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 the elements of a menu structure?






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






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






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






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






6. What should you use in your menu to describe food items that will entice the guest to buy it?






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






8. When doing mise en place What do you do 2nd?






9. Who reorganized the kitchen?






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






11. What is stock?






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






13. What are the types of menus?

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14. Who was respondsable for simolifying classicl cuisine and the classical menu?






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






16. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?






17. What are the 3 types of stock?






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






19. What is made from bones?






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






21. What is it called when you add liquid to the bottom of a pan to release the fond?






22. What is fariner?






23. What is the abbreviation for kilogram?






24. What should you do when filling a deep fryer (or) kettle with solid fat?






25. What is a steel used for?






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






27. How full should the deep fryer (or) kettle be?






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






29. What is a colander used for?






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






31. What is the two cuissons with humid heat?






32. What is used to measure volume?






33. What is court boullian?






34. What is the liquid and thickening agent for espagnole?






35. What is a cycle menu?






36. What is the term for cooking by direct contact with steam?






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






38. What is the first technology for modern developments?






39. What are the four disease causing organisms?






40. What is the roast cook called; prepares roasted and braised meats and there gravies?






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






42. What guards your hand?






43. When doing mise en place What do you do 3rd?






44. How do you check the fat temperature of a deep fryer (or) kettle?






45. What is the fish cook called?






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






47. What is the small sauce for espagnole?






48. What is the gastric basic mehtod?






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






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