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 cooking foods were heat is conducted without moisture?






2. Who created nouvelle cuisine?






3. What is in a bouquet garni?






4. How do you get good flavor and body from a stock?






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






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






7. What is grande cuisine?






8. What is the abbreviation for ounce?






9. What holds the knife together - made of steel?






10. What is a china cap used for?






11. What are the three stages of roux?






12. What is mirepoix?






13. Who opened the first restaurant?






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






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






16. What is a beurre manie?






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






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






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






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






21. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?






22. What is the abbreviation for tablespoon?






23. What is the term for cooking with dry heat in the presence of smoke?






24. When managing time What is the 5th time waster?






25. What is court boullian?






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






27. What is the first technology for modern developments?






28. What are the five knife components?






29. What is a slurry?






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






31. What do you hold the knife with? ( made of rosewood - plastic - etc.)






32. What is table d'hote?






33. What is in a court bouillon?






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






35. When doing mise en place What do you do 3rd?






36. What is stock?






37. What is a strainer used for?






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






39. What is menu accuracy?






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






41. What are the elements of a menu structure?






42. What is a sieve used for?






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






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






45. What is made from bones?






46. When was the first restaurant opened?






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






48. Never add salt to?






49. What is the blade made of?






50. What is a cycle menu?