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






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






3. What does T.D.Z. mean?






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






5. What is the term for cooking using heat conducted to food from water - liquid - or steam?






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






7. What are the three terms for count measurement?






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






9. What is the small sauce for hollandaise?






10. What is the small sauce for espagnole?






11. What should suit the characteristics and style of the restaurant?






12. What are the three terms for volume measurement?






13. What is the term for cooking foods by surrounding them with hot - dry air?






14. What is the deminsion for allumet?

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15. What kind of bones are in a broth?






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






17. What are the three scales used for weight?






18. What are the other thickening agents besides roux?






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






20. What is used to measure volume?






21. What is the abbreviation for grams?






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






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






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






25. What are the four disease causing organisms?






26. Who created nouvelle cuisine?






27. What is a menu?






28. What are the five knife components?






29. What is the term for simmering or braising in a small amount of liquid?






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






31. When managing time What is the 4th time waster?






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






33. Who was responsible for the uniforms worn in the kitchen?






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






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






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






37. What is the standard pre-heating temperature?






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






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






40. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms






41. What should you do before adding fat to an empty deep fryer (or) kettle?






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






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






44. What is the term for station chef?






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






46. What are minimum-use ingredients?






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






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






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






50. Who opened the first restaurant?






Can you answer 50 questions in 15 minutes?



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