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 scales used for weight?






2. What is a menu?






3. What is a reduction by 90-95%?






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






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






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






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






8. What is menu accuracy?






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






10. What is the small sauce for tomato?






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






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






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






14. What are the three terms for volume measurement?






15. What is in a bouquet garni?






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






17. What are the four disease causing organisms?






18. What is the vegetable cook called; prepares vegetables - soups - starches - and eggs.






19. Who invented grande cuisine?






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






21. What is the only cuisson with large amount of liquid for heat method?






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






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






24. What are the other thickening agents besides roux?






25. What is the term for cooking in water or other liquid that is bubbling rapidly?






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






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






28. How long do you cook white roux for?






29. What is the abbreviation for grams?






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






31. What is the small sauce for hollandaise?






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






33. What is the ratio of mirepoix to stock?






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






35. Who reorganized the kitchen?






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






37. What should you do before adding fat to an empty deep fryer (or) kettle?






38. What is a static menu?






39. Never add salt to?






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






41. What a bread crums used for?






42. When managing time What is the 2nd time waster?






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






44. What is the term for station chef?






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






46. What is a food mill used for?






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






48. What are the limitations of using a recipe?






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






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