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 fariner?






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






3. What is the gastric basic mehtod?






4. How long do you cook white roux for?






5. What guards your hand?






6. What is the first technology for modern developments?






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






8. What is the expediter called; accepts orders from the server and gives them to the line?






9. What are the 3 types of stock?






10. What is a food mill used for?






11. What is the abbreviation for ounce?






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






13. Who is incharge of the kitchen?






14. How do you judge the quality of stocks?






15. What kind of bones are in a broth?






16. What is the weight after all inedible or nonservable parts are trimmed off?






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






18. Who invented grande cuisine?






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






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






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






22. What is a china cap used for?






23. Cost of ingredients divided by number of portions is?






24. What is the abbreviation for pound?






25. What is the term for swirling a liquid in a saute pan?






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






27. What are the types of menus?

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28. What is the term for cooking gently in liquid that is hot but not actually bubbling?






29. What are the two types of recipes?






30. What is a prix fixe menu?






31. What is the term for station chef?






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






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






34. What are the three stages of roux?






35. What is the deminsion for allumet?

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36. What is the small sauce for behemel?






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






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






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






40. What is the birth and death dates of Careme?






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






42. What is a cycle menu?






43. What is glace de viande?






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






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






46. Why use young animal bones for stock?






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






48. What recipe teaches basic cooking techinques?






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






50. Why is a recipe necessary?

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