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 cycle menu?






2. What are the elements of a menu structure?






3. What is the small sauce for tomato?






4. What is a A la carte menu?






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






6. What is court boullian?






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






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






9. What is the deminsion for allumet?






10. What is full half of quarter of the knife?






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






12. What is the term for station chef?






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






14. What is in a sachet?






15. What is the pastry chef called; prapares pastries and desserts?






16. What is the term for cooking foods by surrounding them with hot - dry air?






17. What is the cuisson for vacuum packed cooking?






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






19. What is glace de poisson?






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






21. What is table d'hote?






22. Stocks are made with what five items?






23. What is menu accuracy?






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






25. What is a measurement of the space occupied by a liquid - solid - or gas?






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






27. What should your foods appearance have?






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






29. How long do you cook blond roux for?






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






31. 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?






32. What is a tasting menu?






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






34. Who invented grande cuisine?






35. What is the only cuisson to be a blanc?






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






37. When doing mise en place What do you do 2nd?






38. What is the liquid and thickening agent for espagnole?






39. What is a beurre manie?






40. What is a liaison?






41. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?






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






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






44. What is the deminsion for medium dice?






45. What is the deminsion for small dice?






46. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?






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






48. When managing time What is the 3th time waster?






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






50. What is a china cap used for?