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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 a bread crums used for?






2. What is the deminsion for paysanne?

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3. What is the second new technology for modern developments?






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






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






6. What are the three scales used for weight?






7. What are the three stages of roux?






8. What is a menu?






9. Who was responsible for the uniforms worn in the kitchen?






10. What is the abbreviation for teaspoon?






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






12. How do you check the fat temperature of a deep fryer (or) kettle?






13. What is it called when you add liquid to the bottom of a pan to release the fond?






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






15. What is mirepoix?






16. What are foods called that provide a good enviroment for the growth of disease casusing microorganisms






17. What is a sieve used for?






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






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






20. What is grande cuisine?






21. What is a china cap used for?






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






23. Who is incharge of the kitchen?






24. How do you judge the quality of stocks?






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






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






27. What is the abbreviation for kilogram?






28. What are the four disease causing organisms?






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






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






31. What are the other thickening agents besides roux?






32. Stocks are made with what five items?






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






34. What is in a court bouillon?






35. What is the gastric basic mehtod?






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






37. What is the small sauce for hollandaise?






38. Layout and design should reflect what about your resaurant?






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






40. What is the blade made of?






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






42. Who opened the first restaurant?






43. What is the deminsion for brunoise?

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






45. Food cost diveded by menu price is?






46. What is the term for cooking uncovered in pan of moderate amount of fat?






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






48. What are the 3 types of stock?






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






50. What is a white wash?







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