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Test your basic knowledge |
Basic Cooking Terms
Start Test
Study First
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 mix two or more ingredients together until well combined.
Whip or Whisk
Blend
Flour
Mince
2. To cook in a small amount of fat - like mushrooms or onion
Garnish
Steam
Saute
Chop
3. To cook over - under - or in front of hot coals or a gas or electric burner - or other form of direct heat.
Blend
Mix
Simmer
Broil
4. To mix ingredients by gently turning one part over another with a spatula
Bread
Fold-in
Brush
Grease
5. To even off dry ingredients using a flat spatula
Sift
Garnish
Cool
Level Off
6. To bake - dry - or toast a food until the surface is brown.
Fry
Cut in
Brown
Season
7. To work dough with the 'heel' of the hands - using a pressing motion - accompanied by folding and stretching until smooth and elastic.
Knead
Grate
Cube
Julienne
8. To cook by dry heat usually in an oven
Toss
Cream
Bake
Beat
9. To combine 2 or more ingredients by beating or stirring into one mass
Boil
Mix
Preheat
Dice
10. 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)
Cube
Melt
Mince
Saute
11. To cut into small pieces.
Cube
Chop
Cut in
Julienne
12. To add salt - pepper - or other substances to food to enhance flavor.
Stir
Cook
Grate
Season
13. To coat food with butter - margarine - or egg - using a small brush.
Chop
Beat
Brush
Steam
14. To prepare food by applying heat in any form.
Marinate
Melt
Saute
Cook
15. To finely divide food in various sizes by rubbing it on a grater with sharp projections.
Boil
Whip or Whisk
Grate
Julienne
16. To remove or strip off the skin or rind of some fruits and vegetables.
Brush
Chill
Peel
Toss
17. To cook in water or liquid in Which bubbles rise continually and break on surface
Barbecue
Peel
Stir
Boil
18. To beat rapidly to introduce air bubbles into food. Applied to cream - eggs - and gelatin.
Whip or Whisk
Dice
Stir
Baste
19. To cut into very small cubes.
Season
Boil
Dice
Whip or Whisk
20. To soak a food in a sauce before cooking to make it more tender or flavorful
Boil
Marinate
Fold-in
Broil
21. To mix ingredients lightly without mashing or crushing them.
Toss
Season
Melt
Stir
22. To sprinkle or coat with a powdered a powdered substance - usually with crumbs or seasonings.
Flour
Sift
Grease
Cut in
23. To cook below the boiling point - bubbles form slowly and break on the surface.
Stir
Simmer
Beat
Chill
24. To lower the temperature of a food - usually to room temperature
Boil
Peel
Cool
Cream
25. To make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture.
Beat
Garnish
Bake
Cut in
26. To rub or spray fat on the surface of a cooking utensil or on the food itself
Peel
Barbecue
Grease
Dice
27. To bring a heating unit - like an oven - to a certain temperature
Chill
Preheat
Cool
Bread
28. To heat a solid food - such as butter - until it becomes a liquid
Roast
Grate
Cool
Melt
29. To flatten to a desired thickness by using a rolling pin.
Chop
Roll
Preheat
Cube
30. To cook in the steam generated by boiling water.
Mix
Roll
Steam
Sift
31. To roast meat slowly on a spit rack or rack over heat - basting frequently with a seasoned sauce.
Dice
Cool
Fold-in
Barbecue
32. To place a coating over a food - such as bread crumbs or cracker crumbs
Bread
Brown
Grate
Baste
33. To mix by using circular motion - going around and around until blended
Flour
Stir
Knead
Roast
34. To refrigerate a food until it is completely cold
Sift
Grate
Chill
Bread
35. To cut fat into flour with two knives or pastry blender until it is distributed in small particles throughout the mixture.
Mince
Cut in
Mix
Grease
36. To beat sugar and fat together until fluffy
Cream
Simmer
Mince
Dice
37. To cut food into long - thin - match-like strips
Julienne
Chill
Brown
Level Off
38. To cut or chop food as finely as possible.
Fold-in
Dice
Mince
Grease
39. To cook food in a large amount of fat
Brush
Cube
Fry
Season
40. To cook meat - poultry - or vegetables in the oven with dry heat
Stir
Season
Roast
Boil
41. To brush or pour liquid over food as it cooks to keep it moist
Cook
Brown
Broil
Baste
42. To put dry ingredients through a strainer / sifter to break up lumps and mix thoroughly
Sift
Bake
Cook
Chop
43. To ornament food - usually with another colorful food - before serving to add eye appeal.
Cook
Garnish
Stir
Simmer