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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 only cuisson with large amount of liquid for heat method?






2. What is a liaison?






3. What is the liquid and thickening agent for veloute?






4. Food cost diveded by menu price is?






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






6. What is the roast cook called; prepares roasted and braised meats and there gravies?






7. What guards your hand?






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






9. What is the abbreviation for kilogram?






10. What is court boullian?






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






12. What is the abbreviation for ounce?






13. What is a static menu?






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






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






16. What is the deminsion for medium dice?

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17. How long do you cook brown roux for?






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






19. What is the deminsion for batonnet?

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






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






22. What is the liquid and thickening agent for holliandaise sauce?






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






24. What is the deminsion for brunoise?

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






26. What are the limitations of using a recipe?






27. What are the elements of a menu structure?






28. What is a colander used for?






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






30. What is a A la carte menu?






31. When was the first restaurant opened?






32. Never add salt to?






33. What is a steel used for?






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






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






36. What is used to measure volume?






37. What is the term for simmering or broiling until the quantity of liquid is decreased?






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






39. What is a roux?






40. What is a china cap used for?






41. What is glace de poisson?






42. What is the grill cook called?






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






44. What is the gastric basic mehtod?






45. What is the first technology for modern developments?






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






47. What is the offical name of the organization of the kitchen?






48. 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?






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






50. What a bread crums used for?






Can you answer 50 questions in 15 minutes?



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