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






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






3. To cook food in a large amount of fat






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






20. 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)






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






22. To refrigerate a food until it is completely cold






23. To beat sugar and fat together until fluffy






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






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






26. To cut into small pieces.






27. To cut into very small cubes.






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






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






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






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






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






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






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






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






36. To even off dry ingredients using a flat spatula






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






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






39. To cook by dry heat usually in an oven






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






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






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






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