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 into very small cubes.






2. To cook by dry heat usually in an oven






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






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






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






6. To beat sugar and fat together until fluffy






7. To refrigerate a food until it is completely cold






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






9. 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)






10. To cook food in a large amount of fat






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






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






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






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






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






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






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






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






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






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






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






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






23. To cut into small pieces.






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






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






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






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






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






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






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






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






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






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






34. To even off dry ingredients using a flat spatula






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






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






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






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






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






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






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






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






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