce for hollandaise?






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






38. What is the term for simmering or broiling until the quantity of liquid is decreased?






39. What is the term for cooking submerged in fat?






40. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?






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






42. What are the three scales used for weight?






43. How do you judge the quality of stocks?






44. What is the term for cooking using heat conducted to food from water - liquid - or steam?






45. What is in a bouquet garni?






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






47. What is the small sauce for behemel?






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






49. What is a menu?






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