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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. To cut into small pieces of abnormal sizes

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

3. To cut food very finely

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

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

6. To ornament food; it adds eye appeal

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

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

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

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

11. To cook in steam generated by boiling

12. 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

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

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

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

16. 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

17. Foods put in boiling water and and partially cooked

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

19. To prepare food by adding heat in any form

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

21. Liquid escapes from pan as vapor

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

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

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

25. To cut into very small cubes

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

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

28. Foods cooked in large amount of fat or oil

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

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

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

32. To work dough with the heal of your hands

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

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

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

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. To beat rapidly to add air