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. When managing time What is the 3th time waster?






2. What is the deminsion for allumet?

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






4. What is grande cuisine?






5. Who reorganized the kitchen?






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






7. What is the birth and death dates of Careme?






8. What is a prix fixe menu?






9. Who created nouvelle cuisine?






10. What is a food mill used for?






11. 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?






12. When was the first restaurant opened?






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






14. What is the small sauce for behemel?






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






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






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






18. What is table d'hote?






19. What is made from bones?






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






21. What is a cycle menu?






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






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






24. What is a measurement of the space occupied by a liquid - solid - or gas?






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






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






27. What is a measurement of whole items as one would purchase them?






28. What is stock?






29. What is the only cuissonwith small amount of liquid for heat method?






30. What is the gastric basic mehtod?






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






32. What is a roux?






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






34. What do you hold the knife with? ( made of rosewood - plastic - etc.)






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






36. What is the term for cooking partially by any method?






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






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






39. What is the abbreviation for fluid ounce?






40. When sweating or smothering the main ingredients before simmering - often with the addition of white wine is what stock?






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






42. What are the three terms for volume measurement?






43. What is a beurre manie?






44. What is in a court bouillon?






45. What is the abbreviation for grams?






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






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






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






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






50. Never add salt to?