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Basic Cooking Terms

Subject : cooking
  • Answer 43 questions in 15 minutes.
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  • 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 rub or spray fat on the surface of a cooking utensil or on the food itself

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

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

4. To beat sugar and fat together until fluffy

5. 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)

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

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

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

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

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

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

12. To refrigerate a food until it is completely cold

13. To cook by dry heat usually in an oven

14. To cook food in a large amount of fat

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

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

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

18. To cut into small pieces.

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

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

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

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

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

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

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

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

27. To cut into very small cubes.

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

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

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

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

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

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

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

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

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

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

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

39. To even off dry ingredients using a flat spatula

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

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

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

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