Test your basic knowledge |

Cooking Techniques

Subject : cooking
Instructions:
  • Answer 37 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 small pieces of abnormal sizes






2. Uses both moist and dry heat cooking techniques; two step process to build upon flavors; braising and stewing






3. To cut food very finely






4. Nutrition value - texture - color - aroma and flavor






5. Moist cooking technique in which you bring liquid to certain temperature and keep it at that temperature while the food cooks






6. To ornament food; it adds eye appeal






7. To cook by dry heat usually in an oven to purify a hot liquid by removing solids and impurities






8. A form of cooking that uses low heat - long cooking times - and wood smoke for flavor






9. Involves moistening foods with melted fats - pan drippings - or another liquid during the cooking time






10. Uses liquid instead of oil to create heat and energy that is needed to cook food; boiling - blanch - parboil - simmer - poach -steam






11. To cook in steam generated by boiling






12. A quick - dry cooking technique that uses a small amount of fat or oil in a shallow pan to cook foods; generally w/ delicate or fragile food that cooks quickly; similar to stir fry






13. To distribute fat into a flour mixture using a pastry blender or fork






14. Time it takes for fat and oil to return to present temperature after food has been submerged






15. Uses oil -fat - the radiation of hot air - or metal to transfer heat;baking -smoking -roasting - basting - sauteing - dredging - breading - batter -frying -grilling






16. To quickly brown the outside of food at the start of the cooking process; enhances flavor and adds color; juice can be used for sauces






17. Foods put in boiling water and and partially cooked






18. Proteins change from liquid or semiliquid state to drier - solid state






19. To prepare food by adding heat in any form






20. Using boiling method to partially cook food; involves shocking






21. Liquid escapes from pan as vapor






22. Cooking veggies or other foods in closed environment filled with water vapor - in pot w/ tight-fitting lid






23. Dry cooking technique for tender food that cooks relatively quickly






24. Food cooks slowly and steadily in slightly cooler liquid; should be moist and tender; one of most common moist cooking technique






25. To cut into very small cubes






26. Completely covered with liquid while cooking; shorter time than braising b/c cut into smaller pieces






27. To cook food in a flavorful liquid; covers the food; tender or delicate food such as fish or egg






28. Foods cooked in large amount of fat or oil






29. Briefly plunging food in ice water; part of blanching






30. Cooking that takes place after you remove something from its heat source






31. To cook food directly under a primary heat source; typically vegetables - meat and poultry






32. To work dough with the heal of your hands






33. Use dry heat cooking in a closed environment to cook food;include meat and poultry






34. Use dry heat in closed environment - usually an oven






35. The process of cooking sugar to high temperature; creates an aroma






36. Long - slow cooking process; can make tough meat more tender; meat seared in pan - and pan deglazed (liquid or water added to remove brown bits of food after searing/sauteing) before; additional stock - sauce - or water added and food cooked on top o






37. To beat rapidly to add air