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 bring a heating unit - like an oven - to a certain temperature






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






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






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






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






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






7. To cut into very small cubes.






8. To even off dry ingredients using a flat spatula






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






26. To cook food in a large amount of fat






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






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






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






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






31. To cut into small pieces.






32. To beat sugar and fat together until fluffy






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






34. To refrigerate a food until it is completely cold






35. 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)






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






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






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






39. To cook by dry heat usually in an oven






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






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






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






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