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Test your basic knowledge |
Cooking Techniques
Start Test
Study First
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. Foods put in boiling water and and partially cooked
Frying
Boiling
Parboiling
Caramelization
2. Dry cooking technique for tender food that cooks relatively quickly
Grilling
Cut In
Roasting
Parboiling
3. Food cooks slowly and steadily in slightly cooler liquid; should be moist and tender; one of most common moist cooking technique
Knead
Simmer
Combination Cooking Technique
Sauteing
4. To cook by dry heat usually in an oven to purify a hot liquid by removing solids and impurities
Cut In
Basting
Mince
Clarify Butter
5. To work dough with the heal of your hands
Knead
Frying
Recovery Time
Changes in cooked food
6. Uses oil -fat - the radiation of hot air - or metal to transfer heat;baking -smoking -roasting - basting - sauteing - dredging - breading - batter -frying -grilling
Cook
Grilling
Cut In
Dry Cooking Technique
7. Uses liquid instead of oil to create heat and energy that is needed to cook food; boiling - blanch - parboil - simmer - poach -steam
Moist Cooking Technique
Frying
Recovery Time
Cook
8. The process of cooking sugar to high temperature; creates an aroma
Caramelization
Moist Cooking Technique
Roasting
Parboiling
9. To prepare food by adding heat in any form
Stewing
Cook
Roasting
Moist Cooking Technique
10. To cook food in a flavorful liquid; covers the food; tender or delicate food such as fish or egg
Parboiling
Garnish
Coagulate
Poach
11. Use dry heat in closed environment - usually an oven
Mince
Baking
Simmer
chop
12. Cooking that takes place after you remove something from its heat source
Carryover Cooking
Steaming
Caramelization
Garnish
13. To cook in steam generated by boiling
Changes in cooked food
Steam
Poach
Recovery Time
14. To distribute fat into a flour mixture using a pastry blender or fork
Boiling
Cook
Cut In
Roasting
15. Moist cooking technique in which you bring liquid to certain temperature and keep it at that temperature while the food cooks
Smoking
Dry Cooking Technique
Simmer
Boiling
16. Proteins change from liquid or semiliquid state to drier - solid state
Boiling
Coagulate
Recovery Time
Knead
17. To cut into small pieces of abnormal sizes
chop
Caramelization
Dice
Steam
18. A form of cooking that uses low heat - long cooking times - and wood smoke for flavor
Braising
Smoking
Baking
Broiling
19. 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
Knead
chop
Searing
Recovery Time
20. To cut food very finely
Mince
Shocking
Grilling
Caramelization
21. Completely covered with liquid while cooking; shorter time than braising b/c cut into smaller pieces
Baking
Stewing
Cut In
Garnish
22. To ornament food; it adds eye appeal
chop
Baking
Garnish
Searing
23. Uses both moist and dry heat cooking techniques; two step process to build upon flavors; braising and stewing
Changes in cooked food
Grilling
Sauteing
Combination Cooking Technique
24. Foods cooked in large amount of fat or oil
Frying
Simmer
Searing
Garnish
25. Use dry heat cooking in a closed environment to cook food;include meat and poultry
Braising
Carryover Cooking
Roasting
Sauteing
26. 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
Broiling
Braising
Parboiling
Searing
27. Nutrition value - texture - color - aroma and flavor
Knead
Coagulate
Changes in cooked food
Grilling
28. Involves moistening foods with melted fats - pan drippings - or another liquid during the cooking time
Changes in cooked food
Basting
Braising
Caramelization
29. To cut into very small cubes
Shocking
Searing
Dice
Garnish
30. 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
Baking
Sauteing
Knead
Evaporate
31. Liquid escapes from pan as vapor
Baking
Poach
Smoking
Evaporate
32. Time it takes for fat and oil to return to present temperature after food has been submerged
Carryover Cooking
Recovery Time
Parboiling
Dry Cooking Technique
33. Cooking veggies or other foods in closed environment filled with water vapor - in pot w/ tight-fitting lid
Steam
Cook
Steaming
Poach
34. To cook food directly under a primary heat source; typically vegetables - meat and poultry
Broiling
Changes in cooked food
Braising
Roasting
35. To beat rapidly to add air
Clarify Butter
Frying
Moist Cooking Technique
Whip
36. Using boiling method to partially cook food; involves shocking
Braising
Blanching
Cut In
Carryover Cooking
37. Briefly plunging food in ice water; part of blanching
Roasting
Shocking
Clarify Butter
Blanching