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Test your basic knowledge |
Baking Vocab
Start Test
Study First
Subject
:
cooking
Instructions:
Answer 25 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. To reduce food into small bits by rubbing it on sharp teeth
cool
baste
grate
marinate
2. To work a dough by pressing it with the heels of hands
fold
julienne
knead
grate
3. To cut into cubes of equal size
grease
chop
fold
dice
4. To rub fat on cooking utensils or on food it self
pare/peel
cut in...
grease
flute
5. To lightly sprinkle the surface of food with sugar - flour - crumbs ect.
dust
cool
julienne
Deep-Fry
6. To cut or chop into very small pieces
dust
boil
mince
dot
7. To cook over a simmering liquid
knead
dust
poach
cube
8. To cut into small squares of equal size
cube
dot
Deep-Fry
flute
9. To soke meat in solution containing acid
marinate
baste
knead
caramelize
10. To remove the outter layer
pare/peel
chop
mince
boil
11. To cut into small pieces
chop
cool
grate
beat
12. To cook in LARGE amount of hot food
Deep-Fry
fry
knead
caramelize
13. To cut food into thin stick sized strips
julienne
pare/peel
dust
cool
14. To combine solid fat with flour using a blender
cut in...
poach
mince
knead
15. To let food stand until you can touch it
cool
dot
cut in...
grease
16. To cook under a direct source of heat
boil
dot
Deep-Fry
beat
17. To heat sugar until it browns
knead
pare/peel
braise
caramelize
18. To place small amount of butter over the surface of food
julienne
pare/peel
dot
cut in...
19. To make grooves or foldsin dough
mince
flute
cool
caramelize
20. To make grooves or folds in dough
mince
caramelize
knead
fold
21. To cook food slowly in a small amount of liquid. covered and low heat
dot
fry
braise
marinate
22. Prepare with dry heat in an oven
Deep-Fry
Bake
boil
poach
23. To spoon pan liquids over the surface of food during cooking to keep the food moist and add flavor
baste
marinate
julienne
poach
24. Too cook in SMALL amount of hot fat
dust
fry
flute
julienne
25. To mix ingredients together with a circular up and down motion
marinate
flute
beat
cut in...