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 term for simmering or broiling until the quantity of liquid is decreased?






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






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






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






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






6. What is the term for cooking wrapped in paper to steam in it own moisture?






7. When doing mise en place What do you do 2nd?






8. What are the other thickening agents besides roux?






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






10. What are the two types of recipes?






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






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






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






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






15. Who created nouvelle cuisine?






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






17. What is menu accuracy?






18. What is in a court bouillon?






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






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






21. What should you use in your menu to describe food items that will entice the guest to buy it?






22. What is made from bones?






23. What is a strainer used for?






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






25. What is the term for cooking in liquid that is bubbling gently? (185-205 degrees)






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






27. What is the small sauce for espagnole?






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






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






30. What is the offical name of the organization of the kitchen?






31. How long do you cook brown roux for?






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






33. What type of ingredients should you avoid?






34. What a bread crums used for?






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






36. What is the term for cooking partially in a boiling or simmering liquid?






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






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






39. What is glace de viande?






40. What is used to measure volume?






41. What is grande cuisine?






42. What is the roast cook called; prepares roasted and braised meats and there gravies?






43. What is the small sauce for tomato?






44. 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?






45. How long do you cook white roux for?






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






47. What does cooking flour do?






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






49. What is glace de poisson?






50. What is the ratio of mirepoix to stock?