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 are the three types of food hazard?






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






3. Why use young animal bones for stock?






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






5. What is the term for simmering or braising in a small amount of liquid?






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






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






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






9. What is a steel used for?






10. What are the elements of a menu structure?






11. What is the term for cooking covered in a small amount of fat?






12. What is glace de volaille?






13. What is the term for cooking on a flat - solid cooking surface?






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






15. What is the fish cook called?






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






17. What are the limitations of using a recipe?






18. Who is incharge of the kitchen?






19. Roasting or sauteing the bones and mire poix in enough fat to produce a rich mahogany color you are making what stock?






20. What is the term for station chef?






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






22. What is glace de viande?






23. What is a cycle menu?






24. What are the three stages of roux?






25. What is the grill cook called?






26. Who was respondsable for simolifying classicl cuisine and the classical menu?






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






28. What is a prix fixe menu?






29. What is the weight after all inedible or nonservable parts are trimmed off?






30. What is the deminsion for brunoise?


31. What is the term for cooking submerged in fat?






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






33. Who reorganized the kitchen?






34. What is the deminsion for batonnet?


35. What is the abbreviation for grams?






36. How full should the deep fryer (or) kettle be?






37. What is the small sauce for veloute?






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






39. What is a sieve used for?






40. What are the 3 types of stock?






41. When managing time What is the 4th time waster?






42. What is the deminsion for small dice?


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






44. What are minimum-use ingredients?






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






46. What is the cuisson for the sub of saute; special roast - has to be done in the oven - covered. some aromatics garniture will be added near the end of cooking time?






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






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






49. What is the deminsion for allumet?


50. What is the two cuissons with humid heat?