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 mix two or more ingredients together until well combined.






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






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






4. To beat sugar and fat together until fluffy






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






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






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






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






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






10. 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)






11. To cut into very small cubes.






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






13. To refrigerate a food until it is completely cold






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






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






16. To cut into small pieces.






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






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






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






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






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






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






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






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






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






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






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






28. To even off dry ingredients using a flat spatula






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






30. To cook food in a large amount of fat






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






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






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






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






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






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






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






38. To cook by dry heat usually in an oven






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






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






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






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






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