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