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