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






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






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






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






5. 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






6. 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






7. To cut into very small cubes






8. To cut into small pieces of abnormal sizes






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






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






11. To work dough with the heal of your hands






12. Liquid escapes from pan as vapor






13. Foods cooked in large amount of fat or oil






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






15. To cook in steam generated by boiling






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






17. To ornament food; it adds eye appeal






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






19. To beat rapidly to add air






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






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






22. Foods put in boiling water and and partially cooked






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






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






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






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






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






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






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






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






31. To prepare food by adding heat in any form






32. To cut food very finely






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






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






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






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