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






2. To beat sugar and fat together until fluffy






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






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






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






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






7. To cut into very small cubes.






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






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






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






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






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






13. To refrigerate a food until it is completely cold






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






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






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






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






18. To cut into small pieces.






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






20. 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)






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






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






23. To even off dry ingredients using a flat spatula






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






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






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






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






28. To cook by dry heat usually in an oven






29. To cook food in a large amount of fat






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






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






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






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






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






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






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






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






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






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






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






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






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






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