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. Why use young animal bones for stock?






2. What are minimum-use ingredients?






3. What is a static menu?






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






5. What is a food mill used for?






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






7. What is the deminsion for large dice?

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






9. What is a prix fixe menu?






10. What are the other thickening agents besides roux?






11. Never add salt to?






12. What a bread crums used for?






13. What is a A la carte menu?






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






15. Who reorganized the kitchen?






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






17. What are the three stages of roux?






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






19. What is the small sauce for tomato?






20. What is the standard pre-heating temperature?






21. What is the two cuissons with humid heat?






22. What are the four disease causing organisms?






23. When you comdine all ingredients in cool liquid and gently simmer over meduim heat you are making what stock?






24. What are the three scales used for weight?






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






26. What is made from bones?






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






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






29. Purchasing - production - sales - cost accounting - labor management and even kitchen layout and equipment selection can be based upon what?






30. What are the three types of food hazard?






31. What guards your hand?






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






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






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






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






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






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






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






39. What is glace de viande?






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






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






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






43. What is in a court bouillon?






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






45. What kind of bones are in a broth?






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






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






48. What is the abbreviation for pound?






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






50. What is in a bouquet garni?