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






2. Stocks are made with what five items?






3. What is mirepoix?






4. What is the standard pre-heating temperature?






5. What is the two cuissons with humid heat?






6. What kind of bones are in a broth?






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






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






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






10. What are the three stages of roux?






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






12. What is the term for cooking partially in a boiling or simmering liquid?






13. What is in a sachet?






14. Who is incharge of the kitchen?






15. What is the small sauce for hollandaise?






16. 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?






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






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






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






20. What is made from bones?






21. What is a colander used for?






22. What is the abbreviation for teaspoon?






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






24. What is the deminsion for allumet?

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


25. What is the fish cook called?






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






27. What is the grill cook called?






28. Food cost diveded by menu price is?






29. What is the deminsion for small dice?

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


30. What do you need to capture the largest target audience?






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






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






33. What are the three types of food hazard?






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






35. What is a white wash?






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






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






38. What is the deminsion for large dice?

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


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






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






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






42. What is the term for cooking gently in liquid that is hot but not actually bubbling?






43. Who reorganized the kitchen?






44. How long do you cook brown roux for?






45. What are the three terms for count measurement?






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






47. What is the small sauce for veloute?






48. What should your foods appearance have?






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






50. What are the three scales used for weight?