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 boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?






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






3. Why use young animal bones for stock?






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






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






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






7. What is the abbreviation for ounce?






8. What is a beurre manie?






9. Who reorganized the kitchen?






10. Never add salt to?






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






12. What is the fish cook called?






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






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






15. How long do you cook brown roux for?






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






17. Who created nouvelle cuisine?






18. What are the four disease causing organisms?






19. What are the two types of recipes?






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






21. What is a cycle menu?






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






23. Who opened the first restaurant?






24. How long do you cook blond roux for?






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






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






27. What is the most important/significant manu making principle?






28. What is the weight of an as purchased - before any trimming is done?






29. What is the abbreviation for teaspoon?






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






31. What is the abbreviation for pound?






32. What is a tasting menu?






33. What is the offical name of the organization of the kitchen?






34. What is a sieve used for?






35. What is the blade made of?






36. How long do you cook white roux for?






37. Who is incharge of the kitchen?






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






39. What are the five knife components?






40. What is the small sauce for veloute?






41. What is the term for cooking uncovered in pan of moderate amount of fat?






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






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






44. What are the limitations of using a recipe?






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






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






47. What is the pastry chef called; prapares pastries and desserts?






48. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?






49. What are minimum-use ingredients?






50. What is made from bones?