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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 menu utilization






2. Who opened the first restaurant?






3. What is full half of quarter of the knife?






4. What is the small sauce for espagnole?






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






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






7. What recipe teaches basic cooking techinques?






8. What are the five mother sauces






9. What is a reduction by 90-95%?






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






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






12. What are the limitations of using a recipe?






13. What is in a sachet?






14. What is a prix fixe menu?






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






16. What is the term for cooking in water or other liquid that is bubbling rapidly?






17. What are the three terms for count measurement?






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






19. What are the four disease causing organisms?






20. What is the highest psition of all station chefs (or) chef de partie?






21. What is the abbreviation for pound?






22. What is mirepoix?






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






24. What is the abbreviation for teaspoon?






25. How long do you cook white roux for?






26. What is the deminsion for paysanne?

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27. Why use young animal bones for stock?






28. What is glace de volaille?






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






30. What is fariner?






31. What is a beurre manie?






32. What is the abbreviation for grams?






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






34. What should you do when filling a deep fryer (or) kettle with solid fat?






35. What is the deminsion for batonnet?

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36. What are the two types of recipes?






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






38. What is the term for cooking by surrounding with hot - dry air in an oven or on spit in front of open fire?






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






40. What is the deminsion for large dice?

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






42. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?






43. What is a chinois used for?






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






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






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






47. What are the three terms for volume measurement?






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






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






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






Can you answer 50 questions in 15 minutes?



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