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

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

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

4. To cook food in a large amount of fat

5. To cut into small pieces.

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

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

8. To cut into very small cubes.

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

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

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

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

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

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

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

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

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

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

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

20. To beat sugar and fat together until fluffy

21. To cook by dry heat usually in an oven

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

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

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

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

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

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

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

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

30. To even off dry ingredients using a flat spatula

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

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

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

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

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

36. 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)

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

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

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

40. To refrigerate a food until it is completely cold

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

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

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