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 cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking






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






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






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






5. Layout and design should reflect what about your resaurant?






6. What is fariner?






7. Why use young animal bones for stock?






8. What is the measurement of portions that ensure that the correct amount of an item is served?






9. What is the deminsion for batonnet?


10. What must be planned for your guest? (the people eating the food)






11. What are the three scales used for weight?






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






13. What is the only cuissonwith small amount of liquid for heat method?






14. What is the deminsion for large dice?


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






16. What is a colander used for?






17. What is in a bouquet garni?






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






19. What is the cuisine for lighter - naturally flavored foods?






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






21. What are the elements of a menu structure?






22. What is the deminsion for brunoise?


23. What is a static menu?






24. What is the small sauce for espagnole?






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






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






27. What are the three types of food hazard?






28. What is table d'hote?






29. Stocks are made with what five items?






30. What should your foods appearance have?






31. What is used to measure weight?






32. What is a tasting menu?






33. What is the term for cooking covered in a small amount of fat?






34. What is a menu?






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






36. What are the five mother sauces






37. What is the abbreviation for grams?






38. What a bread crums used for?






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






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






41. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.






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






43. When managing time What is the 2nd time waster?






44. What are the four disease causing organisms?






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






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






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






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






49. What is a food mill used for?






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