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 liquid and thickening agent for bechemel?






2. What should your foods appearance have?






3. What is the abbreviation for tablespoon?






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






5. Food cost diveded by menu price is?






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






7. What is the small sauce for hollandaise?






8. What is menu utilization






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






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






11. What is a china cap used for?






12. What is a cycle menu?






13. What is the abbreviation for pound?






14. What is the deminsion for brunoise?

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






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






17. Stocks are made with what five items?






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






19. Who opened the first restaurant?






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






21. What is the abbreviation for teaspoon?






22. Who created nouvelle cuisine?






23. What are the three stages of roux?






24. What is the term for swirling a liquid in a saute pan?






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






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






27. What is the fish cook called?






28. What are the five knife components?






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






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






31. What is fariner?






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






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






34. What is a colander used for?






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






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






37. What is the deminsion for paysanne?

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






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






40. What is menu accuracy?






41. What is a steel used for?






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






43. What is a white wash?






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






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






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






47. What is the deminsion for medium dice?

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48. What is the cuisson for vacuum packed cooking?






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






50. What is a tasting menu?