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






2. To cook food in a large amount of fat






3. To cut into small pieces.






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






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






6. To cut into very small cubes.






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






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






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






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






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






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






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






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






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






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






17. To refrigerate a food until it is completely cold






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






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






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






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






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






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






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






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






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






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






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






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






30. To beat sugar and fat together until fluffy






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






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






33. 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)






34. To even off dry ingredients using a flat spatula






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






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






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






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






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






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






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






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






43. To cook by dry heat usually in an oven