Test your basic knowledge |

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






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






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






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






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






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






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






8. To cook food in a large amount of fat






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






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






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






12. To cook by dry heat usually in an oven






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






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






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






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






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






18. To beat sugar and fat together until fluffy






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






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






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






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






23. To cut into very small cubes.






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






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






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






27. To cut into small pieces.






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






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






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






31. To even off dry ingredients using a flat spatula






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






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






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






35. To refrigerate a food until it is completely cold






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






37. 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)






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






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






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






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






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






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