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 in water or other liquid that is bubbling rapidly?






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






3. What are the three stages of roux?






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






5. What is a liaison?






6. What kind of bones are used in a stock?






7. What is the gastric basic mehtod?






8. What are minimum-use ingredients?






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






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






11. What are the 3 types of stock?






12. What is the small sauce for espagnole?






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






14. What is the deminsion for paysanne?

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15. What is the first technology for modern developments?






16. What is the term for giving a shine to the surface of a food?






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






18. Who is incharge of the kitchen?






19. Who reorganized the kitchen?






20. What is the only cuisson to be a blanc?






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






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






23. What are the five mother sauces






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






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






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






27. What is the cuisson for vacuum packed cooking?






28. What is a tasting menu?






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






30. What are the types of menus?

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31. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?






32. Who invented grande cuisine?






33. What is in a court bouillon?






34. What is the abbreviation for grams?






35. What is the deminsion for allumet?

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






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






38. What is the term for cooking uncovered in pan of moderate amount of fat?






39. What is the blade made of?






40. What is the deminsion for julienne?

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






42. What is glace de viande?






43. What is the deminsion for large dice?

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44. What are the three scales used for weight?






45. What is the deminsion for batonnet?

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46. What is menu accuracy?






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






48. What is a menu?






49. What is a cycle menu?






50. Who opened the first restaurant?