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






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






3. To cut into small pieces.






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






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






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






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






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






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






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






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






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






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






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






16. To cook food in a large amount of fat






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






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






19. To beat sugar and fat together until fluffy






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






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






22. To refrigerate a food until it is completely cold






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






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






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






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






27. To cook by dry heat usually in an oven






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






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






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






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






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






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






34. To even off dry ingredients using a flat spatula






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






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






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






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






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






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






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






42. To cut into very small cubes.






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