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






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






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






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






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






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






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






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






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






10. To beat sugar and fat together until fluffy






11. To even off dry ingredients using a flat spatula






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






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






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






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






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






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






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






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






20. To cut into small pieces.






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






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






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






24. 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)






25. To cook food in a large amount of fat






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






27. To cut into very small cubes.






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






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






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






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






32. To refrigerate a food until it is completely cold






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






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






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






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






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






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






39. To cook by dry heat usually in an oven






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






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






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






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







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Can you answer 50 questions in 15 minutes?


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