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 is used to measure weight?






3. What is a liaison?






4. What are the other thickening agents besides roux?






5. What a bread crums used for?






6. What is the pantry chef called; responsible for cold foods - including salads and dressings - pates - cold hor d'oevres - and buffet items?






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






8. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?






9. What are the five mother sauces






10. What is a strainer used for?






11. What is the small sauce for tomato?






12. When you are in a large operation with several kitchens Who is in charge of each kitchen?






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






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






15. What is menu accuracy?






16. What is a roux?






17. What is court boullian?






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






19. What is glace de poisson?






20. What is glace de viande?






21. What are the three scales used for weight?






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






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






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






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






26. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?






27. What is the cuisine for lighter - naturally flavored foods?






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






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






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






31. What type of ingredients should you avoid?






32. What is the term for a person in charge of a particular area of production?






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






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






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






36. What is the most important/significant manu making principle?






37. What is the small sauce for behemel?






38. What is a tasting menu?






39. What is the abbreviation for grams?






40. What are the four disease causing organisms?






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






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






43. What is glace de volaille?






44. What is the abbreviation for ounce?






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






46. How long do you cook blond roux for?






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






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






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






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