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 term for cooking with dry heat in the presence of smoke?






2. What is the abbreviation for tablespoon?






3. What is a beurre manie?






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






5. What are the three scales used for weight?






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






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






8. What is a roux?






9. What is the deminsion for medium dice?

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10. What is in a sachet?






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






12. What is the deminsion for large dice?

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13. What is the abbreviation for pound?






14. How long do you cook blond roux for?






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






16. What is the two cuissons with humid heat?






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






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






19. What is the most important/significant manu making principle?






20. When doing mise en place What do you do 4th?






21. What are the elements of a menu structure?






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






23. What is the deminsion for paysanne?

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24. How full should the deep fryer (or) kettle be?






25. What should suit the characteristics and style of the restaurant?






26. What is a china cap used for?






27. What is the small sauce for hollandaise?






28. What is in a bouquet garni?






29. What is a chinois used for?






30. Who was responsible for the uniforms worn in the kitchen?






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






32. What is the fish cook called?






33. What a bread crums used for?






34. What is the gastric basic mehtod?






35. What is a white wash?






36. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?






37. What is the liquid and thickening agent for bechemel?






38. What is a static menu?






39. What is the blade made of?






40. What is the deminsion for brunoise?

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41. What is grande cuisine?






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






43. What is the standard pre-heating temperature?






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






45. What are the three types of food hazard?






46. What is the liquid and thickening agent for holliandaise sauce?






47. What are the other thickening agents besides roux?






48. What guards your hand?






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






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