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Basic Cooking Terms

Subject : cooking
Instructions:
  • 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 the steam generated by boiling water.






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






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






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






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






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






7. To cook food in a large amount of fat






8. To refrigerate a food until it is completely cold






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






10. To cut into small pieces.






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






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






13. To cut into very small cubes.






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






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






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






17. To beat sugar and fat together until fluffy






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






19. 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)






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






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






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






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






24. To cook in water or liquid in Which bubbles rise continually and break on surface






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






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






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






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






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






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






31. To cook by dry heat usually in an oven






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






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






34. To even off dry ingredients using a flat spatula






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






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






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






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






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






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






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






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






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







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Can you answer 50 questions in 15 minutes?


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