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