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