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 a measurement of the mass or heavimess of a solidliquid or gas?






2. Stocks are made with what five items?






3. What is the grill cook called?






4. What is glace de viande?






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






6. What is a cycle menu?






7. What are the three terms for count measurement?






8. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?






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






10. What is the term for cooking on a flat - solid cooking surface?






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






12. What is a prix fixe menu?






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






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






15. What are the three types of food hazard?






16. What is menu accuracy?






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






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






19. How do you judge the quality of stocks?






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






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






22. What is glace de poisson?






23. Food cost diveded by menu price is?






24. What are the three stages of roux?






25. What is a strainer used for?






26. What is the abbreviation for fluid ounce?






27. What is the small sauce for espagnole?






28. What does T.D.Z. mean?






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






30. What is the abbreviation for teaspoon?






31. What is the deminsion for allumet?

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


32. When was the first restaurant opened?






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






34. What is the abbreviation for ounce?






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






36. Why use young animal bones for stock?






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






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






39. Who reorganized the kitchen?






40. What is the small sauce for tomato?






41. What is the term for cooking foods by surrounding them with hot - dry air?






42. What is the ratio of mirepoix to stock?






43. What guards your hand?






44. Who created nouvelle cuisine?






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






46. Who is incharge of the kitchen?






47. What is the term for browning the surface of a food quickly at a high temperature?






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






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






50. What are the five mother sauces