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 deminsion for allumet?






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






3. What is a A la carte menu?






4. What is the french term for restaurant? (to restore)






5. What is the deminsion for paysanne?






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






7. What are the three terms for count measurement?






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






9. What is a food mill used for?






10. What is a cycle menu?






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






12. What are the three measuring conventions of a recipe?






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






14. What is the small sauce for tomato?






15. What is the blade made of?






16. What is the term for cooking submerged in fat?






17. What is a slurry?






18. What is glace de poisson?






19. What is glace de viande?






20. What should you do before adding fat to an empty deep fryer (or) kettle?






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






22. Who is incharge of the kitchen?






23. What is menu utilization






24. What is a static menu?






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






26. What type of ingredients should you avoid?






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






28. What is the term for cooking uncovered in a skillet or saute pan without fat?






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






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






31. What is a reduction by 90-95%?






32. What is grande cuisine?






33. What is the deminsion for small dice?






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






35. How long do you cook white roux for?






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






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






38. What is the standard pre-heating temperature?






39. What is glace de volaille?






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






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






42. Who is incharge of production and assistant to the executive chef or chef de cuisine?






43. What is the deminsion for large dice?






44. What is in a bouquet garni?






45. What is menu accuracy?






46. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?






47. What are the five mother sauces






48. What is the classic cooking techniques used in french cuisine?






49. What is the abbreviation for grams?






50. What is the abbreviation for kilogram?