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






2. To cook by dry heat usually in an oven






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






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






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






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






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






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






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






10. To refrigerate a food until it is completely cold






11. To even off dry ingredients using a flat spatula






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






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






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






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






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






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






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






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






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






21. 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)






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






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






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






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






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 beat sugar and fat together until fluffy






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






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






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






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






32. To cook food in a large amount of fat






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






34. To cut into small pieces.






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






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






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






38. To cut into very small cubes.






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






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






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






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






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