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 beat sugar and fat together until fluffy






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






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






4. To refrigerate a food until it is completely cold






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






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






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






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






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






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






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






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






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






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






15. 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)






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






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






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






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






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






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






22. To cut into small pieces.






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






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






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






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






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






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






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






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






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






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






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






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






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






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






38. To cook food in a large amount of fat






39. To cook by dry heat usually in an oven






40. To cut into very small cubes.






41. To even off dry ingredients using a flat spatula






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






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