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 roast cook called; prepares roasted and braised meats and there gravies?






2. Never add salt to?






3. What does cooking flour do?






4. What are the elements of a menu structure?






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






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






7. What is the small sauce for behemel?






8. What is used to measure volume?






9. Who opened the first restaurant?






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






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






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






13. What is a food mill used for?






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






15. Who reorganized the kitchen?






16. What are the three terms for count measurement?






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






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






19. What is the abbreviation for teaspoon?






20. What guards your hand?






21. What is the term for swirling a liquid in a saute pan?






22. Why is a recipe necessary?


23. What is court boullian?






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






25. What is a china cap used for?






26. When doing mise en place What do you do 5th?






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






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






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






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






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






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






33. What is stock?






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






35. What are the three types of food hazard?






36. What is glace de viande?






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






38. What is a liaison?






39. What is the abbreviation for pound?






40. What is the grill cook called?






41. What is the classic cooking techniques used in french cuisine?






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






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






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






45. What is the term for cooking on an open grid over a heat source?






46. What is table d'hote?






47. What is the term for cooking an item partially and very breifly in boiling water?






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






49. What is the small sauce for veloute?






50. What is the first technology for modern developments?