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 an item partially and very breifly in boiling water?






2. What is a china cap used for?






3. What is the fish cook called?






4. What are the elements of a menu structure?






5. What is the term for cooking foods by surrounding them with hot - dry air?






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






7. What is a slurry?






8. How often should use check the accuracy of that fat temperature of a deep fryer (or) kettle?






9. What is fariner?






10. What is the most important/significant manu making principle?






11. Why is a recipe necessary?

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12. What is a liaison?






13. What is a beurre manie?






14. What holds the knife together - made of steel?






15. What is the highest psition of all station chefs (or) chef de partie?






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






17. What is used to measure volume?






18. What is the abbreviation for grams?






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






20. 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?






21. What is the gastric basic mehtod?






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






23. What is glace de viande?






24. What is a static menu?






25. Why use young animal bones for stock?






26. What is the sauce cook called; prepares sauces - stews - and hot hors d'oeuves - and sautes foods to order?






27. What is a chinois used for?






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






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






30. When managing time What is the 1st time waster?






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






32. What recipe teaches basic cooking techinques?






33. When doing mise en place What do you do 3rd?






34. What is the small sauce for behemel?






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






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






37. What is the term for a person in charge of a particular area of production?






38. Layout and design should reflect what about your resaurant?






39. Who invented grande cuisine?






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






41. Stocks are made with what five items?






42. What is a sieve used for?






43. What is the liquid and thickening agent for tomato sauce?






44. How do you judge the quality of stocks?






45. What kind of bones are in a broth?






46. What is the cuisine for lighter - naturally flavored foods?






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






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






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






50. How long do you cook brown roux for?