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 stock?






2. What is a menu?






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






4. What is used to measure weight?






5. What is a roux?






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






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






8. What is the french term for restaurant? (to restore)






9. What is the cuisson for the sub of saute; special roast - has to be done in the oven - covered. some aromatics garniture will be added near the end of cooking time?






10. What must be planned for your guest? (the people eating the food)






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






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






13. What is grande cuisine?






14. What is the term for cooking quickly in small amount of fat?






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






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






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






18. What are minimum-use ingredients?






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






20. What is the abbreviation for teaspoon?






21. What is the offical name of the organization of the kitchen?






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






23. Who reorganized the kitchen?






24. Who created nouvelle cuisine?






25. What is the deminsion for medium dice?

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26. What are the five mother sauces






27. When doing mise en place What do you do 3rd?






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






29. What is the small sauce for veloute?






30. What does T.D.Z. mean?






31. What is a written record of the ingredients and preparation steps needed to make a particular dish?






32. What type of ingredients should you avoid?






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






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






35. Food cost diveded by menu price is?






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






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






38. What is a tasting menu?






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






40. What is the abbreviation for pound?






41. What is the deminsion for allumet?

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42. How do you judge the quality of stocks?






43. How long do you cook white roux for?






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






45. What is a chinois used for?






46. What is menu utilization






47. What is the abbreviation for tablespoon?






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






49. What are the three terms for count measurement?






50. What does cooking flour do?