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 a measurement of the mass or heavimess of a solidliquid or gas?






2. What is a cycle menu?






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






4. What is a tasting menu?






5. What is made from bones?






6. What are the three types of food hazard?






7. What is the abbreviation for tablespoon?






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






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






10. What is the deminsion for allumet?


11. What is the fish cook called?






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






13. What is the term for cooking on an open grid over a heat source?






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






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






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






17. What is the cuisson for saute- pan-frying; cooking a small tender piece in a small amount of fat?






18. What is the term for cooking with radiant heat from above?






19. What is in a court bouillon?






20. What is the cuisson to grill; cooking through direct contact with a gridll through radiation in open air - or ventilated space?






21. What does cooking flour do?






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






23. Who opened the first restaurant?






24. When doing mise en place What do you do 2nd?






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






26. What is the small sauce for espagnole?






27. What is the small sauce for behemel?






28. What is the term for cooking partially in a boiling or simmering liquid?






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






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






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






32. What is the first technology for modern developments?






33. What is the deminsion for medium dice?


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






35. What is a chinois used for?






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






37. Who reorganized the kitchen?






38. What is a prix fixe menu?






39. What is the abbreviation for pound?






40. What is a food mill used for?






41. What is in a sachet?






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






43. What is a A la carte menu?






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






45. What is the small sauce for tomato?






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






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






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






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






50. What should you do before adding fat to an empty deep fryer (or) kettle?