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






2. What is made from bones?






3. What is the liquid and thickening agent for bechemel?






4. What is the gastric basic mehtod?






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






6. What is a A la carte menu?






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






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






9. What is the cuisson to deep fry; cooking a tender piece in a small amount of hot fat?






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






11. What is the deminsion for julienne?

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12. Why is a recipe necessary?

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






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






15. What is in a sachet?






16. What are the 3 types of stock?






17. What are the two types of recipes?






18. What is the deminsion for batonnet?

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19. What is a food mill used for?






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






21. What is a sieve used for?






22. When doing mise en place What do you do 4th?






23. What is a chinois used for?






24. What is a flavorful liquid amde by simmering water - meat - and vegetables and flavorings?






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






26. What are the other thickening agents besides roux?






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






28. What is grande cuisine?






29. What type of ingredients should you avoid?






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






31. What is the abbreviation for teaspoon?






32. What is the expediter called; accepts orders from the server and gives them to the line?






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






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






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






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






37. What is the deminsion for medium dice?

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






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






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






41. What is the two cuissons with humid heat?






42. What is a prix fixe menu?






43. What is the deminsion for large dice?

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44. What are the four disease causing organisms?






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






46. What is fariner?






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






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






49. What is a set of instructions desribing the way a particular estabilshment prepares a particular dish?






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