Test your basic knowledge |

Basic Cooking Terms

Subject : cooking
  • Answer 43 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 cook in water or liquid in Which bubbles rise continually and break on surface

2. To cook by dry heat usually in an oven

3. To brush or pour liquid over food as it cooks to keep it moist

4. To beat rapidly to introduce air bubbles into food. Applied to cream - eggs - and gelatin.

5. To cook food in a large amount of fat

6. To put dry ingredients through a strainer / sifter to break up lumps and mix thoroughly

7. To roast meat slowly on a spit rack or rack over heat - basting frequently with a seasoned sauce.

8. To cook over - under - or in front of hot coals or a gas or electric burner - or other form of direct heat.

9. To cut fat into flour with two knives or pastry blender until it is distributed in small particles throughout the mixture.

10. To cut into small pieces.

11. To remove or strip off the skin or rind of some fruits and vegetables.

12. To beat sugar and fat together until fluffy

13. To work dough with the 'heel' of the hands - using a pressing motion - accompanied by folding and stretching until smooth and elastic.

14. To heat a solid food - such as butter - until it becomes a liquid

15. To coat food with butter - margarine - or egg - using a small brush.

16. To finely divide food in various sizes by rubbing it on a grater with sharp projections.

17. To lower the temperature of a food - usually to room temperature

18. To mix two or more ingredients together until well combined.

19. To ornament food - usually with another colorful food - before serving to add eye appeal.

20. To cut food into long - thin - match-like strips

21. To mix by using circular motion - going around and around until blended

22. To cut or chop food as finely as possible.

23. To even off dry ingredients using a flat spatula

24. To mix ingredients lightly without mashing or crushing them.

25. To cut into very small cubes.

26. To cook in the steam generated by boiling water.

27. To rub or spray fat on the surface of a cooking utensil or on the food itself

28. To make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture.

29. To sprinkle or coat with a powdered a powdered substance - usually with crumbs or seasonings.

30. To refrigerate a food until it is completely cold

31. To cook below the boiling point - bubbles form slowly and break on the surface.

32. To soak a food in a sauce before cooking to make it more tender or flavorful

33. To cook in a small amount of fat - like mushrooms or onion

34. To bake - dry - or toast a food until the surface is brown.

35. To cut food into pieces about 1/2' square on all sides (There is small 1/4' - medium 1/2' - and large 3/4' cube)

36. To mix ingredients by gently turning one part over another with a spatula

37. To bring a heating unit - like an oven - to a certain temperature

38. To flatten to a desired thickness by using a rolling pin.

39. To combine 2 or more ingredients by beating or stirring into one mass

40. To cook meat - poultry - or vegetables in the oven with dry heat

41. To add salt - pepper - or other substances to food to enhance flavor.

42. To place a coating over a food - such as bread crumbs or cracker crumbs

43. To prepare food by applying heat in any form.