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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 beat rapidly to add air

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

3. To cut food very finely

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

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

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

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

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

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

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

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

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

13. To cook in steam generated by boiling

14. Liquid escapes from pan as vapor

15. To prepare food by adding heat in any form

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. Using boiling method to partially cook food; involves shocking

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

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

20. To work dough with the heal of your hands

21. Foods put in boiling water and and partially cooked

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

23. To cut into very small cubes

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

25. 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

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

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

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

29. To ornament food; it adds eye appeal

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

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

32. To cut into small pieces of abnormal sizes

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

34. Foods cooked in large amount of fat or oil

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

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

37. 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