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 in a court bouillon?






2. What is glace de volaille?






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






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






5. What is a measurement of the mass or heavimess of a solidliquid or gas?






6. What is in a sachet?






7. What should your foods appearance have?






8. When doing mise en place What do you do 5th?






9. What is a roux?






10. What is the expediter called; accepts orders from the server and gives them to the line?






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






12. What is the abbreviation for grams?






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






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






15. What is the standard pre-heating temperature?






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






17. What is a prix fixe menu?






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






19. What are the other thickening agents besides roux?






20. What is a strainer used for?






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






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






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






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






25. What is the only cuisson to be a blanc?






26. What is a china cap used for?






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






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






29. What is made from bones?






30. What is the cuisson for boiling - simmering - poaching; cooking an ingredient in a large amount of liquid. the liquid can be hot or cold?






31. What is used to measure volume?






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






33. What is fariner?






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






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






36. What is the deminsion for brunoise?

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37. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking






38. What is a beurre manie?






39. What is a cycle menu?






40. What is menu accuracy?






41. Who invented grande cuisine?






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






43. What a bread crums used for?






44. How do you judge the quality of stocks?






45. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?






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






47. What is a food mill used for?






48. What is a menu?






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






50. What is the grill cook called?