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 cut or chop food as finely as possible.






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






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






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






5. To cook food in a large amount of fat






6. To cut into small pieces.






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






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






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






10. To cut into very small cubes.






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






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






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






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






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






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






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






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






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






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






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






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






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






24. To cook by dry heat usually in an oven






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






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






27. To refrigerate a food until it is completely cold






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






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






30. To even off dry ingredients using a flat spatula






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






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






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






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






35. 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)






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






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






38. To beat sugar and fat together until fluffy






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






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






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






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






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