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