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






2. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?






3. 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?






4. What is the only cuisson with large amount of liquid for heat method?






5. Food cost diveded by menu price is?






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






7. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)






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






9. What is the term for cooking with radiant heat from above?






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






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






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






13. What are the three stages of roux?






14. What recipe teaches basic cooking techinques?






15. What is the abbreviation for tablespoon?






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






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






18. What are the three scales used for weight?






19. What is the grill cook called?






20. What is made from bones?






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






22. What is the second new technology for modern developments?






23. What is a roux?






24. What are the four disease causing organisms?






25. What is the fish cook called?






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






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






28. What is glace de viande?






29. What is a static menu?






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






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






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






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






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






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






36. What is the small sauce for espagnole?






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






38. Why is a recipe necessary?

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






40. What is menu utilization






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






42. What is the deminsion for medium dice?

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






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






45. When managing time What is the 1st time waster?






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






47. What is the gastric basic mehtod?






48. What is the abbreviation for grams?






49. What is a food mill used for?






50. What is a strainer used for?