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Cooking Techniques

Subject : cooking
  • Answer 37 questions in 15 minutes.
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  • Match each statement with the correct term.
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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. Using boiling method to partially cook food; involves shocking

2. To prepare food by adding heat in any form

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

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

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

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

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

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

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

10. Foods cooked in large amount of fat or oil

11. 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

12. To cut food very finely

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

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

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

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

17. Foods put in boiling water and and partially cooked

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

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

20. To cook in steam generated by boiling

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

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

23. 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

24. 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

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

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

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

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

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

30. To cut into small pieces of abnormal sizes

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

32. To work dough with the heal of your hands

33. Liquid escapes from pan as vapor

34. To beat rapidly to add air

35. To ornament food; it adds eye appeal

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

37. To cut into very small cubes