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Test your basic knowledge |
Basic Cooking Terms
Start Test
Study First
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 rub or spray fat on the surface of a cooking utensil or on the food itself
Roll
Saute
Grease
Steam
2. To cook food in a large amount of fat
Fry
Broil
Mince
Dice
3. To place a coating over a food - such as bread crumbs or cracker crumbs
Broil
Bake
Bread
Barbecue
4. To sprinkle or coat with a powdered a powdered substance - usually with crumbs or seasonings.
Flour
Broil
Dice
Fold-in
5. To add salt - pepper - or other substances to food to enhance flavor.
Season
Boil
Julienne
Garnish
6. To prepare food by applying heat in any form.
Cook
Marinate
Baste
Toss
7. To cut food into long - thin - match-like strips
Julienne
Season
Grease
Toss
8. To heat a solid food - such as butter - until it becomes a liquid
Fold-in
Toss
Melt
Grease
9. To cook in water or liquid in Which bubbles rise continually and break on surface
Simmer
Marinate
Sift
Boil
10. To put dry ingredients through a strainer / sifter to break up lumps and mix thoroughly
Garnish
Brown
Sift
Chill
11. To bring a heating unit - like an oven - to a certain temperature
Toss
Preheat
Brush
Marinate
12. To mix two or more ingredients together until well combined.
Saute
Blend
Fry
Bake
13. To cut fat into flour with two knives or pastry blender until it is distributed in small particles throughout the mixture.
Sift
Boil
Toss
Cut in
14. To cut into small pieces.
Cut in
Cream
Chop
Dice
15. To mix by using circular motion - going around and around until blended
Saute
Cook
Barbecue
Stir
16. To cook over - under - or in front of hot coals or a gas or electric burner - or other form of direct heat.
Melt
Marinate
Toss
Broil
17. To work dough with the 'heel' of the hands - using a pressing motion - accompanied by folding and stretching until smooth and elastic.
Saute
Knead
Broil
Chill
18. To cook by dry heat usually in an oven
Knead
Bake
Fold-in
Barbecue
19. To even off dry ingredients using a flat spatula
Level Off
Stir
Beat
Flour
20. To make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture.
Cream
Blend
Preheat
Beat
21. To combine 2 or more ingredients by beating or stirring into one mass
Stir
Mix
Saute
Chill
22. To coat food with butter - margarine - or egg - using a small brush.
Knead
Season
Cool
Brush
23. To cut or chop food as finely as possible.
Fold-in
Chill
Mince
Roll
24. To cook below the boiling point - bubbles form slowly and break on the surface.
Level Off
Marinate
Simmer
Dice
25. To mix ingredients by gently turning one part over another with a spatula
Boil
Knead
Steam
Fold-in
26. To cut into very small cubes.
Beat
Garnish
Dice
Brown
27. To cook in the steam generated by boiling water.
Season
Brown
Steam
Broil
28. To cook in a small amount of fat - like mushrooms or onion
Baste
Simmer
Saute
Cream
29. To beat rapidly to introduce air bubbles into food. Applied to cream - eggs - and gelatin.
Broil
Cream
Season
Whip or Whisk
30. To flatten to a desired thickness by using a rolling pin.
Flour
Roll
Mix
Blend
31. To soak a food in a sauce before cooking to make it more tender or flavorful
Flour
Marinate
Barbecue
Cut in
32. To finely divide food in various sizes by rubbing it on a grater with sharp projections.
Roll
Peel
Level Off
Grate
33. To ornament food - usually with another colorful food - before serving to add eye appeal.
Garnish
Baste
Fold-in
Cook
34. To beat sugar and fat together until fluffy
Cook
Roll
Grate
Cream
35. To mix ingredients lightly without mashing or crushing them.
Stir
Chill
Toss
Level Off
36. 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)
Stir
Knead
Season
Cube
37. To brush or pour liquid over food as it cooks to keep it moist
Peel
Broil
Garnish
Baste
38. To lower the temperature of a food - usually to room temperature
Roast
Bread
Cool
Mince
39. To cook meat - poultry - or vegetables in the oven with dry heat
Saute
Roast
Season
Simmer
40. To roast meat slowly on a spit rack or rack over heat - basting frequently with a seasoned sauce.
Barbecue
Preheat
Brush
Garnish
41. To remove or strip off the skin or rind of some fruits and vegetables.
Season
Boil
Peel
Marinate
42. To bake - dry - or toast a food until the surface is brown.
Cool
Stir
Peel
Brown
43. To refrigerate a food until it is completely cold
Garnish
Chill
Bake
Cut in