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 grande cuisine?






2. What does cooking flour do?






3. Who reorganized the kitchen?






4. What is a china cap used for?






5. What is in a sachet?






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






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






8. What is the deminsion for batonnet?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


9. What are the four disease causing organisms?






10. Never add salt to?






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






12. What kind of bones are in a broth?






13. What is in a court bouillon?






14. What kind of bones are used in a stock?






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






16. What is the blade made of?






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






18. What type of ingredients should you avoid?






19. What are the three stages of roux?






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






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






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






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






24. What is the term for cooking on an open grid over a heat source?






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






26. Who is incharge of the kitchen?






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






28. What is court boullian?






29. What is the deminsion for paysanne?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






31. What is the highest psition of all station chefs (or) chef de partie?






32. What is the term for browning the surface of a food quickly at a high temperature?






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






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






35. What is a roux?






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






37. How long do you cook brown roux for?






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






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






40. What are the other thickening agents besides roux?






41. What is a cycle menu?






42. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?






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






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






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






46. What is the small sauce for tomato?






47. Why is a recipe necessary?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






49. What are the five mother sauces






50. What is stock?