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