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 flatten to a desired thickness by using a rolling pin.






2. To cook food in a large amount of fat






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






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






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






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






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






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






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






10. To cook by dry heat usually in an oven






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






12. 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)






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






14. To even off dry ingredients using a flat spatula






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






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






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






18. To cut into small pieces.






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






35. To cut into very small cubes.






36. To beat sugar and fat together until fluffy






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






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






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






40. To refrigerate a food until it is completely cold






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






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






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