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 offical name of the organization of the kitchen?






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






3. When doing mise en place What do you do 1st?






4. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?






5. What are the three terms for volume measurement?






6. What is the standard pre-heating temperature?






7. What are the four disease causing organisms?






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






9. What is the only cuisson to be a blanc and (or) a brun?






10. What is the deminsion for allumet?

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11. Food cost diveded by menu price is?






12. What do you hold the knife with? ( made of rosewood - plastic - etc.)






13. How do you get good flavor and body from a stock?






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






15. What is the term for cooking with dry heat in the presence of smoke?






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






17. What is the small sauce for tomato?






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






19. What are the three measuring conventions of a recipe?






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






21. What is in a court bouillon?






22. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?






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






24. What are the three stages of roux?






25. What is grande cuisine?






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






27. What is the abbreviation for fluid ounce?






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






29. 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?






30. What is full half of quarter of the knife?






31. What is glace de volaille?






32. Who opened the first restaurant?






33. What are the five knife components?






34. What is the highest psition of all station chefs (or) chef de partie?






35. What is used to measure weight?






36. What is the cuisson for vacuum packed cooking?






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






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






39. What is the deminsion for large dice?

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40. Layout and design should reflect what about your resaurant?






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






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






43. What is the term for cooking an item partially and very breifly in boiling water?






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






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






46. What recipe teaches basic cooking techinques?






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






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






49. What is the deminsion for julienne?

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50. What are the 3 types of stock?