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 weight after all inedible or nonservable parts are trimmed off?
aromatic vegetables - herbs - acid - and water
high percentage of cartilage and other connective tissue
dry-heat cooking methods
EP weight

2. 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

3. What is the abbreviation for pound?
Rotisseur
41-135 degrees
1784-1833
ibs. (or) #

4. What are the five knife components?
blade - tang - handle - rivets - and heel
375 degrees
parboil
parcook

5. When managing time What is the 2nd time waster?
poor staff training
small portions of several items
1/8' x 1/8' x 1/8'
1/2' x 1/2' x 1/8'

6. What is the term for cooking submerged in fat?
small animal bones
Le Sauter
deep-fry
Auguste Escoffier

7. What is a slurry?
cornstarch and cold water
milk and white roux
Set-up equipment
used to thicken meatloaf or stuffing

8. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?
minimum-use ingredients
funets (essence)
oz.
Auguste Escoffier

9. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?
Sous chef
4-6 minutes
menu
handle

10. What is a steel used for?
Viruses - bacteria - parasites - and fungi
Le Pocher
straightens the blade of the knife
meat

11. What is glace de poisson?
poach
AP weight
fish
Le Pocher

12. What is a written record of the ingredients and preparation steps needed to make a particular dish?
1765
poor organization
Le Pocher
Recipe

13. What is the liquid and thickening agent for holliandaise sauce?
1/8' x 1/8' x 1-2'
Garde manager
white stock and blond roux
butter and egg yolks

14. What is the term for cooking uncovered in pan of moderate amount of fat?
Le Braiser
pan-fry
set thermostat at 250 degrees until fat has melted enough to cover the heating element
Gather food

15. What should you do before adding fat to an empty deep fryer (or) kettle?
poor communication
instructional and standardized
make sure the drain valve is shut
to the fill line

16. Why is a recipe necessary?

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

17. What is the offical name of the organization of the kitchen?
Bragade system
chasseur
poultry
poach

18. What is the term for everything in it's place?
Mise en place
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.
1-3 minutes
instructional recipes

19. What is the term for cooking in hot fat?
for sifting flour and other dry ingredients
fry
adult bones
sear

20. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?
poor organization
used to thicken meatloaf or stuffing
Rotisseur
Le Griller

21. What is full half of quarter of the knife?
3-4 parsley stems - 1 sprig of thyme - 1 bay leaf - and 1 tsp peppercorns
same menu everyday
tang
meals with dozens of courses

22. What is a colander used for?
for washed or cooked vegetables - salad greens - pasta - and other foods
meat
layout & design
the type of restaurant you operate

23. What is the term for cooking an item partially and very breifly in boiling water?
blanch
flour and water
Le Frire
set thermostat at 250 degrees until fat has melted enough to cover the heating element

24. What is the only cuisson to be a blanc and (or) a brun?
minimum-use ingredients
small animal bones
Le Braiser
oz.

25. What is the term for browning the surface of a food quickly at a high temperature?
sear
Gather food
bernaise and choron
menu

26. 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

27. How full should the deep fryer (or) kettle be?
to the fill line
deglaze
equal parts cooked flour and fat
adult bones

28. What are the limitations of using a recipe?
grill
Assumes you have knowledge and that you understand terminology and you know how to measure.
Electric/gas stoves allowed controlled temperatures
mornay

29. What is the term for cooking uncovered in a skillet or saute pan without fat?
adult bones
20-30 minutes
Gather food
pan-broil

30. What is stock?
1/2' x 1/2' x 1/2'
when cooled should be gelatinous - have body - good taste - good color
variety
a flavorful liquid that is prepared by simmering meat - poultry - seafood - and or vegetables in water with aromatics - until their flavor is extracted.

31. What is the standard pre-heating temperature?
poor communication
375 degrees
beurre manie - white wash - slurry - bread crumbs - rice - egg yolks-emulsion - liaison - reduction - and deglazing
mornay

32. Food cost diveded by menu price is?
food cost percentage
handle
stew
Saucier

33. What do you need to capture the largest target audience?
poor organization
variety
oz.
tang

34. What is a prix fixe menu?
Les cuisson
funets (essence)
no choice
moist-heat cooking methods

35. What is the first technology for modern developments?
Chef de partie
deep-fry
clay & metal vessels
Gather food

36. What is the most important/significant manu making principle?
item arrangement
Rotisseur
1/8' x 1/8' x 1-2'
1 Ib -. of mirepoix to 1 gallon of stock

37. What is a china cap used for?
variety
drain liquids through a relatively small opening
sear
the type of restaurant you operate

38. What is the term for swirling a liquid in a saute pan?
Le Pocher
deglaze
pan-fry
make sure the drain valve is shut

39. What is the term for giving a shine to the surface of a food?
glaze
1 Ib -. of mirepoix to 1 gallon of stock
Marie-Antoine Careme
Recipe

40. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?
gives it a toasty and nutty flavor
papillotte
roast
gelatin

41. What is a roux?
meals with dozens of courses
fry
used to thicken meatloaf or stuffing
equal parts cooked flour and fat

42. What are the types of menus?

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

43. How long do you cook brown roux for?
Bragade system
glaze
same menu everyday
20-30 minutes

44. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?
20-30 minutes
menu
blanch
Garde manager

45. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms
saute
Potentially hazardous foods
pan-fry
3/4' x 3/4' x 3/4'

46. What is a food mill used for?
produces different coarseness and fineness - used for pureeing foods
deglaze
tsp
Le Poeler & sous vide

47. What is the term for cooking using heat conducted to food from water - liquid - or steam?
1/4' x 1/4' x 2-2 1/2'
moist-heat cooking methods
item arrangement
1784-1833

48. What is the term for cooking partially in a boiling or simmering liquid?
heel
Chef de partie
Teaspoon - tablespoon - fluid ounce
parboil

49. What is the term for cooking gently in liquid that is hot but not actually bubbling?
deglaze
standardized recipes
poach
Assumes you have knowledge and that you understand terminology and you know how to measure.

50. What are the elements of a menu structure?
missing or inadequate tools
Le Poeler & sous vide
layout & design - variety - item arrangement & location - Descripyive language - kitchen personnel & equipment
Bragade system

Can you answer 50 questions in 15 minutes?

Major Subjects
Tests & Exams AP CLEP DSST GRE SAT GMAT	Certifications CISSP go to https://www.isc2.org/ PMP ITIL RHCE MCTS More...	IT Skills Android Programming Data Modeling Objective C Programming Basic Python Programming Adobe Illustrator More...	Business Skills Advertising Techniques Business Accounting Basics Business Strategy Human Resource Management Marketing Basics More...
Soft Skills Body Language People Skills Public Speaking Persuasion Job Hunting And Resumes More...	Vocabulary GRE Vocab SAT Vocab TOEFL Essential Vocab Basic English Words For All Global Words You Should Know Business English More...	Languages AP German Vocab AP Latin Vocab SAT Subject Test: French Italian Survival Norwegian Survival More...	Engineering Audio Engineering Computer Science Engineering Aerospace Engineering Chemical Engineering Structural Engineering More...
Health Sciences Basic Nursing Skills Health Science Language Fundamentals Veterinary Technology Medical Language Cardiology Clinical Surgery More...	English Grammar Fundamentals Literary And Rhetorical Vocab Elements Of Style Vocab Introduction To English Major Complete Advanced Sentences Literature Homonyms More...	Math Algebra Formulas Basic Arithmetic: Measurements Metric Conversions Geometric Properties Important Math Facts Number Sense Vocab Business Math More...	Other Major Subjects Science Economics History Law Performing-arts Cooking Logic & Reasoning Trivia

Test your basic knowledge |

Cooking Basics

Can you answer 50 questions in 15 minutes?

Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests

Major Subjects

Tests & Exams

Certifications

IT Skills

Business Skills

Soft Skills

Vocabulary

Languages

Engineering

Health Sciences

English

Math

Other Major Subjects

Browse all subjects

Browse all tests

Most popular tests