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 deminsion for paysanne?


2. What is a sieve used for?






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






4. What is the cuisson for braising - stewing; cooking an ingredient in a small amount of liquid covered - over low heat - slow cooking






5. What is a measurement of the mass or heavimess of a solidliquid or gas?






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






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






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






9. What should you use in your menu to describe food items that will entice the guest to buy it?






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






11. What are the two types of recipes?






12. What is the blade made of?






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






14. What are the other thickening agents besides roux?






15. Who is incharge of the kitchen?






16. What is court boullian?






17. What is the second new technology for modern developments?






18. What are the three scales used for weight?






19. What is the measurement of portions that ensure that the correct amount of an item is served?






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






21. Never add salt to?






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






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






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






25. What is the deminsion for small dice?


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






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






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






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






30. What is made from bones?






31. What guards your hand?






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






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






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






35. What is the term for cooking foods were heat is conducted without moisture?






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






37. When doing mise en place What do you do 1st?






38. How long do you cook blond roux for?






39. What is the term for station chef?






40. What are the 3 types of stock?






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






42. What is a chinois used for?






43. What are the five mother sauces






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






45. What is the deminsion for medium dice?


46. What is the term for cooking quickly in small amount of fat?






47. What is the cuisson for vacuum packed cooking?






48. What is a cycle menu?






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






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