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. How long do you cook brown roux for?






2. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?






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






4. What is a liaison?






5. What is used to measure weight?






6. What is made from bones?






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






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






9. What must be planned for your guest? (the people eating the food)






10. What is glace de poisson?






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






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






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






14. What is the gastric basic mehtod?






15. What is the deminsion for paysanne?

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16. What is the abbreviation for ounce?






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






18. Why is a recipe necessary?

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19. What is the grill cook called?






20. What is the term for cooking gently in liquid that is hot but not actually bubbling?






21. What is the term for browning the surface of a food quickly at a high temperature?






22. Who was the master practitioner of lighter - naturally flavored - and simply prepared foods?






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






24. What is a cycle menu?






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






26. What is a strainer used for?






27. What is glace de viande?






28. Who is incharge of the kitchen?






29. What are the other thickening agents besides roux?






30. What is the weight of an as purchased - before any trimming is done?






31. What is the abbreviation for kilogram?






32. Stocks are made with what five items?






33. What is the term for cooking in hot fat?






34. What is a white wash?






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






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






37. What is the abbreviation for teaspoon?






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






39. What are the three scales used for weight?






40. Never add salt to?






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






42. What are the 3 types of stock?






43. What is the deminsion for allumet?

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44. What is the abbreviation for grams?






45. What are the four disease causing organisms?






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






47. What is the small sauce for espagnole?






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






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






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